Savoiardi Cookies {lady fingers}
a homemade version of my favorite childhood cookie
I’ve been sitting on this recipe for four years. It wasn’t intentional, just life interrupted. It’s also been that long since I last made tiramisu, which was a regular around our house when Michael was alive. Tiramisu was one of his favorite desserts, and Isabella has followed in her papa’s footsteps on this one.
When I first started making tiramisu more than 20 years ago, I opted for store bought savoiardi cookies. The grocery store a few blocks away used to sell soft, sponge-cake like ones. Most of the packaged brands I’ve seen are hard, crisp cookies. They’re absolutely fine to use, too, since they soften after being soaked in espresso and nestled between layers of a zabaglione-like pastry cream.
A few years ago I decided to try my hand at homemade savoiardi cookies. My goal was to recreate the flavor of the cookies made at the local pastry shop in my old Brooklyn neighborhood.