Ladyfingers

Ladyfingers are light, dry sponge biscuits, usually piped into long fingers before baking. They are also called savoiardi and are made from eggs, sugar and flour.

Dip each biscuit briefly in cold coffee—about a second per side—then lift it out before the centre softens. Arrange them straight away so they absorb the coffee without collapsing.

Yes. Layer them in the dish and spoon over sherry, fruit juice or syrup; add the custard once the liquid has soaked in. Their dry texture makes them useful in layered desserts such as trifle and charlotte.

Keep them in an airtight tin or sealed container in a cool, dry cupboard so they stay crisp. Once a packet is open, use them promptly; moisture makes them soft.

Yes. Seal them well in a freezer bag or airtight container, then thaw them at room temperature while still wrapped to limit condensation. They work well in desserts after thawing, even if they are no longer as crisp.

Yes: whip egg whites and sugar to stiff peaks, fold in the yolks and sifted flour, then pipe finger shapes onto baking paper. Bake at about 180 °C for 10–12 minutes, until pale golden and set.

In British usage, “sponge fingers” is the usual name for the biscuits also called ladyfingers or savoiardi. Names on packets can differ, but the dry, finger-shaped biscuits are intended for the same desserts.

They are sweet biscuits: a 30 g portion contains 11 g of sugar and 97 kcal. They are also low in fibre, with 1.3 g per 100 g.