Tiramisu Savoiardi Cookies – A Classic Recipe with Step-by-Step Photos

Nowadays, it's easy to buy all the necessary ingredients for a classic tiramisu. But it's simply not fun! It's much more satisfying to know you've made the tiramisu base yourself at home.

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

When people first hear about savoyardi, the unusual name makes them think that do These famous cookies are incredibly complex to make. Yet the recipe is incredibly simple and inexpensive. To make a batch of savoiardi, you'll only need sugar, eggs, and flour. Step-by-step instructions will help you avoid mistakes and perfectly recreate this Italian classic.

A word of warning. Be sure to pay attention to the temperature of the eggs. They need to be warm. Only then will you be able to create a stable, fluffy foam that won't collapse when coming into contact with the flour while kneading the Italian cookie dough.

Recipe with step-by-step photos

Tiramisu cookies - Savoiardi

Ingredients

Servings

Egg C1

2 pcs
Salt

pinches
Sugar

60 G
Wheat flour

60 G
Cornstarch

15 G
Powdered sugar

30 G

Preparation

Step 1

We immediately weigh all the necessary ingredients and leave the eggs to warm up to room temperature if you stored them in the refrigerator.

Step 2

Crack the eggs into a bowl, add a pinch of salt and sugar. Beat until very fluffy, like a classic sponge cake.

Step 3

Now sift and mix in the flour and starch in parts using bottom-up movements until you get a soft dough.

Step 4

Transfer the dough into a pastry bag with a round, wide tip about 1 cm in diameter. Pipe strips of cookies about 10-12 cm long onto a parchment-lined baking sheet. This amount of dough will make approximately 20-25 savoiardi.

Step 5

Generously dust the dough pieces with powdered sugar through a fine-mesh sieve, working from right to left. Repeat the process one more time.

Step 6

Bake the sponge cookies in an oven preheated to 180°C for about 15 minutes until golden brown and completely dry.

Step 7

The savoiardi are ready. If your kitchen has low humidity, leave the cookies on the baking sheet overnight. If baked correctly, the savoiardi will easily come off the baking sheet and be completely dry inside.

Keep an eye on your distance

The cookies should be pressed onto the baking sheet, spacing them apart. They will expand during baking and may stick together. This will ruin their appearance, and therefore the final dessert.

Answers to frequently asked questions

What to do if the mixer is weak?

Separate the eggs into yolks and whites. Beat the yolks separately until light yellow, adding half the sugar. Beat the whites with a pinch of salt until stiff peaks form. Combine both mixtures in a bowl and fold with a spatula using upward movements.

Can I use sugar substitutes?

I don't recommend doing this. Sugar creates a crystalline structure within the egg whites and helps the dough bake to a crisp, golden brown. Without it, you'll get a completely different cookie texture.

How long can you store savoyardi biscuits?

If you store the cookies in an airtight container and seal them tightly, the savoiardi will stay fresh for 5-7 days. However, be sure to keep the humidity low to prevent your tiramisu from becoming soggy.

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