Savoiardi (Italian Ladyfingers)

READY IN: 1hr
Recipe by Wen in Sacramento, CA

This is a basic recipe for Italian ladyfingers, the base of many desserts. I searched and searched but could never find these in the store, so I developed my own recipe and they turned out great. These are also nice to dunk in tea or coffee. Not to sweet. Prep can be a little messy, but is worth it. Enjoy!

Top Review by St. Louie Suzie

Great recipe! Instructions were easy to follow and the ladyfingers turned out beautifully. Mine did need to bake about 11-12 minutes though to get just lightly brown at edges and bottom. The recipe yielded 52 ladyfingers, each about 1.5" wide by 3.25" long. The only change I made to the recipe was I used medium eggs, so used 5 yolks and 7 whites.

Ingredients Nutrition

Directions

  1. Separate eggs into two separate bowls, making sure not to get ANY yolk into the bowls containing the whites.
  2. Beat egg whites on high speed until foamy.
  3. Add two tablespoons of the 2/3 cup of sugar to the egg whites and continue to beat until stiff peaks form, and set aside.
  4. In a separate bowl, Add vanilla and the rest of the sugar to the egg yolks and beat until pale yellow, set aside.
  5. Sift together the flour and baking powder together (I didn't want to dirty another bowl so I sifted onto a piece of waxed paper).
  6. Gently fold half of the egg whites into the yolks.
  7. Fold the flour mixture into the yolks.
  8. Fold the rest of the egg whites into the yolks.
  9. Preheat oven to 350°F.
  10. Load batter into a pastry bag with a wide tip, or a ziploc bag with the corner snipped off.
  11. Pipe onto a greased cookie sheet in any shape you'd like (traditionally, they are shaped like fingers, about as wide as your pointer and middle finger put together).
  12. Bake for 6 minutes, or until edges are just golden brown.

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