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Reviewed: May 5, 2008

This turn out very good, lot of work with the piping and all but well worth it (specially since in my country store packed ladyfinger cost a mint). I substitute 2tbs coco powder for the flour coz i want to make it chocolaty. I also sprinkle them with sugar to make them sparkle a bit.

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Reviewer:

cajoeen

	Cooking Level: Intermediate
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Reviewed: Apr. 24, 2008

Thank you for a great recipe! I grew up on Savoiardi biscuits and they are undoubtedly my favourite thing to dunk in coffee. I coated them in caster sugar as soon as they came out of the oven. Definitely worth submitting a photo and a thumbs up!

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Linda

	Cooking Level: Intermediate Home Town: Brisbane, Queensland, Australia Living In: Caboolture, Queensland, Australia
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Reviewed: Feb. 17, 2008

Pretty good recipe, but time consuming if you are thinking of making tiramisu. I'm buying store bought next time. I did lower the oven temperature to 350 F since 375 was just too high to bake the fluffy dough needed for savoiardi.

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Reviewer:

tastingchic


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Reviewed: Sep. 23, 2003

so very good. i will next time use it as a base for making a tiramisu or a custard trifle!! Better than the kind you buy in a store.

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12 users found this review helpful

Reviewer:

lisalisa


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Savoiardi I

Reviewer:

cajoeen

Reviewer:

Linda

Reviewer:

tastingchic

Reviewer:

lisalisa