Today I want to offer you a recipe for homemade ladyfingers.

Savoiardi are cookies of Piedmontese origin, elongated in shape, very light and crumbly.

Savoiardi are a great classic of Italian pastry in fact they are widely used in the preparation of many desserts, such as tiramisu, zuppa inglese, sufflè and many others, but they can also be enjoyed on their own, or simply accompanied by creams, or even dipped in a good cup of tea!

They are cookies made with simple ingredients, but they need some small tricks, such as using eggs at room temperature and the right whipping times of both egg whites and yolks x a perfect success…

Savoiardi are also a great snack x your kids….






  • 2 large egg whites
  • 2 large egg yolks
  • 1/2 cup of sugar
  • 1/3 cup of all purpose flour
  • 1/2 lemon zest
  • icing sugar to taste
  • a pinch of salt



First separate the yolks from the egg whites.

Whip the egg whites with a pinch of salt and the sugar until stiffly beaten.
NOTES:  the eggs must be at room temperature.

Now turn to the egg yolks, beat them well with a fork and add them to the beaten egg whites, incorporating them very gently so they do not come apart.

Now add the grated lemon zest and sifted flour, working the mixture well until it is nice and creamy.

Pour all the mixture into a pastry bag with a flat, medium-width nozzle.

Cover a baking sheet with a sheet of greaseproof paper and start forming your cookies, trying not to make them too low (get them to 0.40 inches high, about 3.14 inches long), and keeping them a little apart (ideally, you should use a baking sheet specifically for ladyfingers, but it is not too cheap).

Once all the cookies have been prepared, sprinkle them with a little granulated sugar and then with icing sugar.

Repeat this step 2 times.

Bake at 330 F for about 20 minutes, until they begin to brown.

At this point, take them out of the oven and let them cool before removing them from the plate.

Wait a few hours before serving them.

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