Original Italian ladyfingers from Matilde Vicenzi in a 200 g pack, light, egg-based sponge fingers for trifles, charlottes and layered desserts.
Vicenzovo Biscuit packs come in a white and red flow wrap with the Matilde Vicenzi Pasticceria portrait badge on the left and Vicenzovo in red serif letters across the middle, above N°1 Italian Ladyfinger and an Italian fine pastry seal. The picture shows a stack of sugar-dusted sponge fingers tied with an orange ribbon beside a cracked egg, and the name line reads original Italian ladyfingers in English, German, French, Spanish, Chinese and Arabic, with a net weight of 200 g (7.05 oz). As general background, sponge cake is a light cake made with egg whites, flour and sugar, and ladyfingers are a dry, finger-shaped version of it. Commonly, pastry chefs dip the fingers briefly in fruit syrup or juice, then layer them with custard, whipped cream or fresh fruit for trifles and chilled fruit desserts, or stand them around the edge of a charlotte mould. They can also be served whole beside tea, ice cream or fruit salad. Dip quickly so the fingers soften without falling apart.