Pavesini | Savoiardi

With this easy recipe for Pavesini/Savoiardi, why not make your ladyfingers from scratch the next time you want to make Tiramisu?

As with many Italian desserts, they are not too sweet making them the perfect accompaniment for coffee or with a shot of liqueur after dinner.


Prep time: 15 minutes plus bake time
Makes 22-24 small or 33-35 large


  • 3 eggs, separated (at room temperature)
  • 6 tablespoons granulated sugar
  • 3/4 cup all-purpose flour plus 2 tablespoons corn starch (OR 3/4 cup cake flour)
  • 6 tablespoons confectioner’s/powdered sugar

Lightly grease 2 baking sheets with shortening and line with parchment paper.

Sift the flour into a small bowl and set aside.

Preheat oven to 350 degrees F.

Beat egg whites with a hand-held mixer on high until stiff peaks form.

Gradually add the granulated sugar and continue beating until the egg whites become glossy and shiny with stiff peaks.


Beat the egg yolks slightly with a fork and fold them gently into the meringue with a rubber spatula.

In 3 additions, add the sifted flour to the egg mixture, gently combining after each addition. Note: Be careful not to overmix or all the air will disappear from the egg whites and your ladyfingers will not be spongy.


Put half the batter in a pastry bag fitted with a small, plain tip. (I don’t have one so I used a ziploc-type bag. I lined one of my tall coffee mugs with the bag, filled it up, and cut the corner off.) Store the remaining half of the batter in the fridge until you’re ready to pipe with it. This will prevent some deflation from occurring.


Pipe batter into 4-5″ long and 3/4″ wide strips with about 1″ between each strip.

Sprinkle the tops of the strips liberally with confectioner’s sugar. Wait a few minutes until the sugar has soaked in and the strips are glossy. Sprinkle a second time and let sit a minute until glossy again.


Bake Pavesini / Savoiardi for 10 minutes on the middle rack of oven. Rotate sheets and bake another 2-5 minutes until they are puffy and slightly golden, but still soft.


Cool 2-3 minutes on cookie sheet. Remove with a metal spatula when still warm and allow to cool thoroughly on a rack.

Pavesini / Savoiardi will keep nicely in an airtight container for 2-3 weeks.

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