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1
Preheat the oven to 400 degrees F. Lightly grease two sheet pans with the 2 teaspoons of butter, and sprinkle with 2 teaspoons of flour.
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2
Knock out the excess flour, and set aside.
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3
In a medium bowl, sift together 1/2 cup flour, potato starch and salt.
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4
In a separate bowl, beat together the egg yolks and 1/4 cup of the sugar until pale yellow and thick.
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5
Add the vanilla to the egg yolks.
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6
In a clean bowl, beat the egg whites to soft peaks.
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7
While beating, slowly add the remaining 1/4 cup sugar and beat until stiff peaks form.
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8
Gently fold 1/4 of the egg yolk mixture into the beaten egg whites.
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9
Gradually fold the flour and remaining egg yolk mixture into the egg whites.
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10
(The batter should be light and fluffy.)
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11
Transfer to a pastry bag fitted with a 1/2-inch plain tip.
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12
Pipe 4-inch long strips of batter, about 1-inch apart, onto the prepared pans.
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13
Sift a generous amount of powdered sugar on the top of the cookies, and bake until golden and set, 8 to 10 minutes.
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14
Remove and transfer to a wire rack to cool.
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15
In a large saute pan, melt the remaining 2 tablespoons of butter over medium-high heat.
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16
Add the ginger and cook, stirring, for 30 seconds.
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17
Add the cherries, lemon juice, and brown sugar and cook, stirring, until the cherries are softened and the sugar is melted, about 4 to 5 minutes.
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18
Remove from the heat and add the brandy.
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19
Return to the heat and flame the brandy.
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20
When the flames subside, remove from the heat.
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21
To assemble the dessert, form a triangle of ladyfingers in the center of 6 dessert plates.
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22
Divide the cherries among the 4 plates, in the center of the triangle.
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23
Drizzle the sauce over the ladyfingers.
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24
Place a dollop of whipped cream on top of the cherries, sprinkle with chopped hazelnuts, and garnish with mint.
