Ladyfingers are sponge cakes shaped like fingers, often used in desserts like tiramisu. They have a dry, crumbly texture and mild flavor, and can be made at home or bought pre-baked. Ladyfingers originated in the House of Savoy in the 11th century and have been enjoyed throughout Europe and the world.
Ladyfingers, also seen as ladybugs, are delicate little sponge cakes that are shaped like fat fingers. Although ladyfingers can be eaten on their own, they are usually used as a recipe component; they can be soaked in syrup, layered with cream, or decorated with seasoned frosting and fresh fruit. Many grocery stores carry packages of ladyfingers and they can also be found in some bakeries; cooks can even prepare them at home if desired. In the United States, ladyfingers are particularly associated with the Southern United States, and several bakeries specialize in mass-producing these cakes.
These little cakes are almost like biscuits, with a classic, dry, crumbly texture. Depending on the region of the world where they are being discussed, they may also be called boudoir, sponge, savoy, or Neapolitan biscuits, and Italians refer to them as ladyfingers. Ladyfingers typically have a very mild flavor, although they can be made more inventive with the addition of ingredients such as lemon, cinnamon, cardamom or orange zest. Their dryness makes them extremely absorbent, which is helpful in constructing desserts.
It seems that the first Savoyards emerged in the 11th century House of Savoy and by the 15th century they were a real royal delight in France and other parts of Europe. In Savoy, ladyfingers were given as gifts to visitors, symbolizing the region’s culinary history. Descendants of this royal house also brought ladyfingers with them as they married and traveled to other parts of the world, and in the 18th century ladyfingers began appearing in lyric poetry.
The dough for ladyfingers is relatively simple, but needs to be handled with care to keep the cakes fluffy. Mishandling can cause the dough to sag or collapse, which can make the cakes dense and chewy rather than light and airy. When cooks use a ladyfinger pan, a special pan specially designed for cooking these cakes, the dough is more like a batter and can be more forgiving. Cooks who pipe individual pies onto a skillet use thicker batter so the pies don’t spread out as they cook.
Rather than fussing with the dough, some cooks prefer to buy pre-baked ladyfingers for desserts like tiramisu that sweets call for. These can be a little drier and less delicate than homemade versions, although after being dipped in syrup and covered in other ingredients, it can be difficult for many consumers to tell the difference.
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