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Savoiardo
Sponge Fingers
Appears in
By Antonio Carluccio and Priscilla Carluccio
Published 1997
These sponge-cake-like biscuits are one of the most important ingredients of the newly popularized Italian dessert, tiramisu in which the sponges are dipped in strong coffee or liqueur and layered with mascarpone cheese. Savoiardi sponges are also used to make other desserts, such as zuppa inglese, being favoured for their light and absorbent qualities.
To make the sponges: beat 5 egg yolks until they are white and creamy, then add 100 g (3½ oz) caster sugar, before carefully folding in 115 g (4 oz) 00 flour and 1 teaspoon vanilla sugar or a few drops of vanilla essence. Mix well, then carefully fold in the stiffly beaten whites of the eggs and 55 g (2 oz) icing sugar. Butter a baking tray and dust it with flour. Pipe the mixture into 10-12 cm (4-5 inch) long small sausages of sponge, taking care to leave enough space between them. Sprinkle over a little of the caster sugar and bake in an oven preheated to 190°C/375°F/gas 5 for 20-25 minutes. When cool, store in an airtight jar.