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Fresh homemade lady fingers served beside a creamy Italian tiramisu dessert with cocoa powder and espresso. This image highlights the authentic homemade savoiardi biscuits used in classic tiramisu recipes.

Lady fingers

Olivia Carter
Print Recipe Pin Recipe
25 minutes
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
COST Low
Course Biscuits, Dessert
Cuisine Italian
Keyword easy tiramisu, lady fingers
Servings 30 cookies
Calories 55 kcal

Equipment

  • Stand Mixer or Hand Mixer
  • Big piping bag
  • 1/2-inch round tip
  • Parchment paper
  • baking sheets
  • Sieve
  • Metal spoon

Ingredients
  

  • ½ cup Granulated Sugar
  • ½ tsp Vanilla Extract
  • 3 Large Egg Yolks
  • 4 Large Egg Whites
  • 1 cup Flour
  • Powdered Sugar

Instructions
 

  • Crank your oven to 350°F (180°C). Line sheets with parchment and draw 3.5-inch guide lines for piping—keeps things neat.
    Ingredients needed to make homemade lady fingers including eggs, sugar, flour, and vanilla extract. This image presents the essential ingredients for authentic savoiardi biscuits.
  • Beat yolks with half the sugar for 3 minutes till they're pale and fluffy. Toss in vanilla. Easy peasy.
    Egg yolks and sugar being whipped into a fluffy pale mixture for homemade lady fingers. This step creates the light texture needed for authentic savoiardi biscuits.
  • Use a clean bowl—whip whites to soft peaks, then slowly add the rest of the sugar till stiff (flip the bowl; it shouldn't budge).
    Glossy stiff peak meringue prepared from whipped egg whites for lady fingers recipe. Properly whipped egg whites help create soft and airy Italian sponge biscuits.
  • Gently fold whites into yolks with a spoon. Don't overdo it—keep the air in there!
  • Sift flour on top and fold till just mixed, no dry bits.
    Flour being gently folded into airy lady fingers batter before piping. Careful folding keeps the sponge batter light and prevents dense biscuits.
  • Fill the piping bag and pipe along those lines, finger-sized.
    Lady fingers batter piped onto baking trays before baking into crispy sponge biscuits. This step shapes the classic Italian savoiardi cookies used for tiramisu.
  • Sift powdered sugar heavily, wait a sec, dust again for max crunch.
    Powdered sugar being dusted over homemade lady fingers before baking. The sugar coating helps create the signature crispy exterior of savoiardi biscuits.
  • 14-15 mins till edges are golden. Cool on racks—they crisp up nicely.
    Freshly baked homemade lady fingers cooling after baking for tiramisu preparation. These crispy and airy sponge biscuits are ideal for Italian desserts.

Notes

Feel free to indulge in a few without any guilt—they're light!
  • Calories: ~55 kcal
  • Fat: 1g
  • Carbs: 11g
  • Protein: 1g