Homemade Ladyfingers recipe (VIDEO) (2024)

Published: by Katalin Nagy · This post may contain affiliate links. This blog generates income via ads. Please read our Disclosures.

Jump to Recipe Print Recipe

Perfectly baked and ever so slightly crisp on the outside, yet soft and airy on the inside, this Homemade Ladyfingers Recipe (Savoiardi) is a game changer for your next tiramisu! So much better than buying store-bought cookies! This savoiardi recipe is so easy to make and the cookies bake up so light and fluffy like perfect little sponges.

Homemade Ladyfingers recipe (VIDEO) (1)
Jump to:
  • 💡 What are ladyfingers
  • 🌟 Why this is the best recipe
  • 📖 Difference between store-bought and homemade ladyfingers
  • 📚 Ladyfingers vs Shortbread
  • 📝 Ingredient notes
  • 👩‍🍳 How to make this recipe
  • 🥣 Equipment notes
  • 🎓 Expert tips
  • ❓Recipe FAQs
  • 🍰 Recipes made with ladyfingers
  • Homemade Ladyfingers Recipe (VIDEO)

💡 What are ladyfingers

Also called savoiardi, ladyfingers are thought to resemble the thin delicate fingers of a woman. They date all the way back to the late 15th century to the Duchy of Savoy when they were created to celebrate a visit by the King of France.

The cookies are best described as light and airy meringue-based piped Italian sponge cookie that is soft like cake on the inside, but slightly crisp on the outside. They are most well-known as Tiramisu Lady Fingers and their iconic role in Charlotte cake, but also wonderful with just a simple cup of yummy cappuccino.

Homemade Ladyfingers recipe (VIDEO) (2)

🌟 Why this is the best recipe

  1. It is really easy – As fancy as it may sound, the ladyfingers ingredients are uncomplicated and the method has very few steps. It's a great recipe even for beginner bakers that is sure to wow both your friends and family.
  2. It is a quick recipe – These little sponge cake cookies bake in just 12 minutes! And the batter only takes about 10 minutes to make! How impressive is that to have homemade ladyfingers in under 30 minutes! Perfect for a homemade tiramisu recipe!
  3. It is super delicious – I never compromise on taste! These ladyfingers are so airy, light, and soft inside with just the amount of golden brown crisp on the outside in every bite. You can't buy that kind of delicious flavor and amazing texture in a store.
  4. It is an honest and detailed tutorial – This is hands down the most foolproof lady finger recipe for tiramisu. While the recipe might look long, all the tips and tricks that I'm sharing here will help you to achieve the best lady fingers. Baking is science and every little detail I share is to help YOU!
Homemade Ladyfingers recipe (VIDEO) (3)

📖 Difference between store-bought and homemade ladyfingers

There is no comparison when it comes to store-bought and homemade ladyfingers. Making these Italian lady finger cookies from scratch will win your tastebuds over every time. My homemade ladyfingers recipe is made using just five all-natural simple ingredients that come together to create a cookie that has a fluffy soft sponge texture with a delicious, delicate flavor.

Whereas, store-bought ladyfingers have artificial flavors and preservatives added to them, which tends to lead to dry and crunchy biscuits with a processed food taste.

Homemade Ladyfingers recipe (VIDEO) (4)

📚 Ladyfingers vs Shortbread

Ladyfingers and shortbread have a few things in common but overall are very different confections. They are both made using a handful of simple ingredients and are both delicate in flavor. But that's pretty much where it ends.

Shortbread is a tight crumb, crisp, and buttery cookie, yet ladyfingers are light, airy, and meringue-based. So the two are very different cookies in several ways. However, both ladyfingers and shortbread are often used in trifles and other layered desserts.

📝 Ingredient notes

Homemade ladyfingers (Savoiardi)

Homemade Ladyfingers recipe (VIDEO) (5)
  1. Egg: You will need both room-temperature egg whites and egg yolks for this homemade ladyfingers recipe. They both play an essential role, so it's important to use high-quality fresh eggs. The yolk adds richness to the batter and the egg whites are responsible for creating super airy, light, and fluffy mini sponges.
  2. Sugar: You can use either white granulated sugar or superfine sugar. The most important thing is to whip it with egg until the sugar is fully dissolved having no grainy texture at all. If you want to learn more about the different types of sugar and how to use them in baking, please read my sugar guide.
  3. Pastry flour and cornstarch: Homemade ladyfingers are made using a mixture of pastry flour and cornstarch, which creates the fluffiest texture. It is possible to use all purpose flour in place of the pastry flour, but cornstarch must be used. To learn more about flour and what types to use in baking, please read my flour guide.
  4. Salt: A pinch of salt is used to add depth to the cookies and balance the flavors.

🛒 You’ll find detailed measurements for all Ingredients in the printable version of the Recipe Card at the bottom of this post

👩‍🍳 How to make this recipe

1. Step-by-step process

Making these lady finger biscuits for your next tiramisu is a very simple process with just a few instructions. I've outlined all the important steps here to ensure that your sponge cookies turn out absolutely perfect!

  1. Before you even begin to make the ladyfingers, you will need to have 2 baking sheets ( for 28 cookies) lined with parchment paper or Silicone baking mats ready to go.
  2. Preheat the oven to 200 C / 392 F (no fan).
  3. Whip the sugar together with the room temperature egg yolk in a large mixing bowl until the sugar is fully dissolved. You can tell that the mixture is ready when you rub it between your fingers and it feels completely smooth and not grainy at all. Then set the egg and sugar mixture aside for a later step.
  4. Sift the flour, salt, and cornstarch together into a separate bowl and then whisk together. It's very important to sift the dry ingredients to avoid lumps.
  5. Start making the meringue in your stand mixer by whipping the egg white first for about a minute or two. Then slowly begin adding the sugar one tablespoon at a time while the Stand mixer is running. As you add the sugar and continue to beat it into the egg whites the meringue will begin to form shiny stiff peaks. You will know it's done when it's just started to stiffen and hold shape. However, it's also important that you do not overbeat the meringue to the point that it is so stiff (and forms lumps) that it is nearly impossible to fold in the rest of the ingredients.
  6. Once the meringue has reached the right consistency, you will want to loosen up the egg yolk mixture. To do this, add ¼ of the meringue to the egg mixture and fold in well. Now, using a Rubber Spatula, very gently fold in the rest of the meringue and flour in 4 steps by altering the meringue and flour mixture. Do not dump them both in at the same time and make sure that you carefully fold them in taking care not to deflate the batter.
Homemade Ladyfingers recipe (VIDEO) (6)

💡 Top Tip: Do not overmix the batter! So it is really important to incorporate the meringue and flour by folding them into the batter very gently using a rubber spatula, as in case the batter deflated, you won´t be able to pipe it because of its runny texture.

2. How to bake

Now that you have made the batter, it's time to pipe the ladyfingers and bake them to golden perfection! The process is very easy and they bake at a very high heat quite quickly. These are a few of my best tips on how to bake the most amazing fluffy and soft savoiardi biscuits every time.

  1. To pipe the sponge cookies, you will need a small 1A Round nozzle tip that you will then use to form a finger shape with the batter. Be careful not to overfill your pastry bag. Also, keep in mind that the mini sponges will grow a lot when they are baking, so it is important to use 2 baking sheets. The finger biscuits need room on the pan to bake both evenly and properly.
  2. Once the ladyfingers are piped, lightly dust them with an even layer of powdered sugar.
  3. Bake the ladyfingers at (200 C / 392 F) for 10 to 12 minutes or until golden brown. Properly baked cookies will only slightly deflate after they are removed from the oven.
  4. Lady finger cookies that are slightly under-baked have more of a sponge texture, while the ones that are slightly over-baked, are more similar to store-bought cookies (drier obviously)
  5. Allow the ladyfingers to completely cool on the baking sheet before removing them. Please note that the cookies will further dry as they cool and they become even more "cookie-like" a few days later
Homemade Ladyfingers recipe (VIDEO) (7)
Homemade Ladyfingers recipe (VIDEO) (8)

💡 Top Tip: It's a good idea to make a piping template ahead of time so that your ladyfingers are uniform in size. I am using an eclair template that is 10cm / 4 inches in length.

🥣 Equipment notes

This homemade ladyfingers recipe from scratch is so easy and takes very little effort or special equipment.

For consistent results in baking, it is essential that you always measure your ingredients with a Digital scale for the most accurate measurements. This is absolutely a MUST. It is possible to make the batter using an Electric hand mixer, but I personally love to use my Stand mixer. I have a KitchenAid Classic and find that it produces flawless meringue every time.

For piping the ladyfingers, a Piping bag, and a smaller size round nozzle tip are required. Alternatively, you can cut a hole at the bottom of the piping bag and try to pipe the batter without a nozzle.

🎓 Expert tips

  1. Before you even begin this recipe, you should have the oven preheating, all the ingredients measured out, and the equipment ready to go. Ladyfingers are very easy to make, but the steps go quickly, and you need to get the cookies in the oven soon after the batter is made and piped.
  2. Always use fresh room-temperature eggs when making ladyfingers. It helps to properly emulsify the batter.
  3. You must use cornstarch in this recipe. It is possible to substitute all purpose flour for pastry flour, but the cornstarch is an ingredient that can't be omitted or substituted.
  4. If possible, use a stand mixer to make the meringue. The mixer does all the work and the results are near perfect every time with stiff shiny peaks.
  5. Do not overmix the batter when incorporating the meringue and flour mixture to ensure that the batter doesn't deflate. You just want to gently fold in the ingredients trying your best to maintain the airiness of the whipped egg whites.
  6. Use two baking sheets, so that you don't crowd the pan. The biscuits spread a lot as they bake and will run together if piped too closely.
  7. Do not overbake the ladyfingers. You will want to watch the time closely as the cookies bake very quickly and it's easy for them to go from golden brown to burnt in a matter of minutes.
  8. Allow the ladyfingers to completely cool on the sheet before using or transferring to a container. If you move them when they are warm you risk them breaking

❓Recipe FAQs

Are ladyfingers supposed to be soft or crunchy?

Homemade ladyfingers tend to be super soft like sponge cookies. Yet, they can be slightly crisp depending on how long you bake them. They will also further dry (become harder and crunchier few days after baking) However, they are never crunchy and hard like store-bought versions.

Can I double or half the recipe?

No really. Why I do not recommend half the recipe? It would be very difficult to whip up such a small amount of egg correctly. Why I do not recommend double the recipe? It would mean 4 trays of lady finger cookies and unless you have 2 ovens, by the time the first 2 trays are baked, the last 2 would deflate

Can I make this homemade ladyfingers recipe eggless, gluten-free, etc.?

Probably yes, you can. However, I've not tried it. You can't just omit or change an ingredient without reformulating the whole recipe. With that being said, I'm not able to provide substitutes for different allergies or diets.

Why there is no baking powder in the recipe?

Baking powder is not part of the original savoiardi recipe since the rise is supported by the egg. I have seen some recipes using baking powder, however, it is not necessary, in fact, can result in over-rise or uneven rise.

How to store the ladyfingers?

Ladyfingers can be stored in an airtight container at room temperature for up to a week

Can you freeze ladyfingers?

It is possible to freeze the cookies for up to one month if you put them in a sealed bag between layers of parchment paper.

🍰 Recipes made with ladyfingers

  • Mini Tiramisu Cups (VIDEO)
  • Matcha tiramisu (VIDEO)
  • Strawberry Charlotte cake (VIDEO)
  • Authentic Italian Tiramisu
Homemade Ladyfingers recipe (VIDEO) (14)

Have you tried this recipe?

Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating on the recipe card and consider leaving a comment as well! I would love to hear about how your dessert turned out and your feedback also helps other Readers!

Homemade Ladyfingers recipe (VIDEO) (15)

Homemade Ladyfingers Recipe (VIDEO)

Perfectly baked and ever so slightly crisp on the outside, yet soft and airy on the inside, this Homemade Ladyfingers Recipe (Savoiardi) is a game changer for your next tiramisu! So much better than buying store-bought cookies! This savoiardi recipe is so easy to make and the cookies bake up so light and fluffy like perfect little sponges.

5 from 5 votes

Print Pin Rate

Course: Dessert

Cuisine: Italian

Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Servings: 28 cookies

Calories: 37kcal

Author: Katalin Nagy


For ladyfinger (makes 28)

  • 4 Eggs room temp. white and yolk separately
  • 100 g (½ cups) Granulated sugar 50g to make whip the egg yolk, 50g to whip the egg white
  • 60 g (½ cups) Pastry flour sifted
  • 50 g ( cups) Corn starch sifted
  • Pinch of salt
  • Powdered sugar lightly dust before baking

US customary cup measurement is an indicative figure only. Measure the ingredients with a digital scale by weight (gram). Baking is art but also science which requires precision and accuracy.


  • Heat oven to 200C / 392 F no fan

  • In a Stand mixer, or with the help of an Electric hand mixer, whip egg yolk and half of the sugar for 3-4 minutes until sugar dissolves. When you take a small amount of egg yolk and sugar mixture between your fingers it should be smooth and not grainy

  • Ideally using a Stand mixer, make the meringue; Start whipping egg white, then when it´s foamy, start adding the sugar, a small amount at a time. Whip for about 5 minutes just until early stiff peaks but do not over-beat it

  • Sift together dry ingredients (flour, starch, salt)

  • Loose up the egg yolk mixture with about ¼ of the meringue, thenfold in the rest of the meringue and the flour mixture VERY carefullyin 4 steps. Use aRubber spatulato make sure that you do not deflate the batter

  • Get your piping bag with a round nozzle tipand pipe 28 equal sized finger shapes leaving enough space in between them.

  • Dust with powdered sugar

  • Bake for 10-12 minutes. After baking, let them cool onCooling rack

  • Store at room temperature in air-tight container



  1. Measure your ingredients with a Digital scale for accuracy
  2. Do not skip the starch, it helps to achieve the signature airy texture


  1. Make sure you read my Expert tips section above to maximize your success. A short recipe alone is not able to cover all the necessary details, and science behind baking.
  2. Whip the egg yolk mixture all the way until sugar fully dissolves
  3. Whip the meringue until early stiff peaks only. Do not over-whip it as egg white, when over-whipped, tend to form lumps making it impossible to fold in with the rest of the ingredients
  4. Do not overfold the batter as it can get runny making it impossible to pipe


Calories: 37kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Trans Fat: 0.003g | Cholesterol: 23mg | Sodium: 9mg | Potassium: 17mg | Fiber: 0.2g | Sugar: 4g | Vitamin A: 34IU | Calcium: 4mg | Iron: 0.2mg

Tried this recipe?Mention @spatuladesserts or tag #spatuladesserts would love to see your creation on Instagram!

Homemade Ladyfingers recipe (VIDEO) (2024)


Should ladyfingers be hard or soft? ›

These ladyfingers are definitely at their best the day they are made. Keep in mind that homemade ladyfingers are not the same as store bought. The commerically made Savoiardi tend to be much more crisp and firm. Whereas homemade Ladyfingers are more soft and pliable.

What is a good substitute for ladyfingers in tiramisu? ›

Graham Crackers: Graham crackers can be used as a substitute for ladyfingers in tiramisu.

How do you keep ladyfingers from getting soggy? ›

Coat the ladyfingers quickly, but meticulously on both sides

She uses crisp ladyfingers and subsequently dips them in a mixture of rum and coffee. It is this dipping stage that makes or breaks a tiramisu. According to Garten, if you dip your ladyfingers for too long, they will turn soggy.

Are ladyfingers supposed to be crunchy? ›

Ladyfingers are basically mini-sponge cakes in the shape of cookies. When they're made fresh they have a soft, cake-like texture. However, store-bought varieties are often much drier and crunchier instead.

Should ladyfingers be hard or soft for tiramisu? ›

4. The best ladyfingers for this recipe are very dry and crisp. They're often called savioardi and are imported from Italy. If you can't find these and your supermarket only has soft, cakelike ladyfingers, you'll need to let them dry out in the oven first.

How can you tell if a lady finger is good? ›

Try bending the tip of the okra pod. Younger, tender okra should bend easily without snapping, while older or starchy ones may break or feel rigid.

What not to do when making tiramisu? ›

Roberto Lestani, who for the occasion revealed to us the 3 mistakes not to make to prepare a stunning tiramisu!
  1. 1: excessively whipping the mascarpone! ...
  2. 2: once together, don't immediately mix the yolks and sugar! ...
  3. 3: Neglect stratification!
Jun 16, 2020

Can I use Nilla wafers instead of ladyfingers? ›

Nilla Wafer Desserts

NABISCO has made it super fun and easy to remix classic BBQ recipes with their delicious line of treats. I found NILLA Wafers to be the perfect substitute for lady fingers in these easy Tiramisu Cups.

What are ladyfingers called in Italy? ›

Ladyfingers, or in British English sponge fingers (sometimes known by the Italian name savoiardi, Italian: [savoˈjardi], or by the French name boudoirs, French: [budwaʁ]), are low-density, dry, egg-based, sweet sponge cake biscuits roughly shaped like large fingers.

Can ladyfingers go bad? ›

If they've become slimy or developed a strange color or smell, it's time to throw them out. Another common tell-tale sign of spoiled ladyfingers is when they start growing mold. This can be in the form of black, green, white, or red spots that weren't there previously.

Why is my lady finger batter runny? ›

If the batter is not folded enough, bits of flour lumps may still be present, over-folded the batter becomes runny and will not hold its shape when being piped. Some recipes use more flour if compared to this one, making it more stable or stiff-due to the extra starch content, but the result is much less refined.

Are shortbread fingers the same as ladyfingers? ›

Shortbread is a tight crumb, crisp, and buttery cookie, yet ladyfingers are light, airy, and meringue-based. So the two are very different cookies in several ways. However, both ladyfingers and shortbread are often used in trifles and other layered desserts.

Which alcohol is used in tiramisu? ›

Most recipes use Marsala wine in tiramisu, however, I have always loved Kahlua since it pairs so well with the espresso that's already in the recipe. Use any of these or your favorite liquor: Marsala wine. Rum (dark rum would be best!)

Can you use Goya lady fingers for tiramisu? ›

They were perfect for my Tiramisu. Sweet and spongy, the perfect compliment to the delicious coffee flavor of the dessert. I will be buying them again. They made a great tiramisu!

What's the difference between ladyfingers and madeleines? ›

Are madeleines the same as ladyfingers? While the recipe has similar ingredients and taste, the main difference is that ladyfingers have a long shape whereas madeleines are shaped like long-shelled scallops.

What is the texture of ladyfinger biscuits? ›

Ladyfingers are simple but very tasty biscuits, sweet and light, with a crumbly and spongy texture. They are excellent to dip. Thanks to a delicate lemon and vanilla flavor, they are ideal for the preparation of countless desserts, including the famous tiramisu.

What is the texture of lady finger? ›

You might be wondering what the right texture is for a ladyfinger. Well, the truth is, when they just come out of the oven they are actually quite soft and sponge-like in the center and a little crisp on the outside. However, Given that being so delicate, they firm up in a really short time if left out in the air.

Why is my tiramisu soft? ›

The other main reasons the mixture would be runny is if other liquid ingredients have been added first, or if the mascarpone has been beaten so much that it has curdled (then you will get water separating out from the cheese curds).

Top Articles
Latest Posts
Article information

Author: Domingo Moore

Last Updated:

Views: 5825

Rating: 4.2 / 5 (53 voted)

Reviews: 92% of readers found this page helpful

Author information

Name: Domingo Moore

Birthday: 1997-05-20

Address: 6485 Kohler Route, Antonioton, VT 77375-0299

Phone: +3213869077934

Job: Sales Analyst

Hobby: Kayaking, Roller skating, Cabaret, Rugby, Homebrewing, Creative writing, amateur radio

Introduction: My name is Domingo Moore, I am a attractive, gorgeous, funny, jolly, spotless, nice, fantastic person who loves writing and wants to share my knowledge and understanding with you.