Savoiardi
Savoiardi: Piedmont's light ladyfinger sponge biscuits
Savoiardi were created in the 1300s at the court of the House of Savoy in Piedmont, for a visit by the King of France. They are long, light finger biscuits of whipped eggs, sugar and flour, with a crisp sugary crust and a dry, spongy inside, made to be soaked: in coffee for tiramisù, in liqueur for zuppa inglese, or in milk for children's breakfast. Chef's tip: dust the piped fingers twice with icing sugar, 5 minutes apart; this forms the pearly crust that keeps them crisp outside.
- Total time
- 37 min
- Difficulty
- medium
- Serves
- 24
Ingredients
- 3 eggsseparated
- 3 ⅛ oz caster sugar
- 2 ⅞ oz plain flour
- 1 tsp vanilla extract
- 1 pinch salt
- 1 ⅜ oz icing sugarfor dusting
Shop this recipe on Amazon
Fresh ingredients (1)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/6 doneStep 1: Heat the oven to 350°F (325°F fan) and line two trays.
Step 2: Whisk the egg whites from 3 eggs with 1 pinch salt to soft peaks, then add half of 1 ⅝ oz caster sugar and whisk until stiff and glossy.
Step 3: Whisk the yolks with the rest of the sugar and 1 tsp vanilla extract for 3 minutes, until pale. Fold into the whites, then sift over 2 ⅞ oz plain flour and ⅔ oz potato starch or cornflour and fold gently until just combined. Common mistake: overmixing; the batter loses its air and the fingers flatten.
3 minStep 4: Pipe fingers 10 cm long with a 1.5 cm plain nozzle, leaving space between them.
Step 5: Dust with half of 1 ⅜ oz icing sugar, wait 5 minutes and dust again.
5 minStep 6: Bake for 10–12 minutes, until pale gold and dry to the touch. Cool on the tray, then store in a tin.
12 min
Nutrition per serving
- Calories
- 62 kcal
- Protein
- 2 g
- Carbs
- 11 g
- Fat
- 1 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does savoiardi take?
- About 37 minutes in total: 25 minutes to prepare and 12 minutes to cook.
- How many people does it serve?
- 24 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
- What can I use instead of caster sugar?
- Caster sugar, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Boiled pasta
The basic method for any dried pasta, from penne to spaghetti. A large pan of salted boiling water keeps the pasta from sticking, and you cook it only until just done, with a little bite left. Use it in salads, bakes or with any sauce.
Mint pistachio pesto
A fresh, fragrant pesto made with mint leaves and toasted pistachios. It is lovely tossed through hot pasta or spooned over roasted vegetables, and a spoonful lifts a plain vegetable soup.
Cauliflower soup with farfalle
A smooth, creamy cauliflower soup flavoured with nutmeg and Parmesan, with little bow-tie pasta stirred through. It's served with crisp, curled melba toast sprinkled with Parmesan and paprika, so it makes a light meal on its own.