Savoiardi biscuits

Savoiardi biscuits

By
From
My Italian Kitchen
Makes
20-24
Photographer
Chris Middleton

I came up with this recipe one day when I decided I wanted to make tiramisu from scratch, and didn’t want to use packet biscuits. These homemade savoiardi (lady fingers) ended up being a real discovery. They are so delicious, even just by themselves with a cup of coffee.

Ingredients

Quantity Ingredient
4 eggs, separated
1 vanilla bean, halved and seeds scraped
145g caster sugar, plus extra for sprinkling
110g plain flour, sifted
pinch salt

Method

  1. Preheat the oven to 190°C.
  2. In the bowl of an electric mixer, beat the egg yolks, the vanilla seeds and half of the sugar until thick and pale, about 5–10 minutes.
  3. In another bowl, beat the egg whites until soft peaks form, then slowly add the remaining sugar, beating until all the sugar has dissolved.
  4. Gently fold the egg whites into the egg yolk mixture, and then fold through the flour and salt.
  5. Pour the mixture into a disposable piping bag. You don’t need a nozzle. Just cut the tip off the bag so it is 1 cm in diameter, and pipe finger-length shapes onto baking trays lined with baking paper, ensuring there is enough space for the biscuits to grow in the oven.
  6. Bake for 15–20 minutes, or until the biscuits are firm and golden.
  7. Remove from the oven, cool on a wire rack and sprinkle with caster sugar. Store in an airtight container, or use straight away to make tiramisu.
Tags:
laura
cassai
my
italian
kitchen
masterchef
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