Ladyfingers (Savoiardi Cookies)

What makes these cookies so light and delicate is their sponge base. Crispy on the outside and soft on the inside, they are mostly recognized in tiramisu, but we love to dip them in our morning caffè!

  • Yield: Approx. 55
  • Prep Time: 30 min
  • Cook Time: 10 min


284g (approx. 9) egg whites
248g (1 1/4 cups) sugar
130g (approx. 7) egg yolks
5g (1 teaspoon) cream of tartar (if needed)
Powdered sugar, as needed


  1. Preheat the oven to 380F. 
  2. In a separate bowl, sift the Caputo "00" Baking Flour. 
  3. In a stand mixer or another bowl, start by making meringue. Using a whisk attachment or electric hand mixer, combine the egg whites and sugar and whip until you achieve stiff peaks. You can add 5g of cream of tartar to help achieve the desired consistency in a shorter amount of time.  
  4. Slowly fold in the egg yolks using a spatula. 
  5. Once all the egg yolks have been folded in, begin adding sifted Caputo "00" Baking Flour continuously, folding it with a spatula until it is well incorporated. 
  6. Using a pastry bag with a #6 round tip, fill the bag with the cream and begin piping the cream onto parchment paper into 3-4 inch logs.  
  7. Dust all cookies twice with powdered sugar until they are well coated. 
  8. Bake at 380F for 8-10 minutes until they are golden brown. 
  9. Remove them from the tray and allow them to dry on a cooling rack for 20-30 minutes. 

Products Used In The Recipe

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About the Chef

Meet Chef Domenico "Mimmo" Tolomeo

Chef Domenico "Mimmo" Tolomeo

Domenico “Mimmo” Tolomeo is a first-generation Italian American who comes from a long line of master bread makers from Italy’s southern region. He joined the Orlando Foods team as our Corporate Chef in July 2022, and is currently the co-owner of Taglio Pizza in Mineola, NY. Mimmo trained under Award Winning Master Pizzaioli Roberto Caporuscio and Giorgia Caporuscio, under whose guidance he received his certification from the Associazione Pizzaiouli Napoletani, the governing body of pizza makers in Italy. His accomplishments include being part of the World Pizza Champions, being the recipient of the 2019 Caputo Rising Star Pizzaiolo at the Infamous Caputo Cup, and being the Capo Pizzaiolo at the world-renowned Keste Pizza e Vino.