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Savoiardi
Donna

Homemade Savoiardi (Italian Ladyfingers)

These light and airy Italian ladyfinger cookies are crisp on the outside, soft on the inside, and perfect for tiramisu or enjoying with coffee. A simple sponge cake cookie made with eggs, sugar, flour, and cornstarch.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 35 minutes
Servings: 30 ladyfingers
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 4 large eggs, separated
  • 100 g granulated sugar, divided (½ cup)
  • ½ tsp vanilla extract
  • 80 g all-purpose flour (⅔ cup)
  • 20 g cornstarch (2 tbsp)
  • ½ tsp baking powder
  • pinch salt
  • Powdered sugar for dusting

Equipment

  • piping bag
  • baking trays
  • parchment paper
  • wire rack

Method
 

Instructions
  1. Preheat oven to 375°F (190°C). Line baking trays with parchment paper.
  2. Beat egg yolks with 50g sugar and vanilla until thick and pale.
  3. In a clean bowl, beat egg whites with salt until soft peaks form. Gradually add the remaining 50g sugar and continue beating until stiff and glossy peaks form.
  4. Gently fold the yolk mixture into the whipped egg whites.
  5. Sift the flour, cornstarch, and baking powder over the mixture and fold gently until just combined.
  6. Transfer the batter to a piping bag and pipe 3–4 inch lines onto the prepared trays.
  7. Dust generously with powdered sugar and let sit for 2 minutes.
  8. Bake for 10–12 minutes, until lightly golden and just firm.
  9. Cool completely on a wire rack before using or storing.