Savoiardi

Savoiardi (Italian Sponge Fingers)

Light, airy sponge biscuits also known as 'ladyfingers,' savoiardi are the classic Italian cookies used in tiramisù and traditionally eaten with Vin Santo or sweet Marsala for dipping.

Prep

20 min

Cook

12 min

Total

32 min

Serves

24

Difficulty

Medium

Recipe ingredients

• •4 whole (4 large) eggs, separated, room temperature
• •100 g (½ cup) caster sugar, finely granulated; divided
• •120 g (1 cup) all-purpose flour (tipo 00 if available), sifted
• •60 g (½ cup) confectioners' sugar, for dusting the tops
• •5 ml (1 tsp) vanilla extract
• •2 g (½ tsp) lemon zest, finely grated, optional but traditional
• •1 g (¼ tsp) salt

Steps

1. 1 Preheat oven to 190°C (375°F). Line two sheet pans with parchment; do not grease. Fit a large piping bag with a 1 cm (½ in) round tip.
2. 2 In a large clean bowl, beat the 4 egg whites with the salt to soft peaks. Gradually sprinkle in 50 g (¼ cup) of the caster sugar and continue beating to stiff, glossy peaks.
3. 3 In a separate bowl, beat the 4 yolks with the remaining 50 g (¼ cup) sugar, vanilla, and lemon zest until the mixture is pale, thick, and falls in a ribbon (about 4–5 minutes by hand mixer).
4. 4 Fold one-third of the whites into the yolk mixture to lighten it, then sift the flour over the top and gently fold in. Fold in the remaining whites in two batches, taking care not to deflate the batter — it should remain airy and pipeable.
5. 5 Transfer the batter to the piping bag. Pipe strips about 10 cm long × 2 cm wide (4 in × ¾ in), spaced 4 cm (1½ in) apart on the parchment, dragging the tip to a point at each end.
6. 6 Sieve a generous, even layer of confectioners' sugar over the piped strips, then let them rest at room temperature for 2–3 minutes until the sugar melts into a thin crust; dust a second time just before baking.
7. 7 Bake one tray at a time on the middle rack for 10–12 minutes, until pale golden on the bottom, lightly puffed, and springy to the touch. The tops should be crisp but not browned.
8. 8 Immediately slide the parchment off the pan onto a cooling rack to stop the bottoms from over-browning. Cool completely before storing.
9. 9 Keep in an airtight tin for up to 5 days, or freeze for up to 2 months. Do not refrigerate — they will stale quickly from the moisture.