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Ladyfingers Recipe

Ladyfingers Recipe
Ladyfingers Recipe

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

Add in 2/5 of the caster sugar into egg yolks.
Add in 2/5 of the caster sugar into egg yolks.
Whip until fluffy and pale in color.
Whip until fluffy and pale in color.
Beat the egg whites until hard peaks.
Beat the egg whites until hard peaks.
Add in remaining caster sugar gradually while whisking.
Add in remaining caster sugar gradually while whisking.
Pour in the egg yolk mixture.
Pour in the egg yolk mixture.
Fold until combined.
Fold until combined.
Add in sifted flour all at once.
Add in sifted flour all at once.
Delicately fold until combined.
Delicately fold until combined.
Pipe the batter with a round pastry tip on a parchment-lined baking sheet.
Pipe the batter with a round pastry tip on a parchment-lined baking sheet.
Place an almond on the tip of the finger.
Place an almond on the tip of the finger.
Dust with confectioners' sugar.
Dust with confectioners’ sugar.
If you prefer scary finger tips, use cashnuts instead of almonds.
If you prefer scary finger tips, use cashews instead of almonds.
Bake at 300 degrees F (150C) for about 18 min.
Bake at 300 degrees F (150C) for about 18 min.

Et voilà!

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

Let cool completely on the baking sheet.
Let cool completely on the baking sheet.
Here are the fingers with nails.
Here are the fingers with nails.
Dust with icing sugar when cooled.
Dust with icing sugar when cooled.
The bottom of baked Ladyfinger.
The bottom of baked Ladyfinger.
Inside should be soft and spongy.
Inside should be soft and spongy.
Ladyfingers recipe
Bon appétit!

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Comments

    • 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. ^_^

  2. 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!!!

    • Hi SS, the French meringue for this recipe should be firm, so beating egg whites more will be helpful. Better luck next time!

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