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Old 03-26-2009, 11:17 AM   #1
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Splitting Ladyfingers or splitting headache?

Hi all, some advice would be greatly appreciated. I made Tiramisu for the second time yesterday and it wasn't very pretty but tasted great. My problem is that the recipe requires splitting the ladyfingers in half lengthwise. I have tried different knives, tried before and after brushing with liquid etc. They always fall apart. I still use the 'pieces' but is there a secret I am not in on? I tried googling it, but all the links were for recipes that required it and none I could see, actually had advice on how to do it!

I have tried two brands: Vicenzovo and Savoiardi.

Thanks so much in advance! This is my first post, I am only a year cooking, but you are all a great group so I feel pretty comfortable doing this but if I have done anything wrong on it let me know!

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Old 03-26-2009, 11:19 AM   #2
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Hmmm...pretty crumbly beasties aren't they? Did you use a serrated knife? That is the first trick, the second is a quick zap in the microwave with a damp paper towel. That might help too.
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Old 03-26-2009, 11:38 AM   #3
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I tried both your suggestions on some spare ladyfingers I had left over, and there was a lot less crumbling. The microwave trick particularly seemed to help! Thanks Alix!
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Old 03-26-2009, 11:40 AM   #4
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Consider making the tiramisu without splitting the cookies.
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Old 03-26-2009, 12:51 PM   #5
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I am with Andy, why would you split the ladyfingers. Just dip and layer, I do that all the time and it works really well. If you need them shorter, it's easier to break them then to split them.
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Old 03-26-2009, 12:53 PM   #6
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I use ladyfingers produced by Specialty Bakers. They are already split.
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Old 03-26-2009, 01:22 PM   #7
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I get them in position in the serving dish and then I brush on the liquid with a pastry brush..rather awkward but it works
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Old 03-26-2009, 02:23 PM   #8
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I thought of this but thought it might be 'too much' ladyfinger proportion-wise. However, now I think it is worth a try. Next time...
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Old 03-26-2009, 07:54 PM   #9
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Perhaps they could be split with a fork, much like an English muffin. Just a thought. I can't get ladyfingers here.
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Old 06-17-2009, 07:38 AM   #10
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I would agree with those that are saying not to split the lady fingers... the recipe I always use does not require them to be split.. and doesn't really make sense to either since you have to soak them in coffee and they get soggy fast... I would up the ratio of cream to cookie if it seems that they are dominating the dessert. Yum, I love tiramisu!
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