Savoiarde (Italian Ladyfingers)

Nov 3, 2026 · By VanillaGoods

Baking Cookies bars Vanilla: Extract Medium

Whipped egg whites and yolks are folded with flour, piped in fingers and dusted with sugar before baking until crisp. They are made for dunking in coffee or for building tiramisu and charlotte desserts. Makes 24 ladyfingers in about 40 minutes.

Prep 25 min

Cook 15 min

Total 40 min

Yield 24 ladyfingers

Ingredients

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ladyfingers

4 (200 g)eggs, separated, at room temperature
½ cup (100 g)granulated sugar, divided: 50 g for yolks, 50 g for whites
1 tsp (5 ml)vanilla extract
½ cup (70 g)all-purpose flour, sifted
¼ cup (30 g)potato starch or cornstarch, sifted with the flour
1 pinchfine salt
¼ cup (30 g)powdered sugar, for dusting, in two coats

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Instructions

Heat the oven to 350 F (175 C). Line two baking sheets with parchment and fit a piping bag with a 1/2-inch (12 mm) round tip.
Beat the yolks with 50 g sugar and the vanilla for about 5 minutes, until very pale and thick enough to leave a ribbon.
In a clean bowl beat the whites with the salt until foamy, then add the remaining 50 g sugar a little at a time and whip to stiff, glossy peaks.
Fold a third of the whites into the yolks to loosen, then fold in the sifted flour and starch in two additions, then the rest of the whites, until just combined and no streaks remain.
Pipe fingers about 4 inches (10 cm) long and 1 inch (2.5 cm) wide, spacing them 1 inch apart.
Dust with half the powdered sugar, wait 5 minutes, and dust again so a sugar crust forms.
Bake 12 to 15 minutes, until pale golden and firm to the touch. Cool on the sheet for 5 minutes, then lift onto a rack. They crisp as they cool.

Tips

Fold gently and quickly; a deflated batter gives flat, dense fingers.
Pipe onto parchment sized to the sheet so you can slide the whole lot onto a rack.
For extra dry biscuits, turn the oven off and leave them inside for 10 minutes.
Good with espresso or sweet wine.

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Recipe FAQ

How long does it take to make savoiarde (italian ladyfingers)?

Plan on 25 minutes of prep and 15 minutes of cooking. The recipe makes 24 ladyfingers.

How should I store savoiarde (italian ladyfingers)?

Store airtight at room temperature up to 2 weeks; they keep their crispness well.

Can I make savoiarde (italian ladyfingers) ahead?

It is at its best the day it is made; prepare it a few hours before serving.

Can I use a different form of vanilla?

Yes. This recipe uses 1 tsp vanilla extract (5 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.

Serve it with espresso or sweet wine.

Estimated · per serving

Nutrition

Per serving = 1 of 24 servings this recipe makes.

40 Calories / serving

0.8g Fat

6.7g Carbs

1.4g Protein

4.2g Sugar

Whole recipe (24 servings): ~960 cal · 19g fat · 161g carbs · 34g protein · 101g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.