Ladyfingers
Light, dry, crisp sponge fingers piped from a whisked egg batter and dusted with icing sugar. The savoiardi for tiramisu, trifles and dipping in coffee.
Ladyfingers: Step by Step
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Heat the oven to 190°C / 375°F (170°C / 340°F fan). Line 2 baking trays with baking parchment and draw parallel lines 8 cm apart on the underside of each sheet, then turn it over.
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Beat the egg yolks with 30 g of the sugar and the vanilla for 4 minutes, until pale, thick and doubled in volume.
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In a clean bowl, whisk the egg whites with the salt to soft peaks. Add the remaining 60 g sugar a spoonful at a time and whisk to stiff, glossy peaks.
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Fold a third of the whites into the yolk mixture to loosen it. Sift over half the flour and fold it in gently, add half the remaining whites, then the last of the flour and whites, folding just until there are no streaks.
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Spoon the batter into a piping bag with a 1.5 cm plain nozzle. Pipe 10 cm fingers between the lines, 3 cm apart. Dust generously with half the icing sugar, wait 5 minutes, and dust again with the rest.
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Bake for 10 to 12 minutes, until pale golden and firm. Cool on the trays for 5 minutes, then peel off the paper and cool completely on a wire rack.
Keep an Eye on These
- Make sure the bowl and whisk are completely clean and dry. A trace of egg yolk or grease in the whites will stop them from whipping.
- Fold with a large spatula in wide, slow strokes and stop the moment the streaks vanish. Every extra stroke knocks air out of the batter.
- Dust twice with icing sugar. The first layer dissolves into the batter and the second one forms the fine crackled crust.
Good to Know About Ladyfingers
Ladyfingers, or savoiardi in Italian, are the long, light, dry sponge biscuits that are dipped in coffee for tiramisu, that line the mould of a charlotte and that give a trifle its base. They are named after the House of Savoy, and the story is that they were first made at the court of the Duke of Savoy in the fifteenth century for a royal visit. They are made from only eggs, sugar and flour, with no butter or raising agent, and all their lightness comes from the eggs, which are separated and whisked to a foam. The yolks are beaten with sugar until pale and thick, the whites are whipped with more sugar to stiff peaks, and the two are folded together with sifted flour with as little stirring as possible. The batter is piped into fingers, dusted with icing sugar twice, which gives them their characteristic slightly crackled and crisp crust, and baked until they are pale gold. The moment of folding is the critical one. If the batter is over-mixed the foam collapses and the fingers spread flat, and if it is under-mixed there are streaks of white in it. Fold with a large spatula and stop as soon as there are no streaks. Homemade ladyfingers are fresher and lighter than shop-bought ones, and they can be dried in a low oven if they are to be soaked for a dessert.
On the Table Alongside
Espresso · Mascarpone cream · Sweet dessert wine
Keeping Ladyfingers
Keep in an airtight container for up to 2 weeks. For tiramisu, dry them for 10 minutes in a 120°C / 250°F (100°C fan) oven. Freeze for 3 months.
Questions People Ask
How long does Ladyfingers take to make?
About 42 minutes in total — 30 minutes of preparation and 12 minutes of cooking. The recipe serves 12.
What are the key tips for making Ladyfingers?
Make sure the bowl and whisk are completely clean and dry. A trace of egg yolk or grease in the whites will stop them from whipping. Fold with a large spatula in wide, slow strokes and stop the moment the streaks vanish. Every extra stroke knocks air out of the batter. Dust twice with icing sugar. The first layer dissolves into the batter and the second one forms the fine crackled crust.
What should I serve with Ladyfingers?
Espresso; Mascarpone cream; Sweet dessert wine.
Can Ladyfingers be made ahead or frozen?
Keep in an airtight container for up to 2 weeks. For tiramisu, dry them for 10 minutes in a 120°C / 250°F (100°C fan) oven. Freeze for 3 months.
Is Ladyfingers suitable for a special diet?
This recipe is vegetarian and low-carb. Those labels are checked against the ingredient list, so a dish is only marked when nothing in it contradicts the claim.
How many calories are in Ladyfingers?
About 73 kcal per serving, with 2 g protein, 14 g carbohydrate and 1 g fat. The figures are calculated from the ingredient list and are an estimate.
Ladyfingers Nutrition
Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.
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Written and tested by Turab
One person, one kitchen — no test kitchen, no team. How every recipe on this site is checked before it goes up.
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