Savoiardi Tiramisu Sponge Cake Biscuits
  1. Separate egg whites and yolks

  2. Pipe the batter onto baking sheets

  3. Dust generously with icing sugar to help create the signature crust and structure

  4. Bake until golden

  5. Allow to dry for 12–24 hours for ideal texture before using in tiramisu

  6. Store in an airtight container at room temperature for up to 3 days once completely dry

https://www.instagram.com/reel/DXOxtiFkoSz/?igsh=MWpucDl4YXI2Yzg0NQ==

Course🍰Dessert

Diets🥕Vegetarian...

Category🍰Dessert

Cuisine🇮🇹Italian

Occasions🎉Celebration🎉Special Occasion

Season🔁Year-round

DifficultyMedium ⏰ 45m

Loading...