These are what in Italy we call Savoiardi biscuits this means “belonging to the Savoy’s family” or as well “coming from the French regions of Savoy”. Apart from being perfect to dip into hot coffee, these biscuits are the base for the famous Italian dessert Tiramisu.
Did I get you curious? Do you want to try and make these? Here you have a recipe for them.
(Adapted from Cordon Bleu At Home)
This recipe makes approximately 6 big ladyfingers ladyfingers.
- 1 egg, separated;
- pinch of cream of tartar;
- pinch of salt;
- 2 tablespoons /40g granulated sugar;
- 30g cake flour, sifted (or 25g all purpose flour with 5g cornstarch);
- confectioner's sugar for dusting.
Start preheating the oven to 350 F/175 C, in the meantime beat the egg white with the pinch of salt and cream of tartar (if you are not able to find it, you can substitute it with a drop of fresh lemon juice). When the egg whites will start holding firm peak, start sprinkling in the granulated sugar and continue beating until you obtain a nice and glossy meringue. Fold then in it the egg yolk and one third at a time the flour.
Lightly grease a baking tray and cover with release foil or baking paper, shape the biscuit mixture on the tray to our liking using a pastry bag or a spoon. Sprinkle some caster sugar on top of the biscuits and wait for it to be absorbed by them; do this for a couple of times. At this point you may tip the excess sugar out of the baking tray.
Bake the biscuits in the preheated oven for roughly 10 minutes, or until nicely puffed and golden brown.
Store them in an airtight container till required. They should keep for 2 to 3 weeks.