Ladyfingers

Ladyfingers, also known as savoiardi, are a classic Italian pastry, perfect for dipping in coffee or used as a base for desserts like tiramisu. Here’s how to prepare them:

Ingredients

• 3 large eggs (yolks and whites separated)
• 100 g of granulated sugar
• 1 pinch of salt
• 75 g of all-purpose flour
• 25 g of cornstarch (cornflour)
• Powdered sugar (for dusting)

Preparation

1. Preheat the oven to 180 °C (356 °F) and line two baking sheets with parchment paper.
2. In a bowl, whip the egg yolks with half of the sugar until you have a light and frothy mixture.
3. In another bowl, whip the egg whites to stiff peaks with a pinch of salt, then gradually add the remaining sugar until you get a glossy and very firm meringue.
4. Gently fold the meringue into the yolk mixture, using a spatula and movements from bottom to top so as not to deflate the mixture.
5. Sift the flour and cornstarch and add them to the mixture, stirring very gently until the dough is homogeneous.
6. Transfer the dough into a pastry bag with a round tip (if you don’t have a pastry bag, you can use a plastic bag by cutting off a corner).
7. Form the cookies on the parchment paper, giving them the classic elongated shape of the savoiardo.
8. Dust the cookies with plenty of powdered sugar and let rest for 5 minutes, then dust again with the powdered sugar.
9. Bake for about 15 minutes or until the cookies are golden and dry to the touch.
10. Take the savoiardi out of the oven and let them cool completely before using.

Did you know?

The name savoiardi originates from the Royal House of Savoy. They were created in the 16th century on the occasion of a visit to France by the King of Savoy. Initially produced only in this region, they then spread throughout Italy becoming popular especially for their ability to absorb liquids without crumbling, a feature that makes them perfect for the creation of tiramisu and charlotte.