Savoiardi Sardi (Sardinian Ladyfingers)

Savoiardi Sardi (Sardinian Ladyfingers)

Savoiardi Sardi (Sardinian Ladyfingers)

By Master Chef Gianluca Deiana Abis

History of Savoiardi Sardi

Savoiardi, or ladyfingers, are a classic Italian biscuit, often associated with desserts like Tiramisu and Zuppa Inglese. The Sardinian version, Savoiardi Sardi, is particularly unique due to its slightly crisp, light texture and flavor that perfectly complements rich desserts. The origins of the Savoiardi date back to the 19th century, and the name is derived from the region of Savoy in northern Italy.

Sardinian Savoiardi are similar to the traditional Italian ladyfingers, but they have a slightly richer, more delicate texture due to the addition of local ingredients such as lemon zest or vanilla, which bring a unique fragrance to the biscuits. These biscuits are a staple in many Sardinian homes, often served with dessert wines like Moscato di Sardegna or used as a base for various layered desserts.

Ingredients (Makes about 20 Savoiardi)

• 2 large eggs (separated into yolks and whites)

• 3/4 cup (150g) granulated sugar

• 1 teaspoon vanilla extract

• 1/2 teaspoon lemon zest (optional, for extra flavor)

• 1 cup (120g) all-purpose flour

• 1/4 cup (30g) cornstarch

• Powdered sugar, for dusting

Preparation Steps

1. Prepare the Egg Whites:

• Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

• In a clean, dry bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add about half of the granulated sugar (75g), continuing to beat until the egg whites form stiff, glossy peaks.

2. Make the Egg Yolk Mixture:

• In a separate bowl, whisk the egg yolks with the remaining sugar (75g) until the mixture becomes pale and thick. Add the vanilla extract and lemon zest (if using) and whisk until well combined.

3. Combine the Mixtures:

• Gently fold the egg whites into the egg yolk mixture using a spatula. Be careful not to deflate the egg whites too much, as they will give the Savoiardi their light and airy texture.

• Sift the flour and cornstarch together, then fold them into the egg mixture, again being gentle to keep the batter light and airy.

4. Shape the Savoiardi:

• Transfer the batter to a piping bag with a large, plain round tip (or use a plastic bag with the tip of the corner cut off).

• Pipe the batter onto the prepared baking sheet in 3-inch long strips. Leave a small space between each cookie, as they will expand slightly during baking.

• Once all the biscuits are piped out, lightly sift powdered sugar over the top of each biscuit. This gives them their traditional texture and slight sweetness.

5. Bake the Savoiardi:

• Bake the Savoiardi in the preheated oven for about 12-15 minutes, or until they are lightly golden and firm to the touch. They should not brown too much.

• Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

6. Serve:

• Once completely cooled, serve the Savoiardi Sardi as they are, or use them in classic Italian desserts like Tiramisu or Zuppa Inglese. They also make a lovely accompaniment to a cup of coffee or dessert wine.

Chef Tips:

1. Egg White Stability:Ensure that the bowl and beaters used for whipping the egg whites are completely clean and dry. Any residual fat or moisture will prevent the whites from whipping to stiff peaks.

2. Gentle Folding:The key to light and airy Savoiardi is gentle folding. Be sure to fold the egg whites and sifted flour mixture carefully to maintain the airiness in the batter.

3. Shape and Size:Use a piping bag to create uniform, neat ladyfinger shapes. The traditional size is about 3 inches long, but feel free to adjust based on your preference or the dessert you plan to use them in.

4. Baking Time:Keep a close eye on the cookies during baking. They should be firm to the touch but not browned. Overbaking will make them too hard, so it’s important to remove them once they’re just set.

5. Storage:Store the Savoiardi in an airtight container at room temperature for up to a week. If you want to store them for longer, you can freeze them for up to a month. Let them thaw at room temperature before serving.

Wine Pairing:

1. Moscato di Sardegna (Sardinia):A glass of Moscato di Sardegna is the perfect match for Savoiardi Sardi. The sweet, aromatic flavors of the Moscato complement the light, crispy texture of the cookies, making for a delightful pairing.

2. Vin Santo (Tuscany):A glass of Vin Santo, with its honeyed, rich flavors, works wonderfully with these delicate cookies. The sweetness of the wine enhances the almond flavor of the Savoiardi.

3. Prosecco (Veneto):For a refreshing pairing, Prosecco with its light bubbles and crisp acidity offers a contrast to the sweetness of the Savoiardi, making it an excellent choice for a more festive occasion.

Enjoy your Savoiardi Sardi (Sardinian Ladyfingers)!

These light, delicate Savoiardi Sardi are a wonderful example of traditional Sardinian pastry. Whether enjoyed on their own with a cup of coffee or as a component in your favorite Italian desserts, they’re sure to impress. Buon Appetito!