Makes: 48 units
Preparation Time: 40 minutes
Level: Medium
INGREDIENTS
- 4 EGGS
- 135 G OF SUGAR
- 110 G OF ALL-PURPOSE FLOUR
- ½ TEASPOON OF BAKING POWDER
PREPARATION
Preheat the oven at 200°C. Line two baking trays of approximately 30 cm X 45 cm with baking paper. Whip the egg whites until they form soft peaks. Little by little, add 2 tablespoons of sugar and continue to whip until forming stiff peaks. In another bowl, whip the remaining sugar with the yolks until obtaining a light-coloured cream. Sift the flour and baking powder. Put half of the whipped egg whites into the bowl with the sugar and yolks cream. Stir. Add the flour and the remaining half of the egg whites. Stir again. Put the cream into a pastry bag with a round and smooth end. Squeeze it and arrange the ladyfingers on top of the baking paper. Bake for 14 minutes.
IN DETAIL
The basis for the pavê (a type of trifle), a popular Christmas dessert, the ladyfinger biscuit comes from the Northern Italy region known as “Duchy of Savoy” in the 15th century. It was prepared for the official reception for the French king and it was called, in Italian, “savoiardi”. It spread out to Europe and, in Portugal, was known as “palito de Reine”, or “biscoito de champanhe”, such as we know it here.
