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These homemade versions of ladyfingers outperform their store-bought counterparts in every conceivable way. These cookies, which are in the shape of fingers and are also known as savoiardi or sponge fingers, are great for soaking or dipping, and they can be prepared from scratch in a matter of minutes. These cookies, which are made to resemble sponge cake, are simple to prepare and require only a few components.

The homemade preparation of these ladyfingers is very enjoyable. These homemade ladyfingers have a surface that is just slightly crisp but a texture that is soft, light, and airy on the inside, and the preparation of them requires only a few straightforward ingredients and steps. These cookies, which are made with sponge cake, only need to be baked for a total of 12 minutes, which not only makes them easy to prepare but also makes them very convenient.

After trying this homemade version, you won’t want to go back to the store-bought variety. This homemade version works wonderfully in tiramisu, Charlotte cakes, trifles, and other desserts. These homemade versions are softer than the ones you can buy in the store, which makes them perfect for soaking up additional flavoring.


  • Eggs, including both the whites and the yolks, are required for the savoiardi, but each part of the egg is put to a unique use in the process. As a result of the incorporation of beaten egg whites, the ladyfingers have a texture that is noticeably less dense and more airy.
  • In the batter, you have to use sugar, specifically white granulated sugar.
  • Cornstarch is added to the batter so that it can absorb any excess moisture and provide structure. This helps to prevent the ladyfingers from spreading too much while they are in the oven.
  • Use pure vanilla extract rather than imitation vanilla extract if you want the flavor of your vanilla extract to be as authentic as possible. Try some of my homemade vanilla extract if you want to bring out even more of the flavor in the dish.
  • If you want the crust of the ladyfingers to be as tender as possible, you should dust them with powdered sugar rather than granulated sugar.


  • 3 large eggs separated
  • ½ cup granulated sugar divided (100g)
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 cup all-purpose flour (120g)
  • 5 teaspoons cornstarch
  • powdered sugar for dusting


  • Calories: 43kcal 
  • Carbohydrates: 8g 
  • Protein: 1g 
  • Fat: 1g 
  • Saturated Fat: 0.2g 
  • Polyunsaturated Fat: 0.1g 
  • Monounsaturated Fat: 0.2g 
  • Trans Fat: 0.002g 
  • Cholesterol: 19mg 
  • Sodium: 27mg 
  • Potassium: 12mg 
  • Fiber: 0.1g 
  • Sugar: 5g 
  • Vitamin A: 27IU 
  • Calcium: 4mg 
  • Iron: 0.3mg


  1. Egg yolks, vanilla extract, 1/4 cup sugar, and a pinch of salt should be mixed together in a large bowl. While on medium speed, mix the ingredients together until they become airy and light.

2. Second, locate a clean bowl to use for the egg whites and set it aside. To form soft peaks, beat on high speed using beaters that have been thoroughly cleaned. While the egg whites are being beaten, add the remaining 1/4 cup of sugar one tablespoon at a time. This will ensure that the egg whites become thick and glossy.

3. After giving the mixture made with egg yolks another quick beating, carefully fold the egg whites into the mixture made with egg yolks in three separate additions.

4. Sift the flour, corn starch, and eggs together after you have combined them in step four.

5. Continue folding until there are no dry spots left.

6. Step six involves placing the dough mixture in a piping bag. On the baking sheet, generously dust with powdered sugar and pipe the batter into logs that are approximately 1 inch wide and 4 inches in length. Continue baking for an additional 12 to 15 minutes, or until the edges are golden brown and the center is firm. Keep on the baking sheet to cool down to room temperature.


  • Don’t forget to sprinkle the dough with sugar before baking! When baked, the sugar prevents the cookies from spreading too much and instead makes them tall and puffy.
  • Shorter baking times produce chewier, softer cookies, while longer times produce crisper, golden cookies. You can choose between two equally delicious options. For flavor and sopping up the coffee syrup in tiramisu, I prefer a darker, crisper cookie.
  • Take care when determining the flour quantity. If you use too much flour, the dough will become dry and your ladyfingers will not have the right texture. Using a kitchen scale to measure flour is the most accurate method. If you don’t have a flour sifter, you can use a spoon to fluff the flour, then sprinkle it into a measuring cup and level it off with a knife.
  • To properly whip the egg whites, you need a spotless, dry bowl. No egg yolk can be present in the egg whites, either. If there is any trace of yolk or dirt left in the bowl, you will have a hard time whipping up the whites. Do not use a plastic bowl because it will absorb the grease.
  • While cold eggs are easier to separate, room temperature egg whites yield more volume. I think it would be best to split them up beforehand.
  • Turn the mixture in on itself with a cutting motion rather than a stirring motion when folding in the egg whites. The egg whites won’t lose their volume this way.
  • If you want your ladyfingers to all be the same size, you can print out a template and use it as a guide while cutting out your dough. Be sure to take the template off the cookies before baking.


Where should I put my leftovers?

Ladyfingers can be kept for up to two weeks at room temperature in an airtight container. But their texture is at its best when eaten right away. Once at room temperature, they soften when exposed to air and should be stored immediately.

Can this dish be frozen?

Ladies’ fingers can be frozen. Once the cookies have cooled to room temperature, separate each layer with parchment paper and place them in a large freezer bag. Put in the freezer for a month.

Why aren’t my ladyfingers arched?

If your ladyfingers don’t rise after baking, even after being dusted with a lot of powdered sugar, it’s probably because the egg whites weren’t whipped enough or the batter was overmixed. Overmixing the batter causes the whipped egg whites to deflate, which prevents the cookies from rising and becoming light and airy.

In what contexts might I use these cookies?

For the best results when using these ladyfingers in a tiramisu recipe, prepare them a day or two in advance to allow them to dry out. To maximize their ability to absorb liquid, they should be slightly stale. These ladyfingers go great with coffee or tea, but you can also use them in a trifle. If you dip them in melted chocolate, they take on a chocolate flavor.

Do you want soft or crunchy cookies?

Ladyfingers are typically very delicate and delicately sweet. If you want them crispier, just bake them for a longer period of time.

What’s the story behind the name of these cookies?

The name “ladyfingers” comes from the fact that these snacks look like a woman’s finger. They were first served at the court of Amadeus VI, Duke of Savoy, and thus have another Italian name: savoiardi.

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