Ladyfingers or Naples biscuits, in British English sponge fingers, also known by the Italian name () or by the French name (), are low-density, dry, egg-based, sweet

sponge cake Sponge cake is a light cake made with egg whites, flour and sugar, sometimes leavened with baking powder. Some sponge cakes do not contain egg yolks, like angel food cake, but most do. Sponge cakes, leavened with beaten eggs, originated during ...

biscuits roughly shaped like large fingers. They are a principal ingredient in many dessert recipes, such as

trifle Trifle is a layered dessert of English origin. The usual ingredients are a thin layer of Lady fingers or sponge cake soaked in sherry or another fortified wine, a fruit element (fresh or jelly), custard and whipped cream layered in that ascen ...

s and charlottes, and are also used as fruit or chocolate gateau linings, and for the sponge element of tiramisu. They are typically soaked in a sugar

syrup In cooking, syrup (less commonly sirup; from ; , beverage, wine and ) is a condiment that is a thick, viscous liquid consisting primarily of a Solution (chemistry), solution of sugar in water, containing a large amount of dissolved sugars but ...

liqueur A liqueur ( , ; ) is an alcoholic drink composed of Liquor, spirits (often rectified spirit) and additional flavorings such as sugar, fruits, herbs, and spices. Often served with or after dessert, they are typically heavily sweetened and un-age ...

, or in

espresso Espresso (, ) is a concentrated form of coffee produced by forcing hot water under high pressure through finely ground coffee beans. Originating in Italy, espresso has become one of the most popular coffee-brewing methods worldwide. It is cha ...

for tiramisu.

History

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.

Preparation

Like other sponge cakes, ladyfingers traditionally contain no chemical

leavening agent In cooking, a leavening agent () or raising agent, also called a leaven () or leavener, is any one of a number of substances used in doughs and batters that cause a foaming action (gas bubbles) that lightens and softens the mixture. An altern ...

, and rely on air incorporated into the eggs for their "sponge" texture. Some brands, however, contain

ammonium bicarbonate Ammonium bicarbonate is an inorganic compound with formula (NH4)HCO3. The compound has many names, reflecting its long history. Chemically speaking, it is the bicarbonate salt of the ammonium ion. It is a colourless solid that degrades readily to ...

. The

egg white Egg white is the clear liquid (also called the albumen or the glair/glaire) contained within an egg. In chickens, it is formed from the layers of secretions of the anterior section of the hen's oviduct during the passage of the egg. It forms a ...

s and 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 A pastry bag (or piping bag in the Commonwealth of Nations, Commonwealth) is an often Cone (geometry), cone- or triangular-shaped bag made from cloth, paper bag, paper, plastic bag, plastic, or the intestinal lining of a lamb, that is squeezed b ...

in short lines onto sheets, giving the biscuits their notable shape. Before baking,

powdered sugar Powdered sugar, also called confectioners' sugar and icing sugar, is a finely ground sugar produced by milling granulated sugar into a powdered state. It usually contains between 2% and 5% of an anti-caking agent—such as corn starch, potato ...

is usually sifted over the top to give a soft crust. The finished ladyfingers are usually layered into a dessert such as tiramisu or trifle.

References

{{DEFAULTSORT:Ladyfinger (Biscuit) Biscuits Cakes Italian pastries

History

Preparation

See also

References