Ladyfingers with Ginger-Lemon Cream

This dish is a play on the lemon eclairs with ginger syrup presented as dessert after a dinner in May. Ladyfingers emulate the same taste of crisp ginger and bright citrus on soft, satisfying pastry, but are much less finicky to prepare.

Prep Time: 10 Min Cook Time: 35 Min Vegetarian

About the Dish

  • Granulated Sugar

    Granulated Sugar

  • Butter

    Butter

  • Whole Milk

    Whole Milk

  • All Purpose Flour

    All Purpose Flour

  • Farm Eggs

    Farm Eggs

  • Lemon

    Lemon

  • Cornstarch

    Cornstarch

  • Honey

    Honey

  • Ginger

    Ginger

  • Mascarpone Cheese

    Mascarpone Cheese

METHOD

1
MISE EN PLACE • Heat oven to 350° F. • Sift or whisk flour. • Zest and juice lemons. • Peel and mince ginger.
2
• Place a small saucepan over medium-high heat. Add butter, sugar and milk. • When mixture boils, stir in a little flour at a time. Dough will be very thick and pull together. Mix until batter is smooth. • Remove from heat.
3
• Add 1 egg at a time, beating well after each addition. • Fold in lemon zest.
4
• Transfer dough to piping bag. Cut 1/2 inch off the tip of the bag. • Holding the bag at a 45-degree angle to the pan, pipe dough into ladyfingers about 5 inches long.
5
Bake in oven until lightly golden, about 20 minutes.
6
While ladyfingers bake: • In a bowl, whisk together lemon juice and cornstarch. • Place a small saucepan over medium-low heat. Add honey, ginger and lemon-cornstarch mixture. Cook, stirring, until honey melts and mixture thickens slightly, 2-3 minutes. • Remove from heat, and let cool 4-5 minutes.
7
• Add mascarpone. • Return to medium-low heat. Cook, stirring, until cream is smooth and simmering. • Transfer cream to a bowl. Chill in refrigerator.
8
TO SERVE • Spread ginger-lemon cream on a serving platter. • Top with ladyfingers, and enjoy!

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