 risp around the edges and golden brown in color,
Savoiardi are light, delicately scented slivers of sponge
cake that were apparently invented in the Aosta
Valley, which extends from the Po Valley to the peak
of Mount Blanc, Europe's tallest peak. The valley was
once part of the Duchy of Savoy, which explains the
pastry's Italian name.
The recipe for Savoiardi is deceptively simple,
a matter of combining flour, sugar, eggs and a bit of
butter and baking the batter. However, preparing
them properly requires skill and flair, so that most
Italians are content to buy them at pastry shops and
other stores.
Savoiardi are highly versatile. Just as they are,
they make a fine accompaniment for ice creams,
sherbets and creams. But they are also extensively
used in the preparation of layered desserts like the
French charlotte a la russet.
While some cooks use plain sponge cake in making the immensely popular tiramisu, most prefer
Savoiardi, which are soaked with brandy or some other liqueur, as well as espresso coffee, and
combined with a mascarpone cheese and egg cream flavored with chocolate.
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