Followed all steps perfectly, three times - while the taste is great (not too sweet) these just don't puff up enough (hardly any rise). Yes, I do realize that "ladyfingers" are not intended to be much of a rising baked good, however there should be SOME rise to them. All 3 times mine came out approximately 3-4 mm thick.
Checking other recipes for "ladyfingers" I find the ones that come out proper tend to have a bit of baking powder or cream of tartar.
Sorry PEGW - these just don't consistently turn out well enough. I typically only make things from America's Test Kitchen because they test all recipes 30-40 times and tweak it so it's fool proof and the absolute best it can be. I appreciate your efforts in making & sharing this recipe, but for those like me looking to make Savoiardi and make it well EVERY time, skip this one and simply look for a "ladyfingers" recipe; you'll get better results - consistently.
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Followed all steps perfectly, three times - while the taste is great (not too sweet) these...