ladyfingers

Ladyfingers are light, sweet sponge cookies shaped into slender, fingerlike pieces. They have a pale crumb and a crisp exterior, with a delicate, airy texture that can soften when soaked with liquids. The cookies are a staple in many desserts and are especially associated with coffee flavors and creamy fillings.

In Italian, they are called savoiardi, meaning “from Savoy,” a reference to the Savoy region and its historical influence. The English name ladyfingers dates from the 18th or 19th century and reflects the cookies’ slender, elegant shape. Although Italian in origin, savoiardi gained widespread use in European and other cuisines, particularly in desserts that require a structural, soakable biscuit.

Preparation typically involves beating eggs with sugar to a pale, voluminous mixture, then folding in flour or a small amount of starch. The batter is piped into fingerlike shapes and baked briefly, yielding a dry, crisp exterior with a soft interior. Some recipes use separated eggs and whipped whites to increase lightness.

Uses include tiramisu, where dipped coffee-soaked biscuits layer with mascarpone cream, and Charlotte or trifles that rely on the cookies for texture and moisture. Flavors range from vanilla to citrus, and some variations incorporate cocoa for chocolate-coated or cocoa-dusted versions.

Storage and varieties: Ladyfingers can be kept in an airtight container for several weeks at room temperature or longer when refrigerated. They may be frozen for extended storage. They are not typically vegan unless made with egg substitutes.