Savoyardi biscuits: a recipe for a universal Italian dessert

Italian dessert tiramisu is becoming increasinglypopular all over the world. Its essential component is savoyardi cookies. True, it is not sold everywhere. Therefore, many hostesses who have decided to master tiramisu, think about what can replace Savoyardi.

Cookies should be the same airy and light,with a pleasant, but not too saturated taste. It’s not at all necessary to search for a suitable replacement. It is better to make savoyard cookies with your own hands. Known as ladies' fingers, it is quite simple and easy to prepare at home.

Bake Savoyardi Cookies

The recipe for this dessert is as follows.Take two eggs, sixty grams of flour, fifty grams of granulated sugar and twenty grams of powdered sugar, ten grams of butter. Before cooking, preheat the oven to one hundred and eighty degrees. Separate the whites from the yolks. Beat the yolks with half the sugar, they should turn white. Add flour and a little salt, knead in a very thick and dense dough. Beat the whites until cloudy, add the remaining sugar and beat until a foam is formed. Put the third mass into the dough and gently mix from the bottom up. Add the remaining proteins and slowly stir until smooth. Cover the baking sheet with baking paper, brush it with butter and sprinkle with flour. Using a bag or pastry syringe, lay out the dough strips of ten centimeters, sprinkle with powdered sugar and leave for a couple of minutes. Place in the oven and bake for ten minutes. Cookies should be golden.

Turn off the oven without opening it, otherwise the Savoyardis will lose their pomp. When the dessert has cooled, it can be used to make tiramisu or just to eat with tea.

Cooking secrets: how to make the perfect savoyard biscuits

The recipe is simple, but somesubtleties. For example, the dough must necessarily turn out thick, but airy. This is what will provide a special biscuit texture, which is famous for savoyardi cookies. The recipe also advises to be sure to separate the whites from the yolks as carefully as possible. Slices of yolk should not fall into the chilled protein, which should be whipped into a strong foam with a special nozzle of a blender or food processor. Stir the dough must be upwards to

the air in the protein was preserved, and it turned out magnificentcookies savoyardi. The recipe can also be supplemented with starch, vanilla and lemon juice. Starch should be mixed and sifted together with flour, and vanillin and lemon juice added to proteins during whipping, so it turns out fragrant, really thick and very persistent foam. Finally, it is worth knowing that Savoyardi are suitable not only for tiramisu or self-use. They can be smeared with butter cream or boiled condensed milk and molded in pairs, you get the original mini-cakes. You can also make sour cream and sandwich them Savoyardi, you get a delicious cake in a hurry. Cookies can also be used to decorate desserts. Options can be a lot, most importantly, just learn how to stove Savoyardi.