Lady Fingers Recipe
If you’ve ever bitten into a perfectly fluffy ladyfinger, you know how addictively delicious they can be. They’re delicately sweet, crisp on the outside, and light as air on the inside. Making them from scratch may seem intimidating, but it’s actually a simple process, and the result is so much better than anything store-bought. Whether you’re planning a classic tiramisu, a trifle, or just looking for a delicious snack to enjoy with a cup of coffee, this ladyfingers recipe is a keeper.
My first attempt at ladyfingers was a bit of an experiment. I’d promised to make tiramisu for a family gathering, but my local store was out of ladyfingers. So, I figured, why not try making them myself? I was a little nervous about whipping the egg whites to the perfect texture, but once I nailed that step, the rest was a breeze. The smell of these cookies baking was incredible, filling the kitchen with a warm, vanilla-sugar scent that was just heavenly. By the end, I had a batch of light, golden ladyfingers that disappeared almost immediately (before the tiramisu was even assembled!). Now, they’re my go-to for any dessert requiring ladyfingers, and I bet they’ll become yours too.
The story behind ladyfingers
Ladyfingers, or “savoiardi” as they’re called in Italy, have been around since the Renaissance. They were originally created in the 15th century in the Duchy of Savoy to impress a visiting French king. Since then, these delicate sponge cookies have found their way into countless desserts worldwide, the most famous being the Italian tiramisu. What makes ladyfingers special is their unique texture, achieved through careful folding of whipped egg whites and yolks to create a light, airy batter. Over the years, people have adapted this classic recipe in various ways, but the basic ingredients have stayed true to the original.
Key ingredients for perfect ladyfingers
- Eggs: The eggs are separated here, and each part has its role. The whipped egg whites give the ladyfingers their airy, light texture, while the yolks add richness. Fresh, high-quality eggs are essential here.
- Granulated sugar: Used to sweeten the batter, sugar also helps stabilize the whipped egg whites. You’ll add it in two parts: first, a small amount with the whites to help them stiffen, then the rest with the yolks to create that beautiful pale yellow base.
- Vanilla extract: This is optional, but it adds a subtle flavor that pairs beautifully with the light sweetness of the cookies. Pure vanilla extract is ideal, but you can skip it or even try almond extract for a twist.
- All-purpose flour: This provides the structure of the cookies. Make sure to spoon and level your flour to avoid adding too much and weighing down the batter.
- Baking powder and cornstarch: These help the ladyfingers achieve that perfect light, fluffy texture. Cornstarch keeps them soft and airy, while baking powder gives them a gentle lift.

Tools you’ll need for this recipe
- Electric mixer: An electric mixer makes whipping egg whites and beating the yolks much easier and faster. You can use a stand mixer or a handheld one.
- Piping bag with 1/2-inch round tip: This will help you pipe the batter into uniform “fingers.” If you don’t have a piping bag, a plastic zip-top bag with the corner snipped off works in a pinch.
- Baking sheets and parchment paper: Line your baking sheets with parchment to prevent sticking and make cleanup easier.
- Sifter: Sifting the flour and cornstarch into the batter helps keep everything light and fluffy.
Step-by-step guide to making ladyfingers from scratch
- Prep your tools and ingredients: Preheat your oven to 400°F (205°C) and line two baking sheets with parchment paper. Set up your pastry bag with a 1/2-inch round tip.
- Whip the egg whites: In a clean, large mixing bowl, beat the egg whites on high speed until they start to form soft peaks. This takes about 1-2 minutes. Sprinkle in 2 tablespoons of the granulated sugar and continue beating until the mixture is stiff and glossy. You’re aiming for peaks that hold their shape but aren’t dry.
- Beat the egg yolks: In a separate bowl, combine the egg yolks, vanilla extract, and remaining sugar. Beat on medium-high speed until the mixture becomes thick and pale, about 2 minutes. The yolks should be a light yellow and have a fluffy texture.
- Fold the mixtures together: Using a rubber spatula, gently fold half of the whipped egg whites into the yolk mixture. You don’t want to deflate the batter, so fold gently, scooping from the bottom and folding over the top. Sift in the flour, cornstarch, and baking powder, and fold until combined. Then add the remaining egg whites and fold until no streaks remain.
- Pipe the ladyfingers: Transfer the batter to your prepared piping bag. Pipe 3-inch fingers onto the parchment-lined baking sheets, spacing them about 2 inches apart. Aim for fingers that are about 1 inch wide. Don’t worry if they’re not perfect; they’ll puff up as they bake.
- Dust with powdered sugar: Sift a light layer of powdered sugar over the tops of the piped ladyfingers. This will give them a slightly crisp, sweet top when baked.
- Bake to golden perfection: Place the baking sheets in the oven and bake for 12-15 minutes, or until the ladyfingers are firm to the touch and lightly golden. Keep an eye on them; they can go from golden to overdone quickly!
- Cool and enjoy: Let the ladyfingers cool completely on the baking sheet. Once cooled, transfer them to a wire rack if you’re not using them immediately. They can be stored or used right away in your favorite desserts!

Variations and fun twists to try
- Gluten-free ladyfingers: Swap the all-purpose flour for a gluten-free blend, and you’ll have a delicious gluten-free version. Just make sure your blend includes xanthan gum for structure.
- Almond-flavored ladyfingers: Substitute almond extract for the vanilla for a subtly nutty flavor. It’s a lovely twist if you’re planning to use them in almond-flavored desserts.
- Chocolate-dipped ladyfingers: Once they’ve cooled, dip the ends of your ladyfingers in melted chocolate and let them set. Perfect as an elegant snack on their own!
- Spiced ladyfingers: Add a dash of cinnamon or nutmeg to the flour mixture for a hint of warmth. This is especially nice for fall desserts like pumpkin tiramisu.
Serving suggestions: make them the star of your dessert
If you’re serving ladyfingers on their own, consider arranging them on a pretty plate and dusting them with a bit more powdered sugar. For a fancier touch, add a side of whipped cream or a small bowl of melted chocolate for dipping. When used in desserts, they shine in layered creations like tiramisu, trifles, or charlottes. Their absorbent texture soaks up flavors beautifully, making them ideal for custard-based desserts or anything involving coffee or liqueur.
Drink pairings for a delightful treat
Ladyfingers are traditionally served with coffee or espresso when used in tiramisu. If you’re enjoying them on their own, pair them with a cappuccino or a warm mug of hot chocolate for a cozy treat. For a more adult pairing, a sweet dessert wine like Moscato or a light, bubbly Prosecco complements their delicate flavor wonderfully.
Storing and reheating tips
Ladyfingers keep well at room temperature for a couple of days, stored in an airtight container. For longer storage, freeze them in a single layer, then transfer to a zip-top bag. They’ll keep for about a month in the freezer. If they lose their crispness, pop them in a 300°F oven for a few minutes to refresh.
Adjusting the recipe for different batch sizes
This recipe yields about 24 ladyfingers, but you can easily double it if you’re making a large dessert. If halving, keep a close eye on the baking time, as a smaller batch may bake a bit faster.
Potential issues and tips
- Deflated batter: If your batter seems flat, it could be from over-folding. Next time, fold gently and stop as soon as everything is incorporated.
- Overbaking: Watch them closely after 10 minutes, as they can overbrown quickly.
- Sticky texture: If they seem sticky after cooling, they may need a minute or two more in the oven.

Give these ladyfingers a try!
These homemade ladyfingers are a real treat and totally worth the effort. There’s something so satisfying about making them from scratch. Whether you’re using them in a dessert or enjoying them with coffee, I hope you love these delicate cookies as much as I do!
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Lady Fingers Recipe
Easy homemade ladyfingers recipe! Learn how to make these delicate, fluffy cookies for tiramisu, trifles, or coffee snacks.
- Total Time: 35 minutes
- Yield: 36
Ingredients
- 4 large eggs separated
- ⅔ cup (134 g) granulated sugar
- ½ teaspoon vanilla extract
- 1 cup (120 g) all purpose flour *spooned and leveled
- ½ teaspoon baking powder
- 2 Tablespoons cornstarch
- Powdered sugar for dusting on top before baking
Instructions
- Prep your tools and ingredients: Preheat your oven to 400°F (205°C) and line two baking sheets with parchment paper. Set up your pastry bag with a 1/2-inch round tip.
- Whip the egg whites: In a clean, large mixing bowl, beat the egg whites on high speed until they start to form soft peaks. This takes about 1-2 minutes. Sprinkle in 2 tablespoons of the granulated sugar and continue beating until the mixture is stiff and glossy. You’re aiming for peaks that hold their shape but aren’t dry.
- Beat the egg yolks: In a separate bowl, combine the egg yolks, vanilla extract, and remaining sugar. Beat on medium-high speed until the mixture becomes thick and pale, about 2 minutes. The yolks should be a light yellow and have a fluffy texture.
- Fold the mixtures together: Using a rubber spatula, gently fold half of the whipped egg whites into the yolk mixture. You don’t want to deflate the batter, so fold gently, scooping from the bottom and folding over the top. Sift in the flour, cornstarch, and baking powder, and fold until combined. Then add the remaining egg whites and fold until no streaks remain.
- Pipe the ladyfingers: Transfer the batter to your prepared piping bag. Pipe 3-inch fingers onto the parchment-lined baking sheets, spacing them about 2 inches apart. Aim for fingers that are about 1 inch wide. Don’t worry if they’re not perfect; they’ll puff up as they bake.
- Dust with powdered sugar: Sift a light layer of powdered sugar over the tops of the piped ladyfingers. This will give them a slightly crisp, sweet top when baked.
- Bake to golden perfection: Place the baking sheets in the oven and bake for 12-15 minutes, or until the ladyfingers are firm to the touch and lightly golden. Keep an eye on them; they can go from golden to overdone quickly!
- Cool and enjoy: Let the ladyfingers cool completely on the baking sheet. Once cooled, transfer them to a wire rack if you’re not using them immediately. They can be stored or used right away in your favorite desserts!
Notes
Serving suggestions: make them the star of your dessert
If you’re serving ladyfingers on their own, consider arranging them on a pretty plate and dusting them with a bit more powdered sugar. For a fancier touch, add a side of whipped cream or a small bowl of melted chocolate for dipping. When used in desserts, they shine in layered creations like tiramisu, trifles, or charlottes. Their absorbent texture soaks up flavors beautifully, making them ideal for custard-based desserts or anything involving coffee or liqueur.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert