Gluten-free savoiardi sponge fingers
Published on 20 December 2025
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I made these for gluten-intolerant guests' tiramisu. Delicious plain too. Bought ones tasted too eggy; these are perfect and easy.
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Ingredients
INGREDIENTS
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Method
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Room-temperature eggs: I separate yolks and reserve.
Once whites foam, I gradually add sugar and beat stiff.
Whites well whipped.
I gently fold in yolks.
I mix briefly to preserve air.
I sift in cornflour.
I gently mix uniform.
I pipe biscuits with a wide plain nozzle on a lined tray.
I generously dust icing sugar, wait briefly and dust again.
I bake at 180°C fan for 11/12 minutes.
I cool and keep in a tin if not using.
Original source: https://incucinaconlilly.com/2025/12/20/savoiardi-senza-glutine/