Ladyfingers are Italian sponge cake cookies that are the main ingredient in tiramisu dessert! These sweet biscuits can be dipped in coffee or topped with powdered sugar to enjoy with an English cup of tea! See how easy it is to make homemade ladyfingers with my step-by-step tutorial!
Looking for gluten-free cookie recipes? Try our Easy Coconut Macaroons made from coconut flakes or our Easy Macarons Recipe (Fail-proof) that are sandwiched with soft meringue-like cookies!
Watch How To Make Lady Fingers:
Easy Lady Fingers Recipe
Ladyfingers near me are hard to come across where I live, so, what’s the perfect substitute for ladyfingers? Why buy them when you can have these homemade cookies baking in the oven in less than 15 minutes!
That’s right they bake in as quick as 10 minutes and can be ready to dip into coffee for a tiramisu dessert in minutes. Is it worth making ladyfingers? You’d be surprised how easy preparation is for these egg-based flour cookies!
And even if you’re a novice baker, the cookies get absorbed with coffee and hidden with cream to cover any imperfections, so what do you have to lose?
These sweet-sponge cake biscuits are similar to a meringue cookie except soft like a sponge cake, and if you want a crispier wafer you simply bake longer until crisp! It is important to fold the egg batter for a light and airy cookie. If you beat in the flour your cookies won’t be as delicate and can rather fall flat after baking.
Tiramisu literally translates to “pick me up” which refers to the boost the tasty dessert can provide. This Italian invented dessert is layered with Savoiardi (ladyfingers) cookies, mascarpone cream, and strong coffee. It’s an Italian delight because the eggs are beaten to a custard cream that will make you go in for seconds! Ladyfingers are piped into strips using a piping bag and a large round piping tip. Once baked they resemble the shape of a large finger and make their way into trifles, Mouse Cups, Charlotte Cake, gateau cakes, and mainly tiramisu. You’ll find them as sponge fingers in British, a Savoiardi biscotti in Italian, boudoirs in French, and baby fingers in the Jewish community. I mainly use these flour-based cookies in my tiramisu recipe layered between mascarpone cream and covered with a layer of chocolate cocoa powder. The outcome is melt-in-your-mouth delicious! Ladyfingers can be found in some grocery stores like Walmart, in the cookie or Foreign aisle under the Italian title “Savoiardi Biscotti.” They are typically hard and very dry coming from the store. Whereas homemade ladyfingers are soft cookies. To make crispier sponge cookies at home, simply bake longer and they will turn out more crisp. Commercial bakeries seem to dust additional sugar on the top for a crackly crisp shell. The ingredient list for ladyfingers is very short and simple. You only need eggs, sugar, and some flour to make a quick sponge cake batter! Mascarpone is the Italian version of cream cheese. It is a spreadable smooth cheese very similar to Neufchâtel cheese. Since soft cheeses like these are made from light cream they result in a creamy whipped texture, rich in flavor. Preparation involves coagulated cream that is heated and mixed with a starter. It then sets undisturbed for 12 hours. The curd then gets transferred to a butter muslin to drain in the refrigerator for hours. It can store for weeks if the cream was pasteurized properly. Ladyfingers are prepared similar to a sponge cake as they soak up all the coffee flavors easily. Baker’s Note: for crispier cookies bake 3-5 minutes longer. Place piping bag standing upright in a tall drinking glass to easier fill. Ladyfingers can be eaten alongside a glass of milk or dipped into espresso and cappuccino. They are very popular in the Italian dessert Tiramisu. Ladyfingers can keep up to 2 days at room temperature. If you are not planning to use them either dry them out in the oven to prolong the shelf-life like croutons or freeze them soft. For Crunchy Lady Fingers: bake them at 275°F for 30-50 minutes instead. To speed it up, bake them as directed in the recipe box and then reduce the oven to 200°F and continue to bake until golden. Soft Lady Fingers: keep them stored in an airtight container at room temperature for 2 days. Note: once the ladyfingers have been covered in cream refrigerate immediately. FAQ
What Is Tiramisu?
What Are Lady Fingers?
Where To Buy Lady Fingers?
Ingredients for Ladyfingers?
What is Mascarpone Cheese?
How To Make Ladyfingers Cookies:
How To Use Ladyfingers?
Storing Lady Fingers:
Tips:
- As much as you want to avoid using extra kitchen utensils, take out the spatula and fold your egg batter. Do NOT beat the egg batter together once the whites and yolks were whipped. It can deflate your sponge cookies later.
- Double the recipe to make a large 13×9 casserole of Tiramisu. Otherwise, this recipe is enough for a 9×9-inch baking dish of Tiramisu.
- This recipe yields 30-40 ladyfingers.
- Store cookies in an airtight container at room temperature for 2 days. For extended use freeze or store in the refrigerator. Once used in a dessert layered with cream, then refrigerate immediately.
- The drier the biscuits–the more absorbent.
- If you don’t want to separate the whole eggs, you can beat them in one bowl! Separating and whipping the eggs can create better volume.
More Cookie Recipes To Try:
- Peach Cookies– Italians make their version of peach cookies too!
- 3 Ingredient Butter Cookies
- Easy Macarons Recipe (Fail-proof!)– Italian Meringue cookies are made from a hot syrup similar to swiss meringue!
- Crunchy Nutty Fingers Cookies
Tools Needed To Make Ladyfingers:
- Canvas Piping Bag– same exact one I used for piping the ladyfingers out! This pastry bag is reusable!
- Large Round Piping Tip– for making strips of ladyfingers.
- 18x13 Sheet Pan– love this size!
- Silicone Baking Mats– skip the parchment paper when you have these!
How To Make Lady Fingers:
Easy Ladyfingers Recipe
Equipment
- piping bag
- large round piping tip
- 18x13" sheet pan
Ingredients
Ingredients:
- 3 eggs (separated)
- 1/4 tsp salt
- 1/3 cup sugar
- 1/2 cup all-purpose flour
- 1 tsp baking powder
Instructions
Directions:
- Separate the egg yolks and whites into different bowls. Beat the egg yolks until pale in color (5 minutes.) Set aside.
- Then beat the egg whites until soft peaks form. Add the sugar and salt and beat until glossy and thick.
- Fold the beaten egg whites into the yolks along with baking powder and flour. Use a spatula. Transfer the batter into a piping bag fitted with a large round nozzle tip.
- Pipe into 3-inch strips.
- Bake at 350°F for 10-12 minutes. Cool before removing from the pan.
Notes
- Yields: The recipe makes enough for a 9x9 Tiramisu dessert.