Ladyfingers Recipe (Savoiardi) for Tiramisu & More

5 from 2 votes

Level up your next trifle or tiramisu with these Homemade Ladyfingers (a.k.a. Savoiardi)! Just 7 ingredients & 15 minutes of prep required.

Prep Time15

Cook Time12

Total Time27

Course: Dessert

Cuisine: Italian

Keyword: bisuits

Servings:

Calories: 32kcal

Prep your tools: Preheat oven to 180°C (350°F). Line two baking trays with parchment paper. Fit a piping bag with a large round tip (about 1.2cm / ½ inch).
Whip egg whites: In a clean, grease-free bowl, whisk the egg whites with a pinch of salt. Gradually add half of the remaining sugar (50g), beating until stiff, glossy peaks form.
Whip yolks: In a separate large bowl, beat the egg yolks with half the sugar (50g) and vanilla until thick, pale, and ribbons form, about 3–4 minutes.
Fold together: Gently fold the egg whites into the yolk mixture in 2–3 additions, using a spatula and light motions to preserve the air.
Add dry ingredients: Sift in the flour and cornstarch over the batter. Fold carefully just until no dry streaks remain. Do not overmix.
Pipe: Transfer the batter to your prepared piping bag. To secure the paper, pipe a small dot of batter in each corner between the parchment and tray. Pipe 8–10 cm (3–4 inch) long fingers, spacing them slightly apart.
Dust and rest: Generously dust with powdered sugar, let sit for 5 minutes, then dust again. This helps develop a crust.
Bake: Bake for 10–12 minutes, or until the ladyfingers are puffed, lightly golden, and springy. Let cool completely on the tray.

Clean bowl = stable meringue: Always use a clean, grease-free bowl for whipping egg whites. Any fat or residue can prevent stiff peaks.
Don't overmix: After folding in the dry ingredients, stop mixing as soon as everything is combined. Overmixing will deflate your batter.
Flour: Use all-purpose flour for best results, or substitute with cake flour for a lighter texture.
Cornstarch: This step is optional; however, adding cornstarch helps create a softer, more delicate texture. You can omit it, but the ladyfingers will turn out slightly firmer. Cornstarch works best when sifted together with the flour.
Tray trick: Pipe a small dot of batter underneath the parchment in each corner to prevent it from sliding.
Powdered sugar rest: Letting the first dusting sit for 5 minutes before the second helps the sugar absorb slightly, forming a delicate crust.
Storage: Once completely cooled, store in an airtight container at room temperature for up to 3-4 days. For longer storage, freeze for up to 2 months. If using in desserts like tiramisu, slightly stale ladyfingers work best