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
Café liégeois Café liégeois Café liégeois is a cold dessert of French origin, made from lightly sweetened coffee, coffee flavour ice cream and chantilly cream. One should refrigerate a large glass with the required amount of sweetened coffee, and add the ice cream and chantilly just prior to serving. Often crushed roasted coffee beans are put on top of the chantilly as decoration. Contrary to its name, the café liégeois dessert did not originate in or around Liège, Belgium. It was originally known in France as a "café viennois" (French for "Viennese coffee"). However, during World War I, the Battle of Liège