Italian · dessert
30m
Total time
8
Servings
520
kcal
medium
Difficulty
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FAQ · Things people ask
The recipe uses raw egg yolks beaten with sugar — a classic Italian preparation. If you are serving vulnerable guests, use pasteurised eggs or gently heat the yolk-sugar mixture over a bain-marie to 60°C while whisking, then cool before proceeding. The texture will be very slightly different but the result is safe.
One to two seconds per side is the standard. The biscuit should be coffee-coloured through to the centre but still holding its shape when you lift it out. Under-soaked savoiardi leave a dry, powdery core; over-soaked ones collapse and make the assembled dessert wet. Work quickly and decisively.
Twelve to twenty-four hours ahead is ideal — the layers need time to meld and the cream firms as it chills. It keeps well for up to 3 days covered in the fridge. Dust with cocoa just before serving so it stays powdery rather than damp.
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