Savoiardi (Italian Sponge Fingers)
Light, crisp and sweet sponge fingers, perfect for tiramisu or dipping in tea. Homemade ones taste so much fresher.
- Time45 min
- LevelMedium
- Costabout £0.05 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 180°C (160°C fan) and line two trays with baking paper. Fit a piping bag with a 1.5 cm plain nozzle.
- 2
Whisk the egg yolks with 50 g of the sugar and the vanilla for 4 minutes until thick, pale and ribbony.
- 3
In a clean bowl, whisk the whites with the salt until foamy, then add the rest of the sugar a spoonful at a time and whisk to stiff glossy peaks.
- 4
Fold a third of the whites into the yolks, then fold in the remaining whites. Sift in the flour and cornflour and fold gently until just combined.
- 5
Pipe fingers about 10 cm long onto the trays, leaving gaps. Dust twice with icing sugar, a few minutes apart.
- 6
Bake for 10 to 12 minutes until pale gold and set. Cool on a rack. They crisp as they cool.
11 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.