HAPPINESS IN EVERY BITE
It is commonly called ladyfingers or sponge fingers. In the Philippines its called broas. It has low density, dry, egg-based and sweet, roughly shaped like a large finger. They are a principal ingredient in many dessert recipes, the most common is mango float. They are typically soaked in a sugar syrup such as coffee for the dessert tiramisu. They are also commonly given to infants, being soft enough for teething mouths but easy to grasp and firm enough not to fall apart. Best for pasalubong abroad because of its longer shelf life.
This tradition has been handed down by our lolo ang lolas who usaully do this delicate baking during fiestas. Before baking, powdered sugar is usually sifted over the top to give a soft crust.