Savoyardi biscuits: a recipe for a universal Italian dessert

Italian dessert tiramisu is becoming more popular all over the world. Its mandatory component is savoyardi cookies. True, it is not sold everywhere. Therefore, many mistresses who decided to learn tiramisu, think about what can be replaced savoyardi. The cookie should be as airy and light, with a pleasant, but not too rich taste. Looking for a suitable replacement, in fact, it is not necessary. It is better to make savoyardi cookies with your own hands. Known as ladies' fingers, it is quite simple and easy to prepare at home.

We bake savoyardi cookies

The recipe for this dessert is as follows. Take two eggs, sixty grams of flour, fifty grams of granulated sugar and twenty grams of powdered sugar, ten grams of butter. Before cooking, preheat the oven to one hundred and eighty degrees. Separate the proteins from the yolks. Whisk the yolks and half of the sugar, they must turn white. Add flour and a little salt, knead in a very thick and dense dough. Whisk the proteins until clouding, pour the remaining sugar and whisk until a firm foam forms. Third of the resulting mass put into the dough and gently stir from the bottom up. Add the remaining proteins and slowly stir until smooth. Cover the baking sheet with baking paper, grease it with oil and sprinkle with flour. Using a bag or a pastry syringe, put the dough strips in ten centimeters, sprinkle with powdered sugar and leave for a couple of minutes. Place in the oven and bake for ten minutes. The cookie should turn golden. Turn off the oven without opening it, otherwise the Savoyardi will lose their splendor. When the dessert cools down, it can be used to make tiramisu or simply eat with tea.

Secrets of cooking: how to make a perfect savoyardi cookie

The recipe is simple, but you need to consider some of the subtleties. For example, the dough should necessarily turn out thick, but airy. This is what will ensure a special biscuit texture, which is famous for savoyardi cookies. The recipe also recommends that you separate the proteins from the yolks as neatly as possible. Pieces of yolk should not fall into the cooled protein, which should be beaten into a strong foam with a special blender attachment or food processor. Mix the dough necessarily from the bottom up to The air in the protein was preserved, and the savoyardi's lavish biscuit was obtained. The recipe can also be supplemented with starch, vanilla and lemon juice. Starch should be mixed and sifted with flour, and vanillin and lemon juice are added to the whites during whipping, so it turns out a fragrant, really thick and very persistent foam. Finally, it is worthwhile to know that savoyardi are not only suitable for tiramisu or self-use. They can be oiled with butter cream or boiled condensed milk and staple in pairs, you will get original mini-cakes. You can also make sour cream and sandwich it savoyardi, get a delicious cake in a hurry. You can use cookies for decorating desserts. The options can be a lot, most importantly, just learn to bake the savoyardi.