Savoiardi cookies

Savoiardi cookies are light and airy cookies that can be prepared at home. You have seen this pastry on store shelves more than once. The dough is extremely easy to prepare, from which you can create not only elongated “lady fingers”, but also cookies of various shapes and sizes.

Classic recipe for making Savoyardi cookies at home

People of any gender and age will be able to cope with preparing cookies according to the classic recipe, children will especially show genuine interest, because shaping cookies using a pastry bag, depending on the nozzle, will help turn any ideas into reality.

1. 
   How to make Savoiardi cookies according to the classic recipe at home? First of all, separate the yolks from the whites into separate containers.
2. 
   Pour half the sugar into the bowl with the yolks and beat with a mixer until smooth and fluffy.
3. 
   Initially beat the whites until they form a stable foam, and then gradually add the remaining half of the sugar and continue beating until stiff peaks form.
4. 
   Add a quarter of the whipped whites to the bowl with the yolks, sift the flour and mix thoroughly until smooth.
5. 
   Mix the remaining part of the whites with a spatula into the main part so that the main mass does not settle.
6. 
   Transfer the finished dough into a special pastry bag with a round nozzle with a diameter of about 10-12 mm.
7. 
   Place parchment paper on a baking sheet and begin to place cookies, leaving a distance of about 2 centimeters between each strip. Before putting the baking sheet in the oven, sprinkle the formed cookies with powdered sugar.
8. 
   Bake in an oven preheated to 180 degrees for 5-10 minutes until the cookies brown and acquire a golden hue. Place the finished cookies in a separate container and cool. You can sprinkle powdered sugar on top again.

Enjoy your meal!

How to make homemade tiramisu using Savoiardi cookies and mascarpone

Tiramisu does not lose its position and continues to appear on the holiday table year after year. A simplified cooking option will allow you to please your loved ones much more often. Instead of a complex and rich sponge cake, an airy and light cookie is taken as the base, which quickly absorbs the coffee aroma and is in no way inferior to a sponge cake.

Cooking time: 30-35 min.

Cooking time: 30 min.

Servings – 15.

Ingredients:

• Chicken egg – 2 pcs.
• Mascarpone cheese – 300 gr.
• Savoyardi cookies – 25-30 pcs.
• Powdered sugar – 100 gr.
• Coffee – 250 ml.
• Coffee liqueur – 4 tbsp.
• Cocoa powder – 100 gr.

Cooking process:

1.Place the mascarpone cheese in a deep container and beat with a whisk until smooth, so that the consistency of the mixture resembles thick sour cream.

2. To move forward, you need to separate the yolks from the whites. Then, in a separate bowl, mix the yolks with powdered sugar and beat until white. Gradually add mascarpone cheese and stir. Separately beat the whites and begin to combine all the components. We begin to gently fold the whipped whites into the mixture with the yolks and cheese.

3. Cool the brewed strong coffee at room temperature and mix with liqueur. Pour everything into a bowl with wide edges so that you can easily dip the cookies.

4. Dip the cookies alternately into a homogeneous mixture with coffee and liqueur and place them on the bottom of the mold. Pour 1/3 of the cream over the first layer.

5. Repeat the same with the remaining cookies, laying out two more layers.

6. Fill the top layer with the remaining butter cream, leveling it with a spatula. The cookies should be completely submerged and covered. Leave the formed dessert in the refrigerator for several hours or overnight.

7. Sprinkle the cooled dessert evenly with cocoa powder sifted through a sieve, avoiding the formation of lumps.

8. It is important to cut the cake with a sharp knife and not leave it at room temperature for a long time so that the cream does not start to melt.

Enjoy your meal!

A simple and delicious dessert of Savoiardi cookies with banana

Banana will come in handy if you like slightly moist textures and want to add a touch of summer freshness to your dessert.

Cooking time: 30 min.

Cooking time: 180 min.

Servings – 20.

Ingredients:

• Savoyardi cookies – 24 pcs.
• Milk – 1.5 tbsp.
• Banana – 2 pcs.
• Cocoa powder - for decoration.

For cream:

• Corn starch – 2 tbsp.
• Milk – 0.5 l.
• Egg yolk – 3 pcs.
• Granulated sugar – 100 gr.
• Vanillin – 6 gr.

Cooking process:

1. Initially, we start preparing the cream so that it has time to cool down before the stage of forming the dessert. Heat milk at room temperature without bringing it to a boil. Remove the pan from the heat to allow the milk to cool slightly. In a separate container, mix sugar with starch and warm milk. Mix all ingredients with a whisk until smooth and cook over medium heat until the sugar crystals are completely dissolved.

2. At the same time, beat the egg yolks and pour them into the milk mixture, without stopping the mixer. Return the homogeneous mass to the heat and cook until it thickens and bubbles appear on the surface of the cream.

3. Cover the cooled cream with cling film so that it touches the surface. Thanks to the cling film, a crust will not appear on the surface of the cream.

4. Let’s move on to forming the base for the dessert. To do this, heat the milk over low heat and begin to dip the cookies into it one by one. Place the first layer tightly in two rows on a board covered with cling film.

5. In this form, put the cookies in the refrigerator for at least 3 hours and cover with another layer of film.

6. After waiting the required amount of time, remove the top film from the cookies and cover with cream, leaving the edges untouched. We clean the bananas, cut them lengthwise and place them closer to one of the edges.

7. We begin to tightly roll the cookies away from ourselves, forming a roll. Leave in the refrigerator for an hour. Serve sprinkled with cocoa powder.

Bon appetit!

Quick recipe for making Savoyardi biscuit cake with custard

Valentine's Day is approaching, which means it's time to surprise your loved ones. By preparing the dessert yourself, you will get doubly pleasure, enjoying the process and the result of your efforts. Custard will add lightness to the dessert, and a variety of candied fruits will make the cake more colorful and sweeter, ensuring a good mood.

Cooking time: 30 min.

Cooking time: 80 min.

Servings – 5.

Ingredients:

• Savoyardi cookies – 200 gr.
• Amaretto liqueur – 70 gr.
• Candied fruits – 60 gr.
• Dark chocolate - bar.
• Canned pineapples – 1 can.

For cream:

• Milk – 350 gr.
• Butter – 120 gr.
• Granulated sugar – 300 gr.
• Salt – 1 pinch.
• Chicken egg – 3 pcs.
• Coconut flakes – 100 gr.
• Wheat flour – 3 tbsp.

Cooking process:

1. Let's start cooking with custard. In a separate container, combine eggs, granulated sugar, salt and pre-sifted flour. Mix everything well, gradually adding milk at room temperature.

2. Pour the custard base into a saucepan with a thick bottom and place on the fire. While stirring, add coconut flakes and cook until thickened. Leave the hot cream to cool at room temperature.

3. Add chopped chocolate and soft butter to the slightly warm cream and beat with a mixer for 7 minutes. Then stir in the candied fruits.

4. In a separate bowl, mix liqueur with canned pineapple syrup. We blot each cookie and place it in a heart-shaped springform pan. As soon as one layer of cookies is laid out, spread ½ of the entire cream. So we alternate each layer until the contents run out.

5. Decorate the top of the formed cake with the remaining candied fruits, pineapples and grated chocolate.You don’t have to stop there, embodying all your ideas.

Enjoy your meal!

Homemade Savoyardi cookie cake with sour cream

In this recipe, the combination of two different creams plays an important role. One of which is prepared on the basis of condensed milk, and the other cream contains fatty sour cream. Sour cream adds sourness to the cake, which balances the sweetness of boiled condensed milk. And almond petals as a topping will accompany tea drinking with a pleasant crunch.

Cooking time: 40 min.

Cooking time: 12 hours.

Servings – 25.

Ingredients:

• Savoyardi cookies – 400 gr.
• Almond petals – 100 gr.
• Sour cream (25%) – 700 gr.
• Sugar – 2 tbsp.
• Cognac – 2 tbsp.
• Butter – 180 gr.
• Boiled condensed milk – 350 gr.
• Thickener for sour cream - 1 pc.

Cooking process:

1. In a saucepan, combine half a glass of water and granulated sugar. Mix well, send to low heat and cook until the sugar crystals are completely dissolved. After this, pour a little alcohol into the boiling sugar syrup and turn it off. The sugar syrup is ready and will wait its turn.

2. Transfer the almond petals to a heated frying pan and lightly fry. You can do the same in the oven.

3. Place the sour cream in a mixer bowl and beat at medium speed for one minute, gradually adding sugar. Now add the thickener to the cream and beat again. Transfer all the cream into a separate container, leaving only two tablespoons in the mixer bowl.

4. Add softened butter to the bowl with the remaining sour cream and continue beating.

5. Add thick boiled condensed milk to the whipped butter. You can cook it yourself or buy it ready-made right away. Mix everything and beat again.

6.Pour half of the cooled syrup into a separate bowl.

7. Let's move on to assembling the cake. Use a large rectangular pan and grease the bottom with sour cream. Quickly dip the sticks in the syrup and place them tightly next to each other. Cover each layer with sour cream.

8. Cover the top layer with a second cream based on boiled condensed milk and sprinkle with dried almond petals. Leave the finished cake in the refrigerator for at least one night to allow each layer to soak in the sugar syrup and cream. The longer the cake sits, the better.

9. After the night, cut the cake with a sharp knife and serve with tea.

Enjoy your meal!

How to make delicious tiramisu with Savoiardi cookies without eggs?

Adding eggs to baked goods is necessary for the fastest gluing of all components; in our recipe, gelatin will cope with this task and the result will not keep you waiting. Tiramisu will turn out airy with a persistent coffee aroma and creamy taste, and thanks to gelatin it will not lose its shape.

Cooking time: 30-35 min.

Cooking time: 5 hours.

Servings – 23.

Ingredients:

• Mascarpone cheese – 500 gr.
• Cream (33-35%) – 200 gr.
• Powdered sugar – 110 gr.
• Gelatin – 10 gr.
• Water – 30 gr.
• Espresso – 250 ml.
• Savoyardi cookies – 300 gr.
• Rum/cognac – 2 tbsp.

Cooking process:

1. Soak the gelatin with the required amount of water at room temperature, stir and leave until completely swollen.

2. In a separate bowl, combine chilled cream and 50 grams of powdered sugar. We begin to beat with a mixer at low speeds, gradually increasing the speed. Beat until thick and fluffy.

3. Place room temperature mascarpone cheese and the rest of the powdered sugar in another bowl.First, grind the components together, and then beat with a mixer. Add alcohol as desired and beat again for several minutes.

4. Place the swollen gelatin in the microwave for a couple of minutes and add to the whipped cheese. Mix again at low mixer speed.

5. Add mascarpone cheese to the whipped cream and mix only with a whisk or spatula. As a result, we got a delicate and airy cream.

6. In order to make even sides, cut off the round edge of the cookie.

7. Let's move on to assembling the cake. Place cookies with cut edges around the perimeter of the split ring. Also, don’t forget to cover the bottom with cookies.

8. Soak the first layer with syrup and cover with cream using a pastry bag.

9. For the next layer, dip each cookie separately and place it on the cream.

10. Now we repeat laying out all the remaining layers to the very top. The surface is decorated in the form of air bubbles. Leave the cake in the refrigerator for at least 5 hours.

11. Take the cooled cake out of the refrigerator, remove the springform pan and sift through the cocoa powder. You can use grated chocolate and other decorations. We hope that during this time you have brewed tea and prepared for the tasting.

Enjoy your meal!

Incredibly delicious recipe for homemade Savoiardi cookies with chocolate

Homemade cookies with a crunchy, creamy chocolate coating will fly off the table in no time. The dessert turns out very light, airy and most importantly unsweetened.

Cooking time: 20 min.

Cooking time: 60 min.

Servings – 25.

Ingredients:

• Chicken egg – 2 pcs.
• Granulated sugar – 80 gr.
• Flour – 100 gr.
• Salt – 1 pinch.
• Citric acid – 1 pinch.
• Vanillin – 1 pinch.

For the glaze:

• Chocolate – 100 gr.
• Butter – 50 gr.
• Granulated sugar – 2 tbsp.
• Liqueur – 3 tbsp.

Cooking process:

1. Cookies are prepared using biscuit dough. First of all, separate the whites from the yolks.

2. Add a little sugar and vanillin to the bowl with the yolks.

3. Mix the yolks with the bulk ingredients and beat until a fluffy light foam forms.

4. Add salt and citric acid to a separate container with the whites, whisking with a clean and dry whisk until the mass is homogeneous.

5. Gradually add sugar to the whipped whites and beat with a mixer at high speed. You should get a stable, glossy mass.

6. One of the most important stages is to combine the protein and yolk masses. Gently mix one into the other with a spoon so that the white does not settle.

7. Add sifted flour to the mixture, stirring with light movements from bottom to top until smooth.

8. Fill a special pastry bag with the finished dough and form cookies on parchment paper.

9. Bake cookies in an oven preheated to 180 degrees for 15 minutes. The readiness of the cookies can be assessed by their golden color.

10. Break the chocolate bar into several pieces and melt it in a water bath.

11. Add soft butter at room temperature to the melted chocolate and mix well. Chocolate glaze is ready.

12. Pour chocolate glaze over the cooled cookies and place in the refrigerator to allow it to harden.

Bon appetit!