While I truly treasure this wonderful place I call home, when it comes time to look for “specialty” ingredients I’m often left wanting. Such was the case the first time I set out to make tiramisu. I had a hard enough time finding marscarpone, but the ladyfingers (also known as “savoiardi”) were impossible to find around here. I made my own out of necessity, and haven’t looked back since. They’re so light and delicate, a perfect cross between a cake and a cookie.

Of course tiramisu is the first thing that comes to mind, but these delicate little beauties have so many applications. I especially like them topped with some fresh berries tossed in a bit of sugar or drizzled with honey. Don’t go to the Italian specialty section of your grocery store to buy these ever again. Save yourself a few bucks and make them at home!


  1. Gabz
    Posted February 6, 2012 at 8:36 PM | Permalink

    The piping is my problem. I always have a problem with using a pastry bag.

    I have found the sponge type ones in the bakery/deli section of Food Lion. Usually in the same place as the sponge cups for strawberries.

  2. Posted February 6, 2012 at 9:29 PM | Permalink

    Yum….they look beautiful!

  3. Posted February 7, 2012 at 4:06 PM | Permalink

    I would never ever have thought of making my own lady fingers – not in a million years. My piping always lets me down but I guess if they’re going into a Tiramisu, who cares what they look like!

  4. Posted February 7, 2012 at 10:50 PM | Permalink

    They are the very sole reason i rarely make tiramisu! so expensive 🙁 This will help a lot!

  5. Posted February 8, 2012 at 12:46 AM | Permalink

    These delicate treats taste so heavenly. Love DIY lady fingers.

  6. Zahran
    Posted March 19, 2012 at 12:39 PM | Permalink

    Thanks so much Laura! Your cookies have saved me. I was planning to make Tiramisu for a party i’m throwing for my friend who lives in Nepal and she’s moving back there. But unfortunately where i live Bangladesh (NOT IN OR A PART OD INDIA) you can’t find Savogliardi’s. And the Tiramisu recipe i was using needed 30 cookies. Then i found yours! Thanks so much. I love you!! xx
    P.S.- I’m just 14 and i’m glad this is easy!
    The tiramisu recipe i’m using is made by another girl maned Laura (vitale). Haha. 🙂

    • Laura
      Posted March 19, 2012 at 3:06 PM | Permalink

      So glad the recipe came in handy for you. Thanks for the sweet comment!

  7. Melissa
    Posted July 5, 2016 at 11:46 AM | Permalink

    Is there a typo on the baking temp? Should it be 350? I’ve made these a couple times and they’ve burned at 450.

    • Posted August 2, 2016 at 10:07 AM | Permalink

      No, it’s 450. If you’re having issues, might want to reduce to 425. Oven temperatures vary.

  8. Ro
    Posted November 13, 2017 at 6:48 PM | Permalink

    Can you freeze these?

  9. Amelia Quattrociocchi
    Posted November 29, 2017 at 8:50 AM | Permalink

    just wondering if i can beat the egg white instead if whiping them?

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.