Biscuits for Tirimasu

gooner99

Which supermarkets stock the finger biscuits (not sponge fingers) for tirimasu. Thanks.

Patsy167

gooner99 wrote: »

Which supermarkets stock the finger biscuits (not sponge fingers) for tirimasu. Thanks.

Have seen the lady finger biscuits for these in both Lidl and Tesco. Can't recall seeing them in Aldi.

Below are the version stocked in Lidl

https://www.amazon.co.uk/Sondey-Savoiardi-Ladyfingers-British-Packages/dp/B07956GRNZ

Space Dog

Mr. Price seem to have them:

http://www.mrprice.ie/p/gullon-lady-fingers/8410376035407

Dizzyblonde

I've bought them in Dunnes a few times too.

gooner99

Thanks all. Loads of options. I did read that some are sponge fingers even though they are branded lady finger biscuits.

MrsBean

Like other sponge cakes, ladyfingers traditionally contain no chemical leavening agent, and rely on air incorporated into the eggs for their "sponge" texture. Wikipedia

Ladyfingers are sponge biscuits. But I know what you mean, you want ones that are crunchy until you pour the coffee on to them, not ones that you'd use for a trifle.

gooner99

Yes that's right. Crunchy instead of spongy.

phormium

I make a good bit of tiramisu and have found the lidl version are so hard that I had to make holes in them with a wooden skewer or they simply wouldn't soak the coffee sufficiently at all. Once I have this batch used up I won't be buying those ones again anyway!

gooner99

Thanks for the heads up. Had panned to get them in Lidl Tomorrow, as it's handy. But we happened to be in Mr Price Today, so got some there. Fingers crossed [pardon the pun].

gooner99

gooner99 wrote: »

Thanks for the heads up. Had panned to get them in Lidl Tomorrow, as it's handy. But we happened to be in Mr Price Today, so got some there. Fingers crossed [pardon the pun].

Used the Mr Price fingers. They were the biscuit type. Got a thumps up from my taste testers.

youngblood

Best recipe? Must use eggs?

phormium

https://www.boards.ie/discussion/comment/121773842#Comment_121773842

I used to make it with the egg custard sort of base but the quality of the mascarpone has become too thin in my opinion, the standard supermarket ones anyway and I was finding the mix never set back into a state where you could cut out a portion, was more like a soft trifle! Then I experimented with just cream and mascarpone and whipped both together rather than folding in the whipped cream like in my original recipe, that worked but was too firm/dense for my liking. The latest try was whip the cream and mascarpone together until thick and fold in a stiffly beaten egg white. This lightened it to my taste and it still set as such.

I still prefer the original recipe with the whisked egg/sugar base but it just doesn't work for me anymore, need a firmer mascarpone!