Ladyfingers, or savoiardi, are light and airy sponge biscuits with a delicate crispness on the outside and a soft interior. They’re a staple in desserts like tiramisu and trifles, where they soak up flavors beautifully without falling apart. Making ladyfingers from scratch is easier than you might think and results in a lighter, fresher taste than store-bought.
Equipment:
- Electric mixer (hand or stand)
- Large mixing bowls
- Piping bag with a large round or star tip
- Baking sheet
- Parchment paper
- Fine mesh sieve
Ingredients:
- 3 large eggs, separated (room temperature)
- ½ cup granulated sugar, divided
- ½ teaspoon vanilla extract
- ½ cup all-purpose flour, sifted
- ¼ teaspoon salt
- Powdered sugar, for dusting
Instructions:
- Prepare the Baking Sheet and Oven
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. If desired, draw lines on the parchment to guide the length of each ladyfinger (about 3-4 inches long). - Beat the Egg Whites
In a large bowl, beat the egg whites until they form soft peaks. Gradually add half of the sugar (¼ cup), continuing to beat until stiff, glossy peaks form. Set aside. - Beat the Egg Yolks
In a separate bowl, beat the egg yolks with the remaining ¼ cup of sugar and vanilla extract until pale and thick. This should take about 3-4 minutes, resulting in a ribbon-like texture. - Fold Together
Gently fold the egg whites into the egg yolk mixture in three additions, using a spatula to maintain as much volume as possible. Once combined, sift the flour and salt over the mixture and gently fold until just incorporated. - Pipe the Ladyfingers
Transfer the batter to a piping bag fitted with a large round or star tip. Pipe the batter into 3- to 4-inch lines on the parchment paper, leaving some space between each ladyfinger. - Dust with Powdered Sugar
Lightly dust the ladyfingers with powdered sugar using a fine mesh sieve. This will give them a slight crispness when baking. - Bake
Bake for 10-12 minutes, or until the ladyfingers are lightly golden around the edges and slightly firm. They should still have a bit of softness in the center. - Cool and Serve or Store
Let the ladyfingers cool on the baking sheet for a few minutes before transferring them to a wire rack. They can be used immediately in recipes or stored in an airtight container for up to 3 days.
Presentation Ideas:
- Stack ladyfingers on a platter and dust with a bit more powdered sugar for a beautiful, simple presentation.
- Serve alongside a small bowl of mascarpone or whipped cream for dipping.
- Use them as a base layer in a trifle or tiramisu for an elegant dessert presentation.
Tips:
- Be careful not to overmix when folding the ingredients to keep the batter light and airy.
- Ladyfingers can be frozen in an airtight container for up to a month. Thaw at room temperature before using.
- To make them gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking blend.
- For an extra light texture, sift the flour twice before adding it to the batter.
Homemade ladyfingers are a wonderful addition to any dessert, offering a delicate texture and subtle sweetness that elevates classic recipes like tiramisu. Making them from scratch is simple and yields a fresher, more flavorful result than store-bought options. Whether you’re using them in a dessert or enjoying them on their own, these homemade ladyfingers are sure to impress!
Ladyfingers Recipe
Delicate, soft, and slightly crisp, these homemade ladyfingers are perfect for tiramisu, charlottes, or simply enjoying with a cup of coffee. An easy recipe to elevate your desserts!
Equipment
- Electric mixer (hand or stand)
- Large mixing bowls
- Piping bag with a large round or star tip
- Baking sheet
- Parchment paper
- Fine mesh sieve
Ingredients
- 3 large eggs separated (room temperature)
- ½ cup granulated sugar divided
- ½ teaspoon vanilla extract
- ½ cup all-purpose flour sifted
- ¼ teaspoon salt
- Powdered sugar for dusting
Instructions
- Prepare the Baking Sheet and Oven
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. If desired, draw lines on the parchment to guide the length of each ladyfinger (about 3-4 inches long).
- Beat the Egg Whites
- In a large bowl, beat the egg whites until they form soft peaks. Gradually add half of the sugar (¼ cup), continuing to beat until stiff, glossy peaks form. Set aside.
- Beat the Egg Yolks
- In a separate bowl, beat the egg yolks with the remaining ¼ cup of sugar and vanilla extract until pale and thick. This should take about 3-4 minutes, resulting in a ribbon-like texture.
- Fold Together
- Gently fold the egg whites into the egg yolk mixture in three additions, using a spatula to maintain as much volume as possible. Once combined, sift the flour and salt over the mixture and gently fold until just incorporated.
- Pipe the Ladyfingers
- Transfer the batter to a piping bag fitted with a large round or star tip. Pipe the batter into 3- to 4-inch lines on the parchment paper, leaving some space between each ladyfinger.
- Dust with Powdered Sugar
- Lightly dust the ladyfingers with powdered sugar using a fine mesh sieve. This will give them a slight crispness when baking.
- Bake
- Bake for 10-12 minutes, or until the ladyfingers are lightly golden around the edges and slightly firm. They should still have a bit of softness in the center.
- Cool and Serve or Store
- Let the ladyfingers cool on the baking sheet for a few minutes before transferring them to a wire rack. They can be used immediately in recipes or stored in an airtight container for up to 3 days.
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