Ladyfinger (biscuit)

Ladyfinger
Alternative namesNaples biscuits, sponge fingers (in British English), savoiardi (in Italian), boudoirs (in French)
TypeBiscuit
CourseDessert
Region or stateCounty of Savoy
Created by14th-century official cuisine of the County of Savoy (may antedate in vernacular cuisine)
Main ingredientsFlour, egg whites, egg yolks, sugar, powdered sugar

Ladyfingers or Naples biscuits,[1] in British English sponge fingers, also known by the Italian name savoiardi (Italian: [savoˈjardi]) or by the French name boudoirs (French: [budwaʁ]), are low-density, dry, egg-based, sweet sponge cake biscuits roughly shaped like large fingers.[2] They are a principal ingredient in many dessert recipes, such as trifles and charlottes, and are also used as fruit or chocolate gateau linings, and for the sponge element of tiramisu.[3] They are typically soaked in a sugar syrup or liqueur, or in espresso for tiramisu.[4]

  1. ^ Glasse, Hannah; Wilson, Maria (1800). The Complete Confectioner, Or, Housekeeper's Guide to a Simple and Speedy Method of Understanding the Whole Art of Confectionary. J. D. Dewick, Westmoreland Buildings, Aldersgate Street, and sold by R. Dutton, Birchin Lane; West and Hughes, Paternoster-Row; and all other booksellers. p. 192.
  2. ^ Davidson, Alan (2014). Jaine, Tom (ed.). The Oxford companion to food (3. ed. / ed. by Tom Jaine ed.). Oxford: Oxford Univ. Press. pp. 96–97. ISBN 978-0-19-967733-7.
  3. ^ Cite error: The named reference Better Homes and Gardens 2014 was invoked but never defined (see the help page).
  4. ^ Cite error: The named reference Parkinson 2005 was invoked but never defined (see the help page).