Ladyfingers with Strawberries and Cream

1. 1

   Preheat oven to 375 degrees F.

2. 2

   On parchment paper, draw lines 4 inches apart for rows if you want a guide.

3. 3

   The rows should have 1 inch between them.

4. 4

   Pencil side down, line a sheet pan with the parchment paper.

5. 5

   In a mixer, whip the yolks and the granulated sugar until light, fluffy, and ribbony; then mix in the vanilla extract.

6. 6

   In a separate clean dry bowl, whip the egg whites on low until foamy, then whip on medium, adding the powdered sugar gradually.

7. 7

   Increase the speed to high and whip until stiff.

8. 8

   Sift half the flour over the yolks and fold in.

9. 9

   Fold in the whipped egg whites then fold in the remaining sifted flour.

10. 10

    Place a large plain tip in a pastry bag and fill it with the batter.

11. 11

    Pipe thick stripes of batter, 4 inches long, at a diagonal in finger shapes, leaving 1 1/2 inches in between them to allow for expansion.

12. 12

    Sift or sprinkle powdered sugar heavily over the top surface and bake until golden brown, about 8 to10 minutes.

13. 13

    Let cool and then peel them off the paper.

14. 14

    Serve with whole strawberries hit with a little whipped cream.

* Per serving · 4 servings · Values may vary.