Savoiardi Biscuits is a traditional Italian recipe for a classic sweet sponge that is flavoured with lemons and vanilla and which is piped out and oven baked; these being the classic biscuits or sponge fingers used for tiramisu. The full recipe is presented here and I hope you enjoy this classic Italian version of: Savoiardi Biscuits.
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These are the classic Sponge Fingers that are commonly used as a base for Tiramisù. This is a classic recipe from Italy's Amalfi coast. The lemons used in the recipe are Amalfi lemons. They are large and juicy, use 1 1/2 ordinary lemons, if not available.
Ingredients:
6 eggs, separated
200g caster sugar
juice of 1 lemon
finely-grated zest of 1 lemon
1 vanilla pod, halved lengthways and seeds scraped out
130g plain flour
60g potato starch (or cornflour [cornstarch])
pinch of salt
icing sugar for dusting
Method:
Separate the egg yolks and egg whites. Add the egg whites to a clean and dry bowl and beat until they stand in soft peaks. Add 100g of the sugar, a little at a time and beat until incorporated. Now work in half the lemon juice and beat the mixture until stiff peaks form then set aside.
Beat the egg yolks in a bowl until pale and creamy then work in the remaining lemon juice, the lemon zest, the vanilla seeds and a pinch of salt. Once incorporated, continue beating for 10 minutes. Sift the flour and potato starch (or cornflour) into a bowl then gradually incorporate into the egg yolk mixture.
Using a metal spoon, gently fold in the egg whites, working with an upward motion of the spoon to incorporate as much air as possible into the mixture. Do not over work and stop as soon as the egg whites are fully incorporated.
Use the resultant batter to fill a piping bag fitted with a large (1.5cm diameter) plain nozzle. Line two baking trays with greaseproof (waxed) paper and pipe 10cm fingers onto the trays. Dust the tops with icing sugar then set aside to rest for 5 minutes.
Dust with icing sugar once more then transfer to an oven pre-heated to 180°C and bake for 20 minutes, or until nicely risen and golden brown in colour.
Remove from the oven and transfer to a wire rack to cool completely before storing or serving. As well as being the classic base for tiramisu, these lemony sponge fingers are also excellent served with coffee.
