Antonio Carluccio, Priscilla Carluccio

Savoiardi

Sponge Fingers

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Preparation info
  • Makes about

    400 g

    • Difficulty

      Easy

Appears in
top 1000Carluccio's Complete Italian Food
Carluccio's Complete Italian Food

By Antonio Carluccio and Priscilla Carluccio

Published 1997

  • About

You can buy a special baking tin for these super-light and spongy little biscuits, which gives a deeper, more regular shape. However, they can also be piped out on to a baking tray. They are ideal for making tiramisu, zuppa inglese and other desserts where an absorbent biscuit is required.

Ingredients

  • 6 eggs, separated
  • 125 g (4½ oz) caster sugar

Method

Preheat the oven to 180°C/350°F/gas 4. Beat the egg yolks with the caster sugar until the mixture is very thick and mousse-like. Gradually fold in the flour. In a separate bowl, beat the egg whites until stiff, then sift in the icing sugar and carefully but thoroughly fold it in. Fold