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What kind of cookies can I substitute for savoyardi in tiramisu

Tiramisu is a very delicate, weightless and refined treat bestowed upon us by the rich and varied Italian cuisine. Many have noted that this dessert should by no means be snacked on the run or somewhere on the road, but should be enjoyed every note of this light creamy flavor combined with the biscuit structure achieved through the use of a special kind of cookie with unusual structure and properties - "Savoyardi".

What are savoyardi cookies?

"Savoyardi" is a special type of cookie cookies of oblong flat shape, widely used in confectionery for the preparation of various desserts due to its structure (in particular frosted cakes, tiramisu, charlotte).

How to substitute savoyardi cookies for tiramisu

This type of cookie was invented in the court of the Duchy of Savoy (15th century) on the occasion of a visit from the King of France. And the king liked this fragrant culinary product so much that it soon became the "official" cookie of the province of Savoie, where it originated and after which it was named.

What is special about it?

The ability to absorb liquid without losing its shape and taking on a very delicate sponge-like structure is what makes Savoyard so special. It is because of this feature "Savoyardi" are widely used in the preparation of various cream puddings, mousses, cakes and other desserts.

What kind of cookies to replace "Savoyardi" in tiramisu

To make tiramisu in particular, it is necessary to use this particular cookie, but even in large hypermarkets you can not always find this product. In such a situation, it is necessary to find a good substitute that best fits the criteria, so as not to spoil the dessert.

Here are some interesting variations of what you can take instead of Savoyardi for tiramisu:

Shortbread cookies.

When soaked, it holds its shape just as well and takes on a soft, biscuit-like texture, but the soaking process itself will take a bit longer and may require more liquid than calculated.

Baby cookies

Has a porous structure, absorbs milk and other quite liquid impregnations for layers well, but holds its shape much less well, which may lead to not quite the result in cooking that was imagined.


It will be more convenient to crumble it and already immediately form the necessary surface for the dessert.


If there is absolutely no cookie, you can also take an ordinary biscuit, purchased or homemade, cutting it into strips or pieces of the required size for cooking.

Video: Savoyardy biscuit-free tiramisu recipe Expand

How to make homemade Savoyardi cookies

If you want to make a dessert without substituting products to get the perfect result, but the search for Savoyardi on the shelves of stores was not successful, you can make it at home yourself. It will come out a little longer in time, but much cheaper and more in quantity. There are lots of variations of this cookie recipe on the Internet, but all fairly simple, such as this:

How to Make Homemade Savoyardi Cookies

For 10 servings (about 28 pieces) of baking will need:

  • flour - 100 gr,
  • sugar - 100 gr,
  • Eggs - 4 pcs,
  • powdered sugar - 2 tablespoons.


  1. Take the eggs and carefully separate the whites from the yolks in a clean, dry dish (this is important!). The whites are immediately put in the refrigerator, they should be well chilled for denser peaks.
  2. Half of the sugar is poured into the yolks, and the mixture is beaten for about 5 minutes, so that the mass becomes larger and lighter.
  3. The whites, already cooled, are beaten together with the remaining sugar to very stiff peaks.
  4. A quarter of the whipped whites and sifted flour are added to the whipped yolks, and everything is mixed with a mixer on low speed.
  5. The rest of the whites are mixed into the mixture with a spatula, but carefully, so that the mass does not fall off.
  6. The resulting dough is transferred to a pastry bag (or cellophane bag) with a round hole of about 10 mm.
  7. On a baking sheet lined with parchment or a silicone baking mat, spread the dough in finger-sized strips about 1.5 cm wide, sprinkle the surface of the cookies with powdered sugar.
  8. Bake for 6-10 minutes until golden. The "Savoyardi" cookies are ready!

How to make tiramisu without Savoyardi

Using substitute ingredients, you can make an equally delicious tiramisu without the Savoyardi. Or you can make your own variation of the filling without buying any cookies at the store. There are as many recipes as there are for making the cookies themselves, but you might consider making this dessert with homemade biscuits, for example:

How to make tiramisu without savoyardi

You'll need:

  • flour - 2 cups;
  • sugar - 2.5 cups;
  • leavening agent - 3 tsp;
  • salt - 1 tsp;
  • water - 3/4 cup;
  • eggs - 12 pcs;
  • vegetable oil - 1/2 cup;
  • vanillin - 1 tsp;
  • citric acid - 1/2 tsp;
  • mascarpone - 500 gr;
  • instant brewed coffee - 300 ml;
  • cocoa - 3 tbsp.


  1. To prepare the biscuit mix 1.5 cups of sugar, flour, salt, 1/2 teaspoon vanillin and baking powder. A depression is made in the center of the dry mixture.
  2. Take 7 eggs and separate the yolks from the whites. The yolks are poured into the middle of the mixture, along with water and sunflower oil. Everything is mixed and beaten until homogeneous.
  3. In another bowl whip the whites with citric acid until stiff peaks.
  4. The whites are mixed with the egg yolk mixture and poured into a baking dish, then baked for 30-40 minutes at 180 degrees.
  5. After cooling, the biscuit is cut into small rectangular or square pieces.
  6. The remaining 5 eggs are divided into whites and yolks. The yolks are beaten with sugar and mascarpone cheese until a dense homogeneous mass.
  7. The whites are beaten to stiff peaks, transferred to the cheese and egg yolk mixture, and everything is mixed.
  8. Pieces of sponge cake are dipped in brewed coffee and placed in the cake mold as the first layer. Then half of the cream is poured. Then again, the sponge cake soaked in coffee is the second layer, and the final layer of the remaining cream.
  9. The cake is put in the fridge for about 3 hours. Before serving, remove the form, sprinkle the dessert with cocoa.

Bon appetit!

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