Ladyfingers, or in British English sponge fingers (sometimes known by the Italian name savoiardi, Italian:[savoˈjardi], or by the French name boudoirs, French:[budwaʁ]), are low-density, dry, egg-based, sweet sponge cake biscuits roughly shaped like large fingers. 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 for the sponge element of tiramisu.[1] They are typically soaked in a sugar syrup or liqueur, or in coffee or espresso for tiramisu.[2] Plain ladyfingers are commonly given to infants, being soft enough for teething mouths, but easy to grasp and firm enough not to fall apart.[citation needed]
According to a legend, 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.[citation needed] They were particularly appreciated by the younger members of the court and offered to visitors as an example of the local cuisine. However, the first written recipe comes from the French chef Antonin Carême.[3]
Nameedit
They have gained many regional names:
In Argentina: vainillas
In Australia: sponge fingers
In Austria: Biskotte
In Bosnia, Croatia, and Serbia: piškote/piškoti, пишкоте/пишкоти
In Brazil: biscoito champagne (champagne biscuits)
In Bulgaria: bishkoti (бишкоти)
In Canada: ladyfingers
In Chile: galletas de champaña (champagne biscuits)
In China: shǒuzhǐ bǐnggān (手指饼干, finger biscuits)
In Colombia: lenguas (tongues, after their form)
In Cuba: bizcocho
In the Czech Republic: dlouhé piškoty (long sponge biscuits) or cukrářské piškoty (confectioner's biscuits)
In El Salvador: suspiros
In Finland: tiramisukeksit (tiramisù biscuits), savoiardikeksit (savoiardi biscuits), and sokerikakkukeksit (sugar cake biscuits)
In France: boudoirs or biscuits à la cuillère (spoon cookies/biscuits) or biscuits champagne
In Germany: Löffelbiskuits (spoon cookies/biscuits)
In Greece: savouayiár (σαβουαγιάρ, a French adaptation of the Italian name)
In Guatemala: chiquiadores
In Hungary: babapiskóta (baby sponge cake)
In Indonesia: kue lidah kucing (cat's tongue cookies)
In Flanders and the Netherlands: lange vingers (long fingers)
In Pakistan: bistiks ( بسٹیکس)
In the Philippines: broas or broa (Spanish for some more nutritive types of bread, sometimes misspelled as brojas); variants include camachile and lengua de gato
In Poland: kocie języczki (cats' little tongues) or biszkopty[4] (sponge cakes/biscuits)
In Portugal: biscoitos de champanhe (champagne biscuits) or palitos la reine
In Romania: pișcoturi
In Russia: damskiye pal'chiki (дамские пальчики, lady's fingers)
In Slovakia: cukrárske piškóty (Konditor's biscuits)
In Slovenia: bebi piškoti ("baby cookies")
In South Africa: sold as boudoir biscuits, but best known as finger biscuits
In Spain: bizcochos de soletilla (little sole biscuits)
In Sweden: glacebröd; savoiardikex (savoiardi biscuits)
In Taiwan: 手指餅乾 (finger cookies)
In Turkey: kedi dili (cat's tongue)
In the United Kingdom: sponge fingers, boudoir biscuits, baby biscuits, funeral biscuits, savoy biscuits, or boudoir fingers, ladyfingers (recent American influence)
In the United States: ladyfingers,[3] boudoir biscuits/cookies (occasionally)
In ultra-Orthodox Jewish communities, especially in USA, a version of ladyfingers usually manufactured from a potato starch base is a popular Passover snack, in recent years many companies have taken to labeling them as babyfingers[5] instead of ladyfingers due to a sentiment popular in that community that views any public mention of ladies as immodest
In Uruguay and Venezuela: plantillas (insoles)
In Vietnam: bánh sâm banh, bánh săm pa (biscuits champagne)
Preparationedit
Close-up view of a Vicenzovo-brand Italian ladyfinger
Like other sponge cakes, ladyfingers traditionally contain no chemical leavening agent, and rely on air incorporated into the eggs for their "sponge" texture. Some brands, though, 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 typical sponge cake. The mixture is piped through a pastry bag in short lines onto sheets,[1] giving the biscuits their notable shape.
Before baking, powdered sugar is usually sifted over the top[1] to give a soft crust. The finished ladyfingers are usually layered into a dessert such as tiramisu or trifle.
See alsoedit
Media related to Ladyfingers (biscuits) at Wikimedia Commons
^ abcThe Ultimate Cookie Book. Better Homes and Gardens Ultimate Series. Houghton Mifflin Harcourt Publishing Company. 2014. p. 169. ISBN978-0-544-33929-3. Retrieved 29 January 2017.
^Parkinson, A. (2005). Italian Desserts. A. Parkinson. p. 63. ISBN978-1-4116-4464-9. Retrieved 29 January 2017.
^ abSinclair, Charles (1 January 2009). Dictionary of Food: International Food and Cooking Terms from A to Z. A&C Black. ISBN9781408102183 – via Google Books.
^Biszkopty (Polski) 26 March 2016 at the Wayback Machine Carrefour. Poland.
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Ladyfingers or in British English sponge fingers sometimes known by the Italian name savoiardi Italian savoˈjardi or by the French name boudoirs French budwaʁ are low density dry egg based sweet sponge cake biscuits roughly shaped like large fingers 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 for the sponge element of tiramisu 1 They are typically soaked in a sugar syrup or liqueur or in coffee or espresso for tiramisu 2 Plain ladyfingers are commonly given to infants being soft enough for teething mouths but easy to grasp and firm enough not to fall apart citation needed LadyfingerLadyfingersAlternative namesSavoiardi sponge fingers boudoirTypeBiscuitCourseDessertPlace of originDuchy of SavoyRegion or stateDuchy of SavoyCreated by15th century official cuisine of the Duchy of Savoy may antedate in vernacular cuisine Main ingredientsFlour egg whites egg yolks sugar powdered sugarCookbook Ladyfinger Media Ladyfinger Contents 1 History 2 Name 3 Preparation 4 See also 5 ReferencesHistory edit nbsp Ladyfingers in transparent plastic packages According to a legend 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 citation needed They were particularly appreciated by the younger members of the court and offered to visitors as an example of the local cuisine However the first written recipe comes from the French chef Antonin Careme 3 Name editThey have gained many regional names In Argentina vainillas In Australia sponge fingers In Austria Biskotte In Bosnia Croatia and Serbia piskote piskoti pishkote pishkoti In Brazil biscoito champagne champagne biscuits In Bulgaria bishkoti bishkoti In Canada ladyfingers In Chile galletas de champana champagne biscuits In China shǒuzhǐ bǐnggan 手指饼干 finger biscuits In Colombia lenguas tongues after their form In Cuba bizcocho In the Czech Republic dlouhe piskoty long sponge biscuits or cukrarske piskoty confectioner s biscuits In El Salvador suspiros In Finland tiramisukeksit tiramisu biscuits savoiardikeksit savoiardi biscuits and sokerikakkukeksit sugar cake biscuits In France boudoirs or biscuits a la cuillere spoon cookies biscuits or biscuits champagne In Germany Loffelbiskuits spoon cookies biscuits In Greece savouayiar saboyagiar a French adaptation of the Italian name In Guatemala chiquiadores In Hungary babapiskota baby sponge cake In Indonesia kue lidah kucing cat s tongue cookies In Iran latifeh لطیفه In Israel biskot בישקוט In Italy savoiardi In North Macedonia biskviti biskviti In Mexico soletas little soles In Flanders and the Netherlands lange vingers long fingers In Pakistan bistiks بسٹیکس In the Philippines broas or broa Spanish for some more nutritive types of bread sometimes misspelled as brojas variants include camachile and lengua de gato In Poland kocie jezyczki cats little tongues or biszkopty 4 sponge cakes biscuits In Portugal biscoitos de champanhe champagne biscuits or palitos la reine In Romania pișcoturi In Russia damskiye pal chiki damskie palchiki lady s fingers In Slovakia cukrarske piskoty Konditor s biscuits In Slovenia bebi piskoti baby cookies In South Africa sold as boudoir biscuits but best known as finger biscuits In Spain bizcochos de soletilla little sole biscuits In Sweden glacebrod savoiardikex savoiardi biscuits In Taiwan 手指餅乾 finger cookies In Turkey kedi dili cat s tongue In the United Kingdom sponge fingers boudoir biscuits baby biscuits funeral biscuits savoy biscuits or boudoir fingers ladyfingers recent American influence In the United States ladyfingers 3 boudoir biscuits cookies occasionally In ultra Orthodox Jewish communities especially in USA a version of ladyfingers usually manufactured from a potato starch base is a popular Passover snack in recent years many companies have taken to labeling them as babyfingers 5 instead of ladyfingers due to a sentiment popular in that community that views any public mention of ladies as immodest In Uruguay and Venezuela plantillas insoles In Vietnam banh sam banh banh săm pa biscuits champagne Preparation edit nbsp Close up view of a Vicenzovo brand Italian ladyfinger Like other sponge cakes ladyfingers traditionally contain no chemical leavening agent and rely on air incorporated into the eggs for their sponge texture Some brands though 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 typical sponge cake The mixture is piped through a pastry bag in short lines onto sheets 1 giving the biscuits their notable shape Before baking powdered sugar is usually sifted over the top 1 to give a soft crust The finished ladyfingers are usually layered into a dessert such as tiramisu or trifle See also edit nbsp Media related to Ladyfingers biscuits at Wikimedia Commons nbsp Food portalReferences edit a b c The Ultimate Cookie Book Better Homes and Gardens Ultimate Series Houghton Mifflin Harcourt Publishing Company 2014 p 169 ISBN 978 0 544 33929 3 Retrieved 29 January 2017 Parkinson A 2005 Italian Desserts A Parkinson p 63 ISBN 978 1 4116 4464 9 Retrieved 29 January 2017 a b Sinclair Charles 1 January 2009 Dictionary of Food International Food and Cooking Terms from A to Z A amp C Black ISBN 9781408102183 via Google Books Biszkopty Polski Archived 26 March 2016 at the Wayback Machine Carrefour Poland Manufacturers website example Retrieved from https en wikipedia org w index php title Ladyfinger biscuit amp oldid 1222890838, wikipedia, wiki, book, books, library,
