desserts sardinian

Savoiardi Sardi

Soft Sardinian ladyfingers made with eggs, sugar, flour, lemon zest, salt, and powdered sugar.

Vegetarian Dairy-Free Nut-Free
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Prep 25 min
Cook 20 min
Total 45 min
Servings 18
Difficulty Medium

Ingredients

Batter

Finish

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Instructions

  1. Heat the oven to 160 C and line a baking sheet with parchment.

  2. Separate the eggs. Beat the yolks with about 60 g of the sugar until thick and pale.

  3. Add the finely grated lemon zest to the yolks.

  4. Beat the whites with the remaining sugar and a pinch of salt until glossy and firm.

  5. Fold the whites into the yolks gently from the bottom upward.

  6. Sift in the flour and fold again without knocking out the air.

  7. Pipe or spoon 10 cm long biscuits onto the tray, leaving 3 to 4 cm between them.

  8. Dust generously with powdered sugar and bake for about 20 minutes, until puffed and lightly golden.

  9. Turn off the oven and let the biscuits cool inside with the door slightly open.

Storage & Meal Prep

Store in an airtight tin for 2 to 3 days. They are best once fully cooled and dry on the surface.

Variations

  • For Tiramisu: Pipe slightly wider biscuits if you plan to use them in a spoon dessert.
  • With Orange: Use orange zest instead of lemon for a rounder citrus note.
  • More Rustic: Shape with a spoon instead of a piping bag for a rougher home version.

FAQ

How are Sardinian savoiardi different?

They are usually larger, softer, and less regular than crisp commercial ladyfingers.

Why leave them in the oven after baking?

I cool them gradually so the biscuits do not collapse from the temperature change.

Can I make them without a piping bag?

Yes. A spoon works if you leave enough space for the biscuits to expand.

Interactive Nutrition Map

18 Servings

Customize Ingredients

Eggs
Egg (Large, Whole, Raw)
150 g
Grains & Bread
All-Purpose Flour
100 g
Herbs & Spices
Lemon Zest
2 g
Sweeteners
White Sugar
90 g
Powdered Sugar
23 g

Per Serving

57kcalCalories
2gProtein
11gCarbs
1gFat
0gFiber
Sodium
12mg1% DV
Potassium
18mg0% DV
Calcium
6mg0% DV
Iron
0.4mg2% DV
Magnesium
2mg0% DV
Vitamin C*
0mg0% DV
Vitamin A
13µg1% DV
Vitamin K*
0µg0% DV
Folate
14µg4% DV
Egg (Large, Whole, Raw)
All-Purpose Flour
White Sugar
Lemon Zest
Powdered Sugar
* Nutrition is an estimate; actual values vary by ingredient brands and cooking methods. Percent Daily Values are based on a 2,000 calorie diet.

The Story Behind This Dish

In Sardinia, Savoiardi Sardi belongs on the Sardinian home table. I build it around large eggs, all-purpose flour, and white sugar.

I heat the oven to 160 C and line a baking sheet with parchment. I separate the eggs. I beat the yolks with about 60 g of the sugar until thick and pale.

I dust generously with powdered sugar and bake for about 20 minutes, until puffed and lightly golden. I turn off the oven and let the biscuits cool inside with the door slightly open.

Part of: The Sardinian Kitchen

Related: Sardinian Ingredients Guide | Sardinian Table: Real Meals