Polydish city guide
Best Ladyfingers (biscuits) in New York
“Low-density, egg-based sponge biscuits made to absorb — the foundation of tiramisu and trifles.”
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What the real thing tastes like
Ladyfingers or Naples biscuits, in British English sponge fingers, also known by the Italian name savoiardi (Italian: [savoˈjardi]) or by the French name boudoirs (French: [budwaʁ]), are low-density, dry, egg-based, sweet sponge cake biscuits roughly shaped like large fingers. They are a principal ingredient in many dessert recipes, such as trifles and charlottes, and are also used as fruit or chocolate gateau linings, and for the sponge element of tiramisu. They are typically soaked in a sugar syrup or liqueur, or in espresso for tiramisu.
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Ladyfingers are delicate, egg-based sponge biscuits with an almost hollow crumb — they're made to absorb. Shaped like elongated fingers and distinctly dry on their own, they transform completely when soaked in syrup, liqueur, or espresso, becoming tender vessels for the flavors around them. They're the structural backbone of tiramisu, trifles, and charlottes, the kind of ingredient that disappears into something greater than itself.
Order it here when it has
- versatile dessert ingredient
- absorbs syrups and liqueurs readily
- principal in classic dishes
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