 | |
| Alternative names | Naples biscuits, sponge fingers,savoiardi (Italian),boudoirs (French) |
|---|---|
| Type | Biscuit |
| Course | Dessert |
| Region or state | Savoyard State |
| Created by | 14th-century official cuisine of the County of Savoy (may antedate invernacular cuisine) |
| Main ingredients | Flour,egg whites,egg yolks,sugar,powdered sugar |
Ladyfingers orNaples biscuits,[1] in British Englishsponge fingers, also known by the Italian namesavoiardi (Italian:[savoˈjardi]) or by the French nameboudoirs (French:[budwaʁ]), are low-density, dry, egg-based, sweetsponge cake biscuits roughly shaped like large fingers.[2] They are a principal ingredient in many dessert recipes, such astrifles andcharlottes, and are also used as fruit or chocolate gateau linings, and for the sponge element oftiramisu.[3] They are typically soaked in a sugarsyrup orliqueur, or inespresso for tiramisu.[4]
Ladyfingers are said to have originated in the 14th century at the court of the Savoy, and were created to mark the occasion of a visit by the King of France. They were particularly appreciated by the younger members of the court and offered to visitors as an example of the local cuisine.[5]
Like other sponge cakes, ladyfingers traditionally contain no chemicalleavening agent, and rely on air incorporated into the eggs for their "sponge" texture. Some brands, however, containammonium bicarbonate. Theegg whites andegg yolks mixed with sugar are typically beaten separately and folded together with flour. They contain more flour than the typical sponge cake. The mixture is piped through apastry bag in short lines onto sheets,[3] giving the biscuits their notable shape.
Before baking,powdered sugar is usually sifted over the top[3] to give a soft crust. The finished ladyfingers are usually layered into a dessert such as tiramisu or trifle.
Media related toLadyfingers (biscuits) at Wikimedia Commons
Lady Finger Cookies (Savoiardi) at the Wikibooks Cookbook subproject
