{"id":3287,"date":"2014-03-16T17:24:25","date_gmt":"2014-03-16T16:24:25","guid":{"rendered":"http:\/\/www.roadtopastry.com\/blog\/?p=3287"},"modified":"2014-03-16T17:24:25","modified_gmt":"2014-03-16T16:24:25","slug":"recipe-ladyfingers-savoiardibiscuits-cuillere","status":"publish","type":"post","link":"https:\/\/www.roadtopastry.com\/blog\/recipes\/cakes\/recipe-ladyfingers-savoiardibiscuits-cuillere","title":{"rendered":"Recipe: Ladyfingers (Savoiardi\/Biscuits cuill\u00e8re)"},"content":{"rendered":"

I’m sure very few amateur bakers have had a shot at making ladyfingers<\/strong>.<\/p>\n

It’s the typical product you just buy ready made in supermarkets<\/strong>. When I tell people I make my own ladyfingers, I get surprised looks<\/strong> as to say “I didn’t think it was possible to make them at home!”. Why shouldn’t it be possible? \ud83d\ude42<\/p>\n

\"Recipe---Ladyfingers---02\"<\/a><\/p>\n

Actually making homemade ladyfingers is quite easy<\/strong>: it’s nothing more and nothing less than a spongecake<\/strong>. Ok, then you have to pipe the batter<\/em>, but anyone can make it!<\/p>\n

A nice characteristic of ladyfingers is the crunchy surface<\/strong>, obtained by sprinkling powdered sugar<\/strong> twice before baking.<\/p>\n

\"Recipe---Ladyfingers---07\"<\/a><\/p>\n

The only delicate point in the recipe is incorporating all the ingredients without deflating the batter<\/strong>, which is made with whipped egg yolks and whipped egg whites<\/strong>: just remember to use an upward movement from the bottom<\/strong> of your bowl towards the sides and everything will be fine (of course, don’t overmix!).<\/p>\n

\"Recipe---Ladyfingers---Step09\"<\/a><\/p>\n

This is a basic recipe<\/strong> every baker should know: ladyfingers<\/strong>, also known as Savoiardi <\/strong>in Italy<\/strong> and Biscuits cuill\u00e8re<\/strong> in France<\/strong>, are very versatile and can be eaten alone or used in many cakes, including Tiramis\u00f9<\/strong> and Charlotte<\/strong>.<\/p>\n

\"Recipe---Ladyfingers---05\"<\/a><\/p>\n

If the latter case, there is actually no need to pipe the batter<\/em> precisely: you can just spread it evenly in a pan<\/strong> to make a big rectangle that can be cut and placed in a cake mould. The result will be the same, with less effort! \ud83d\ude42<\/p>\n

 <\/p>\n

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Ladyfingers<\/h2>\n
\n \n \"\"Print recipe<\/a>\n