Ladyfinger (biscuit)

Ladyfinger

Alternative names	Sponge fingers (in British English), savoiardi (in Italian), boudoirs (in French)
Type	Biscuit
Course	Dessert
Place of origin	France
Region or state	County of Savoy
Created by	14th century official cuisine of the County of Savoy (may antedate in vernacular cuisine)
Main ingredients	Flour, egg whites, egg yolks, sugar, powdered sugar
Cookbook: Ladyfinger   Media: Ladyfinger

Ladyfingers, or in British English sponge fingers (sometimes known by the Italian name savoiardi, Italian: [savoˈjardi], or by the French name boudoirs, French: [budwaʁ]), are low-density, dry, egg-based, sweet sponge cake biscuits roughly shaped like large fingers. They are a principal ingredient in many dessert recipes, such as trifles and charlottes, and are also used as fruit or chocolate gateau linings, and for the sponge element of tiramisu.^[1] They are typically soaked in a sugar syrup or liqueur, or in coffee or espresso for tiramisu.^[2] Plain ladyfingers are commonly given to infants, being soft enough for teething mouths, but easy to grasp and firm enough not to fall apart.^{[citation needed]}