Can I use frozen ladyfingers or do they need to be fresh?+
You can use frozen ladyfingers if that is what you have, but fresh or room temperature ones give the best texture because they do not absorb liquid as fast. If frozen, let them thaw first and pat them dry before filling so they do not add extra moisture.
How do I avoid soggy centers when dipping in coffee?+
Brush or very quickly dip each sandwich instead of soaking so the biscuits soften but stay firm; controlling the amount of liquid is the key. Let the coffee cool and use a shallow dish so each dip is quick and even.
Can I freeze these treats and how long will they keep?+
Yes you can freeze them. Freeze the filled and coffee dipped sandwiches on a tray until firm, then transfer to an airtight box or bag; stored this way they keep good quality for about two to three months.
What chocolate should I use for coating and should I add coconut oil?+
Use good quality chocolate bars rather than chips for a smoother melt and better set, and a little coconut oil or neutral oil will thin the chocolate for a glossy even coating and help prevent it from becoming too brittle. Aim for a small amount of oil so the chocolate still sets with a nice snap.
Why does chocolate coating sometimes crack after freezing?+
Cracking happens when chocolate sets too quickly or is too brittle. Let the coating set partially at room temperature before chilling and add a little oil to the coating to improve flexibility so the shell is less likely to crack when frozen.
Can I freeze the mascarpone filling or will it split and change texture?+
Mascarpone can be frozen but it may change slightly in texture and become a bit grainy after thawing, so freeze the finished treats rather than a tub of plain mascarpone when possible. If you must freeze a mascarpone mix, use it straight from frozen after thawing slowly in the fridge and stirring gently to restore creaminess.
