Ladyfinger (biscuit) "sponge" texture. However, some brands contain ammonium bicarbonate. The egg whites and egg yolks mixed with sugar are typically beaten separately and folded together with flour. They contain more flour than the average sponge cake. The mixture is piped through a pastry bag in short lines onto sheets, giving the biscuits their notable shape. Before baking, powdered sugar is usually sifted over the top to give a soft crust. The finished ladyfingers are usually layered into a dessert such as tiramisu or trifle. Ladyfinger (biscuit) Ladyfingers, sometimes known by their original Italian name savoiardi, or as sponge fingers in British
Garibaldi biscuit Garibaldi biscuit The Garibaldi biscuit consists of currants squashed and baked between two thin oblongs of biscuit dough—a sort of currant sandwich. In this respect, it has elements in common with the Eccles cake. Popular with British consumers as a snack for over 150 years, the Garibaldi biscuit is conventionally consumed with tea or coffee, into which it may be dunked in informal social settings. The biscuits also exist under different names in other countries, including Australia (with the name: "Full O'Fruit") and New Zealand (with the name: "Fruitli"). When bought in supermarkets in the UK (under several brands, all