The biscuit behind Tiramisù

For the Love of Italian Desserts

If you’re someone who melts a little inside at the mention of Tiramisù, you’re in the right place.

Italian desserts have a way of capturing hearts with their balance of simplicity and indulgence—and at the heart of one of Italy’s most beloved dolci lies a humble, airy biscuit: Savoiardi, or Lady Fingers.

But where did this crisp, delicate treat come from? And how did it end up as the star of Tiramisù?

Let’s take a journey through time—and then into the kitchen—to uncover the sweet story and show you how to make Savoiardi yourself.

A biscuit with royal roots

Savoiardi has its roots in the 13th century. Legend has it that the chef of Duke Amedeo VI of Savoy created these biscuits to impress Emperor Charles IV of Luxembourg during an official visit.

The reaction? The court loved them so much that the biscuits were declared a permanent fixture on the royal menu.

From there, the popularity of Savoiardi spread far beyond the court of Savoy.

As the House of Savoy extended its influence across regions like Sardinia and Sicily, the biscuit traveled too—sometimes under different names like pistoccus de caffè in Sardinia or raffiolini in Sicily.

Still, the original version hails from Piedmont, and today it's officially recognized on the list of traditional agri-food products (PAT) under number 79.

Making Savoiardi at home

Whether you’re preparing a homemade Tiramisù or just want a biscuit that pairs beautifully with espresso, Savoiardi is surprisingly easy to make from scratch.

Here's a tried-and-true recipe to bring a bit of Italian tradition into your kitchen.

🧾 Ingredients

• 150 g white sugar

• 90 g fine wheat flour

• 30 g potato starch

• 5 eggs

• 50 g powdered sugar

• 5 g cornstarch (Maizena)

👩‍🍳 Instructions

1. Whisk the yolks:
   Beat the egg yolks with 100 g of the sugar until you get a thick, pale mixture. It should cling to your spatula when it’s ready. Set aside.

2. Whisk the whites:
   Beat the egg whites until stiff peaks form. Gradually add the remaining 50 g of sugar.

3. Sift the flour and starch:
   Sift the flour and potato starch together twice to add air.

4. Combine:
   Gently fold 1/3 of the egg whites into the yolk mixture. Then fold in 1/3 of the sifted flour. Repeat until all is incorporated, folding gently from bottom to top.

5. Pipe the biscuits:
   Transfer the batter to a piping bag and pipe onto baking paper in finger-sized lengths.

6. Dust before baking:
   Mix the powdered sugar and cornstarch, then sift it generously over the biscuits.

7. Bake:
   Bake at 225–230°C (437–446°F) for 8–9 minutes. Cool on a wire rack.

How to make authentic Tiramisù

Now that your Savoiardi are golden and crisp, it’s time for the grand finale: homemade Tiramisù.

🧾 You’ll need:

• 6 egg yolks

• 200 g sugar

• 550 g mascarpone cheese

• 3 cups espresso (cooled)

• A splash of liqueur: Kahlua, Marsala, or Amaretto

• Cocoa powder or dark chocolate for topping

👩‍🍳 Assembly

1. Make the cream:
   Beat the egg yolks, sugar, and mascarpone until you get a thick, smooth, yellow cream. Chill it.

2. Mix your soak:
   Combine the espresso with a liqueur of your choice and a bit of sugar.

3. Layer it up:
   Dip the Savoiardi briefly into the coffee mixture. Layer biscuits and cream in a dish, repeating until full.

4. Finish:
   Top with a dusting of cocoa powder or finely grated dark chocolate. Chill before serving.

A taste of history in every bite

Savoiardi are more than just a biscuit—they’re a bite-sized piece of Italian culinary history. Whether you’re making them for Tiramisù or enjoying them with an afternoon espresso, you're participating in a tradition that has delighted royals and home bakers alike for centuries.

So go ahead—whisk, bake, and indulge. Because some of life’s sweetest moments come dusted in powdered sugar.