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Ladyfingers
Ladyfingers are soft and spongy sticks with a sweet touch, perfect for accompanying a cup of hot chocolate or coffee.
flour
oven
pasta
dessert
Ingredients
Servings:
4

Ingredients

  • recipe Xavier Barriga (Turris bakery)
  • 125 g5
  • 190 g5
  • 150 g180 grams
  • 65 g20
  • 85 60 + 60
  • a pinch
Step-by-step Guide

Tips for Perfect Ladyfingers

  • It is important to mix the all-purpose wheat flour with potato starch so that the batter becomes fluffier and lighter. This combination helps achieve spongy ladyfingers.
  • It is important to beat the egg yolks with the sugar until they quadruple in volume. This can be achieved by beating for about 15 minutes with electric beaters, ensuring a creamy and airy consistency.
  • It is important for the egg whites to reach the right texture, meaning they should hold stiff peaks without being overbeaten. This point is crucial for providing stability to the ladyfinger batter.
  • It is Very Important to prevent the ladyfingers from deflating once removed from the oven by allowing the steam generated during baking to escape. Pastry chefs use the open draft of the oven. To mimic this at home, leave the oven door slightly ajar during baking, about a couple of fingers' width, and bake at a relatively high temperature, around 180°C.
Recommendations & Tricks
  • If you want to replicate Paolo Sacchetti-style ladyfingers, make sure to follow his method precisely, as his measurements are exact and result in a good outcome.
  • Use Paolo's recipe for about 30 pieces and Xavier Barriga's if you want approximately double, without altering the ingredients.
  • Bake the ladyfingers in a Turris oven for authentic flavor and perfect texture, allowing them to cook for 8-10 minutes at 180 degrees.
  • For the yolks, measure 125 grams, equivalent to 5 large egg yolks.
  • Measure 63 grams for every 3 yolks if you are specifically following Sacchetti's recipe, ensuring they are fresh and at room temperature.
  • Prepare the whites with 190 grams, corresponding to 5 egg whites, to achieve a light and fluffy texture.
  • If using exactly 95 grams of whites for 3 whites, whip them to soft peaks to obtain adequate volume.
  • Add between 30 and 40 ml of bottled water to ensure the mixture has a smooth and uniform consistency.