Originating in the late 15th century, these finger-shaped, sponge biscuits were created at the court of Savoy to celebrate an official visit by the King of France. Renamed Savoiardi, they became something of a court standard, served to visitors as representative of the local cuisine. They are commonly soaked in a sugar syrup or liqueur to form the layers of a trifle, charlotte or coffee for tiramisu. While this eggless recipe serves the basis for my ‘pregnancy’ or eggless tiramisu, they are also delicious on their own with afternoon tea.
Eggless Savoiardi (Lady Finger) Biscuits
130 g flour
60 g butter, cut into small chunks
60 ml milk
50 g sugar
1/4 tsp baking powder
1/2 vanilla bean, seeds only (or 1/2 tsp vanilla extract)
2 tbl icing sugar
1. Preheat oven to 175 C. Using a hand blender (or mixer), beat the butter until it is softened. Add in the sugar and beat until creamy. Add the milk, flour, vanilla, baking powder and mix well.
2. Transfer the dough to a pastry bag with a 1/2 inch round tip (you can also place in a ziplock bag and cut off a corner).
3. Pipe the dough into 3 inch straight lines on a greased or parchment lined baking tray. Sift icing sugar on the piped sponges. Bake for 8-10 minutes or until they begin to turn slightly brown on the edges. Let cool until needed for assembling the tiramisu (or until ready to eat!)