This delicious homemade Ladyfingers Recipe for Tiramisu makes the perfect light and fluffy ladyfingers for dipping in espresso and soaking up all that flavorful goodness for an Italian dessert.

Looking for more delicious homemade recipes that make it so you don't have to buy the ingredient at the store? Try our Homemade Italian Sausage SeasoningorSeasoned Ricotta Filling!

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What can you use Ladyfingers for?

Ladyfingers or Savoiardi are known for being the base of Tiramisu. This homemade ladyfingers recipe is something we specifically developed for Pistachio Cream Tiramisu and it is a delicious dry and fluffy cookie that is perfect for soaking up espresso, Disaronno, and vanilla when making tiramisu.

But just because that's our main use for these, doesn't mean it is the only use. Ladyfingers can be used in so many different recipes. They can be the base of cakes like strawberry shortcake or Charlotte Russe Cake. You can break them apart and use them in a chocolate trifle.

Basically, ladyfingers are a great mechanism to soak up other flavors and be the base of many different baking recipes! It's one of those recipes, like Cannoli Chips, for Authentic Cannoli Dip that you only use when you're making something specific.

Ingredient Notes and Substitutions

Eggs. Carefully separate the eggs and egg whites for this recipe. Separating and beating the egg whites separately is what makes the ladyfingers so fluffy.
Cornstarch. Arrowroot starch is a great substitute for corn starch.
Sugar. Granulated cane sugar or white sugar are both fine to use.

*Please see the recipe card below for more information on the ingredients.

How to Make Ladyfingers for Tiramisu

This recipe is SO easy and is the best way to avoid having to buy ladyfingers from the store! These homemade ladyfingers are delicious and fluffy and perfect for soaking up espresso and Disaronno when you are making tiramisu.

Step 1: Preheat the oven to 375°. Start by separating the egg yolks and whites into two separate bowls. You will need both for the ladyfingers.

Hand mixing egg whites with sugar to stiff peaks.

Step 2: Beat the egg whites with a hand-held mixer until they develop soft peaks. Then add ¼ cup sugar and beat until stiff peaks develop, another 3-5 minutes.

Egg yolks and sugar beat until pale yellow.

Step 3: In the other bowl, beat the egg yolks and the remaining ¼ cup of sugar until the yolks are pale and fluffy.

Egg whites folded into egg yolks with the dry ingredients and vanilla.

Step 4: Fold the egg whites into the yolks and mix delicately, with a spoon. Add vanilla, cornstarch, flour, and salt. Fold until just combined and try not to over-mix. The consistency should be custardy.

Piping the batter onto the parchment paper.

Step 5: Line a baking tray with parchment paper. Pour the batter into a piping bag and pipe 4-inch cookies on the baking sheet.

Step 6: The cookies will look like 4-inch fingers. I used a half-inch tip. They should be spaced out by about 2 inches. Bake for 10-12 minutes or until the edges are golden. Remove from oven and allow them to cool completely.

Pro-Tips

When piping the ladyfingers, make them no bigger than an inch and a half. They will expand slightly.
Watch the edges of the ladyfingers when they're baking. You want the edges to be just golden brown.
Be very delicate while mixing the egg yolks and egg whites together. Folding it in carefully is what keeps them fluffy. The same goes for when you're adding flour, cornstarch, salt, and vanilla.

Recipe FAQs

What are ladyfingers used for?

Typically, the base of a tiramisu. But they can also be the base of other cakes like strawberry shortcake, Charlotte Russe cake, cheesecakes, or trifles! They're also great to have with coffee or tea!

What is a good substitute for ladyfingers?

Biscotti, old panettone, sponge cake, or pound cake are all great substitutes. You can also use vanilla wafer cookies if you're desperate.

Are soft or hard ladyfingers better for tiramisu?

We use soft. I love the way it soaks up the espresso and it still holds the tiramisu in one piece as long as you chill it for a while. The soft ladyfingers we make are fresh and taste that way. In my opinion, they're much more delicious.