Savoiardi Biscuits – A Tiramisu Cookie Recipe with Step-by-Step Photos

A classic version of Italian cookies, this savoiardi recipe can be used not only for tiramisu but also for other desserts. And if you bake it a little less, you'll get a delicate treat that can be eaten as is, dipped in jam, cream, or confiture.

Nutritional value per serving

232 kcal

Proteins: 13 g
Fats: 10 g
Carbohydrates: 1 g

*Nutritional value is calculated per 100g of ingredients

Total time: 30 min
Time in the kitchen: 15 min
Complexity:

It's easy and straightforward to prepare, but it does require some experience. Not everyone can do it right the first time.
Number of servings: 1

Recipe with step-by-step photos

Savoiardi biscuit cookies

Ingredients

Servings

Flour

300 G
Egg C1

3 pcs
Powdered sugar

100 G
Cornstarch

1 tbsp
Lemon juice

1 tbsp
Salt

pinches

Preparation

Step 1

Separate the whites from the yolks. Beat the whites with a mixer.

Step 2

When the foam begins to form, gradually add the powdered sugar without turning off the appliance.

Step 3

You should get a dense foam that holds its shape well.

Step 4

Transfer the meringue cream to a separate bowl. Wash the bowl of the stand mixer and the whisk. If you're using a hand mixer, simply switch to a different bowl and proceed to the next step.

Step 5

Beat the egg whites until light and fluffy.

Step 6

Pour the yolk foam into the whites. Gently fold with a silicone spatula. Be sure to scrape down any excess from the sides. Finally, add lemon juice to the egg mixture for flavor and stabilization.

Step 7

Sift the cornstarch with the flour, add a pinch of salt. Gradually stir in the eggs. Combine all ingredients with a spatula to keep the batter airy.

Step 8

Transfer the dough to a bag and pipe the savoiardi onto a lined baking sheet. If you plan to use the cookies for desserts rather than just eating them, try to form the ladyfingers into uniform shapes.

Step 9

Bake in a preheated oven at 180 degrees Celsius for 15 minutes. Let cool completely and remove from the baking sheet.

On choosing a mixing bowl

This is an important step when making meringue whipped cream. The bowl should always be round and spherical. In rectangular containers, the mixer simply won't whip the egg whites to the edges. Also, be sure to reach the bottom of the bowl with the whisk, otherwise, the fluffy foam will float on a layer of untouched egg whites.

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