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Alternative names | Sponge fingers (in British English), savoiardi (in Italian), boudoirs (in French) |
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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 |
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]
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