Ladyfingers are low density, dry, egg-based, sweet sponge biscuits roughly shaped like a large finger. They are a principal ingredient in many dessert recipes, such as trifles and charlottes, and are also used as fruit or chocolate gateau linings, and sometimes for the spongeelement oftiramisu. They are typically soaked in a sugar syrup or liqueur, or in coffee or espresso for the dessert tiramisu. Plain ladyfingers are commonly given to infants, being soft enough for teething mouths, but easy to grasp and firm enough not to fall apart.
History
Ladyfingers originated in the late 15th century at the court of the Duchy of Savoy and were created to mark the occasion of a visit by the King of France. Later they were given the name Savoiardi and recognized as an "official" court biscuit. They were particularly appreciated by the young members of the court and offered to visitors as a symbol of the local cuisine.
Name
They have gained many regional names:
In Argentina: vainillas
In Australia: "sponge fingers"
In Austria: biskotte
In Bosnia, Croatia, and Serbia: piškote/i
In Brazil: bolacha/biscoito champagne
In Bulgaria: bishkoti
In Canada: "ladyfingers"
In Catalonia and Balearic Islands: :ca:Melindro|melindro
In Chile: galletas de champaña
In Colombia these biscuits are known as by its form
In Cuba: bizcocho
In the Czech Republic: Dlouhé piškoty or Cukrářské piškoty
In France: :fr:Boudoir |boudoirs or biscuits à la cuillère or biscuits champagne
In the Philippines: broas or broa ; variants include camachile and lengua de gato
In Poland: kocie języczki or biszkopty
In Portugal: biscoitos de champanhe or palitos la reine
In Romania: :ro:Pișcot|pișcoturi
In Russia: "damskiye palchiki"
In Serbia: piškote
In Slovakia: cukrárske piškóty
In Slovenia: bebi piškoti
In South Africa: sold as "boudoir biscuits", but best known as "finger biscuits"
In Spain: bizcochos de soletilla
In Turkey: kedi dili
In the United Kingdom: "sponge-fingers", "boudoir biscuits", "baby biscuits", "savoy biscuits" or "boudoir fingers"
In the United States: "ladyfingers"
In Uruguay and Venezuela: plantillas
In Chinese: 手指饼干
Preparation
Like other sponge cakes, ladyfingers traditionally contain no chemical leavening agent, and rely on air incorporated into the eggs for their "sponge" texture. However, some brands contain ammonium bicarbonate. The egg whites and egg yolks mixed with sugar are typically beaten separately and folded together with flour. They contain more flour than the average sponge cake. The mixture is piped through a pastry bag in short lines onto sheets, giving the biscuits their notable shape. Before baking, powdered sugar 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.
