Savoiardi

Savoiardi

Savoiardi

100g plain flour
100g caster sugar
4 egg yolks
2 egg whites

Preheat oven to 180°C/350°F.

Beat the yolks with sugar until light and fluffy and sugar has dissolved.

Beat the egg whites until soft peaks form.

Sift flour over egg yolk mixture and very gently fold to amalgamate. You need to keep the mixture as light as possible and incorporate as much air as possible.

Finally add the egg whites in two batches, folding until just combined.

Put mixture into piping bag fitted with plain tip. Pipe lines onto baking paper - as you can see from this batch, you really can make them any size. Dust them with icing sugar and then bake for about 8 minutes or until they are a light golden colour.

Let them cool on the tray before removing them - keep them stored in an airtight container.





Zabaglione or Zabajone or Zabaione

3 egg yolks
75g caster sugar
6 tablespoons Marsala

Beat the egg yolks and sugar until light and creamy.

Add the Marsala and then place the bowl onto a double boiler and continue whisking until it lightens, increases in volume and holds it's shape.

Pour into 2 glasses and serve with Savoiardi biscuits.