Homemade Ladyfingers recipe (VIDEO) (2024)

Published: Jul 26, 2022 by Katalin Nagy · This post may contain affiliate links. This blog generates income via ads. Please read our Disclosures.

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.

💡 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.

🌟 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!

📖 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.

📚 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)

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.

💡 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

💡 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

See Also

Victoria Sponge Cake, Afternoon Tea Cake - Recipe for US Kitchens35 show-stopping Christmas dessert recipesYotam Ottolenghi’s Christmas puddings: poached pears, panna cotta and jelly, and panettone tiramisu – recipesNo-Bake Christmas Dinner Recipes

❓Recipe FAQs

🍰 Recipes made with ladyfingers

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!