Recipe: Chocolate version of savoiardi

Separate the yolks from the whites. Pour the egg yolks into a deep bowl, add half the sugar and beat with a blender.

The yolks should increase in volume and the mass should become light.

In another clean deep bowl, beat egg whites to a light peak.

Add sugar while continuing to beat.

up to firm peaks.

Add beaten yolks to egg whites.

Mix the whites with the yolks with a silicone spatula until smooth, making a rotational movement from the bottom up.

In a separate bowl, mix potato starch, flour, cocoa powder and sift through a sieve into the egg mixture.

Gently knead a homogeneous dough, always mix from the bottom up.

Transfer the finished dough to a culinary bag with a nozzle (large round hole).

Cover the baking sheet with parchment.

We place cookies about 5-7 cm long on parchment, at a distance of 2 cm from each other, you can also use silicone molds for baking savoiardi.

Mix the icing sugar and cornstarch and sprinkle the surface of the savoiardi, completely covering them.

Bake in an oven preheated to 200°C for 10 minutes, placing a baking sheet on top of the oven.

After cooking, let the savoyardi cool completely.

Savoiardi cookies are ready! Serve it with a cup of coffee or tea.

You can also make any dessert of your choice from this cookie.

Tiramisu from them is simply divine! Ready Savoyardi can be stored in a tin box for a maximum of 1-2 weeks.

#Recipe #Chocolate #version #savoiardi

Add a Comment

Your email address will not be published. Required fields are marked *