Lady Fingers with Fresh Fruit
Serving Size / Yield
- 2 tbsp. butter
- ¾ cup
- 4 egg yolks
- ½ cup sugar
- 4 egg whites
- Pinch of salt
- 1 tsp. vanilla
- Fresh fruit for topping
- Pastry Cream:
- 21/4 cups whole milk
- 6 egg yolks
- 2/3 cup sugar
- 1/3 cup cornstarch
- 1 tsp. vanilla extract
Preheat your oven to 350°F and grease a baking sheet with butter.
Mix eggs and sugar in a large bowl, until consistency is thick.
Add in your flour, egg whites, salt and vanilla. Continuously fold mixture until smooth.
The best way to create ladyfinger is using a pastry bag so that your sizing comes out just right.
Make your fingers about 4 ½ inches long right on your baking sheet. Bake for 15-18 minutes.
While those are in the oven you can start to make your pastry cream topping. Mix together milk, egg yolks, cornstarch and sugar.
Pour your remaining 1 ¾ cups of milk to a large saucepan and add your vanilla. Sprinkle remaining sugar into saucepan and simmer at medium heat.
Gradually whisk your hot milk mixture into your egg yolk mixture.
Return the combined two to low-medium heat and cook until texture thickens, should take 1-2 minutes.
Transfer cream to a bowl and chill.
Remove ladyfingers from over and let cool for 20 minutes.
Spread your pastry cream over fingers and top with fresh fruit.