📝 About This Recipe
Transport your kitchen to the heart of Piedmont with these authentic Savoiardi, the quintessential Italian sponge biscuit. These elegant, feather-light cookies boast a delicate crispness on the outside and a soft, airy interior, making them the indispensable foundation for a world-class Tiramisu. With their characteristic sugar-dusted crust and subtle hint of lemon and vanilla, they are as delightful for dipping into a morning espresso as they are for building sophisticated layered desserts.
🥗 Ingredients
The Egg Base
- 4 Large Eggs (separated and at room temperature)
- 1/2 cup Granulated Sugar (divided into two equal portions)
- 1/4 teaspoon Cream of Tartar (to stabilize the egg whites)
Dry Ingredients
- 1 cup All-Purpose Flour (sifted twice for maximum aeration)
- 2 tablespoons Cornstarch (provides a tender crumb)
- 1/8 teaspoon Fine Sea Salt
Flavorings and Topping
- 1 teaspoon Pure Vanilla Extract
- 1/2 teaspoon Lemon Zest (very finely grated)
- 1/4 cup Powdered Sugar (for dusting before baking)
- 2 tablespoons Granulated Sugar (for the initial dusting)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Line two large baking sheets with high-quality parchment paper or silicone baking mats. Fit a large pastry bag with a plain 1/2-inch (1.25 cm) round tip.
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2
In a medium bowl, whisk together the sifted flour, cornstarch, and sea salt. Sifting these together ensures there are no lumps and helps the ladyfingers stay light.
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3
Place the 4 egg yolks in a large mixing bowl with 1/4 cup of the granulated sugar. Using a hand mixer or stand mixer with the whisk attachment, beat on high speed for 5 minutes until the mixture is thick, pale yellow, and forms a 'ribbon' when the whisk is lifted.
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4
Beat in the vanilla extract and the finely grated lemon zest into the yolk mixture until just combined.
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5
In a separate, perfectly clean glass or metal bowl, begin beating the egg whites and cream of tartar on medium speed until soft peaks form.
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6
Gradually add the remaining 1/4 cup of granulated sugar to the egg whites, one tablespoon at a time, while continuing to beat on high speed. Beat until the whites are stiff and glossy, but not dry.
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7
Gently fold about one-third of the stiff egg whites into the yolk mixture using a rubber spatula to lighten the batter. Do not over-mix; you want to maintain the air.
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8
Sift half of the flour mixture over the yolk/white base and gently fold it in. Repeat with the remaining egg whites and the remaining flour mixture, folding until just barely combined and no flour streaks remain.
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9
Transfer the batter to the prepared piping bag. Pipe the batter into 3.5 to 4-inch long strips on the baking sheets, spacing them about 1 inch apart as they will expand slightly.
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10
Generously dust the piped strips with the 2 tablespoons of granulated sugar, then follow immediately with a heavy dusting of powdered sugar. This creates the signature crisp 'pearl' crust.
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11
Bake for 12-15 minutes, rotating the pans halfway through, until the ladyfingers are firm to the touch and a very pale golden brown.
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12
Allow the ladyfingers to cool on the baking sheet for 5 minutes, then carefully transfer them to a wire rack to cool completely. They will crisp up further as they cool.
💡 Chef's Tips
Always use room temperature eggs; they reach a much higher volume when whipped than cold eggs. Ensure your whisk and bowl for the egg whites are completely grease-free, as even a drop of fat will prevent the whites from peaking. Do not over-fold the batter; the air trapped in the whipped eggs is the only leavening agent in this recipe. If you don't have a piping bag, you can use a gallon-sized zip-top bag with the corner snipped off. Store in an airtight container immediately once cooled to prevent them from becoming soft in humid environments.
🍽️ Serving Suggestions
Dip them in a rich Italian Espresso for a simple yet sophisticated afternoon treat. Use them as the structural border for a stunning Charlotte Russe cake. Layer them with mascarpone cream and coffee-soaked cocoa for a traditional Tiramisu. Serve alongside a glass of Vin Santo or Moscato d'Asti for a classic Italian dessert pairing. Crush them slightly and use as a topping for fruit parfaits or creamy puddings.