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“From the Syllabub blog at Makes enough for 2 trifles. See English Trifle.”
72 ladyfingers

Ingredients Nutrition


  1. Line two cookie sheets with Silpat (or baking parchment, or butter and flour).
  2. Preheat oven to 300°F.
  3. In the large bowl of an electric mixer, beat egg yolks with the 1/2 cup of the sugar and the vanilla, until the mixture is thick and light-colored and forms a flat ribbon falling back upon itself. Once or twice, stop the mixer and scrape down the sides.
  4. With a clean bowl and beater, whip the egg whites with a pinch of salt until foamy. Add remaining 1 tblsp of sugar and whip until the whites are stiff but not dry. This stage is signaled when you can turn the bowl upside down and the whites stay put.
  5. Using a rubber spatula, scoop 1/4 of the whites into the yolk mixture and fold them lightly together. Don’t over-mix – streaks of the whites should remain. Sift about 1/4 of the flour over the whipped batter, fold the mix over itself a couple of times, then add another 1/4 of the whites and fold gently. Repeat, until all flour and whites are used and you can still see those streaks.
  6. This is the point at which you would get out your piping bag for regular lady-fingers. If you want to do that, pipe fingers that are 3-3.5” long and 1” apart. Then sift them with confectioner’s/icing sugar. For trifle, simply evenly divide the mixture between the two cookie sheets and gently spread into thin sheets. Dust with the icing sugar and bake for about 15-20 minutes until lightly golden.
  7. Remove from oven, cool and then slice into fingers.

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