Homemade ladyfingers are light and spongy cookies, starring in great pastry classics like tiramisù and trifle. Making them at home is easier than you might think and allows you to get soft, just dry enough, and perfect for soaking ladyfingers, made with a few genuine ingredients.
In this recipe, we explain how to make ladyfingers step by step, with all the useful tips to achieve the typical crumbly texture on the outside and soft on the inside, just like those of tradition.
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 12
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4.23 oz sugar
- 4.23 oz all-purpose flour
- 4 whole eggs
- 1 pinch salt
- 7.05 oz powdered sugar
Tools
- 1 Electric Mixer
- 1 Stand Mixer
- 1 Baking Sheet
- 1 Parchment Paper
- 1 Piping Bag
- 1 Sieve
Steps
To prepare the original ladyfingers, start by separating the yolks from the whites.
Beat the egg whites until stiff with a pinch of salt and set aside.
In a large bowl, beat the yolks with the sugar until you get a light, fluffy and frothy mixture. This step is crucial to achieve soft and well-developed ladyfingers.
Gently fold in the beaten egg whites into the yolk mixture, stirring from bottom to top to avoid deflating the batter.Finally, add the sifted all-purpose flour, still gently, until the mixture is smooth and airy.
Transfer the batter into a piping bag with a plain nozzle and form sticks about 3–4 inches long on a baking sheet lined with parchment paper, leaving space between each ladyfinger.
Sprinkle the surface with plenty of powdered sugar and let rest for 10 minutes: this step helps in forming the typical outer crust.
Bake the ladyfingers in a preheated static oven at 356 °F for 10–12 minutes, until they are slightly golden but still light.
Once baked, remove them from the oven and let them cool completely on a rack before using them.Do not overwork the batter after adding the flour.
Ladyfingers must remain light to maintain the right softness.
They are ideal for homemade tiramisù because they absorb coffee well without breaking.
Homemade ladyfingers can be stored at room temperature for 3–4 days, closed in a tin box or airtight container.
They can also be frozen for about 1 month once completely cold.
FAQ (Frequently Asked Questions)
Can I substitute the flour?
You can substitute it with potato starch or corn starch for a gluten-free version.
You can substitute it with potato starch or corn starch for a gluten-free version.
