
Hi everyone, a viewer asked me to make Savoiardi a few months ago and finally I made it today! :) Savoiardi is ladyfinger in Italian because this cake came from Savoy region of France. It’s Biscuits à la cuillère in French.
Usually ladyfingers are used for trifles, tiramisu, and mousse cakes such as charlotte. But ladyfingers are also enjoyable by themselves with almond nails ;-)
Let’s get cooking!
Ladyfingers Recipe
Yields 20 biscuits
Prep time: 15 min
Baking time: 18 min
Ingredients
- 1/2 cup all-purpose flour (62g)
- 3 eggs, medium-sized
- 2/5 cup caster sugar (90g)
- Extra confectioners’ sugar for dusting
- 20 almonds, optional
Directions
Preparation
Preheat the oven to 300 degrees F. (150C)
Sift flour and set aside.
Separate the eggs.
Prepare egg yolks
Add in 2/5 of caster sugar (36g) into a bowl of three egg yolks. Then whip until fluffy and pale in color. Set aside.
Make French meringue
With an electric mixer, beat the egg whites until hard peaks.
Then add in remaining caster sugar (54g) gradually while slowly whisking. Beat until soft peaks.
Combined all the ingredients
Pour the egg yolk mixture into meringue and delicately fold until combined.
Then add in the flour all at once and fold until mixed. Try not to break the meringue.
Get ready for baking
Pipe the batter with about 1/2 inch (1.3cm) round pastry tip on a parchment paper-lined baking sheet.
Slightly push an almond on the tip of each cake.
Dust with confectioners’ sugar over the cakes.
Bake
Bake for about 18 minutes, or until pale golden in color, firm on the surface and soft in the center. Cool completely on the baking sheet.
Serve
Dusk with confectioners’ sugar when cooled.
Dip ladyfingers in melted chocolate, or serve with chocolate mousse.
Recipe in images













Et voilà!
Ladyfingers should be dry outside and soft inside and springy to the touch.






Chef Lia Queen says
Thanks for the recipe of lady finger…it’s so simple but yummmy ^_^
EugenieKitchen says
Oh thanks again Lia! My parents like them with almonds on top, not too sweet (they find French food either too heavy or too sweet) and light. ^_^
ss says
Hi Eugenie,
Your lady fingers look nice and fluffy! I tried to make mine a few times but the batter spreads and the lady fingers turned out rather flat despite my being careful when I folded the batter.
Could you tell me what I might do wrong? I tried making then 3x but they all turned out flat every time. Help!!!
EugenieKitchen says
Hi SS, the French meringue for this recipe should be firm, so beating egg whites more will be helpful. Better luck next time!