Savoiardi cookies at home. Savoyardi cookies: classic recipe for tiramisu

• 1 Savoiardi cookies - a classic version for tiramisu
• 2 Cooking recipe from Yulia Vysotskaya
• 3 Savoiardi biscuits
• 4 The fastest and easiest version of “lady fingers”
• 5 Recipe for the most delicious Tiramisu at home

Soft, tender, melt-in-your-mouth savoiardi cookies can be easily made at home. It is served with tea as an independent dessert, delicious cakes are baked from it, or the exquisite delicacy tiramisu is made from it.

Savoiardi cookies - a classic version for tiramisu

Classic cookies have an elongated shape. It does not crumble, drinking tea with it is a pleasure.

Recipe Ingredients:

• wheat flour - 150 gr;
• three chicken eggs;
• powdered sugar - 60 g;
• granulated sugar - 150 gr.

How to make tiramisu cookies:

1. Prepare two cups. Drain the egg yolks into one and the whites into the other.
2. Add 75 grams of sugar to the bowl with the yolks and whisk until the granulated sugar is completely dissolved.
3. Pour the same amount of sugar into the egg whites and beat until a fluffy, foamy mass forms.
4. Pour the contents of one bowl into another. At the same time, constantly stir with a whisk so that the whites are completely mixed with the yolks.
5. Pass the flour through a sieve and add it to the egg mixture.
6. Gently knead the dough.
7. To form the cookie shape, we need a pastry syringe or bag.
8. We put a small amount of dough into it.
9. Cover the baking tray with special paper and grease it with oil.
10. Squeeze the dough onto this surface from a syringe in a strip 10 cm long.
11. Once all the dough is on the baking sheet, sprinkle it with powdered sugar and send it to bake in the oven.
12. It should be heated to 200 degrees. Cook the treat for 15 minutes.
13. Serve this delicious dessert lukewarm with tea.

Recipe from Yulia Vysotskaya

You will need:

• three raw egg whites;
• wheat flour - 65 g;
• three raw egg yolks;
• vanilla - 5 g;
• powdered sugar - 50 g;
• sugar - 90 gr.

Step-by-step preparation:

1. Pour two yolks into a bowl. They should be at room temperature.
2. Add 50 grams of powdered sugar to them and process with a mixer until thickened.
3. Pour three egg whites into a second bowl and beat until soft. After this, add 75 grams of sugar and whisk until very thick and foamy.
4. Pour the protein and yolk mixtures into a third bowl with flour, add the remaining clean yolk and mix.
5. Place the dough in a pastry bag and place on a baking sheet lined with baking paper.
6. There should be a small distance between the cookies, as they increase in size during cooking.
7. Sprinkle powdered sugar on top.
8. Bake for 15 minutes. When the delicacy acquires a golden color, it is ready.
9. Savoiardi cookies are good to drink with tea or chicory. But you can use it to make a surprisingly tasty dessert, tiramisu, or bake a cake.

Savoiardi biscuits

Required ingredients:

• sugar - 0.1 kg;
• butter - 20 g;
• three eggs;
• powdered sugar - 30 g;
• wheat flour - 90 gr;
• salt - 3 gr.

Cooking method:

1. Pour the whites and yolks into separate bowls.
2. Add 75 grams of sugar to the yolks.
3. Using a mixer, turn the mixture into a foamy mass. Carefully add 75 grams of flour and salt and mix with a fork.
4. Beat the whites with the remaining amount of sugar into a thick, airy foam, add them to the yolk mixture. Mix.
5. Sprinkle a greased baking sheet with a pinch of flour.
6. We take a pastry syringe with a nozzle with a diameter of 15 mm, take the dough into it and squeeze out sticks 12 cm long onto a baking sheet.
7. Sprinkle future cookies with powdered sugar.
8. Preheat the oven to 150 degrees and bake our dessert until golden brown (about 20 minutes).

The fastest and easiest version of “lady fingers”

This recipe has the simplest ingredients. These cookies can be prepared quickly and easily the first time.

Grocery list:

• flour - 0.15 kg;
• drops of lemon juice;
• sugar - 0.15 kg;
• three eggs;
• powdered sugar - 100 gr.

How to make savoiardi cookies:

1. Place the whites and yolks in separate bowls. The whites should be cold.
2. In the first bowl, add half the specified amount of sugar and a few drops of lemon juice. Beat in a blender.
3. The mass should be so thick that when you turn the bowl upside down, it will not slide down.
4. The yolks should be warm. We shake them with another part of the sugar until it is completely dissolved.
5. First, transfer only part of the whites to the yolks, mix, and then add the rest of the mixture.
6. Process the flour thoroughly in a sieve and gradually pour into the egg mixture.
7. The dough should be light and airy.
8. Place it in a bag and squeeze it onto a greased baking sheet.
9. The cookies should be 10 cm long and 2 cm wide.
10. Place the powdered sugar in a sieve and sprinkle through it onto the cookies.
11. If there is any powder left on the surface of the baking sheet, remove it to avoid burning.
12. Bake the dessert for 10 minutes in an oven preheated to 200 degrees.

Recipe for the most delicious Tiramisu at home

Cookies, which are the basis of the dessert, can be bought in the store, or prepared yourself.

You will need:

• five eggs;
• coffee - 250 ml;
• cream cheese - 400 gr;
• powdered sugar - 70 g;
• dry cocoa - 10 g;
• cognac - 30 ml;
• ready-made savoiardi cookies - 300 gr.

Step-by-step instruction:

1. We break the chicken eggs, the whites go into one bowl, the yolks into another.
2. Place the bowl with the egg whites in the refrigerator - they should be cold when whipped.
3. Whisk the yolks with the addition of powdered sugar until creamy.
4. Add cheese to this mixture and stir.
5. Process the cooled whites with a mixer and pour the mixture into the yolks.
6. Separately brew coffee and pour cognac into it.
7. We soak the prepared cookies with this solution.
8. We place part of it at the bottom of a glass mold or bowl.
9. Pour the cream over the cookies, then lay out the second layer of cookies and also pour the cream over them.
10. And we continue like this until the food runs out.
11. There should be cream at the very top.
12. We cut the resulting delicacy into slices and put it in the refrigerator.
13. After a few hours, take out the tiramisu, sprinkle with cocoa and serve. Bon appetit!

Is it difficult to make Tiramisu at home?
Classic Tiramisu is a Savoyardi biscuit, dry, tender, light, porous; This is a delicious syrup-impregnation made from coffee with the addition of aromatic alcohol; and this is a cream based on Mascarpone cream cheese. This is exactly the “Tiramisu” that we will prepare at home, and we will bake the cookies ourselves, and we will provide the tiramisu recipe and the savoiardi cookie recipe with the most detailed photos.

What's here:

So, 3 recipes for Tiramisu with photos and savoiardi.

Tiramisu classic recipe

Let's start with Savoiardi. You can skip this step and buy ready-made cookies, but this is not interesting.

Ingredients for the Savoiardi cookie recipe

For 300 grams of finished cookies, cooking time is 30 minutes.

• eggs - 4
• sugar - 160 grams
• honey - 30 grams
• starch - 60 grams
• flour - 70 grams
• powdered sugar for dusting

How to make Savoiardi cookies at home

Separate the egg yolks from the whites. This must be done very carefully, not allowing even a drop of yolk to get into the white, this is the only way you will be able to beat it into a strong foam.

In one small bowl, beat the yolks with honey with a mixer for 5 minutes.

In another bowl, beat the egg whites and, without stopping whisking, add the sugar.

The foam should be strong - it should not fall out (or leak) from the inverted bowl.

Add the whites to the yolks in three additions, stirring very carefully with a silicone or wooden spatula.

Move the spatula from bottom to top. The result will be a very soft and airy mass.

Sift flour and starch. Add them to the egg mixture in three additions, stirring with a spatula. A homogeneous, well-mixed mass should hold its shape well.

Place the finished dough in the form of “sticks” on a lined baking sheet. It is convenient to do this with a cooking bag (if not, then a homemade one made from a thick bag or a bag made of parchment). Sprinkle the top generously with powdered sugar.

Bake in an oven preheated to 220 degrees for 7-9 minutes.

Remove the slightly cooled cookies from the paper and transfer to a wire rack. Once completely cooled, they are ready to continue creating Tiramisu.

ON A NOTE

Well-beaten egg whites help the dough hold its shape, which means the savoiardi cookies will be taller.

Do not skimp on powdered sugar for sprinkling.

If you won't be using the cookies right away or if you've baked significantly more cookies, store them in a tightly sealed, dry container.

Ingredients for Tiramisu recipe

Serves 3. Cooking time 30 min. + 6 hours in the refrigerator.

• Savoyardi cookies - 300 grams
• strong coffee - 250 ml
• cognac (amaretto, rum) - 2 tbsp. spoons
• eggs - 5
• mascarpone - 400 grams
• powdered sugar - 150 grams
• cocoa powder for sprinkling - 2 teaspoons

How to make Tiramisu at home

• Brew strong coffee. Pour in the cognac.

Separate the egg whites and yolks into different containers. Place the whites in the refrigerator. Beat the yolks with a mixer with powdered sugar until pale yellow and silky, homogeneous consistency.

Place mascarpone into the egg mixture and, gently stirring with a wooden (silicone) spatula from bottom to top, make a homogeneous mixture.

Beat the egg whites with a pinch of salt until they form a stiff, standing foam.

Place the whites into the yolk mixture and stir in slowly, very carefully, obtaining an airy, delicate cream.

Place a layer of Savoiardi (half of the existing one) in a mold with sides.

Pour coffee evenly

until all the cookies are completely wet.

leveling over the entire surface.

Then again a layer of cookies, which must be soaked in coffee. And a layer of the remaining cream.

Place the Tiramisu in the refrigerator for at least 6 hours, preferably overnight. After placing the dessert on a plate, sprinkle with cocoa.

ON A NOTE

Instead of pouring the cookies in the mold, you can dip them in coffee to completely wet them.

Using raw eggs assumes that they will be the freshest - pay attention to this.

If on the second day you cannot cut the Tiramisu into pieces, then you have got the right dessert.

A great option is to prepare dessert in portioned forms.

Do not use flavorings or essence instead of cognac or brandy (liqueur) - this is very tasteless and incorrect.

And 2 more homemade Tiramisu recipes.

Tiramisu cake - sponge recipe, almond

In this recipe, “Savoiardi” is replaced with pieces of biscuit, the coffee impregnation is replaced with milk and almond liqueur, which is also added to the cream, and the topping, instead of cocoa, is almond flakes.

Ingredients:

• sugar - 50 grams
• yolks - 2
• proteins - 3
• flour - 50 grams
• powdered sugar

Making Tiramisu biscuits at home

Beat the yolks with half (25 grams) of sugar until the sugar dissolves and the yolks lighten. Beat the whites with a mixer into a strong foam. Add the remaining sugar and beat until shiny and well thickened. Combine the protein and yolk masses.

Add the sifted flour to the mixture and mix gently with a spatula.

Pipe the finished dough, transferring it into a pastry bag or homemade cornet onto a baking sheet with parchment. If you already know in what form you will make the dessert, then place sticks half the length of this form (you can draw out the paper so as not to make a mistake in size).

Sprinkle with powdered sugar and leave for 15 minutes.

Bake in an oven preheated to 200 degrees for 10 minutes. Remove from paper and cool on a wire rack.

Ingredients for Tiramisu with Almonds recipe:

• biscuits
• sugar - 85 grams
• almond liqueur - 3 tbsp. spoon
• milk - 150 ml
• cream at least 33% - 250 ml
• yolk - 3
• mascarpone - 250 grams
• almond flakes for decoration - 2 tbsp. spoons

How to make Tiramisu cake on sponge cake with almond flavor

Pour 25 grams of sugar into a frying pan (preferably with a thick bottom), melt it over medium heat until brown. Pour in two tablespoons of boiling water and remove the pan from the heat.

Pour in the milk and stir until the caramel has completely dissolved. Pour through a strainer into a small container (bowl) and cool. Then pour in 1 tbsp. spoon of liqueur.

For the cream, prepare a steam bath. Place the container in the bathhouse, beat the yolks with 60 grams of sugar and 2 tbsp. spoons of liqueur until you get a fluffy, thick, viscous mass. In time it is approximately 7 minutes.

Move the container to a larger one with ice water (you can use a container with ice) and continue whisking, cooling the mass. Add mascarpone, mix thoroughly. Whip the cream and add it to the yolk mixture.

Dip each piece of sponge cake into the caramel syrup and place it in the pan.

After filling the bottom of the mold with biscuits, add half of the cream. Place another layer of soaked sponge cake pieces and a layer of cream. Decorate the top of the dessert with almond flakes (they can be toasted).

Place the dessert in the refrigerator for six hours.

Tiramisu without eggs

This recipe will appeal to those who are still wary of making dessert due to the presence of eggs that are not cooked.

If you prepare this recipe without alcohol, then the dessert is suitable for children.

Ingredients for the recipe:

• biscuit sticks - 300 grams
• mascarpone - 500 grams
• cream 33% - 150 ml
• powdered sugar - 100 grams
• coffee - 200 ml
• Amaretto - 2 tbsp. spoons
• cocoa or grated chocolate for sprinkling

Making homemade Tiramisu

Beat the cream with a mixer.

Mix mascarpone and powdered sugar. Add whipped cream, stir gently with a spatula until the cream becomes homogeneous.

Prepare coffee in a bowl, pour in Amaretto liqueur.

Dip the biscuit sticks into the coffee and place them in the pan. Top with half of the cream. Then again a layer of soaked sticks and a layer of cream.

Place the pan in the refrigerator overnight.

To serve, sprinkle with cocoa.
REFERENCE. Tiramisu is an exquisite dessert that is believed to have appeared in the second half of the 20th century. This assumption is based on the fact that the first written mention of the dish dates back to 1971.

Ten years later, the magazine “Vin Veneto” named the creator of “Tiramisu” - he allegedly turned out to be Roberto Linguanotto, who prepared the dessert in the late 60s in the city of Treviso at the restaurant “Alle Beccherie”.

The Italian “tira mi sù” - “raises me” - refers to the nutritional and taste qualities of the products that make up the dessert.

However, it is difficult to say for sure whether the Vin Veneto magazine is right about the creator and the time of invention of the dessert. The Tiramisu brand (and this is undoubtedly a brand) is surrounded by many legends, each of which provides its own nuances and details, sometimes very romantic, beautiful and incredibly “tasty”. However, like the dessert itself.

Many of the visitors to my blog, like me, care not only about the taste, but also about the appearance - I want the finished Savoyardi cookies to correspond to their second Russian name - “lady fingers”. So I took the recipe from world famous pastry chef Julia Child.

To prepare real Savoiardi you will need the following ingredients:

• 2 eggs, divided into white and yolk (the eggs are large, the white should weigh approximately 36-37 g, the yolk should weigh about 18-19 g)
• 25 grams of sugar + 25 grams of sugar (regular fine white sugar)
• 60 grams of premium white flour
• 10 g corn starch
  or
  70 g special flour for baking biscuits
• 1/8 tsp lemon juice
• 1 tsp vanilla extract
• 2 tsp powdered sugar
• salt - on the tip of a knife

And a mandatory condition: measure the amount of ingredients accurately, on an electronic kitchen scale!

In addition, you will need a pastry bag with a round nozzle with a diameter of 1.5 or 2 centimeters so that the Savoiardi turn out identical and even. After all, we need perfectly shaped cookies.
With the attachment, you need to pipe the dough carefully and evenly, preferably along pre-marked lines on parchment paper. When depositing, observe the length and thickness of the future cookies.

Method for preparing Savoyardi cookies:

1. Preheat the oven to 180 C. This is important!
2. Sift the flour mixed with starch three times so that it absorbs oxygen properly. And for biscuit cookies, it is better to sift the flour not once, but three times, then it will mix better with the beaten eggs.
3. Beat yolks at room temperature with 25 grams of sugar until the sugar is completely dissolved. Try rubbing the yolk and sugar with your hands first, rubbing it between your fingers. And only then beat it with a mixer. Remember that the whites cannot be overbeaten. And it’s better to do it longer.
4. Next, pour the egg whites into a separate mixer bowl and add 25 grams of sugar, salt and add lemon juice. Beat the egg whites until stiff peaks form.
5. Since Savoiardi is not an ordinary biscuit, beat the egg whites until they form firm and very stable peaks. We just need the dough to keep its shape when dropped out of the pastry bag.
6. Add 2 tablespoons of whipped whites to the beaten yolks and mix from bottom to top, carefully without disturbing the whipped mass.
7. Next, sift 1/3 of the flour onto the egg mixture without stirring.
8. And add 1/4 of the whipped whites on top, then again, without stirring the mixture, sift another 1/3 of the flour. Then repeat the whole process again and only after that gently mix from bottom to top with a spatula until smooth.
9. Transfer the resulting dough into a pastry bag. And get ready to plant your cookies.
10. Make the length of the stripes traditional - 10 centimeters.
11. After you place all the dough on a baking sheet covered with parchment paper or on a baking sheet thoroughly oiled and sprinkled with flour (French shirt).
12. Sprinkle the Savoyardi with powdered sugar, then let it sit for a while so that some of the powder is absorbed into the cookies and sprinkle generously with powdered sugar again.
13. Place the cookie sheet in the oven on the middle rack.
14. Bake for 10-15 minutes (the cookies should rise), after all the cookies have risen in volume, without opening the oven, reduce the temperature to 140 C and bake for about 10 minutes (or until the cookies are golden and dry - time depends on the individual characteristics of your oven and the humidity in the kitchen)
15. After that, take out the baking sheet with cookies and immediately remove the cookies from the paper.
16. Turn the sheet in the direction the savoiardi are lying. With one hand, carefully pull the paper with cookies over the side of the baking sheet, and with the other hand, lightly pull the paper, grabbing the opposite edge. The cookies come away from the paper on their own, remaining safe and sound!
    The main thing is to pick it up and place it on a wire rack to cool completely.
17. Once cooled, the cookies have a crispy thin crust and a soft, tender texture inside.
18. If you are going to cook from ready-made cookies, then I advise you to dry the Savoiardi after baking in the oven, as is done with biscotti.
19. Preheat the oven to 100 C, return the cookies placed on the wire rack to the oven and dry them with the door slightly open.

Bon appetit and new culinary creations!

We will need eggs, sugar, flour and powdered sugar, that's it! Equipment you will need is a pastry bag or just a bag with a corner cut off, baking sheets, baking parchment and a strainer for powdered sugar. And, of course, our faithful assistant, the mixer, where we would be without it. Don't forget a silicone spatula for kneading.

At its core, savoiardi is just a sponge cookie, and it is made as simply, easily and quickly as any sponge cake. Let's start cooking.

Eggs need to be divided into yolks and whites. We will need more whites than yolks. I usually always have proteins in a jar in the refrigerator, so I took the extra protein I needed from these supplies.

Pour the yolks into a bowl, add 30 grams of sugar and beat with a mixer until white. In another dry, low-fat bowl, beat the egg whites to stiff peaks with a pinch of salt and gradually add another 30 grams of sugar.

Gently mix the whites and yolks using a spatula and sift the flour on top. Mix the dough without rubbing, without beating, just gently, mixing in the flour from bottom to top. The dough should remain airy, we remember that this is a sponge cake.

Now we form “lady fingers”. To do this, put the dough in a pastry syringe or bag and place strips on a baking sheet lined with parchment, spaced apart, the cookies grow during baking. Using a strainer, sprinkle the cookies with half the powdered sugar and let them stand and dry for 10 minutes. Sprinkle with the remaining powder and leave for another 5 minutes. This is necessary so that the finished cookies have a shiny, hard sugar crust.

Savoiardi biscuits have been gaining popularity recently. You've probably tried it in a cafe or restaurant over a cup of coffee. Today we will learn together how to cook savoiardi at home: following step-by-step recipes, it is not difficult at all and very interesting.

History of the Savoiardi

The peculiarity of this cookie is its oval shape and sugar topping. It has several other popular names: biscuit, Naples, Savoy, la coulie and “lady fingers”.

Legend has it that Savoiardi was invented by the head cook of the Duke of Savoy at the end of the 16th century. The invention of the original recipe was timed to coincide with the visit of the French king. The owner of the palace loved the delicacy so much that it was soon given the status of the official dessert of Savoy.

Savoiardi cookies - the official dessert of the Savoyard ducal cuisine

Of course, you can buy savoiardi in a store - this is not uncommon now. But how nice it is to cook it yourself, giving the dough the love and warmth of your own hands! And you will be 100% sure of the quality of the dessert, which cannot be said about the purchased product.

Cookies made from light biscuit dough absorb liquid well and soften while maintaining their shape. Therefore, savoiardi is often used not only as a separate dessert, but also for preparing other sweet dishes - cakes, trifle and Russian charlotte.

Especially often, the popular dessert tiramisu is prepared from these cookies, soaking savoiardi in sweet syrup. The cookies should be a little dry, so you will need to keep them in a warm oven for a while or leave them overnight, covered with a clean towel.

Savoyardi is an essential ingredient in classic tiramisu

Ingredients and cooking secrets

Required ingredients for savoiardi:

• flour;
• sugar;
• eggs.

The flour should be well sifted. Take only 1 variety - it is ideal for this dessert.

Flour, eggs and sugar are essential components of Savoiardi.

As with any sponge cake, you need to separate the yolk from the white and beat them separately from each other. Eggs must be at room temperature.

It is customary to use powdered sugar to sprinkle cookies. But granulated sugar is also suitable: its crystals will look beautiful on the surface of the savoiardi.

Vanilla extract or vanillin will give the cookies a pleasant rich aroma. Some housewives add a little cinnamon, but the classic recipe does not provide for this.

To give the cookies their original shape, you will need a pastry bag with a hole diameter of at least 1.5 cm. You will use it to squeeze the mixture onto a baking sheet. The bag should be held at an angle of 45 degrees. The length of each cookie is 7.5 cm, the distance between them is at least 2.5 cm.

Savoiardi is baked in the oven for no more than 15 minutes at a temperature of 190 degrees or 10 minutes at 200 degrees. Be sure to line the baking sheet with parchment or baking paper.

Note! Ready savoiardi can be packed in a container, lined with wax paper, and stored frozen for up to 2 weeks.

Step-by-step recipes

We will look at a classic and original recipe from Yulia Vysotskaya. This wonderful TV presenter always adds some zest to the cooking process, and today we will unravel her secret.

Classical

Before you begin, turn on the oven to preheat to 190 degrees and prepare a piping bag. By the way, to make it easier for you to place cookies on a baking sheet later, draw outlines of the desired size on paper.

You will need the following products:

• large egg yolks - 3 pcs.;
• egg whites - 3 pcs.;
• flour - 65 g (1/2 tea cup);
• powdered sugar - 5 tablespoons;
• vanilla or its substitute – ½ teaspoon;
• powdered sugar for sprinkling.

1. Using a mixer, beat 2 egg yolks with 2 tablespoons of powdered sugar until the mixture thickens and turns light yellow.

   Beat the yolks, separated from the whites, with powdered sugar

2. In another bowl, beat all the whites until soft. Add 3 tablespoons of sugar gradually, beat until a strong glossy foam forms.

   Whip the whites with sugar into a strong foam

3. Add the whites and yolks (including the remaining yolk) to the flour in three additions, while gently stirring the mixture from bottom to top.

   Combine the white and yolk with flour, mix thoroughly

4. Fill a piping bag halfway with dough. Gently press the cookies onto the baking sheet, remembering to leave the required distance between them.

   Place the dough on a baking tray covered with paper using a pastry bag and sprinkle with powdered sugar

5. Dust the cookies with powdered sugar and bake for 10-15 minutes until golden brown.

Bake the cookies until fully cooked

You need to remove the savoiardi from the baking paper while it is still hot. Otherwise, the cookies will stick and you will not be able to remove them from the parchment without crumbling them.

Biscuit cookies from Yulia Vysotskaya

This dessert is designed for 36 servings (pieces). You will need:

• 50 g flour;
• 60 g sugar;
• 3 egg whites;
• 2 egg yolks;
• 30 g powdered sugar.

1. Beat all the whites until a soft mass forms. After this, add 30 g of sugar. Continue using the mixer until the sugar is completely dissolved.

   Beat the egg whites thoroughly, adding sugar.

2. Beat 2 yolks with 30 grams of sugar in a separate bowl. The mass should turn out light and light, and the sugar should completely dissolve.

   Beat the yolks with sugar

3. Carefully combine the whites with the yolks and mix with a spatula.

   Mix the whites with the yolks

4. Sift 50 g of flour into a bowl with egg mixture.

   Add sifted flour to egg mixture

5. Mix the mixture from bottom to top. The movements should be light so that the air is retained inside the dough.