Light, crisp, and perfect for soaking up flavor, this Ladyfingers Recipe (Savoiardi) is perfectly crisp on the outside and soft and pillowy on the inside. Make it with seven ingredients in less than 30 minutes and use it to assemble desserts like tiramisu and trifles.
Jump to:
Take your tiramisu to the next level with this homemade ladyfingers recipe! These delicate sponge biscuits are pillowy soft on the inside, golden and crisp on the outside, and made with just a handful of pantry ingredients. They're ready in under 30 minutes, making them a surprisingly easy upgrade. While shop-bought versions work, nothing beats the flavor and personal touch of homemade, each bite feels extra special.
If you are a tiramisu fan, then you will love this blueberry tiramisu, Tiramisu Cake and limoncello tiramisu.
Why This Recipe Works
- This ladyfingers recipe is delightfully simple and delivers perfect results every time.
- The biscuits have a crisp, golden exterior with a pillowy soft center, making them ideal for soaking up coffee in desserts like tiramisu.
- They store beautifully and can be made ahead for easy assembly.
- If you need to serve a crowd, you can double or triple the ladyfingers recipe without a fuss.
Ladyfingers Recipe Ingredients
See the recipe card for full information on ingredients and quantities.
- Eggs: For this ladyfingers recipe, you will need to separate the yolks from the whites and add them to separate bowls.
- Granulated sugar: Divide the sugar in half so that it is easy to add to the yolks and egg whites for the ladyfingers recipe.
- All-purpose flour: Sift the flour to remove excess lumps and dirt.
- Cornstarch: Use cornstarch or cornflour for the ladyfingers recipe.
- Icing sugar: Use sifted icing sugar or powdered sugar for dusting.
Tips and Substitutions
- Mixing Bowls: Use clean, dry mixing bowls for both egg whites and yolks to ensure proper aeration and the best texture for the ladyfingers recipe.
- Egg Whites: Whisk the egg whites until soft peaks form, then gradually add sugar while continuing to whisk until you reach stiff, glossy peaks for the ladyfingers recipe.
- Egg Yolks: Beat the yolks with the remaining ingredients until the mixture becomes frothy and doubles in volume. This step is vital for achieving that signature airy texture in this ladyfingers recipe.
How to Make Ladyfingers
Step 1: Preheat oven to 350°F/175 °C and line a baking tray with parchment paper. Next, add egg whites to a clean mixing bowl.
Step 2: Using a medium-low speed, whisk until soft peaks begin to form.
Step 3: Using a medium-low speed, whisk until soft peaks begin to form. Once the texture looks airy, gradually add 100g of granulated sugar one tablespoon at a time to avoid deflating the peaks.
Step 4: Continue whisking until stiff peaks form. Set aside.
Step 5: In a separate clean bowl, add the egg yolks. Add the remaining granulated sugar (100g), vanilla extract, and salt.
Step 6: Then, whisk for 1-2 minutes or until the mixture becomes pale, fluffy, and doubles in volume. This creates the light texture that defines good ladyfingers.
Step 7: Gently pour the yolk mixture into the whipped egg whites.
Step 8: Using a spatula, carefully fold until the mixture is well combined.
Step 9: Sift in the flour and cornstarch mixture.
Step 10: Fold again gently until just incorporated, don't overmix.
Step 11: The mixture should look like image 11.
Step 12: Fill a piping bag and cut a medium tip. Pipe the batter onto the parchment-lined baking tray, spacing each piece about 1-2 inches apart as they'll puff up during baking. Dust icing sugar onto the ladyfingers. Bake in a preheated oven for 15-18 minutes, or until golden and lightly crisp.
Step 13: Let the ladyfingers rest on the tray for at least 10 minutes. Use a flat spatula (I love a cake smoother!) to remove them gently.
Step 14: Once completely cool, use these delicious ladyfingers as desired or for your next delightful egg-free tiramisu or Strawberry Tiramisu!
Recipe FAQs
UK supermarkets typically stock ladyfingers, often labeled as spongefingers
Ladyfingers are made of egg whites, egg yolks, sugar, flour, cornstarch, vanilla, and a pinch of salt. The proportions of each ingredient may vary depending on the ladyfingers recipe.
Ladyfingers have a hint of vanilla sweetness, making them perfect for soaking up espresso, mascarpone, and other dessert layers in tiramisu or trifles. They have a crisp texture, golden exterior, and are soft, airy, sponge-like on the inside and absorb flavor beautifully.
Place leftover ladyfingers in an airtight container or jar and store at room temperature for 1-2 weeks. You can also freeze them for up to 2 months in a freezer bag and defrost them at room temperature.
More Delicious Tiramisu Recipes
Thank you for reading this recipe. Please comment below if you've made it and let me know how it turned out! Follow @simshomekitchen on Instagram, take a photo, tag and hashtag it with @simshomekitchen.
Stay connected and follow me for more recipes on Facebook, Pinterest, Instagram and TikTok for my latest recipes!
Ladyfingers Recipe (Savoiardi)
Equipment
- baking tray
- Parchment paper
- 2 Mixing bowls
- Hand-held electric whisk
Ingredients
- 6 large eggs separated
- 1 cup or 200g granulated sugar divided
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 ¾ cup or 210g all-purpose flour sifted
- 2.5 tablespoon of cornstarch sifted
- Icing sugar for dusting
Instructions
- Preheat oven to 350°F/175 °C and line a baking tray with parchment paper. Place egg whites into a spotless mixing bowl. Whip on medium-low speed until soft, airy peaks begin to form. Gradually, add 100g of granulated sugar, one tablespoon at a time. Continue whipping until the peaks stand tall and firm. Set aside.
- In a separate clean bowl, combine egg yolks, the remaining 100g of sugar, vanilla, and salt. Whip for 1-2 minutes until it looks pale, fluffy, and has doubled in size.
- Pour the whipped yolk mixture into the beaten egg whites. Using a spatula, slowly and gently fold the two together until fully combined.
- Sift in the combined flour and cornstarch. Fold gently until combined.
- Transfer the batter to a piping bag fitted with a medium-sized tip or slit. Pipe out strips onto a parchment-lined tray, spacing them 1-2 inches apart. Dust icing sugar onto the ladyfingers and bake for 15-18 minutes, or until lightly golden and crisp around the edges.
- Let the ladyfingers cool directly on the tray for about 10 minutes. Then, gently lift them off with a flat spatula or cake smoother.
- Once completely cooled, they're ready for dipping, layering, or building a show-stopping tiramisu.
Video
Notes
- Mixing Bowls: Ensure the bowls are clean and dry before use, as any moisture or residue can affect the whipping of the eggs.
- Egg Whites: Begin whisking the whites until soft peaks form. Then, slowly sprinkle in sugar, one spoonful at a time, while continuing to whip until you've got stiff, glossy peaks that hold their shape.
- Egg Yolks: Whisk yolks with sugar, vanilla, and salt until the mixture becomes light, foamy, and doubles in size. This aeration is crucial for creating that classic sponge-like softness for the ladyfingers recipe.
Palay says
Oh wow! These ladyfingers were soft, flavorful, and absolutely delicious. They took my tiramisu to the next level.
Jen Sim says
Thanks for sharing!
Ela says
These Lady fingers came out so fluffy and soft ✨ Thank you! I'll be using this for my Tiramisu recipes for sure
Jen Sim says
Glad you enjoyed it, Ela.