Name: Homemade Savoiardi (Ladyfingers) Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 37 min
Cuisine: Italian
Ingredients: 6 large eggs (room temperature, yolks and whites separated); 1 cup cane sugar (divided into two ½ cup portions); 2 teaspoons vanilla extract; ½ teaspoon kosher salt; 1½ cups all-purpose flour; 2 tablespoons cornstarch; ¼ cup powdered sugar (for dusting)

Print Recipe· 4.1 from 2 reviews

If you have ever wished to create a classic Italian dessert foundation in your own kitchen, this Homemade Savoiardi (Ladyfingers) Recipe is an absolute must-try. These delicate, airy cookies provide the perfect balance of sweetness and crispness, making them ideal for soaking up flavor in tiramisu or simply enjoying with a cup of coffee. With just a handful of simple, quality ingredients and straightforward steps, you’ll be able to recreate this delightful treat that impresses every time. Trust me, once you discover how rewarding it is to make your own savoiardi, you’ll never want to buy those store-bought versions again!

Ingredients You’ll Need

The image shows seven ingredients arranged on a white marbled surface. At the top center, there are six brown eggs grouped closely with a smooth texture. Below and to the left, a small clear glass bowl contains amber liquid labeled vanilla extract. In the center, a medium clear glass bowl is filled with white powdered sugar, fluffy and fine. To the right, a larger clear glass bowl holds light tan granulated cane sugar, with a slightly coarse texture. Below the powdered sugar, a smaller clear glass bowl has white cornstarch, soft and powdery. To the left of the cornstarch, a small clear glass bowl contains white coarse kosher salt. At the bottom right, a large clear glass bowl is heaped with white all-purpose flour, looking powdery and fine. The composition is clean and bright with soft natural light. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this Homemade Savoiardi (Ladyfingers) Recipe lies in its simplicity. Each ingredient plays a vital role—balancing flavor, adding structure, or contributing to the signature lightness and golden color.

6 large eggs (room temperature, yolks and whites separated): The main source of richness and structure, careful separation ensures perfect texture.
1 cup cane sugar (divided into two, ½ cup portions): Sweetens and helps with volume during beating—dividing it optimizes texture.
2 teaspoons vanilla extract: Delivers warm aromatic notes that elevate the overall flavor.
½ teaspoon kosher salt: Enhances all the flavors and balances the sweetness.
1½ cups all-purpose flour: The foundation that provides the right gluten structure without heaviness.
2 tablespoons cornstarch: Lightens the batter and keeps the cookies crisp yet tender inside.
¼ cup powdered sugar: For the iconic dusting that adds crunch and a pretty finish.

How to Make Homemade Savoiardi (Ladyfingers) Recipe

Step 1: Preheat, Prepare Piping Bag and Baking Sheets

Begin by warming your oven to 350℉ (177℃) so it’s ready for these delicate beauties. Preparing a large piping bag fitted with a ½-inch round tip makes piping consistent savoiardi a breeze, though a plastic bag with a cut corner works just fine as a budget-friendly trick. Line your baking sheets with parchment, and create 4-inch template lines spaced 2 inches apart underneath the sheets for perfectly sized ladyfingers. If you only have a few baking sheets, no worries—just reuse them for each batch until all 50 cookies are piped and baked.

Step 2: Whisk the Egg Yolks

In a large bowl, combine the separated egg yolks with half of the sugar, vanilla extract, and kosher salt. Beat on medium-high speed until the mixture becomes pale and fluffy—this usually takes around 3 to 4 minutes. This process develops volume and a lovely creamy texture that’s essential for the final lightness.

Step 3: Whip the Egg Whites

Use a clean bowl and beaters to whip your egg whites on high speed until soft peaks appear, where the peaks gently fold over. Gradually add the remaining sugar while beating to stabilize the meringue. Continue whipping until you reach stiff, shiny peaks that hold their shape. This meringue is key to creating the airy texture that makes savoiardi so special.

Step 4: Combine the Mixtures

First, give the egg yolk mixture a quick whisk to ensure it’s well combined. Then gently fold one-third of the beaten egg whites into the yolks by hand to lighten the mixture. Carefully fold in the remaining egg whites in two portions, using a spatula and slow folding motions to maintain the air bubbles. The goal is to avoid deflating the batter, which keeps your ladyfingers delightfully airy.

Step 5: Add Flour and Cornstarch

Sift the flour and cornstarch together to avoid lumps before folding them into the batter in three additions. Always fold gently and just until you no longer see any white streaks. Overmixing will cause deflation and dense cookies, so take your time with this step.

Step 6: Pipe the Batter

Transfer the batter to your prepared piping bag and pipe strips 4 inches long and ½-inch wide, following the templates underneath the parchment paper. Leave about 2 inches between strips to allow for gentle spreading during baking without sticking together.

Step 7: Dust with Powdered Sugar

Generously sprinkle powdered sugar over each strip. Let it rest for a minute, then dust them again to create that signature crisp, sugary top. This double dusting ensures the delicious texture that makes savoiardi irresistible.

Step 8: Bake to Perfection

Bake on the middle rack for 11 to 12 minutes until the ladyfingers turn lightly golden and spring back when touched. After baking, cool them on the sheets for at least 10 minutes before transferring to a wire rack to cool completely. If you love that extra snowy finish, dust some more powdered sugar before serving.

How to Serve Homemade Savoiardi (Ladyfingers) Recipe

The image shows a baking tray lined with parchment paper on a white marbled surface, filled with evenly spaced, elongated dough strips arranged in rows. Each dough strip is light beige in color with a smooth texture, and they are lightly dusted with a fine layer of white powdered sugar, creating a soft, snowy effect over the dough and the parchment paper around them. The perspective is close up, focusing on the front rows of dough strips, with the tray's edge visible in the lower part of the image. The setting is bright and clean, highlighting the light tones of the dough and powdered sugar photo taken with an iphone --ar 4:5 --v 7

Garnishes

Homemade savoiardi shine on their own but pairing them with a light dusting of cocoa powder, a drizzle of melted chocolate, or even fresh berries can add a striking visual and flavor contrast. These little touches make them perfect for an elegant presentation.

Side Dishes

These delicate cookies excel when served alongside creamy desserts like tiramisu, zabaglione, or a scoop of gelato. Their spongy yet crisp texture soaks up moisture beautifully, complementing rich and luscious accompaniments.

Creative Ways to Present

Get inventive by using your homemade savoiardi as a base for layered parfaits or individual trifles. You can also crush them to sprinkle on top of puddings or yogurt for a delightful crunch. Their versatility means they can elevate many more desserts than you might expect!

Make Ahead and Storage

Storing Leftovers

Once fully cooled, store your homemade savoiardi in an airtight container at room temperature. They’ll keep their crispness for up to a week, making them ideal for preparing ahead of dessert projects or snacking at leisure.

Freezing

For longer storage, freeze the cookies in a sealed container or freezer bag. They freeze well for up to a month. When you want to use them, simply thaw at room temperature to retain their texture and flavor.

Reheating

If your savoiardi have softened, a quick refresh in a low oven at 300℉ (150℃) for 3 to 5 minutes will bring back their crisp edges without drying them out. Just keep a close eye to prevent overbaking.

FAQs

What makes homemade savoiardi better than store-bought?

Making savoiardi at home allows control over ingredient quality and freshness, which results in significantly better flavor and texture. Plus, fresh ladyfingers have a delicate crispness and subtle vanilla aroma that you rarely get from pre-packaged versions.

Can I use regular sugar instead of cane sugar?

Yes, regular granulated sugar can be used, but cane sugar adds a mild molasses hint that enhances the flavor subtly. Either way, the texture will remain light and airy.

Is it necessary to separate the eggs?

Separating eggs is crucial because whipping egg whites separately creates the airy structure that gives savoiardi their signature lightness. Without this step, the cookies would be denser and less delicate.

Can I make the batter ahead of time?

It’s best to prepare the batter fresh right before baking, as the delicate air bubbles in the mixture can collapse over time, affecting the texture of the baked cookies.

How do I know when the savoiardi are perfectly baked?

You’ll notice they are lightly golden on top, firm to the touch but still slightly springy. They will also have a crisp surface with a tender bite inside. Overbaking can make them too hard, so keeping an eye on the clock is key.

Final Thoughts

There is something truly special about making your own homemade savoiardi that transforms any dessert experience. This Homemade Savoiardi (Ladyfingers) Recipe is approachable, delicious, and sure to impress friends and family alike. Once you give it a try, you’ll discover just how easy it is to add an authentic Italian touch to your kitchen. So, roll up your sleeves, have fun with the process, and enjoy every bite of these airy, sweet clouds of joy!

Homemade Savoiardi (Ladyfingers) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 2 reviews

Author: Sara
Total Time: 37 minutes
Yield: 50 savoiardi

Print Recipe

Description

Classic Italian Savoiardi, also known as Ladyfingers, are light and airy sponge cookies perfect for desserts like tiramisu. These delicate cookies are made by whipping egg yolks and whites separately, folding in flour and cornstarch, then piping and baking to a crisp golden perfection.

Ingredients

Egg Mixture

6 large eggs (room temperature, yolks and whites separated)
1 cup cane sugar (divided into two ½ cup portions)
2 teaspoons vanilla extract
½ teaspoon kosher salt

Dry Ingredients

1½ cups all-purpose flour
2 tablespoons cornstarch
¼ cup powdered sugar (for dusting)

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Instructions

Preheat and Prepare: Preheat your oven to 350℉ (177℃). Fit a large piping bag with a ½-inch round tip or use a plastic bag with a cut opening. Line 3 to 4 baking sheets with parchment paper and prepare templates marking 4-inch lines spaced 2 inches apart. Flip the parchment so marks won’t contact the batter. Reuse baking sheets if needed.
Whisk Egg Yolks: In a large bowl, combine egg yolks, ½ cup of cane sugar, vanilla extract, and kosher salt. Beat on medium-high speed with a mixer until pale and fluffy, about 3 to 4 minutes. Set aside.
Whisk Egg Whites: Using clean beaters, whip the egg whites in a separate bowl on high speed until soft peaks form. Gradually add the remaining ½ cup sugar while whipping until stiff, shiny peaks form, about 5 minutes.
Combine Mixtures: Lightly whisk the egg yolk mixture, then carefully fold the egg whites into it in three batches using a spatula to maintain airiness. Fold just until combined, avoiding deflation.
Add Dry Ingredients: Sift the flour and cornstarch over the mixture in three additions. Gently fold by hand until no streaks remain, being cautious not to overmix.
Pipe the Batter: Transfer the batter to the piping bag and pipe strips measuring about 4 inches long by ½-inch wide onto the prepared baking sheets, spacing them 2 inches apart to prevent sticking.
Dust with Powdered Sugar: Generously sprinkle powdered sugar over the piped batter. Let sit for a minute and dust again to ensure a crisp top crust.
Bake: Bake the savoiardi on the middle rack for 11 to 12 minutes until lightly golden. Repeat with remaining batter. Cool on baking sheets for at least 10 minutes, transfer to a wire rack to cool completely. Optionally, dust with more powdered sugar before serving.