Updated: Jun 7, 2019
Low density, egg-based, sweet and light sponge biscuits. There are similar versions of the same biscuit all around the world - savoiardi, ladyfingers, biszkopty. Used in tiramisu, layered cakes or other desserts. We used round biscuits in our Irish Coffee Pavlova and received a lot of questions on where we got them from. The biscuits used were home-baked ladyfingers - just differently shaped (another advantage of home baking!).
Today we are sharing with you that exact recipe. It’s a one bowl recipe and it does not require steaming (we are using simplified Michalak’s technique). There is no compromise on texture and taste though - follow the hints and the recipe and you will bake super soft, puffy and flavourful ladyfingers.
Shape the biscuits the way you want - both shapes are covered in the recipe. We tend to go for traditional ladyfingers when preparing tiramisu and opt for round shapes when we bake the biscuits as an insert to layered cakes, pavlovas or desserts prepared in glasses or smaller cups (no need to split a biscuit; it fits glass/cup perfectly).
If you have kids - this is a favourite, light biscuit - no preservatives and only 4 ingredients. Kids love the light texture of these biscuits so we quite frequently use the batter to bake mini cupcakes.
Fill in the cupcake liners, press in few blueberries and sprinkle with confectioners’ sugar. You can replace lemon zest with any other citrusy zest (like orange) - you will get a light, little sweet bite your kids are going to love.
Easy One Bowl Savoiardi Recipe (Ladyfingers)
Yield: 30 round biscuits or 24 ladyfingers or 21 biscuits and 8 cupcakes
Active time: 20min prep + 12-14 min baking
Tin: 2x large baking trays OR/and cupcake tins
- 4 large eggs, separated, room temperature
- 1/2 cup (100g) caster sugar
- 1 teaspoon lemon zest (zest from 1 lemon)
- 3/5 cup* (90g) all purpose flour
- 1 Tablespoon (10g) corn starch or potato starch
- 1/2 cup (60g) confectioners’ sugar
*cup = 250ml cup
1. Preheat oven to 170C. Line baking tray with parchment paper.
2. Sift all-purpose flour with corn (or potato) starch. Zest 1 lemon.
3. Prepare meringue-like base: Beat egg whites for 1 minute on low speed until fluffy. Increase speed to medium and start adding 1 Tablespoon of sugar at a time - mixing thoroughly until sugar is fully incorporated (same way as you would prepare meringue). Once all sugar is incorporated add lemon zest and mix on medium speed for 30 seconds. Using spatula gently fold in egg yolks - one at a time. Don't over mix - you want to keep as much volume as possible.
4. Combine: Using spatula fold in sifted flours into the egg mixture (from Step 3) - do it in 3 turns (sift flour again before adding to the batter) and gently fold in. Don't over mix. You should get foamy, light and eggy mixture. Transfer the airy mixture to the piping bag and form 28-30 fingers (10cm long) or round shapes (3cm in diameter), leaving some 3cm space in-between. Sift generously with confectioners’ sugar and leave to set for 5 minutes. Just before baking sift again with confectioners’ sugar (don’t miss that step).
5. Bake at 170C for 12-14 minutes until puffed, light golden in colour and firm skin forms on the outside. Once baked, take out and cool on the tray for 15 minutes before transferring to the cooling rack.
1. Piping - if you decide to go for round shapes make sure not to exceed 3cm in diameter (otherwise tops will crack), hold the piping bag 0.5cm above the parchment paper, apply pressure keeping the bag in one place and lift the piping bag 0.5cm up once the foamy batter touches the bag. If you are going for traditional ladyfinger shape - hold the bag at 45° angle and apply steady pressure as you pipe, then stop squeezing before you reach the end and lift the bag straight up to break the foamy batter.
2. Corn starch and dusting with sugar - both are helping to absorb moisture from foamy batter. By adding both and following the recipe you are reducing the risk of spreading (i.e. flat biscuits).
3. If you opt to bake mini cupcakes - line cupcake tray with cupcake liners, pipe batter filling 2/3rd high, press in 3-4 blueberries and sprinkle tops with confectioners’ sugar. Bake at 170C for 12-14 minutes. Use light fruit and fruit that does not let out too much juice while baking - blueberries (wild or American), gooseberries, red currants, blackcurrants, raspberries work well in this recipe.
4. Storage: biscuits or cupcakes are best enjoyed the same day they are baked. Biscuits can be stored for up to 2 weeks - don’t cover and let the biscuits dry out first at room temperature. You may also opt to freeze baked biscuits - place in the fridge for few minutes before moving onto the bag (this will prevent sticking), then place in the freezer and store for up to 1 month. Unthaw in the refrigerator, sprinkle with confectioners sugar before serving.