Savoiardi or “Lady fingers” because having the shape of a cylinder with rounded and flattened corners, they resemble the shape of a finger. In France it is called spoon biscuit, “biscuit à la cuillère”. The Savoyards originate from the Savoy region and from here they take their name, they are known in all Italian regions, very widespread in Sardinia, also with the name of “pistoccus de coffee ”, and where they are part of the artisan confectionery tradition. In Sicily, in Caltanissetta they are called raffiolini. The ladyfingers are crumbly, light biscuits with a foamy consistency, which make them perfect to be soaked, and are the basis of Tiramisu. Used for the Charlotte cake, but also replace the sponge cake in the trifle, for parfaits, for desserts by the glass, or simply enjoyed with a cup of tea.
Ingredients
- 3/4 cupsugar
- 16yolks
- 3vanilla beans
- 15egg whites
- 3/4 cupsugar
- 2 cupsflours
- 1/2 cuppotato starch
Preparation
Beat the egg yolks with the sugar and vanilla with an electric mixer and set aside. Whip 475 g of egg whites with 125 g of sugar in a planetary mixer. Gently mix the two masses with a spatula and gently incorporate the sifted flour with the starch. With a sac-a-poche, no. 8 or 10, form sticks on a baking tray lined with baking paper. Sprinkle with 50% powdered sugar and 50% granulated sugar. before cooking. Oven preheated to 220 ° C for 12-13 minutes. They keep up to 15 days in an airtight container or tightly closed bag
Cook’s Tips
It’s essential that all ingredients are at room temperature.
