No, thanks

Stay in the know

Sign up for our newsletter and be the first to know about

New Recipes Emeril Events & Happenings Sales & Special Deals on Emeril Products Emeril’s Restaurants

Homemade Lady Fingers

Lady Fingers are a lightly sweet sponge cake shaped like a large finger. They are also referred to as sponge biscuits, Boudoir biscuits or Savoy biscuits. Lady fingers can be eaten on their own but are more often used as part of more complex desserts such as Tiramisu, Triffles and Charlottes.

  • Yield: 24 ladyfingers


  • 2 tablespoons butter
  • 3/4 cup plus 2 tablespoons sifted all-purpose flour
  • 4 egg yolks
  • 1/2 cup sugar
  • 4 egg whites, beaten until stiff
  • Pinch of salt
  • 1 teaspoon vanilla extract
  • Powdered sugar for dusting


  • Preheat the oven to 350 degrees F. Grease and flour 2 baking sheets with 2 tablespoons butter and 2 tablespoons of flour. Mark parallel lines in the flour across the width of the tray about 4 inches apart. Put the eggs and sugar in a large mixing bowl, and beat with an electric mixer on medium-high speed until the mixture is pale yellow, thick, and has tripled in volume, about 8 minutes. Add the egg whites, the remaining 3/4 cup flour, the salt and vanilla, and fold to mix well until the mixture is smooth. Fill a large pastry bag with a 3/4-inch plain tube with the mixture. Pipe fingers about 4 1/2-inches in length on to the baking sheet, using the lines as a guide. Dust the ladyfingers with powdered sugar. Bake until just firm on the outside and soft in the center, 15 to 18 minutes.

Recipe Details