Ladyfingers (Savoiardi): A Classic Cookie with a Royal Twist

Ladyfingers are light, airy cookies shaped like fingers, and they come with a royal backstory. Also known as Savoiardi, these sponge cookies date back to the 15th century. They were first made in the Duchy of Savoy, a region now split between France and Italy. Bakers created them to honor a visit from the King of France. The cookies quickly became a hit in royal courts across Europe.

The name Savoiardi comes from their birthplace. The recipe has barely changed since. Each cookie has a crisp outside and a soft, spongy center. Whipped egg whites give the batter its signature lightness.

Because they soak up flavor so well, ladyfingers work beautifully in layered desserts. You’ll find them in classics like tiramisu, charlottes, and trifles. Dip them in coffee, layer with mascarpone, or use them as the base of a fruity treat they hold their shape while adding sweetness and structure.

Today, ladyfingers are everywhere from Italian bakeries to modern kitchens around the world. They’re simple, versatile, and just fancy enough to carry a bit of royal flair in every bite.

Ladyfingers (Savoiardi)
Savoiardi better known as ladyfingers are light, sweet sponge cookies shaped like long fingers. Bakers make them with simple ingredients: flour, eggs, sugar, and a dusting of powdered sugar on top. Despite their delicate texture, these cookies hold up well when soaked, which makes them perfect for layered desserts.
You’ll often see ladyfingers in Italian classics like tiramisu, as well as in charlottes and chocolate layer cakes. Their sponge-like texture soaks up espresso, liqueurs, or sweet syrups beautifully, adding flavor and moisture to every bite.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 48 cookies
Course: Dessert
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup granulated sugar
  • 1½ cups all-purpose flour
  • 6 eggs (separated)
  • 2 tbsp corn starch
  • 1½ tsp vanilla extract (optional)
  • ¼ tsp baking soda
  • ¼ tsp salt
  • powder sugar (dusting)

Equipment

  • Piping bag

Instructions
 

  1. Prep the Oven & Pans
    Preheat your oven to 375°F (190°C).
    Line two large baking sheets with parchment paper.
    Fill a piping bag with a large round tip (or use a zip-top bag with the corner snipped).
  2. Beat Egg Yolks
    In a large bowl, beat the egg yolks with ½ cup (100g) of the sugar until pale, thick, and creamy (about 4–5 minutes).
    Add vanilla extract if using. Set aside.
  3. Beat Egg Whites
    In a separate clean bowl, whip the egg whites with a pinch of salt until soft peaks form.
    Gradually add the remaining ¼ cup (50g) sugar and beat until stiff, glossy peaks form.
  4. Fold and Combine
    Gently fold the whipped egg whites into the egg yolk mixture in three parts.
    Sift the flour over the mixture in batches and fold it in carefully to avoid deflating the batter.
  5. Pipe the Cookies
    Transfer the batter into your piping bag.
    Pipe 4-inch-long strips onto the parchment-lined trays, leaving about 1 inch of space between each.
  6. Dust with Powdered Sugar
    Lightly dust the piped cookies with powdered sugar.
    Let them sit for 5 minutes before baking. This helps develop that signature crisp top.
  7. Bake
    Bake for 10–12 minutes, or until the tops are lightly golden and the cookies spring back when touched.
    If baking in batches, keep the remaining batter covered at room temperature.
  8. Cool
    Let cookies cool on the tray for 2 minutes. Transfer to a wire rack to cool completely.

Notes

Sponge Texture: Ladyfingers should be light and airy inside, with a slightly crisp shell. Be gentle when folding the batter to keep the air from deflating.
For Crispier Cookies: Bake 1–2 minutes longer to dry them out more—great if you’re using them in layered desserts where they’ll absorb moisture.
Uniform Size: Use a ruler as a guide under your parchment to pipe consistent 4-inch fingers. Consistent size = even baking.
Use a Round Tip: A large piping bag with a round tip (½ inch or 1.3 cm) gives the cleanest results. If you don’t have one, a plastic zip-top bag with the corner snipped works fine.
Spacing: Leave 1 inch between cookies—they will puff slightly but won’t spread much.
Ladyfingers (Savoiardi): Versatile Cookies for Tiramisu, Trifles, and More

Ladyfingers, or Savoiardi are surprisingly versatile cookies that do so much more than just play a role in tiramisu. Seriously, their light and airy texture is just begging to soak up all sorts of delicious flavors. That’s why they’re such a star player in desserts like trifles, charlottes, and those refreshing icebox cakes we all love.

You can really let your imagination run wild with them! Layer ladyfingers with creamy custard, toss in some fresh berries, or slather on fluffy whipped cream. You’ll whip up stunning no-bake desserts in just a few minutes. But if you’re in the mood for something a bit more put-together, they also make a fantastic, sweet base or lining for cheesecakes and mousse cakes. They add a nice touch of flavor and a bit of stability too.

In a rush? Just dip them in chocolate, throw them into parfait cups, or even sandwich them with Nutella or jam for a quick and easy treat. Whether you’re going for something elegant or just a simple sweet snack, ladyfingers have this lovely balance of gentle sweetness and that soft, melt-in-your-mouth texture that can elevate just about any dish.

Flavor Variations

Lemon Zest: Add a teaspoon of finely grated lemon zest to the yolks for a bright twist.
Almond Essence: Swap half the vanilla extract with almond extract for a more aromatic flavor.
Cocoa: Add 1–2 tablespoons of unsweetened cocoa powder to the flour for chocolate ladyfingers

Storage

Ladyfingers are best enjoyed fresh, but you can store them to keep that delicate texture intact. Keep them in an airtight container at room temperature, away from moisture, and they’ll stay crisp for up to a week.

You can freeze ladyfingers for up to 2 months without losing their light texture or flavor. Just layer them between parchment paper in an airtight container or freezer bag to prevent sticking and freezer burn. When you’re ready to use them, thaw at room temperature for about 30 minutes. Freezing is a great way to keep these delicate cookies fresh and ready for your next dessert project!