In our collection, there are already two tiramisu recipes (recipe here and here), and we’ve learned how to prepare mascarpone (recipe here), but we are missing the main ingredient – cookies… and not just any cookies, but the real ones – Savoiardi!
You will need:
For the dough:
- 125g Egg yolks (approximately 7 eggs)
- 185g Sugar
- 190g Egg whites (approximately 6 eggs)
- 150g Flour
- 65g Potato starch
For the surface
- 50g Powdered sugar
- 5g Potato starch
- First, separate the egg yolks from the egg whites. The eggs should be at room temperature.
- Whisk the egg yolks with 100g of sugar. The consistency of the yolks should thicken significantly, and the volume should triple. To check if the yolks are ready, they should easily drip off the silicone spatula or coat it and stop flowing. The yolk mixture should coat like a thick consistency.
- Next, beat the egg whites, starting at a slower speed and gradually increasing to a higher speed.
- When the egg whites reach a dense, snowy consistency, gradually add the remaining sugar, continuing to beat.
- Take a baking sheet and sift the flour and starch onto it. Repeat this process 3 times. It’s important to aerate all the ingredients, so execute each step carefully and correctly.
- Now, start adding the egg whites to the yolks. Begin with 1/3 of the mixture and gently fold it in using a silicone spatula, making top-to-bottom motions. Add 1/3 of the flour and starch, continuing to fold.
- Continue adding the remaining ingredients and mix until you achieve a homogeneous batter, paying special attention to the airy consistency. Throughout the process, use the silicone spatula and gently fold in a top-to-bottom motion.
- Now, take a pastry bag with a 13mm tip and start forming your cookies, maintaining a distance between them.
- Once the cookies are formed, mix the powdered sugar and starch, and sift it over the top of the cookies. This final step will contribute to a more airy texture.
- Bake the cookies at 230˚C for 8-9 minutes.
Tips:
If you decide to prepare a cake and want to use the same dough, instead of cookies, use a pastry bag to create a circular spiral of the desired shape. The cookies can be stored for 1-2 weeks.
