Savoiardi

I made individual tiramisu for a catering job yesterday – unfortunately, they were eaten before they could be photographed. Instead of buying the savoiardi (sponge fingers), I decided to make them myself, using a recipe by Philip Johnson and published in his delectable book Decadence.

Not wanting to run out, I made a few…

Crisp and crunchy, and dusted in icing sugar…

 

Perfect for dipping into tea or coffee.

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SAVOIARDI
2 eggs
125ml olive oil
170g caster sugar
1 tsp vanilla extract
grated zest of 1 orange
1 tbsp freshly squeezed orange juice
450-500g self-raising flour
icing sugar, for dusting
 
Preheat the oven to 180°C. Grease and line several baking trays with baking paper.
To make the savoiardi, whisk together the eggs, olive oil, sugar, vanilla, orange juice in a large bowl. Gradually add enough flour so that the mixture comes together to form a soft dough. Cut the dough into three pieces. Roll each piece on a floured surface into a cylinder shape, about 2cm thick (I rolled them to the thickness of my pointer finger). Cut the dough into 6cm lengths (I cut mine into 4-finger widths).
Lightly toss the savoiardi in icing sugar and place on the prepared trays 3-4cm apart to allow for spreading. Bake for 10-12 minutes, or until golden. Allow to cool completed on the trays. Savoiardi will keep for several days stored in an airtight container.
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  1. Pingback: The Not-Birthday Cake | Feigenbaum

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