Ladyfingers for Tiramisu >>> Savoiardi recipe with step-by-step photos

There's no need to buy ladyfingers for tiramisu. They're super easy and quick to make at home. Plus, these biscuits are more delicious and natural than store-bought ones. And if you don't want to make tiramisu, just make this light, crispy treat for tea.

Nutritional value per serving

382 kcal

Proteins: 7 g
Fats: 3.5 g
Carbohydrates: 79.6 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

"Ladyfingers" are often called French cookiesBut the story of their origin is actually quite interesting. According to one version, it was invented in 15th-century Italy; the more correct name for this dessert is savoiardi. However, the first person to try this treat was the King of France, and in honor of his arrival, the unusual recipe was invented. Hence the dessert's French roots.

Savoiardi isn't just used for tiramisu. It's also the base for classic British charlotte and other desserts. Ladyfingers can also be used as the base for decorative pastry creations, such as Christmas houses.

Recipe with step-by-step photos

Ladyfingers (savoiardi) for tiramisu

Ingredients

Servings

Egg C0

2 pcs
Sugar

50 G
Salt

pinches
Vanilla extract

1 tsp
Flour

60 G

Preparation

Step 1

Preheat the oven to 190 degrees Celsius (350 degrees Fahrenheit). Separate the egg whites from the yolks. Then, begin whisking the whites in a clean, dry bowl with a pinch of salt. It's crucial that no water, yolk, or fat gets into the whites.

Step 2

Gradually add sugar to the egg white foam and continue beating at high speed until the mixture becomes stiff and dense. When tilting the bowl, the foam will stay firmly at the bottom.

Step 3

Without washing the beaters, beat the yolks with vanilla until light and fluffy.

Step 4

Combine all the yolks and a third of the white foam. Mix with a spatula.

Step 5

Gradually sift all the flour into the egg white-yolk mixture, combining the ingredients gradually. Finally, fold in the remaining egg whites. This will ensure the mixture stays fluffy.

Step 6

Place the pastry bag into the measuring cup and fill with dough.

Step 7

Press the cookies into even strips onto the baking sheet. Try to make sure all the cookies are the same size.

Step 8

Sprinkle the cookies with powdered sugar. Sift the powder through a sieve for an even coating.

Step 9

Bake the savoiardi in the oven for 10-15 minutes. Once golden, remove them and let them cool completely. Only then remove them from the baking sheet. The cookies will peel off easily.

Use a spatula

When combining the egg whites with the yolks and flour, be sure to use a soft silicone spatula. A whisk, mixer, or spoon will simply destroy the air bubbles in the mixture. The mixture will settle, and the savoiardi will not work.

Why don't the egg whites whip?

There could be many reasons. Egg whites are more delicate than cream and can cause problems. If you're having trouble making the meringue cream for savoiardi, pay attention to the following:

Expiration date of eggs

Always use only fresh eggs for whipping. A thick foam is achieved by activating the proteins in the egg mass. If eggs have been sitting on the supermarket shelf for a long time, most of their active ingredients may have already been destroyed.

Temperature

The proteins in egg whites are activated only in warm temperatures. Therefore, unlike cream, egg whites should be at room temperature. Then, whipping them should be no problem.

Mixer power

Weak equipment can't mix the egg whites fast enough to incorporate air. If possible, use a mixer with a power of 800 watts or higher, preferably a planetary mixer.

Remember where you might have gone wrong and try whipping the whites again. Sooner or later, you'll definitely get it!

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