Savoiardi Biscuits (Homemade Lady Fingers) 

Savoiardi biscuits, also known as Lady Fingers are a popular Italian Meringue Cookie. They use three main ingredients and are super simple to make. Lady Fingers can be eaten alone, as is, or used in various desserts like Trifles, Tiramisu or Charlotte Cake. 

What are Savoiardi Biscuits/Lady Finger?

Lady Fingers are a popular Italian meringue cookie, also known as Savoiardi biscuits. They get their name from looking like fingers lol. 

They’re most commonly known as the cookie base to Tiramisu but they’re also often used in trifles and in layer cakes like a Strawberry Charlotte Cake. 

The batter for these little cookies is super simple. It’s actually the same batter as a Pan di Spagna (Italian Biscuit Sponge). I’ve seen various recipes actually use the exact same batter for both the cake version and the cookie version but that will result in a much more spongy cookie, similar to the sponge cake. 

I can’t remember where I learned that a traditional Lady Finger should have double the flour as a Pan di Spagna so that’s what I did and I never looked back because they were perfect. I got exactly what I was looking for. The cookies are light and airy but crisp on the outside. I definitely recommend this version with the increased flour because it helps them hold their shape better so they’re not quite as flat as they would be with less flour.

For more classic base recipes, make sure to check out my baking basics page. 

How To Make Savoiardi Biscuits

It really is quite simple. As easy as whipping up egg whites with sugar, adding in the egg yolks and vanilla followed by the flour. The main issue you could encounter is deflating the batter during mixing or piping so be very gentle. Of course if you need a little insurance, you can add a chemical leavener – I would do 1 tsp baking powder if you do.

Step-by-Step Instructions

Step 1: Start by separating the egg yolks from the whites. Beat the egg whites with the sugar until it’s super thick and fluffy and holds stiff peaks, this can be between 3-5 minutes. 

Step 2: Add the egg yolks and vanilla and beat at medium-high speed until it’s combined, just a few seconds.

Step 3: Sift in the flour and salt and beat at medium-low speed, just until the flour is mixed in. Use a rubber spatula to fold the mixture a couple of times to scrape the bottom and edge of the bowl.

Step 4: Place the batter in a piping bag fit with a large round tip and gently pipe very even lines of batter (like eclairs) on a baking sheet, about 1-2 inches apart, depending on how large you make them. 

Step 5: Sprinkle the tops of each cookie with granulated sugar and bake for about 10-12 minutes, until they’re starting to look golden. 

How to ensure a good rise without chemical leaveners

Meringues are known for using whipped egg whites as the leavening agent and not using a chemical leavener like baking soda or baking powder. Unfortunately it’s quite easy to deflate the eggs when mixing in the rest of the ingredients and without baking soda or baking powder, you’ll end up with a flat dense cake/cookie if that happens. 

So there’s two ways to stabilize the meringue and ensure that it doesn’t deflate completely when adding in the butter and flour. 

1. The first way is to gently cook the eggs and the sugar over a bain marie (double boiler), whisking until the sugar is fully dissolved. Then beat it until it’s super thick and the mixture ribbons off the whisk. This can take at least 15-20 minutes. 
2. The second way, my preferred way, is to beat the egg whites with the sugar separately, until it forms a super fluffy meringue with stiff peaks. This generally takes less than 5 minutes for me. Then when adding the rest of the ingredients, I continue with the mixer instead of folding by hand. I find that using the mixer with the whisk attachment doesn’t deflate the meringue as quickly and mixes in the flour more evenly.
   1. You’ll see most other recipes beat the egg yolks and sugar first, then add the flour and then fold in the whipped egg whites. This is technically the traditional way to make any type of sponge cake/meringue batter but I just don’t think all those extra steps help at all. My way is simpler and keeps more air (in my experience)! 

How To Use Lady Fingers

Lady fingers are used in many French and Italian desserts. Some popular ones are Tiramisu, Charlotte Cakes and Trifles. They can basically be used as any biscuit/crisp cookie is used (like icebox cakes) or served plain with some coffee or tea. 

Lady Fingers are somewhat soft and edible when they’re freshly baked and if stored in an airtight container, however if you want them to harden like store bought lady fingers, just leave them out to dry at room temperature overnight.

Something to keep in mind is that when they’re dry, they’ll soak up more liquid. So if you’re making a tiramisu and dipping fresh lady fingers in the coffee, they won’t absorb as much coffee as a dry lady finger so you’ll need to soak it for longer if you want more of a coffee flavor.

I have used lady fingers to make the classic Strawberry Charlotte Cake and of course, a Classic Tiramisu. You could use them in any “tiramisu” recipe like Tiramisu Brownies, Chocolate Tiramisu Cake, etc.

I would also love to try and make a chocolate lady finger and use it in a chocolate tiramisu!

How to store Lady Fingers

Lady Fingers can be made ahead of time. If you want to keep them softer, store them in an airtight container or bag. If you want them to get dry and crisp like the store bought ones, you can leave them out on the counter overnight. 

To freeze, place them in an airtight container or plastic bag and thaw at room temperature with the lid removed or the bag open. Freeze for up to 1-2 months.

Thanks so much for reading today’s post, if you have any questions just comment down below. 

If you found this post helpful for making savoiardi biscuits, I’d love it if you left a 5-star rating for me or a review letting me know how you liked it! 

As always, have a blessed day and happy baking!

Love, B