Ladies Fingers

A community recipe by LemonMeringue

Not tested or verified by Nigella.com

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Introduction

Sponge for trifles and tiramisu

Ingredients

Serves: 10-12

Metric Cups

3 eggs (separated)
75 grams caster sugar (extra for dredging)
75 grams plain flour

3 eggs (separated)
3 ounces superfine sugar (extra for dredging)
3 ounces all-purpose flour

Method

Ladies Fingers is a community recipe submitted by LemonMeringue and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Oven at 200C (400F / Gas Mark 6) fan 180c

Whisk the egg whites until soft peaks and then add the sugar 1/3 at a time keep whisking until all the sugar is incorporated.

Whip the egg yolks a little and fold into the whites.

Sieve the flour into the mix and fold in until well combined.

Spoon the mixture into a piping bag and set with a 5mm plain nozzle. Pipe the mixture onto a lined baking tray in 6cm long fingers, or spoon onto the baking sheet.

Dredge the caster sugar over evenly and bake for 6-8 minutes until very lightly golden. Remove from the oven and leave to cool.

Oven at 200C (400F / Gas Mark 6) fan 180c

Whisk the egg whites until soft peaks and then add the sugar 1/3 at a time keep whisking until all the sugar is incorporated.

Whip the egg yolks a little and fold into the whites.

Sieve the flour into the mix and fold in until well combined.

Spoon the mixture into a piping bag and set with a 5mm plain nozzle. Pipe the mixture onto a lined baking tray in 6cm long fingers, or spoon onto the baking sheet.

Dredge the superfine sugar over evenly and bake for 6-8 minutes until very lightly golden. Remove from the oven and leave to cool.