Baked & Prepared
Ladyfinger Biscuit
Ladyfinger biscuits (Italian savoiardi) are light, dry, egg-based sponge fingers of flour, eggs and sugar. In gelato they serve as a crunchy or soaked inclusion, most famously in tiramisu-style flavors, adding sweetness, sponge texture and a baked, eggy note.
Balancing parameters
Per 100 g of product, verified against independent food-science sources (listed below).
| Parameter | Value |
|---|---|
| Total Solids | 80% |
| Water | 20% |
| Sugars | 26% |
| Fat | 9% |
| MSNF | 0% |
| Protein | 10.6% |
| POD (sweetening power) | 26 |
| PAC (anti-freezing power) | 26 |
Typical use: About 5-15% of the finished mix as an inclusion (higher for a pronounced tiramisu/charlotte character).
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Open the balancerHow to use it in gelato
Ladyfingers are used as a folded-in or layered inclusion rather than dissolved into the base, so they contribute mainly texture and localized sweetness. Because their sugar is essentially sucrose (POD and PAC near 100), a modest addition raises overall POD/PAC roughly in proportion to the sugar it carries, so account for it when balancing total sugars and serving-temperature hardness. Their high starch fraction absorbs moisture; if soaked (in coffee or liqueur for tiramisu gelato) they soften and can shed sugar and, with alcohol, add anti-freezing effect. Add near the end of churning to keep some bite, or pre-soak for a cake-like, spoonable body.
Origin & background
Savoiardi originated in the late 15th century at the court of the Duchy of Savoy, reportedly created to mark a visit by the King of France, after which they were adopted as an official court biscuit and spread through the House of Savoy's territories.
Frequently asked questions
Sources
- USDA FoodData Central, SR Legacy 'Cookies, ladyfingers, with lemon juice and rind' (FDC ID 174959)
- https://www.nutritionvalue.org/Cookie%2C_ladyfinger_53224000_nutritional_value.html
- https://www.prospre.io/ingredients/ladyfingers-274603
- https://en.wikipedia.org/wiki/Ladyfinger_(biscuit)