Savoiardi, also known as ladyfingers or sponge finger biscuits, are light and airy Italian biscuits traditionally used in desserts like Tiramisu and Charlotte. Their delicate texture makes them perfect for soaking up flavors without becoming soggy.
Ingredients
- 3large eggs, separated
- 100ggranulated sugar
- 1tspvanilla extract
- 75gall-purpose flour, sifted
- 1pinchsalt
- powdered sugar for dusting
Nutrition (per serving)
Calories
19.4kcal (0.97%)
Protein
0.3g (0.56%)
Carbs
4.9g (1.77%)
Sugars
5.0g (10%)
Healthy Fat
0.0g
Unhealthy Fat
0.0g
% Daily Value based on a 2000 calorie diet
How to make Biscuit Savoiardi (Ladyfingers)
Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.
In a clean, dry bowl, beat the egg whites with a pinch of salt until soft peaks form.
Gradually add half of the sugar, continuing to beat until the mixture is glossy and stiff.
In a separate bowl, beat together the egg yolks, the remaining sugar, and vanilla extract until pale and creamy.
Gently fold the egg yolk mixture into the beaten egg whites.
Sift the flour over the mixture and fold in carefully to avoid deflating the batter.
Transfer the mixture into a piping bag fitted with a plain nozzle.
Pipe 10 cm long strips onto the prepared baking tray, spaced slightly apart, as they will expand.
Dust the piped batter lightly with powdered sugar.
Bake in the preheated oven for 10 minutes or until golden brown.
Remove from the oven and let cool on the tray for a few minutes before transferring to a wire rack to cool completely.
Nutrition (per serving)
Nutrition (per serving)
Calories
19.4kcal (0.97%)
Protein
0.3g (0.56%)
Carbs
4.9g (1.77%)
Sugars
5.0g (10%)
Healthy Fat
0.0g
Unhealthy Fat
0.0g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the egg whites are at room temperature for better volume.
Use a gentle folding motion to maintain the airiness of the batter.
If the biscuits are not to be used immediately, store them in an airtight container to preserve their crunch.
FAQS
Can I use a different flavoring instead of vanilla extract?
Yes, you can substitute vanilla extract with almond or citrus zest for a different flavor.
How should I store the biscuits?
Store in an airtight container in a cool, dry place for up to one week.
What can I serve these biscuits with?
Serve as a base for tiramisu, enjoy with coffee or tea, or use in a charlotte for added texture.
Can I make these biscuits richer?
For a richer biscuit, fold in melted butter before piping.
What is the best way to maintain the biscuit's texture?
Ensure to fold the ingredients gently to maintain the airiness and store them properly to preserve their crunch.
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