Savoyardi for Tiramisu

Category: Confectionery
Savoyardi for Tiramisu

Ingredients

eggs 4 things.
sugar 100g
flour 100g
powdered sugar for dusting

Cooking method

  • turn on the oven to warm up to 160C.
  • Cover the baking sheet with baking paper, do not grease. I have a non-stick fabric.
  • Beat the whites so that they do not fall out of the bowl. it is important to beat so that the mass is dense enough.
  • I made a video of the final whipping it is pure proteins, no sugar, no stabilizers (no salt, no citric acid, no tartar, nothing). at first, the protein mass is soft, downy, the corolla spins in it, leaving no traces, like in semolina. the mass in the bowl does not come off the walls. at the 17th second of the video, it is clear that the mass begins to become thicker, stronger, and, as it were, break away from the walls of the bowl, thickening on the rim. where the corolla passes, relief traces begin to appear, the protein curls up like lambs, gathers in a bun around the corolla. at this stage, the mass is thick enough to mix sugar into it. As you can see in the video, if you turn the bowl upside down, the protein will not fall out.
  • then, continuing to beat, add sugar in a thin stream (no more than 1 tbsp. l. at a time) and beat until the sugar dissolves. the mass will look like this
  • Savoyardi for Tiramisu
  • separately in a bowl, beat the yolks, white
  • Savoyardi for Tiramisu
  • sift the flour onto the whipped whites, and pour the whipped yolks onto it. all at once.
  • Savoyardi for Tiramisu
  • then you can mix with a spatula, for whom the mixer does not spin at low speed. I stir at the lowest speed with a lighter whisk. this dough turns out
  • Savoyardi for Tiramisu
  • then we take a bag, cut off a corner (cut 1 cm long), and place our future cookies on a baking sheet in the form of long plump sticks. I use this attachment. but when I didn't have it, I just put it in a bag
  • Savoyardi for Tiramisu Savoyardi for Tiramisu
  • sprinkle with icing sugar and bake in the oven at 150-160C for 20-25 minutes. since we need pretty dry cookies, we don't have to be afraid to brown them.
  • Savoyardi for Tiramisu
  • my whole portion does not fit on one baking sheet. the main thing here is as soon as they put the first baking sheet in the oven, put the rest of the dough on the second baking sheet, and so let them wait in the wings. here, for example, those that were baked after their brothers - there is practically no difference
  • Savoyardi for Tiramisu Savoyardi for Tiramisu
  • when completely cool - remove from paper, put in a bowl. if it turns out to be soft, you can dry it in the oven.
  • Savoyardi for Tiramisu
  • I don't know, add pictures here, how do they turn into tiramisu? if needed i will add

Note

I took the recipe from the Italian cuisine website from here Savoyardi for Tiramisu Savoyardi for Tiramisu Savoyardi for Tiramisu Savoyardi for Tiramisu

well and sprinkle with cocoa before serving

Savoyardi for Tiramisu

Gasha
Add, Lud! And I ran to you plus to bet! Well this is to go nuts to take pictures, and even to shoot a video !!!

You just need to put it on the music so that the video is ... Bumblebee flight or Saber dance will do!
Lisss's
Gan, thanks !! that Hairpin I asked for MK, but I love a lot of bukaff ..

I will try to put music on
Suslya
Lud, well done! how interesting! and with the video you came up with great
IRR
Horror, how lovely! (is it the third in a row?)
Aunt Besya
Lyudochka! Thank you! You will never buy Savoyardi from us. so I'll bookmark it right away !!
Does it taste like?
Lisss's
oh, Tan, thanks

the one with the video is such a hassle - you hold it with one hand, you can't see anything through the camera, you have to look, the picture jumps .. ugly .. that's where you need a tripod well, a general idea can be obtained, so it comes in handy
SchuMakher
Miiel, well, you give!
Boshik?
Lisss's
Quote: Aunt Besya

Does it taste like?

Lenok, and who knows, I have never been able to buy real Savoyards either, I don't know what they are

but - a recipe from a trusted Italian food site, there are a lot of such authentic things, I trust this site.so it should be similar

Quote: IRR

(is it the third in a row?)

Irruska, yeah !! I’m walking by leaps and bounds, you can’t catch up!

Quote: ShuMakher

Boshik?

Manyun, Boshik !!
k.alena
Quote: Lisss's

Lenok, and who knows, I have never been able to buy real Savoyards either, I don't know what they are

Having read Tiramisu recipes, I went on a hike for ingredients (for the first time I decided to take an authentic one). So, Savoyardi, like Mascarpone, were found in the Megamarket (in Bolshevik, but I think there should be in others) at a crazy price - 44 UAH. for 400g. pack
But I have already stolen your recipe for the future And I have the same harvester
Hairpin
Quote: Aunt Besya

Lyudochka! Thank you! You will never buy Savoyardi from us.

... and here in Koptevo ...
Hairpin
Quote: Lisss's

that Hairpin I asked for MK, but I love a lot of bukaff ..

Yeah ... exactly that Hairpin... So that one Hairpin waiting for the plus signs for constantly running around Lisss and forces her to feats (well, I'm hinting at profiteroles) ...
Margit
Lisss's
Well, just a smart girl, so everything is detailed and the video is excellent!
I don't like ready-made savoyards, those that are sold in stores; it is too much, one might say, even sugary - sweet.
I will definitely try to bake this recipe.
Thank you!:
kava
Lisss's, thank you very much for the master class - without it, I probably wouldn't have dared to go on savoyardi for a long time. True, they are not as ideal as yours, but in tiramisu these clumsy things do not play a role.


Savoyardi for Tiramisu

Nataly_rz
Lyudochka, and I hasten to report to you. True, after I made them for the first time (even before your MK), and they crawled away from me, I bought silicone molds from Natasha, and made them in them. From one portion I got 5 full forms, and 3 more fingers, that is, 53 in total. Since I only have 2 baked forms in three steps. During this time, nothing happened to the test, the last fingers cannot be distinguished from the first:
Savoyardi for Tiramisu
kava
Nataly_rz - super savoyardi! I, too, have already thought about the form - such neat cookies come out in them
Lisss's
oh, girls, what cool cookies you have !!!

kava, you can see from the cookies that they are slightly correct, the shape is not quite yet, but you will get the hang of it on the trail. once the cut on the bag is 1 cm, so that the stick comes out thinner, and when you squeeze out - as it were, slow down, it will be narrow and high, so plump and it should taste like it should, I have the same

Nataly-rz, well, here in general, what a beauty! so, where is the queue for the forms on the savoyardi here ??

Aunt Besya
Both I and I want to say thank you for the recipe and cookies !!!
This is how I have it ..
Savoyardi for TiramisuSavoyardi for Tiramisu
Lisss's
aunt Besya, beautiful !! well done, good cookies!
Hairpin
Good people ... well, those who saw these savoyards alive ... They should be flat or how?
Rina
In cross section, they should be semicircular, well, or semi-oval.
Spire, google pictures savoiardi

Savoyardi for Tiramisu
Lisss's
Hairpin, golden, why flat? they are so semicircular, yes, that's right Rina said

look, it can be clearly seen in the section

Savoyardi for Tiramisu

they are not particularly convex in appearance, but rounded on the break

Lyudmila)))
Excellent !!!!!! Amazing !!!!!!!
I'll go try !!!!!
fomca
And our Savoyardiki arrived !!!!

Savoyardi for Tiramisu

Well, a photo cannot do without pens, you do not have time to drive away!
Lisss's
handles are our everything! cute savoyards!

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