Duchy of Savoy
Savoiarde PAT
Low-density, dry, egg-based sweet sponge biscuits shaped like large fingers, called savoiardi or boudoirs, and used in trifles, charlottes, gateau linings, and tiramisu.
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About this dish
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.