I Don't Speak Meat

Savoiardi

Olivier

I’ve been making my own tiramisu for years now, but I’ve never really been happy with the biscuits I was using until I eventually made these ones. I did not change much the ingredients from my original recipe but I’ve perfected the steps (aka in which order I’m adding the ingredients). After all, cooking is all about chemistry!

Savoiardi are very special biscuits in the Italian cuisine as they are the base of more than one dessert: tiramisu, zuccotto, zuppa inglese and more. They are also perfect as is: crunchy but melt in the mouth. They are the perfect partner for tea or coffee especially if you’re like me and like to deep biscuits.

Print

Savoiardi

Course Afternoon Tea, Dessert
Cuisine Italian
Keyword Biscuit, Lady finger, Savoiardi
Prep Time 10 minutes
Cook Time 13 minutes
Cooling 30 minutes
Total Time 53 minutes
Servings 30 Savoiardi
Calories 54kcal

Equipment

  • Pipping bag
  • Stand or hand mixer

Ingredients

Wet ingredients

  • 50 g aquafaba [1]
  • 1/4 tsp cream of tartar
  • 100 g icing sugar
  • 50 mL soy milk
  • 1 tsp vanilla powder [2]

Dry ingredients

  • 200 g cream flour (sifted) [3]
  • 30 g cornflour (sifted)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 pinch pink Salt

Fat ingredients

  • 80 g vegan butter (softened)

Instructions

  • Pour the aquafaba in a mixing bowl and add the cream of tartar.
    Mix on high speed for 4 minutes until soft peaks form.
  • Gradually add the icing sugar (1 or 2 tbsp at a time) and beat until glossy peaks form.
  • Add the vanilla powder and the soy milk. Beat until you obtain a fluff texture (like melted marshmallow).
  • Mix together all the dry ingredients in a large bowl.
  • Pour the wet ingredients on the dried one and stir with a spatula.
  • Once you've obtained a dough, add the softened vegan butter and incorporate it by kneading the dough with the spatula.
  • Pour the batter into a pipping bag and place it to the refrigerator for 30 minutes.
  • Preheat your oven at 175°C.
  • Pipe the batter on a baking sheet: 1/1.5 cm wide and 8/9 cm long. You should be able to pipe around 30 Savoiardi.
    Bake for 13 minutes at 175°C.

Notes

[1] This is the liquid that is present in the canned chickpeas.
[2] Can be replace by vanilla extract.
[3] Can be replaced by cake flour or plain flour + 1 tbsp of cornflour + 1/2 tsp of baking powder
Exit mobile version