From The Food Encyclopedia by Jacques Rolland and Carol Sherman
A small, light, delicate sponge biscuit, approximately 3 inches (7.5 cm) long and 1 inch (2.5 cm) wide, often used in making desserts, such as charlottes or tiramisu. In France, a biscuit that is a simple sponge cake or jelly roll, known as biscuit à la cuillère, may sometimes be referred to as a ladyfinger. In Italy, they are called savoiardi, but they are twice as thick. In England, okra is also known as ladyfinger.
