Okay. I’m in the middle of GBH angst, my new computer (after 11 years) just arrived and a friend keeps needing rides to Asheville for retina surgery appts. But I’ll pull out my hard copy because there are notes on it. I make my own ladyfingers (infinitely easier than trying to find them) and have always been quite happy with it. And will continue to do so. But recently read CI version of perfecting tiramisu and they scorned soft ladyfingers. They wanted rock hard ones so not much of the dipping liquid was absorbed. Well, they say PO-TAY-TOE and I say “my cake is freaking wonderful and you can kept your stale ladyfingers”…or something like that.
Can you give me your snail mail and I’ll mail out hard copies and also try to scan recipes of what I have. I use Rose Levy Beranbaum for the ladyfingers and her all-yolk lemon curd, my own limoncello and eggs….lots and lots and lots of eggs for everything. There is also a great OLD video from some girl in Australia whose steps perfected my zabaglione. It ends up much thicker than most versions and that’s what I want. I think the basic recipe is 9”…possibly 10”?
Oh, I also pipe the ladyfingers batter into circles the size of whatever springform pan I’m using. That way I don’t have to piece individual pieces…I’m anal retentive like that.
