I’m excited to share a recipe for light, airy Italian sponge fingers—perfect for tiramisu, trifles, or enjoying with coffee. These homemade ladyfingers are soft yet structured, making them ideal for soaking up flavors.
Why I’ll Love This Recipe
I love that this recipe uses simple pantry ingredients and delivers a texture far superior to store‑bought savoiardi. The cookies have a delicate sponge interior with a lightly crisp exterior—ideal for layering in creamy desserts. Making them myself means I can control size, sweetness, and freshness.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
• Eggs (separated yolks and whites)
• Granulated sugar
• All‑purpose flour
• Powdered sugar (for dusting)
• Vanilla extract
• Salt
Optional: a bit of cornstarch to help structure
directions
- I bring eggs to room temperature and separate yolks from whites.
- I whip the egg yolks with granulated sugar, vanilla, and salt until pale and fluffy.
- I beat egg whites in a clean, grease‑free bowl with sugar until stiff glossy peaks form
- I gently fold half the whipped whites into the yolk mixture, then sift in flour (and optional cornstarch), folding carefully to preserve air
- I fold in the remaining whites until uniform but not over‑mixed.
- I pipe 3–4 inch long strips, about ½–¾ inch wide, onto parchment‑lined baking sheets, spacing by at least 1 inch
- I dust powdered sugar over the piped fingers and let it absorb slightly—this helps rise and texture
- I bake at ~350 °F (175 °C) for about 12–18 minutes, until just lightly golden edges and matte tops
- I cool them completely on the baking sheet before storing.
Servings and timing
This yields approximately 30–50 ladyfingers (depending on size).
Prep time: ~20 minutes (incl. whipping and folding).
Bake time: 10–18 minutes per tray.
Total time: ~30–40 minutes
Variations
I sometimes:
• Add lemon zest or vanilla for brightness.
• Use a touch of cornstarch with flour for firmer structure.
• Dust with cinnamon sugar or dip ends in chocolate for fun twists. Small‑batch versions (e.g. one egg) work well if I only need 5–8 cookies
storage/reheating
I store cooled ladyfingers in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months. They’re best used slightly stale for tiramisu or trifles. No reheating needed—just let them come to room temp before using.
FAQs
Should ladyfingers be soft or crunchy?
I find that fresh out of the oven they’re soft inside with a lightly crisp edge. As they sit, they firm up—exactly what I want when making tiramisu or layered desserts because they soak up moisture without falling apart
Why did mine turn out flat or spread?
Usually that means the egg whites weren’t whipped to stiff peaks or the batter was over‑folded, causing air loss and resulting in flat cookies
Can I skip separating eggs and still get a good result?
Although some small‑batch recipes use whole eggs, separating yolks and whites gives the best volume and sponge texture. If I’m in a pinch, I might try it, but results vary
Do I need cornstarch?
Cornstarch isn’t always required, but adding a bit with flour helps stabilize the batter and control spreading—it’s especially useful if I plan to refrigerate or freeze them later
Can I freeze these?
Yes! I freeze cooled ladyfingers in an airtight container for up to 2 months, then thaw at room temperature before using. They hold up well in desserts or coffee dipping.
Conclusion
I love making these homemade ladyfingers—they’re easy, elegant, and far superior to store-bought. Whether I’m layering tiramisu, building a trifle, or serving them with coffee, their light sponge texture and ability to soak up flavors never disappoint. The recipe is simple, versatile, and rewarding every time I bake it.
Print
Ladyfingers (Savoiardi)
- Total Time: 35 minutes
- Yield: ~30
Description
Light, airy sponge cookies perfect for tiramisu, trifles, or dipping in coffee—crisp yet absorbent and elegantly simple.
Ingredients
6 large eggs, separated (room temperature)
1 cup (200 g) granulated sugar, divided
1 teaspoon vanilla extract
½ teaspoon salt
1 ½ cups (187 g) all-purpose flour
2 tablespoons cornstarch
Extra granulated or powdered sugar, for dusting
Instructions
Preheat oven to 350 °F (175 °C). Line two baking sheets with parchment paper or silicone mats. Draw 3½–4″ piping guides about 1–2″ apart if desired.
In a clean, grease‑free bowl, whisk the egg whites until soft peaks form. Gradually add half the sugar (about ½ cup), then continue whipping until stiff, glossy peaks develop.
In a separate bowl, whisk the egg yolks with the remaining sugar, vanilla extract, and salt until pale, fluffy, and slightly thickened.
Gently fold about one-third of the whipped whites into the yolk mixture to lighten it.
Sift the flour and cornstarch over the batter; fold in gently to combine. Then fold in the remaining whites until mostly uniform. Be careful not to overmix.
Transfer the batter to a pastry bag fitted with a ½‑inch round tip (or a zip‑top bag snipped at the corner). Pipe strips approximately 3–4 inches long, spaced about an inch apart.
Dust generously with granulated or powdered sugar before baking (helps prevent spreading and promotes rise).
Bake one sheet at a time for 12–18 minutes (depending on recipe source and oven), or until tops are matte and blonde with slight golden edges. Remove from oven.
Cool completely on the sheet before transferring. Store in an airtight container at room temperature for 2–3 days, or freeze up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
