PA-005SavoiardiPastry · Sponge fingers, piped
Rev 022026-09-281 / 3

Savoiardi

Crisp Italian ladyfingers for CR-002 and any tiramisu. A yolk ribbon folded into a stiff meringue, flour sifted over, piped, dusted and baked dry. Scaled ×2 so one batch lines an 8 × 8 in pan twice.

SourceThe Petite Cook · Scaled ×2ContainsWheat · EggLast changeRev 02 · Figs. 1–2 added
Equipment2 half sheets, parchment · Piping bag, 15 mm plain tip · Stand mixer, whisk · Fine sieve · Rack
Yield · fingers≈ 24 · 10 cm
Batter496 g
Sugar · % flour100%
Plan · plus drying1 h + 8 h
Oven · 350 °F175 °C

Formula

% · flour = 100

Source batch is 65 g flour for 25 fingers at 7–8 cm; this is ×2, piped longer for the tiramisu pan.

Sugar splits: half whipped with the yolks, half into the whites. Dusting sugar is outside the formula.

Yolks 90 g ≈ 5 large; whites 140 g ≈ 4 large. Weigh them — the ratio matters more than the count.

Altitude, 4,700 ft: no leavening, nothing to change. Foams set a touch faster; pipe promptly.

† Doesn't scale in a straight line past 2×.

Scale by pan
2 half sheets× 1 · ≈ 24
1 half sheet× 0.5 · ≈ 12
Ingredient%GramsScaled ×
A  Batter
Egg yolks · ≈ 5 large69.290
Caster sugar · for the yolks50.065
Vanilla extract † · 1 tsp3.85
Egg whites · ≈ 4 large107.7140
Fine sea salt · a pinch0.81
Caster sugar · for the whites50.065
All-purpose flour · sifted100.0130
Batter381.5496
B  Dust · outside the formula
Powdered sugar · through a sieve—30
Continues on pages 2–3: method, figures, done when, fixes, trials, revisions, batch log →
PA-005SavoiardiPastry · Sponge fingers, piped
Rev 022026-09-282 / 3

Method

Tick each step as done

Everything hangs on the whites. Clean, dry bowl; no yolk in them; stop at stiff and glossy, not dry.

Fold like it costs money. The batter should still hold a piped line with a rounded top.

Pipe to a line — mark 10 cm ticks on the parchment underside, or rule a card and pipe beside it.

  1. 01

    Prep. Rack in the middle; heat the oven. Line two half sheets; fit the bag with the 15 mm tip.

    —
    175 °C 350 °F
  2. 02

    Yolks. Yolks, 65 g sugar and the vanilla on high until pale, thick and ribboning.

    3–4 min
    Ribbon holds 3 s
  3. 03

    Whites. Clean bowl. Whites and salt to a soft foam; rain in 65 g sugar; whip to stiff and glossy.

    3–4 min
    Stiff, glossy
  4. 04

    Fold. Yolk ribbon over the whites in two adds; fold from the bottom with a spatula.

    —
    Streaks just gone
  5. 05

    Flour. Sift the flour over in three adds; fold each in only until it disappears.

    —
    Holds a line
  6. 06

    Pipe. Bag the batter. Pipe 10 cm fingers (Fig. 1); 12 a sheet, 3 cm apart (Fig. 2).

    —
    12 a sheet
  7. 07

    Dust. Powdered sugar over every finger through the sieve. Straight to the oven.

    —
  8. 08

    Bake. One sheet at a time. Pale gold, dry and springy on top; a minute more for colour.

    8–10 min
    + 1–2 min
  9. 09

    Cool. On the parchment 5 min, then lift to a rack. They crisp as they cool.

    5 min

Figures

Fig. 1 actual size
100 × 25 mm check 5 cm · print at 100%
Fig. 1 Piping guide, actual size. Hold the sheet against the parchment.
3 cm 3 cm
Fig. 2 Half sheet, 12 fingers in 3 rows of 4, 3 cm apart. Reduced.
PA-005SavoiardiPastry · Sponge fingers, piped
Rev 022026-09-283 / 3

Method

Tick each step as done
  1. 10

    Dry. Uncovered on the rack overnight for a finger that dips clean and stays whole.

    8–12 h
    Snaps

Done when

And how it keeps
Done when
WhitesStiff, glossy peak that holds its tip — not dry or crumbly
BakedPale gold, dry and springy, lifts clean off the parchment
DriedSnaps in half; no bend
Keeps
Room temp2 weeks, airtight, once dried
Frozen1 month, airtight; re-crisp 3 min at 150 °C

If it goes wrong

Most likely cause first
Spread flatWhites under-whipped or over-folded. Stiff peaks; stop folding early
Tacky, bendsUnder-baked or under-dried. A minute more; dry overnight uncovered
Cracked topsOven hot, or sugar too thick. One even pass of sugar

Trials

Change one variable per trial

A is the sheet as written.

B double-dusts — a second pass of sugar after two minutes — for a pearled, crisper crust.

C swaps 15 g flour for cornstarch, a lighter, drier finger.

VariableTrial ATrial BTrial C
Date
ChangeAs writtenDouble dustStarch 15 g
Baked weight
Dip test · CR-002

Revisions

Newest last
RevDateChangeFrom
Rev 012026-09-28First issue—
Rev 022026-09-28Figs. 1–2 added—

Batch log

Fill in by hand
Date
Batch ×
Whites g
Oven
Bake time
Count
Baked g
Notes