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Delicate, soft, spongy, Ladyfingers are the base that elevates and transforms desserts like triflestiramisu, or any layered treat you come up with

Prep Time 10 days
Cook Time 15 days
Servings 40 cookies



  1. Preheat the oven to 350 degrees and line 2 baking sheets with parchment paper, if not using the mold.

    This is a 3 step recipe.

    Separate your egg yolks and whites and put each into bowls. You will be whipping them each.

    The first step to making these ladyfingers is to use a stand mixer on medium high speed to whip up your egg yolks with half of the sugar. Add the vanilla extract, pinch of salt, and lemon juice. Let this whip until pale, about 5 minutes.

    Meanwhile. in a clean bowl, use a hand mixer to beat the egg whites until foamy. Gradually add in the leftover sugar and whip on medium high speed until stiff peaks form.

    Then sift the cake flour and corn starch over your egg yolk mixture. Then add half of the egg white mixture and fold it until just incorporated. Fold in the rest of the egg whites. Then immediately fill the piping bag. Pipe out rows of the ladyfingers, leaving room for them to puff and spread a bit. I pipe out about 12 to a large baking sheet.

    Sprinkle on powdered sugar. Then bake for about 10-15 minutes, until getting browned. Then cool for 2 minutes on parchment before gently peeling off to a rack. Sprinkle with more powdered sugar.