Savoiardi & Tiramisu

Savoiardi were originally crafted by the Duchy of Savoy for a king’s visit in the Savoy (Savoia in Italian) region in the 14th century. They are also known as ladyfingers, boudoirs and Naples biscuits. You can just dip them in your coffee or sandwich them with chocolate ganache, but tiramisu is their claim to fame. Today I learned that tiramisu as a dessert really isn’t that old of a tradition. It was first documented to be served in the late 1960s, early 1970s. In Italian it means “cheer me up” so if that’s not an excuse to eat tiramisu, I don’t know you.

Savoiardi:

3 eggs, split

75g sugar (~1/3 cup)

45g flour (~1/4 cup)

10g corn starch (1 Tbsp)

dash salt & vanilla

whip whites to stiff peaks, adding in half of the sugar when they hit medium, set aside in a clean bowl.

in the same mixing bowl whip yolks, vanilla, salt and rest of the sugar to “full volume” - it will be thick and pale yellow, the sugar will be dissolved.

fold in sifted dry ingredients then gently fold in the egg whites until it reaches a consistent color.

Pipe, scoop or spread out onto lined cookie sheets and bake at 375* 8 minutes, rotate then another 4-5.

Tiramisu:

1/2 cup cooled strong coffee or espresso for soaking cookies

3 eggs, split

1 small container (250g) mascarpone cheese

75g sugar (~1/3 cup)

whip whites to stiff peaks then set aside in a clean bowl

whip yolks and sugar until “full volume” then add the cheese and whip to fully incorporated and fluffy

gently fold in whites.

Layer dipped savoiardi with mousse in an 8x8, a tupperware, a bowl, a plate, a frisbee, whatever - just pile it all up.

chill at least 3 hours if you want to cut it…or eat it all up, patience is overkill.