I love bringing a can of whipped cream on a picnic to spritz on top of things, especially fruit. And there's good brands now made from organic milk with no stabilizers. I used to buy ladyfingers by the case when I made Tiramisu at my brasserie. The broken ones always made a nice light snack. You can buy those too and they are sometimes sold under the name of Champagne biscuits. They are served in France with a glass of bubbles and dipped to moisten them slightly.
- 5 eggs, separated
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup powdered sugar, plus more as needed
- 1 scant cup cake flour
- 1 pint whole strawberries, washed
- 1 can whipped cream (keep chilled or in a cooler)
Preheat oven to 375 degrees F.
On parchment paper, draw lines 4 inches apart for rows if you want a guide. The rows should have 1 inch between them. Pencil side down, line a sheet pan with the parchment paper.
In a mixer, whip the yolks and the granulated sugar until light, fluffy, and ribbony; then mix in the vanilla extract.
In a separate clean dry bowl, whip the egg whites on low until foamy, then whip on medium, adding the powdered sugar gradually. Increase the speed to high and whip until stiff. Sift half the flour over the yolks and fold in. Fold in the whipped egg whites then fold in the remaining sifted flour.
Place a large plain tip in a pastry bag and fill it with the batter. 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. Sift or sprinkle powdered sugar heavily over the top surface and bake until golden brown, about 8 to10 minutes. Let cool and then peel them off the paper.
Serve with whole strawberries hit with a little whipped cream.