Lady fingers are a classic Italian treat. They’re dry, egg-based sponge cakes, light and airy, and low-density. They hold an elongated shape, roughly resembling a large finger. They’re also beautifully porous, easily absorbing liquids.
Lady fingers are the primary ingredient in many Italian desserts, with the most iconic one being tiramisu. These Casa Rinaldi Lady Fingers absorb espresso and liquor so well, remaining simultaneously crunchy and soft in your dessert. You can also use them for puddings or for decoration. And since lady fingers are easy to eat, they’re also popular to snack on, especially for children.
This classic Italian sponge cake was said to have originated at the court of the Duchy of Savoy in the 15th century. They were made to celebrate a visit by the King of France, and was later named “Savoiardi.” It was said to have been recognized as an official court biscuit, and was very popular with the younger members of court.
Ladyfingers are best consumed immediately. If not, store in an airtight container, separating them with layers of wax or parchment paper between each finger. Place in the freezer, and consume within 1 month.