Ladyfingers Recipe (Savoiardi)

5 from 2 votes

Ladyfingers Recipe (Savoiardi)

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.

Prep Time10

Cook Time20

Total Time30

Course: baked, bakery, Dessert, Sweet Treat

Cuisine: Italian

Diet: Vegetarian

Servings: servings

Calories: 8kcal

Author: Jen Sim

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.

Nutrition