Homemade Ladyfingers Recipe for Tiramisu
Changed someones mind with these ladyfingers amen
I don’t enjoy boasting, nor bragging, but one thing I will do is take pride when I change someone’s mind about a dessert.
Especially when it involves coffee. If I had 100 dollars in my bank account, I’d still find a way to get a coffee. And tiramisu? That’s just coffee in dessert form—made even better with homemade ladyfingers. No, I’m not claiming this is the most authentic version out there, but it is my version, and it’s a really good one.
At our Christmas party, my mom’s best friend took a bite and told me I should sell it to catering places. So naturally, when my best friend told me she didn’t like tiramisu, I took that as a challenge. I made the entire thing from scratch—ladyfingers and all. After one bite, she looked at me and said, “This is delectable.” I laughed. Because when your best friend says she hates tiramisu but then asks you to bury her in it? That’s a win.
Ingredients
Makes about 30 ladyfingers
- 3 large eggs, separated
- 2/3 cup (135 g) granulated sugar, divided
- 3/4 tsp (3–4 ml) vanilla extract
- 1/4 tsp (1 g) salt
- 1 cup (120 g) all-purpose flour
- 1 Tbsp + 1 tsp (10 g) cornstarch (optional)
- ~3 Tbsp (20 g) powdered sugar, for dusting
Instructions
Prep
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. For even shapes, you can trace 3-4 inch lines on the back of the parchment, then flip it over.
Fit a piping bag with a 1/2-inch round tip (or snip the end).
Whip the Egg Whites
In a clean mixing bowl, beat egg whites until foamy. Gradually add half of the sugar (1/3 cup), and whip until stiff, glossy peaks form. Set aside.
Beat the Yolks
In another bowl, beat the egg yolks with the remaining sugar (1/3 cup) until pale and thick (about 3-5 mins). Beat in vanilla and salt.
Fold It All Together
Gently pour the yolk mixture into the egg whites.
Sift in the flour (and cornstarch, if using).
Gently fold until just combined. Don’t overmix.
Pipe & Dust
Transfer batter into your piping bag and pipe 3-4 inch lines onto the parchment, leaving space between each.
Dust generously with powdered sugar. Let it sit for a minute, then dust again.
Bake
Bake for 15 minutes or until firm but not browned.
Slide parchment onto a rack, and while still warm, gently lift cookies off to cool fully.
Iski Note
Whip smart: Egg whites should be stiff and glossy—not dry. If you overbeat them, start over.
Fold gently: Keep the air in the batter. Less is more.
Double sugar dusting: It gives that signature crackle and delicate crisp.
Why this recipe hits
Because it’s not just a cookie. It’s a gesture. A second chance for someone to fall in love with a dessert they thought they hated. And also? They’re just really good.
plus have fun with whatever you wanna eat/serve this with!
Serving Ideas
Classic tiramisu (of course!)
Trifles, parfaits, or charlotte cakes
Dunked in coffee or hot chocolate