Lady fingers or savoyardi: recipe

Italian desserts won the hearts of sweethearts around the world. It is light, beautiful and amazingly tasty. Only here the ingredients for them can be obtained not everywhere. Take, for example, a temptingly tasty cake tiramisu: where to buy savoyardi cookies and mascarpone - curd, used for cream? Residents of big cities are lucky: they can buy dessert ingredients in Auchan, Metro or supermarkets, specializing in the supply of products from Italy, or, finally, resort to online shopping with the delivery of home purchases.

For many housewives, the problem of where to buy savoyardi remains an insoluble problem. Therefore, we offer a simple way to prepare this biscuit biscuit yourself. By the way, in our culinary books it is known under the name "Lady's fingers" - probably because of the refined oblong form and gentle texture. In France and Italy, these biscuits came from Savoy, and why they taught their name "savoytsy." From the equipment we need a mixer, a reliable oven, parchment for baking, a confectionery bag with a narrow nozzle, a strainer. Of culinary qualities - a little bit of fantasy and a lot of patience.

The main principle in the production of savoyardi (the recipe insists on this) - do not spare the effort to prepare the dough and do not open the oven beforehand, no matter how pleasant it did not smell. So, take three eggs and carefully separate the yolks. In a high bowl, whisk a white portion of eggs with 75 grams of sugar to form thick, persistent flakes. Tip for "dummies": the foam will be more stable if the proteins are slightly salted and cool well in the fridge before adding sugar and mixing. In a separate bowl, grate the yolks with an additional 75 grams of granulated sugar.

We connect a clear mass together. Through a sieve, gently, in parts, add 150 grams of flour and knead the dough for savoyardi clockwise. The recipe assumes that the mass should be airy, light. We lay the baking tray with parchment paper, and turn on the oven at 200 ° C to get very warm. The dough is placed in a confectionery bag and squeezed out of it through a nozzle on the parchment stripes two centimeters wide and ten centimeters long. Then, using a tea strainer, we bake the cookies with sugar powder.

Biscuits should be given space on a baking sheet: it is better to bake in two batches than to put the products together. Dough for Savoyardi recipe offers a little hold outside the oven to dry. Excess sugar powder, waking up on the parchment, it is better to brush off the brush, so that caramels do not form and the fingers do not stick together. Put the baking sheet in the preheated oven for 10 minutes. Do not tear off the door, otherwise the dough will fall and be "hammered". After that switch the fire to 180 C, remove the baking sheet and send it back to the oven with the other side for another five minutes.

We got savoyardi cookies. The recipe for cooking tiramisu recommends leaving it on the baking tray for drying, but if you just want to use biscuits for tea or coffee, you can put them in glassware and cover. As an independent product, you can sprinkle Savoyardi with powdered sugar mixed with cinnamon.