View source for Ladyfingers (biscuits)

{{Short description|Type of sponge cake}}
{{Use British English|date=May 2024}}
{{Use dmy dates|date=May 2024}}
{{Infobox food
| name = Ladyfingers
| image = Biskotten-02.jpg
| image_size = 250px
| caption = 
| alternate_name = Naples biscuits, sponge fingers, {{llang|it|savoiardi}}, {{llang|fr|boudoirs}}
| country = 
| region = [[Savoyard State]]
| creator = 14th-century official cuisine of the County of Savoy (may antedate in [[Traditional food|vernacular cuisine]])
| course = [[Dessert]]
| type = [[Biscuit]]
| served = 
| main_ingredient = [[Flour]], [[egg white]]s, [[Yolk|egg yolks]], [[sugar]], [[powdered sugar]]
| variations = 
}}

'''Ladyfingers''' or '''Naples biscuits''',<ref>{{Cite book |last1=Glasse |first1=Hannah |url=https://books.google.com/books?id=mZVEAQAAMAAJ&dq=Jelly+roll&pg=PA192 |title=The Complete Confectioner, Or, Housekeeper's Guide to a Simple and Speedy Method of Understanding the Whole Art of Confectionary |last2=Wilson |first2=Maria |date=1800 |publisher=J. D. Dewick, Westmoreland Buildings, Aldersgate Street, and sold by R. Dutton, Birchin Lane; West and Hughes, Paternoster-Row; and all other booksellers |pages=192 |language=en}}</ref> in British English '''sponge fingers''', also known by the Italian name '''{{lang|it|savoiardi}}''' ({{IPA|it|savoˈjardi|lang}}) or by the French name '''{{lang|fr|boudoirs}}''' ({{IPA|fr|budwaʁ|lang}}), are low-density, dry, egg-based, sweet [[sponge cake]] biscuits roughly shaped like large fingers.<ref name="Davidson-2014">{{Cite book |last=Davidson |first=Alan |author-link=Alan Davidson (food writer) |title=The Oxford companion to food |date=2014 |publisher=Oxford Univ. Press |isbn=978-0-19-967733-7 |editor-last=Jaine |editor-first=Tom |edition=3. ed. / ed. by Tom Jaine |location=Oxford |pages=96–97}}</ref> They are a principal ingredient in many dessert recipes, such as [[trifle]]s and [[Charlotte (cake)|charlottes]], and are also used as fruit or chocolate gateau linings, and for the sponge element of [[tiramisu]].<ref name="Better Homes and Gardens 2014"/> They are typically soaked in a sugar [[syrup]] or [[liqueur]], or in [[espresso]] for tiramisu.<ref name="Parkinson 2005"/>

==History==
[[File:Lady fingers.jpg|thumb|upright|Ladyfingers in transparent plastic packages]]
Ladyfingers are said to have originated in the 14th century at the court of the Savoy, and were created to mark the occasion of a visit by the King of France. They were particularly appreciated by the younger members of the court and offered to visitors as an example of the local cuisine.<ref>{{Cite web |date=2017-11-10 |title=Il Savoiardo: un biscotto di nobili origini |url=https://www.igenuini.it/il-savoiardo-un-biscotto-di-nobili-origini/ |access-date=2024-06-12 |website=I Genuini |language=it-IT}}</ref>

==Preparation==
[[File:Vicenzovo Italian Ladyfinger.png|thumb|250px|Close-up view of a Vicenzovo-brand Italian ladyfinger]]
Like other sponge cakes, ladyfingers traditionally contain no chemical [[leavening agent]], and rely on air incorporated into the eggs for their "sponge" texture. Some brands, however, contain [[ammonium bicarbonate]]. The [[egg white]]s and [[Yolk|egg yolks]] mixed with sugar are typically beaten separately and folded together with flour. They contain more flour than the typical sponge cake. The mixture is piped through a [[pastry bag]] in short lines onto sheets,<ref name="Better Homes and Gardens 2014"/> giving the biscuits their notable shape.

Before baking, [[powdered sugar]] is usually sifted over the top<ref name="Better Homes and Gardens 2014"/> to give a soft crust. The finished ladyfingers are usually layered into a dessert such as tiramisu or trifle.

==See also==
{{Commons category-inline}}
{{Cookbook-inline|Lady Finger Cookies (Savoiardi)}}
{{Portal|Italy|Food}}

==References==
<references>

<ref name="Better Homes and Gardens 2014">{{cite book | title=The Ultimate Cookie Book | publisher=Houghton Mifflin Harcourt Publishing Company | series=Better Homes and Gardens Ultimate Series | year=2014 | isbn=978-0-544-33929-3 | url=https://books.google.com/books?id=GUnCBAAAQBAJ&pg=PA169 | access-date=29 January 2017 | page=169}}</ref>
<ref name="Parkinson 2005">{{cite book | last=Parkinson | first=A. | title=Italian Desserts | publisher=A. Parkinson | year=2005 | isbn=978-1-4116-4464-9 | url=https://books.google.com/books?id=96jiZEusDPUC&pg=PA63 | access-date=29 January 2017 | page=63}}</ref>

</references>

{{Cakes}}
{{Pastries}}

{{DEFAULTSORT:Ladyfinger (Biscuit)}}
[[Category:Biscuits]]
[[Category:Cakes]]
[[Category:Italian pastries]]