Ladyfinger (biscuit)

Ladyfinger (biscuit)

The Ladyfinger (biscuit) is a small, elongated pastry of French origin, known in France as a biscuit à la cuillère or boudoir. It is a key ingredient in many dessert recipes and is famous for its role in the classic Italian dessert, Tiramisu.

History

The Ladyfinger biscuit has its origins in the late 15th century at the court of the Duchy of Savoy, where it was created to celebrate a visit from the French King. It quickly became a staple of French and Italian baking, and is now enjoyed worldwide.

Preparation

Ladyfingers are made with a sponge cake batter. The batter is piped into long finger shapes and then dusted with powdered sugar before being baked until light and dry.

Use in Desserts

Ladyfingers are often used as a component in several desserts. They are a key ingredient in Tiramisu, where they are soaked in coffee and layered with mascarpone cream. They are also used in English trifle, where they are soaked in sherry or another fortified wine, and in the French Charlotte, where they form the outer layer of the cake.

See Also

• Biscuit
• Tiramisu
• Trifle
• Charlotte (cake)

References

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