Homemade Ladyfingers for tiramisu are made following the recipe of “savoiardi,” also known as “biscuits of Savoy.”
They were invented by the chef of the Savoy in honor of a visit by the French royal family. As a result, they became the most coveted sweets by the guests of the Savoy home, and the knowledge of savoiardi spread to all those regions where the influence of the Savoy was felt.
People started to make them at home, giving them their own version, as happened in Sardinia or Sicily, where savoiardi have become an integral part of the local dessert scene.
In their original version, they are light and sweet dipping biscuits primarily used in pastry preparations such as Tiramisu and Charlotte.
These sweets are also produced industrially, but it is clear that no matter how good, a pre-packaged product can never match a fresh product.
Making them at home is simple; it just takes a bit of patience to get biscuits that, whether enjoyed at breakfast, perhaps dipped in good coffee and milk, or used to make a good tiramisu, will really make a difference.
Since I first tried making them at home, I never abandoned them: in less than an hour, I had several trays of freshly baked, fragrant, and crispy savoiardi at home.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 25 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Energy 98.16 (Kcal)
- Carbohydrates 19.51 (g) of which sugars 12.98 (g)
- Proteins 2.74 (g)
- Fat 1.49 (g) of which saturated 0.66 (g)of which unsaturated 0.80 (g)
- Fibers 0.13 (g)
- Sodium 23.07 (mg)
Indicative values for a portion of 21 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1/2 cup all-purpose flour
- 3 eggs (medium)
- 1/3 cup sugar
- 1/4 cup potato starch
- 1 packet vanillin
- 1/4 cup powdered sugar (for the surface)
- 2 tbsps sugar (for the surface)
Tools
- Baking Trays
- Whisk
- Electric Whisks
- Silicone spatula
- Piping bag
Preparation
Sift the flour together with the potato starch 3 times, which helps make the powders lighter and not deflate the eggs when we add them.
In a bowl, beat the egg yolks with a hand whisk until a smooth mixture is obtained, without whisking.
Separately, beat the egg whites with the electric whisks for about 10 minutes at moderate speed, and when their volume has more than doubled, add the sugar gradually.
Once all the sugar is incorporated, increase the speed of the electric whisks and continue to beat until a well-puffed mixture is obtained.
Then add the yolks slowly, continuing with the electric whisks.
At this point, gradually add the previously sifted powders, incorporating them this time with a silicone spatula from bottom to top.
Transfer the batter into a disposable piping bag, and after cutting the tip to a width of about 3/4 inch, create sticks about 2 1/2 inches long, letting them fall onto the baking tray lined with parchment paper.
Those who wish could use the special molds, which allow achieving ladyfingers very similar in appearance to the industrial ones.
Sufficiently space the sticks from each other. Sprinkle with powdered sugar and then with granulated sugar and bake in a preheated oven at a temperature of 392°F, static, middle rack, for about ten minutes.
They should have taken on a nice golden color.
If desired, a ball made of aluminum foil can be inserted between the oven and the door. This creates a minimal opening, allowing the steam to escape during baking and simulating bakery ovens equipped with a valve for this purpose.
While one tray is in the oven, prepare the next and bake it right after the other.
The freshly made ladyfingers are soft and light biscuits, excellent to enjoy as they are.
If you want to use them for tiramisu, it is advisable to leave them for a few days simply covered with a cloth. In this way, they will become drier and thus be better suited for making tiramisu.
The homemade ladyfingers for tiramisu without yeast are now ready.
Storage
Well sealed in a container for desserts, they keep for up to a couple of weeks.
Well sealed in a container for desserts, they keep for up to a couple of weeks.
Here is a selection of products definitely useful in making desserts. Many of these I have bought and tested myself. To view the recommended products click here.
Here is a selection of products definitely useful in making desserts. Many of these I have bought and tested myself. To view the recommended products click here.
