Hi everyone, a viewer asked me to make Savoiardi a few months ago and finally I made it today! :) Savoiardi is ladyfinger in Italian because this cake came from Savoy region of France. It’s Biscuits à la cuillère in French.
Usually ladyfingers are used for trifles, tiramisu, and mousse cakes such as charlotte. But ladyfingers are also enjoyable by themselves with almond nails ;-)
Let’s get cooking!
Yields 20 biscuits
Prep time: 15 min
Baking time: 18 min
- 1/2 cup all-purpose flour (62g)
- 3 eggs, medium-sized
- 2/5 cup caster sugar (90g)
- Extra confectioners’ sugar for dusting
- 20 almonds, optional
Preheat the oven to 300 degrees F. (150C)
Sift flour and set aside.
Separate the eggs.
Prepare egg yolks
Add in 2/5 of caster sugar (36g) into a bowl of three egg yolks. Then whip until fluffy and pale in color. Set aside.
Make French meringue
With an electric mixer, beat the egg whites until hard peaks.
Then add in remaining caster sugar (54g) gradually while slowly whisking. Beat until soft peaks.
Combined all the ingredients
Pour the egg yolk mixture into meringue and delicately fold until combined.
Then add in the flour all at once and fold until mixed. Try not to break the meringue.
Get ready for baking
Pipe the batter with about 1/2 inch (1.3cm) round pastry tip on a parchment paper-lined baking sheet.
Slightly push an almond on the tip of each cake.
Dust with confectioners’ sugar over the cakes.
Bake for about 18 minutes, or until pale golden in color, firm on the surface and soft in the center. Cool completely on the baking sheet.
Dusk with confectioners’ sugar when cooled.
Dip ladyfingers in melted chocolate, or serve with chocolate mousse.
Recipe in images
Ladyfingers should be dry outside and soft inside and springy to the touch.