Savoiardi (Ladyfingers)

Savoiardi biscuits are the Italian version of ladyfingers, or sponge fingers - a meringue cookie that's light and sweet with a hint of rustic charm. I always make my own savoiardi, and once you try this recipe you'll see why! Homemade savoiardi have an unbelievable flavor and texture that cannot be found in the store bought version. And they're made with simple ingredients!

Savoiardi are surprisingly easy to make with the right guidance. This recipe has lots of tips for success, including how to make an easy template for even-sized cookies. There's no need to worry about perfection here – the charm of homemade savoiardi lies in their rustic, handmade appearance. No two cookies look exactly the same!

These savoiardi are perfect for homemade tiramisu, like my delicious pumpkin tiramisu, with this recipe yielding enough for a two-tiered tiramisu in a 9x13-inch pan. For a crowd-pleasing dessert, I love to serve these savoiardi alongside other Italian cookies like pignoli cookies, walnut biscotti, and pumpkin biscotti. If you're looking for more classic Italian treats, you'll love this pumpkin panna cotta, chocolate budino, and espresso ice cream!

Ingredients

Ingredient Notes

• Eggs: this recipe uses whipped egg whites to create a light and spongy savoiardi texture, while the yolks add richness and structure to the batter. It's best to use room temperature eggs so they whip up well and don't spread too much in the oven. Before starting the recipe, it's important to separate the egg yolks and whites carefully. Not even a tiny bit of yolk should be in the whites, as this will prevent the whites from whipping properly. Since the eggs are the star of this recipe, I love using pasture-raised eggs because they can have a richer flavor and higher fat content that enhances the fluffiness of the ladyfingers!
• All-purpose flour: it's important to measure the flour properly so the savoiardi are light and airy. I recommend using a food scale to measure the flour in grams. If you don't have one, you can use the "spoon and level method" with a measuring cup. Simply spoon the flour into the measuring cup, but do not pack it down. Then use the back of a knife to level off the top of the cup.

See recipe card for quantities.

Substitutions and Variations

• Use granulated sugar instead: you can substitute the cane sugar with granulated sugar.
• Use almond extract: if you prefer an almond flavored savoiardi, you can use almond extract instead of vanilla extract.
• Add citrus: to brighten up the flavors, you can add a bit of lemon or orange zest to the batter.
• Add spices: deepen the flavor by adding a pinch of cinnamon, nutmeg, or cardamom to the batter. This makes savoiardi that's perfect for a holiday tiramisu or a standalone festive treat!

Instructions

Step 1: preheat the oven to 350°F (177°C). Fit a large piping bag with a ½-inch round tip (I use a Wilton 1A) (image 1a). Or you can cut a ½-inch opening in a plastic food storage bag. Line 3 to 4 baking sheets with parchment paper. Make templates for the savoiardi by using a food-safe pencil to mark 4-inch lines on the parchment, spaced 2-inches apart. Then flip the parchment so the markings don't touch the dough (image 1b). If you don't have multiple baking sheets, create enough templates for 50 cookies and reuse a baking sheet between batches.

Step 2: add the egg yolks, half the cane sugar, vanilla extract, and kosher salt in a large mixing bowl. Beat on medium-high speed using a handheld mixer or a stand mixer with a whisk attachment. When done, the egg yolk mixture should be pale and fluffy, which takes around 3 to 4 minutes (image 2). Set aside.

Step 3: place the egg whites in a separate, large mixing bowl. Using clean beaters, beat the egg whites on high speed until soft peaks form where the peaks briefly hold their shape before gently folding over (image 3a). While still beating, gradually add the remaining half of the cane sugar until fully dissolved. When done, the egg whites should be thick, shiny, and form stiff peaks that hold their shape (image 3b). This takes about 5 minutes.

Step 4: briefly hand whisk the egg yolk mixture before folding in the egg whites, to make sure it's still well mixed. Then use a spatula to gently fold the egg whites into the yolk mixture by hand, in three batches. Be careful to not deflate the egg whites. When done, the mixture should be just combined (image 4).

Step 5: sift the flour and cornstarch into the egg mixture in three additions (image 5a). Fold gently by hand, using a spatula, until there are no more streaks of flour (image 5b). Be careful not to over-mix.

Step 6: transfer the batter into the prepared piping bag. Pipe the batter into strips on the prepared baking sheets, using the templates you made in Step 1 as a guide. The strips should be 4-inches long by ½-inch wide. They should be spaced about 2-inches apart so they don't spread into each other as they bake (image 6).

Step 7: generously dust each strip of batter with powdered sugar. Let sit for a minute and dust again (image 7). This helps to give the savoiardi a crisp top.

Step 8: place the baking sheet on the middle rack of the oven and bake for 11 to 12 minutes, or until the savoiardi are lightly golden (image 8). Repeat with the remaining batches. Let cool on the baking sheets for at least 10 minutes, then transfer them to a wire rack to cool completely. Dust with more powdered sugar if desired, serve, and enjoy!

Equipment

• Piping bag: I use a large, 16-inch piping bag to fit all the batter.
• Piping tip: a ½-inch piping tip works best. I use a Wilton 1A round decorating tip. If you don't have one, you can snip off the end of a piping bag or a food storage bag, creating a ½-inch opening.

Storage

• Room temperature: baked savoiardi can be stored in an airtight container at room temperature for up to 1 week. Make sure they are fully cooled before storing to prevent moisture from softening them.
• Refrigerator: although you can store the savoiardi in an airtight container in the refrigerator for up to 1 week, they may absorb moisture and lose their crispness faster. For this reason, I prefer to store them at room temperature for shorter periods, or in the freezer for a longer length of time.
• Freezer: you can store the savoiardi in an airtight container in the freezer for up to 3 months. I recommend placing parchment paper between the layers of cookies to prevent sticking. When ready to enjoy, they will thaw quickly at room temperature. They will be a bit softer after freezing.
• How to freshen up soft savoiardi: regardless of the storage method, homemade savoiardi will soften over time. To restore crispness, arrange them in a single layer on a baking sheet and place them in a 200°F (93°C) oven for about 10 to 15 minutes. Keep a close eye on them to prevent browning.

Check out this helpful USDA Leftovers and Food Safety guide for more information on how to store leftovers safely.

FAQ

Related

Looking for more Italian desserts? Try these delicious recipes:

Pairing

These are my favorite treats to serve with savoiardi (ladyfingers):