savoiardi biscuits

Savoiardi biscuits


Classic soft biscuits, light and with a spongy texture. Also used to decorate other desserts, such as tiramisu, trifle and Charlotte cake!


  • 150 g of egg white (about 4 egg whites)
  • 120 g of yolk (about 6-7 yolks)
  • 180 g of granulated sugar
  • 40 g of honey
  • 170 g of flour
  • 80 g of starch
  • icing sugar to taste


  1. In a bowl with an electric mixer, whisk the egg yolks and honey for 2-3 minutes until they become light and frothy and double their volume.
  2. In a bowl with an electric beater, or in a planetary mixer, pour all the sugar with the egg whites and beat until stiff, whipped egg whites are obtained, taking care to obtain a thick but at the same time smooth, creamy and lump-free mixture.
    Add the whipped yolks to the egg whites and mix very gently from top to bottom with a lollipop.
    Add the sifted flour and starch to the mixture in 2 or 3 stages and continue to mix gently with the lollipop, from top to bottom.
  3. Pour the mixture into a sac à poche with a smooth nozzle with a 12 mm hole. On baking sheets lined with parchment paper, form ladyfingers of the size you prefer based on use. I recommend making them 1.5/2 cm wide and 7/8 cm long if they are to be used to decorate the edge of a cake (such as the charlotte cake) or slightly longer, 10/11 cm, if they are to be used for tiramisu or to eat simply as biscuits.
  4. Dust the biscuits with icing sugar to cover the surface. If it should be absorbed immediately in a few seconds, sprinkle more.
  5. Bake one pan at a time on the shelf in the middle of the oven, for about 9-10 minutes at 200 degrees, static mode. Depending on the size of the biscuits, it may take a minute more or less to cook.
  6. As soon as the ladyfingers are golden brown and cooked, remove from the oven and leave to cool.