Homemade Ladyfingers – Savoiardi
The ladyfingers are dried and light biscuits in the shape of a fingers, in fact, the British call them “ladyfingers”, a fingers of lady, they are excellent to be soaked especially in coffee and from this combination the legendary “tiramisu” is born, but they are also the “Charlotte” biscuits, typical French dessert, from countless variants and shapes.
This dessert was born more than 600 years ago, with the name of Biscuit de Savoie, from a maître pâtissier, employed by Amadeo VI of Savoy. On the occasion of the visit of Emperor Charles IV of Luxembourg. The biscuits liked a lot and officially became the Savoy home dessert, they were later called ladyfingers. This dessert spread throughout Italy, especially in the regions that suffered the influence of Savoy such as Sardinia and Sicily.
The Savoiardi are called Pistoccus in Sardinia and Raffiolini in Sicily and are among their best known typical desserts. The recipe of ladyfingers is not difficult to perform, you have to be careful, however, not to disassemble the eggs, carefully follow the steps you find in the recipe and you will get a result from real pastry chefs.
- 50 g flour 00
- 50 g potato starch
- 60 g white sugar
- 3 whole eggs
- 1 pinch of salt
- 1 lemon zest
- 50 g potato starch
- 50 g white sugar
In two capacious bowls, separated the egg white from the yolks, making sure that it does not go even a little yolk in the albume, otherwise it is not mounted
Make up well with firmly, the egg whites with a pinch of salt
Whip the yolks with the sugar and the grated lemon peel aside
Sift the flour and potato starch into the mounted yolks and gently incorporate them with a whisk or spatula, from the bottom upwards so that it does not deflate
Pour the whipped egg whites in the yolks and always from the bottom to the top mix all the ingredients well
Put the dough in a Sac_A_Poche with a smooth and not so large tip, make strips like an average finger in the dripping pan lined with parchment paper, taking care to distance them at least 5 cm otherwise they stick
Sprinkle the sticks with Lo, then granulated sugar then with sieve, sprinkle them with the potato starch
Bake in a preheated oven at 180 °C (350 °F) for 10 minutes or until they are slightly golden and dry
- After putting the sugar over the sticks, let it rest for a few minutes before putting the potato starch, so they will absorb the sugar better.
- The ladyfingers can be kept in a hermetic box or a well sealed bag for 7-8 days.
- Planetary or blender with bowl
- Silicone spatula
- Sac a poche
- 2 average bowls
- Table spoon
- Leccarda or baking sheet
- Baking paper