Why You’ll Love Homemade Savoiardi Recipe
These homemade savoiardi are surprisingly simple to prepare with just a handful of basic ingredients.
They have a light, melt-in-your-mouth texture that’s perfect for soaking up espresso, syrups, or custards without becoming soggy.
You’ll appreciate how versatile they are — ideal for layered desserts, trifles, icebox cakes, or even enjoyed plain with a dusting of powdered sugar.
Because they’re made fresh, you control the sweetness and flavor, resulting in a more authentic and satisfying treat.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 large eggs, separated and at room temperature
1/2 cup granulated sugar, divided
1/2 teaspoon vanilla extract
2/3 cup all-purpose flour
2 tablespoons cornstarch
1/2 teaspoon baking powder
Pinch of salt
Powdered sugar, for dusting
Directions
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Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
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In a bowl, beat the egg yolks with half of the granulated sugar and the vanilla extract until pale, thick, and creamy.
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In a separate clean bowl, whip the egg whites with a pinch of salt until soft peaks form. Gradually add the remaining sugar while beating, and continue whipping until stiff, glossy peaks form.
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Gently fold the egg yolk mixture into the whipped egg whites, being careful not to deflate the batter.
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Sift together the flour, cornstarch, and baking powder. Fold the dry ingredients into the egg mixture just until combined. Avoid overmixing.
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Transfer the batter to a piping bag fitted with a round tip. Pipe 3–4 inch strips onto the prepared baking sheets, spacing them slightly apart.
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Dust the tops generously with powdered sugar. Let them sit for a couple of minutes so the sugar forms a light crust.
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Bake for 10–12 minutes, or until lightly golden and firm to the touch.
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Allow the cookies to cool completely on the baking sheet. They will firm up further as they cool.
Servings and timing
This recipe yields approximately 25 to 30 ladyfingers, depending on the size you pipe.
Preparation time: about 20 minutes
Baking time: 10–12 minutes
Total time: approximately 30–35 minutes
Variations
Chocolate version: Replace 1 tablespoon of flour with unsweetened cocoa powder for lightly chocolate-flavored ladyfingers.
Citrus twist: Add finely grated lemon or orange zest to the egg yolk mixture for a fresh, fragrant note.
Almond flavor: Substitute almond extract for vanilla extract for a subtle nutty aroma.
Extra crisp: After baking, turn off the oven and let the ladyfingers sit inside with the door slightly ajar for 10–15 minutes to dry out further.
Storage/Reheating
Store completely cooled ladyfingers in an airtight container at room temperature for up to 5 days. Keep them in a dry place to maintain their crisp texture.
For longer storage, freeze them in an airtight container for up to 2 months. Thaw at room temperature before using.
If they soften slightly, refresh them in a 300°F (150°C) oven for a few minutes to restore crispness. Avoid microwaving, as it will make them soft and chewy.
FAQs
What are savoiardi?
Savoiardi are light Italian sponge cookies traditionally used in layered desserts like tiramisu.
Why do I need to separate the eggs?
Whipping the egg whites separately creates the airy structure that gives ladyfingers their signature light texture.
Can I make them without a piping bag?
Yes. You can use a resealable plastic bag with the corner snipped off as a substitute.
Why did my ladyfingers turn out flat?
Overmixing the batter or deflating the whipped egg whites can cause them to lose volume.
How do I know when they’re done baking?
They should be lightly golden on the edges and firm to the touch but not overly browned.
Can I make them gluten-free?
Yes. Substitute the all-purpose flour with a good-quality gluten-free flour blend that includes starch.
Are they supposed to be soft or crisp?
They are slightly crisp on the outside and soft inside when freshly baked. They become crisper as they cool.
Can I reduce the sugar?
You can slightly reduce the sugar, but too much reduction may affect structure and texture.
Can I use these for tiramisu?
Absolutely. They are perfect for soaking in espresso and layering with mascarpone cream.
How long do they last?
When stored properly in an airtight container, they stay fresh for about 5 days at room temperature.
Conclusion
Homemade savoiardi are a simple yet elegant addition to your baking repertoire. With their airy texture and delicate sweetness, they bring authenticity and freshness to classic desserts and everyday treats alike. Once you make them from scratch, you’ll appreciate just how versatile and satisfying these traditional Italian ladyfingers can be.
