Ladyfingers are airy and crispy biscuits, most famously used in the making of tiramisu.

Making your own ladyfingers is worth it, as they are so much better than the store-bought ones. If you have ever tried to make tiramisu with store-bought ladyfingers, you may know that they are dry, heavy and do not soak well.

For this recipe, we use a one-bowl method in which the eggs are warmed over a simmering water bath (bain-marie) until the sugar dissolves; then they are whipped until light and airy. The result is a delicate biscuit which holds its shape and lovingly soaks all kinds of syrup, all the way through.

The recipe at a glance (detailed instructions follow)

Warm the eggs with the sugar in a bowl over a pan of simmering water, until the sugar has dissolved. Whip them in the mixer, until they quadruple in volume.

 Fold the flour in the eggs, pipe into 6 cm ( long strips and dust with confectioner’s sugar.

Bake in a preheated 175º C (350º F) oven for 12-15 minutes.

Ladyfingers recipe

Special equipment:

Stand mixer

Piping bag

Round piping tip about 1.5 cm (0,6 in.) in diameter.

  • 160 gr eggs (from about 3 Large eggs; 5.6 ounces)
  • 115 gr regular sugar, white granulated (4 ounces)
  • pinch of salt
  • 150 gr all-purpose flour (5.3 ounces)
  • confectioner’s sugar, for dusting

Step 1 – Prepare the Egg Foam

Preheat the oven to 175º C (350º F). Line a baking dish with parchment paper.

In the bowl of a stand mixer, put the eggs and lightly whisk to blend. Add the sugar and salt and whisk to combine.

Pour some water in a medium saucepan (3 litres/quarts) and bring to a steady simmering point.

Place your stand mixer’s bowl over the saucepan, taking care that the bottom of the bowl does not touch the water. Cook, whisking constantly until the sugar fully dissolves and an instant-read thermometer reads 71º C (160º F). This should take around 5 minutes.

Tip: If you do not have a thermometer, cook until the sugar fully dissolves and the eggs start to lose their elasticity and become fluid. Then start checking the egg mixture by rubbing it between your thumb and your index; remove from the heat when you no longer feel sugar granules in it.

Remove from the heat and place the bowl on the stand mixer.

With the whisk attachment, whip for a full 5 minutes, or until the eggs are pale white and have considerably increased in volume. You will know that they are ready when they fall from the whisk in a thick, steady stream which holds its shape for a few moments.

Do not overbeat, or they will begin to lose volume. If in doubt, you can’t go wrong by overwhipping (if under-whipped, the final batter will not hold its shape well).

Step 2 – Prepare the Batter – Pipe the Ladyfingers

Remove the bowl from the stand mixer.

Sift the flour directly on top of the whipped eggs and gently fold it in, using a silicone spatula.

Tip: To keep the baking paper in place while you pipe, apply a small amount of the batter to the corners of the baking sheet before lining it with baking paper. This will act as an adhesive and will prevent the paper from moving around while you pipe.

Fill the piping bag with the batter and pipe it in 6 cm (2.5 in.) long strips, leaving 3 cm (1.2 inch) gap between each ladyfinger.

Holding the piping bag at a 45º angle, pipe from a 2 cm (1 inch) height, letting the dough gently fall onto the baking paper, instead of piping directly on it. Pipe applying even pressure moving from the tip to the end. To finish each ladyfinger, abruptly stop piping when reaching the end, very slightly move the piping bag backwards and lift the piping bag. This will create a tail on top of each ladyfinger which will disappear during baking.


Dust confectioner’s sugar all over the piped ladyfingers.

Step 3 – Bake the Ladyfingers

Bake for 12-15 minutes. Remove from the oven and let cool on the baking tray.

While the first batch is baking, prepare another tray with any leftover batter. Note that for the second batch the batter might not hold its shape well. However, the ladyfingers will be tasty, nevertheless, and perfect for soaking, so go on and use it.

Storing: At room temperature, in an airtight container for up to one week.

In the freezer, in a sealable bag for up to one month.




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