Crisp around the edges and golden brown in color, Savoiardi are light, delicately scented slivers of sponge cake that were apparently invented in the Aosta Valley, which extends from the Po Valley to the peak of Mount Blanc, Europe's tallest peak. The valley was once part of the Duchy of Savoy, which explains the pastry's Italian name. The recipe for Savoiardi is deceptively simple, a matter of combining flour, sugar, eggs and a bit of butter and baking the batter. 
       However, preparing them properly requires skill and flair, so that most Italians are content to buy them at pastry shops and other stores. Savoiardi are highly versatile. Just as they are, they make a fine accompaniment for ice creams, sherbets and creams. But they are also extensively used in the preparation of layered desserts like the French charlotte a la russet. 
       While some cooks use plain sponge cake in making the immensely popular tiramisu, most prefer Savoiardi, which are soaked with brandy or some other liqueur, as well as espresso coffee, and combined with a mascarpone cheese and egg cream flavored with chocolate.

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