Monday, August 19, 2013

Savoiardi (ladyfingers)

Nothing can beat 100% Home-made Goodies. Something made all by yourself with lots of love is always better than anything any store can sell! Well, if you don't burn your cake or destroy your batter or mistake salt for sugar and that sort of thing. Seriously, I mean even making things yourself with pre-made ingredients is great. But making those ingredients yourself just doubles the love you can put in the dish: think of making bread pudding with home made bread, or pizza with home made pizza dough or croissants with your own puff pastry. Or: think of tiramisu with home made savoiardi biscuits.

Yes. That's exactly what we're going to do.


Come to think of it, I love how the pictures came out: dark, full of contrast and ominous, which seems a bit contradictory as these biscuits are light, soft and fluffy. Whatever made me come up with a setting like this?

Savoiardi biscuits (Ladyfingers)
makes 16-24 biscuits - adapted from mylittleitaliankitchen and Teenie Cakes

3 eggs
100 grams sugar
110 grams (cake) flour
icing sugar

1. Start by seperating the eggs and putting them into seperate bowls. Use a large bowl for the egg whites.
2. Whisk the egg whites until foamy and stiff. Use the lowest speed on your mixer to create smaller but stronger bubbles, so your batter won't collapse later on.
3. Gradually add the sugar to the egg whites while you continue to beat. Stop when the eggs are light, fluffy and the sort of stiff where the peaks will still fall back gently. It will resemble a meringue batter.
4. Beat the egg yolks until they start to foam and fold those into the egg whites. Sift the flour over the eggs and very gently fold those in as well until the flour is just incorporated.
5. Pour the batter into a piping bag and pipe lines the length of a ladies finger onto a baking sheet.
6. Sift a generous amount of icing sugar over the biscuits. Leave them for 5 minutes.
7. Sift another generous amount of icing sugar over the biscuits. This process will give the savoiardi biscuits that crunchy crust and that cracked look. Pop them into a preheated oven of 180 degrees Celsius or 350 degrees Fahrenheit directly after and bake for about 10-12 minutes. As soon as the biscuits have a creamy colour and a skewer comes out clean they are done.
8. Take them out of the oven directly and place them on a cooling rack to cool down. Once cooled keep them in an airtight bag or tin.

There you have it. If you know how to make a meringue batter, you can do this as well. It's practically the same. I was quite surprised by how easy this was and how very few ingredients I needed. Which is a good thing really, because I wouldn't want to spend a few hours extra just for a more lovable tiramisu. These biscuits are done in about 30 minutes so you can make them quickly in between while you leave the ingredients for the tiramisu to soak or cool down.


Oh, I can't wait to share the tiramisu with you! I won't believe anyone who says it's not in their top 10 of most delicious deserts ever! (Visit my Facebook or Flickr for a sneak peak at the pictures!)

2 comments:

  1. These look so easy! And I can only imagine how very much better they must be than the kind we normally buy here in America (packaged in little cardboard trays and wrapped in plastic - that doesn't even sound appetizing, does it!?!?). Thanks for the great recipe! And no, the pictures don't look ominous - the colors are rich, warm and inviting!

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    1. Oh, don´t tell me about the store/bought ones. We have the exact same stuff and they don´t even compare to the actual thing! These savoiardi can actually soak up the coffee for tiramisu as well..

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