Savoiardi I

    45 mins

    Also known as Lady Fingers, these keep very well in an airtight container.

    46 people made this

    Serves: 24 

    • 4 eggs
    • 2/3 cup ( 75g) caster sugar
    • 1 teaspoon vanilla extract
    • 1/8 teaspoon salt
    • 3/4 cup (90g) plain flour

    Prep:30min  ›  Cook:15min  ›  Ready in:45min 

    1. Preheat oven to 190 degrees C (375 degrees F). Line three jelly roll tins with parchment paper. Prepare a pastry bag with a size 6 tip (1.5cm).
    2. Separate the eggs. Whisk the egg yolks with 1/2 of the sugar and all of the vanilla. Beat until very light coloured. This will take about 5 minutes.
    3. In a clean bowl beat the egg whites until they hold soft peeks. While beating, slowly add the salt and the remaining sugar until combined. Gently fold the beaten egg whites into the egg yolk mixture.
    4. Sift the flour over the egg mixture and gently fold it in.
    5. Fill the pastry with half of the batter and pipe 9cm fingers, 4cm apart, in rows on the parchment paper. Continue with the second half of the batter in the same manner.
    6. Bake at 190 degrees C (375 degrees F) for about 15 minutes until firm to the touch and golden. Remove the paper and fingers from the baking tray and place on racks to cool. After cooling, remove fingers from the paper and use, or store between layers of wax paper in a airtight container. These freeze well.

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    Reviews and ratings
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    Reviews in English (37)


    so very good. i will next time use it as a base for making a tiramisu or a custard trifle!! Better than the kind you buy in a store.  -  14 Jun 2001  (Review from Allrecipes US | Canada)


    Thank you for a great recipe! I grew up on Savoiardi biscuits and they are undoubtedly my favourite thing to dunk in coffee. I coated them in caster sugar as soon as they came out of the oven. Definitely worth submitting a photo and a thumbs up!  -  24 Apr 2008  (Review from Allrecipes US | Canada)


    This is a perfect and simple recipe. I have used these to make Tiramisu with great success. I was also able to make these cookies using a gluten free baking mix instead of the flour and no one could tell the difference! My SIL who has Celiac disease was thrilled!  -  07 Feb 2009  (Review from Allrecipes US | Canada)