Savoiardi are typical Italian sponge biscuits, soft and light, used as a base for desserts such as tiramisu. Their characteristic finger shape makes them perfect for dipping in coffee or liqueur. They are easy to make at home and can be stored for a long time.
Put the egg yolks in a bowl
To separate the yolks from the whites, break the eggs one at a time on the rim of a cup and let the whites slide into the container, taking care not to leave any traces in the yolks
Then add to them one quarter of the sugar and the inside of a vanilla pod scraped with a knife
Mix the yolks and the sugar with a whisk without beating them so that the sugar dissolves and the mixture becomes homogeneous, pale and well aerated
If using an electric mixer, start working the ingredients at the lowest speed and increase it only when yolks and sugar are perfectly combined
Place eight egg whites in a clean bowl and whisk them to stiff peaks with a whisk or an electric mixer
Fold the remaining sugar into the egg whites by letting it fall slowly from a sheet of parchment paper
While adding the sugar continue to stir with the whisk to incorporate it perfectly
Sift the potato starch onto a sheet of parchment paper then slowly add it to the egg white and sugar mixture, stirring with a wooden spoon
Each time you add an ingredient to the beaten egg whites you must work very carefully so as not to deflate the mixture
We recommend mixing slowly
Store Savoiardi in a tin box or an airtight container to keep them fresh longer.
Savoiardi are dry and crunchy biscuits, perfect for dipping in coffee or liqueur.
Italy
| Energy (kcal) | 244.64 |
| Carbohydrates (g) | 40.89 |
| of which Sugars (g) | 23.83 |
| Fat (g) | 5.42 |
| of which Saturates (g) | 1.81 |
| Protein (g) | 7.9 |
| Fiber (g) | 0.24 |
| Sale (g) | 0.07 |
