Ladyfinger (biscuit)

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Ladyfinger
Cookie
Lady fingers.jpg
Ladyfingers in transparent plastic packages
Alternative name(s):
Savoiardi
Main ingredient(s):
Sponge cake (egg whites, egg yolks, sugar, flour), powdered sugar
Recipes at Wikibooks:
Cookbook Ladyfinger
Media at Wikimedia Commons:
Wikimedia Commons  Ladyfinger
 
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Ladyfinger
Cookie
Lady fingers.jpg
Ladyfingers in transparent plastic packages
Alternative name(s):
Savoiardi
Main ingredient(s):
Sponge cake (egg whites, egg yolks, sugar, flour), powdered sugar
Recipes at Wikibooks:
Cookbook Ladyfinger
Media at Wikimedia Commons:
Wikimedia Commons  Ladyfinger

Ladyfingers are light and sweet sponge cakes roughly shaped like a large finger. They are a principal ingredient in many dessert recipes, such as trifles, charlottes, and tiramisu. They are typically soaked in a sugar syrup or liqueur, such as coffee for the tiramisu dessert. They are also commonly given to infants, being soft enough for teething mouths but easy to grasp and firm enough not to fall apart.

Name[edit]

These iconic biscuits have gained many colourful regional names.

History[edit]

Ladyfingers, loose

Ladyfingers originated in the late 15th century at the court of the Duchy of Savoy, and were created to mark the occasion of a visit by the King of France.

Later they were given the name Savoiardi and recognized as an "official" court cookie. They were particularly appreciated by the young members of the court and offered to visitors as a symbol of the local cuisine.

Preparation[edit]

Like other sponge cakes, ladyfingers traditionally contain no chemical leavening agent, and rely on air incorporated into the eggs for their "sponge" texture. However, some brands are known to contain ammonium bicarbonate. The egg whites and egg yolks mixed with sugar are typically beaten separately and folded together with flour. They contain more flour than the average sponge cake. The mixture is piped through a pastry bag in short lines onto sheets, giving the cookies their notable shape.

Before baking, powdered sugar is usually sifted over the top to give a soft crust. The finished ladyfingers are usually layered into a dessert such as the popular tiramisu.