Bestseller • Contains Egg
Authentic Italian Savoiardi Ladyfinger Biscuits
The classic Ladyfinger Biscuits, made the traditional Italian way — crisp enough to hold their shape, light enough to soak up espresso beautifully.
- No colours, no preservatives — original taste
- Baked fresh in India, shipped nationally
- Formulated to match true Italian Savoiardi texture
What Are Savoiardi, and Why Do They Matter to Tiramisu?
Savoiardi — known in English as ladyfinger biscuits — are a centuries-old Italian sponge biscuit, piped into finger shapes and baked twice for a dry, crisp exterior around an airy interior. That specific structure isn't decorative; it's functional. A true Savoiardi is engineered to survive a quick dip in espresso, absorbing just enough liquid to soften without disintegrating, so it holds its shape as a distinct layer inside a chilled tiramisu.
Most "ladyfinger" biscuits sold in India are actually soft sponge fingers built for eating on their own — they turn to mush the moment they touch coffee. Dolcetti Authentic Savoiardi are baked specifically to the traditional Italian specification: whipped egg batter, a light dusting of sugar, and a bake time calibrated for genuine crispness, so your tiramisu holds its structure exactly the way it does in an Italian restaurant.
Ingredients
Wheat Flour, Sugar, Egg, Raising Agents (INS 500(ii), INS 503(ii))
Contains Egg — Not Suitable for Vegans
Nutrition Information (per 100g)
| Energy | 418 kcal |
| Protein | 8.2 g |
| Carbohydrates | 76.4 g |
| Total Sugars | 28.1 g |
| Total Fat | 8.6 g |
Values are indicative; refer to the printed packet for the certified nutritional panel.
How to Use Savoiardi for Perfect Tiramisu
Four steps between an open packet and a restaurant-quality dessert.
Step 1
Brew & Cool Your Coffee
Prepare strong espresso or filter coffee and let it cool to room temperature. Hot coffee will oversoak the biscuit before it reaches the tray.
Step 2
Dip, Don't Soak
Dip each Savoiardi for 1–2 seconds per side. The biscuit should darken but still feel firm — it will finish softening once layered.
Step 3
Layer with Mascarpone
Arrange dipped biscuits in a single layer, top with whipped mascarpone cream, and repeat for a second layer.
Step 4
Chill Before Serving
Refrigerate for at least 4 hours (ideally overnight) so the layers set and the biscuit reaches its final, tender texture.
Need an Eggless Option?
Try our Eggless Savoiardi — India's first 100% vegetarian ladyfinger biscuit, developed to match this same crispness and coffee absorption.
Common Questions
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