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Golden, sweet, and delicate Homemade Ladyfingers.

The Easiest Homemade Ladyfingers

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Add Ladyfingers to your baking repertoire with my simple, 3-part ladyfinger recipe — these meringue cookies are ideal for tiramisu, trifles, and more.


Hi Bold Bakers!
Being a Bold Baker is about having a large tool box of skills, and simple recipes up your sleeve, giving you the confidence to bake anywhere, anytime. While we might all be tempted at times to try complete and extravagant recipes, all you really need to make the best desserts are the basics.
Knowing how to make Homemade Ladyfingers is a key building block for everything from my 10-Minute Berry Tiramisu and my favorite 10-minute Tiramisu. While you might think this Italian staple can only be bought at the store, they are so easy to make at home and of course the result is incomparable.

How To Whip Egg Whites

The process of making ladyfingers is that of adding air into eggs. The eggs in this recipe are separated, then both the yolks and the whites of the eggs are whipped up with sugar. So, the secret ingredient in a homemade ladyfinger is air!
By giving the egg whites a good whip with a stand mixer on high, you will reach “stiff peaks” or a sturdy meringue-like base. As for the egg yolks, you want to do the same, but this can be done by hand, creating pale yellow and fluffy egg yolks. Homemade ladyfingers depend on this step to create a super light and spongy lady finger. This sponge like interior with crisp exterior is what makes lady fingers so unique.

Should Ladyfingers Be Soft Or Crunchy?

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You might be wondering what the right texture is for a ladyfinger. Well, the truth is, when they’re freshly baked they are actually quite soft and sponge-like in the center and a little crisp on the outside. Being so delicate, though, they firm up in a really short time if left out in the air. It’s when they are slightly stale that they are actually great for soaking up all kinds of flavors and being added to trifles or tiramisu.

Other Than Tiramisu, What Are Ladyfingers Good For?

Lady fingers really are most commonly used for tiramisu, but they also work well in any trifle recipe instead of cake or Swiss roll. And don’t forget, they can simply be the perfect accompaniment to a cup of coffee in the afternoon.

Can Ladyfingers Be Frozen?

Lady fingers can be frozen. I suggest you wrap them up and either vacuum seal them or store them in an airtight container. To use from frozen, just defrost at room temperature for 30 minutes. From there just use these ladyfingers as normal.

How to Make Ladyfingers

My recipe for Homemade Ladyfinger cookies may seem complex but can be broken down into three simple parts:

  1. The first part consists of beating egg yolks and sugar into a light and fluffy consistency, a feature that adds richness to your cookies.
  2. The second part of making Homemade Ladyfingers is to beat your egg whites and sugar into stiff and shiny peaks that will be folded into your yolk mixture from Part 1. Beating your egg whites with sugar will add tons of body and texture to your mixture and give it a light, cake-like texture.
  3. Finally, sift your flour and salt into your mixture and gently fold so that your batter can be transformed into a shapely and structured cookie.

Desserts that Use Ladyfingers

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I always have ladyfingers on hand! I love to use the leftovers for dishes like my 10 Minute Tiramisu and 10 Minute Berry Tiramisu, and highly encourage you to do the same! Knowing how to make lady fingers is such an important part of any bakers repertoire. I can’t wait for you Bold Bakers to master this versatile cookie!

Can Ladyfingers Be Egg Free?

I’m glad you asked! Of course they can — but it isn’t as easy as substituting the eggs for something else. It’s a whole different recipe. Get the recipe for Egg-Free Ladyfingers.

Use my ladyfingers in these desserts:

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4.46 from 55 votes
Golden, sweet, and delicate Homemade Ladyfingers.
Homemade Ladyfingers
Prep Time
25 mins
Cook Time
15 mins
Total Time
40 mins
 

Add Ladyfingers to your baking repertoire with my simple, 3-part ladyfinger recipe — these meringue cookies are ideal for tiramisu, trifles, and more.

Course: Dessert
Cuisine: American
Servings: 30 cookies
Author: Gemma Stafford
Ingredients
  • 3 large eggs & 1 egg white* , room temperature
  • 1/2 cup (4oz/115g) sugar, divided
  • 1/2 teaspoon vanilla
  • 1 cup (5oz/142g) all-purpose flour
  • powdered sugar for dusting , optional
Instructions
  1. Preheat the oven to 375°F (190°C) then line 2 cookie sheets with parchment paper, set aside.

  2. Separate the eggs, placing the yolks in a large bowl and the whites in a stand mixer fitted with a whisk attachment.
  3. Using a large whisk or hand mixer, whip the egg yolks with 1/4 cup of the sugar, until pale and fluffy, then beat in the vanilla. Set aside.
  4. Whip the egg whites on medium-high speed, until fluffy. Once light and fluffy add the other 1/4 cup of the sugar in a slow and steady stream while whipping. Continue to whip until the whites hold stiff peaks.
  5. Using a large metal spoon, gently fold in the whipped whites, taking care not to deflate all of the air you have incorporated.
  6. Once the egg white mixture and yolk mixture are almost combined sift the flour over the batter.

  7. Continue to gently fold until all of the flour is incorporated.
  8. Fill a large piping bag with the batter and pipe the batter in 3 1/2 inch long lines about 1 inch apart.
  9. Bake for 14-15 minutes, or until just beginning to turn golden around the edges.

  10. Allow to cool fully before storing in an airtight container. The lady finger will keep 3 days in an airtight container. They can also be frozen for up to 8 weeks. 

Watch the Recipe Video!

Recipe Notes

If you want your ladyfingers to be egg-free, get my Egg-Free Ladyfingers recipe.

 

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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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91 Comments

Write a Comment and Review

  1. Jenncyxy on November 9, 2018 at 8:26 am

    Hi ms. Gemma! Happy weekend!! Thank you for the recipes that u r sharing. Twas a big help for us who loves and who wants to learn more about baking. Ur simple and precise tips really helpful. I followed ur lady finger recipe and it made me happy for tge result. Its not perfectly shaped but it satisfies me and make me think to make again. And maybe somehow i will be able to mske it perfect. I even shared the photo of my lady finger. Again ms Gemma, thank you and more power to you, your family and your program.🤗🤗😘😘😘

    • Gemma Stafford on November 9, 2018 at 9:55 am

      I am delighted to hear you liked the ladyfingers! Thank you so much for the kind words!

  2. Nausheena on November 2, 2018 at 9:04 pm

    Hi, thanks for this recipe, once a few years back i saw the recipe of tiramisu on tv and desperately wanted to try bt as i live in india it is not easily available here (was very upset ). And now u show me the recipe of ladyfingers so i can make this at home. One of the disappointing thing was that she uses some not permissable liquor (for Muslims ). Bt now i m sorted out. Thanks again.

    • Gemma Stafford on November 3, 2018 at 3:55 am

      Hi there,
      Thank you, I am happy that you like this recipe.
      Yes, tiramisu is an Italian trifle, it translates as ‘Pick me up’ and the liquor was a part of this, coffee and brandy are a natural fit, it seems.
      However it is not necessary, it is very adult, and of course not permitted by many cultures. Try too the Berry one here on the website, that is also very good!
      Gemma 🙂

  3. Vivian Lee on November 2, 2018 at 1:58 am

    Hello Gemma, thanks for your fantastic recipes. I tried the lady fingers but seems like it’s hard to remove them from the parchment paper….any suggestions? What am i doing wrong? Have a great day…all the best

    • Gemma Stafford on November 3, 2018 at 5:52 am

      Hi Vivian,
      sounds like it is not parchment paper! Nothing will stick to that. I think what you have is grease proof baking paper. Oddly this needs to be fixed to the pan with butter or oil, the buttered again to make it non stick.
      I hope this resolves this for you,
      Gemma 🙂

  4. karen on November 1, 2018 at 12:18 pm

    sorry if I missed this in the comments but: I dont have a piping set and still wondering how large the opening should be. I cant get perspective looking at the video.
    thanks again.
    wonderful ‘basics’

    • Gemma Stafford on November 3, 2018 at 5:15 am

      Hi Karen,
      About 3/4 of an inch. 2.5cms, that will do it for you.
      I hope you get on well with this little cookie, it is good, even on its’ own, with a little coffee, yum!
      Gemma 🙂

  5. Penny on October 31, 2018 at 2:06 pm

    Hi Gemma
    I am currently living in South America and don’t have a hand mixer or stand mixer. Can i beat the egg whites by hand and get the same result? They dont have any hand mixers for sale in this small city im living in. Thanks!

    • Gemma Stafford on November 1, 2018 at 3:48 pm

      Hi Penny,

      Yes you can try by hand. An electric hand mixer will get in way more air but it’s not impossible to do by hand. Just know that egg whites that are room temperature will whip up much easier.

      Gemma.

  6. Carolyn Smith on October 30, 2018 at 10:15 am

    Hi again, Gemma,
    I did make these lady fingers- I had no control over my pastry bag and the batter dripped out in strips and doodles all over the baking sheets. The ones that I got in a straight line look a lot like dog biscuits. Wonky indeed.
    These cookies taste wonderful! I did get that part right; they are so light and so delicate. I checked on them at 12 minutes, and they were ready to come out. I hve a single gas oven, so I have space for one huge cookie sheet at a time. The second sheet is in the oven now, andI will take them out at 11 minutes.
    Thank you. Since I am just practicing, I count it all good at this point.♥

    • Gemma Stafford on November 1, 2018 at 9:47 pm

      Hi Carolyn,

      I’m glad you overcame the dodgy piping bag. P.s these freeze really well if you want to keep them for future use.

      Best,
      Gemma.

  7. Carolyn Smith on October 30, 2018 at 9:16 am

    Hey Gemma! Love this recipe, and am in the process of making these fantastic cookies. I saw there was no salt added in the recipe- is that right, or a mishap?
    I thank you for all the wonderful baking tips and recipes!

    • Gemma Stafford on November 1, 2018 at 9:43 pm

      Really glad you like my recipes, Carolyn. Yes I didn’t add salt to these guys but if you wish to do so then absolutely add 1/2 teaspoon 🙂

      Bst,
      Gemma.

  8. Rach on October 28, 2018 at 7:19 pm

    Gemma, if I substitute almond flour,would the measurement be the same? And also the liquid measurement should be the same too?

    • Gemma Stafford on October 29, 2018 at 4:48 am

      Hi Rach,
      That will not work for this recipe, though you could try it. An all purpose gluten free flour may work for you, but I think you need a mix to get it right.
      Try it! cut it down, experiment a bit, see how it works,
      Gemma 🙂

  9. WILDFIRE on October 28, 2018 at 6:07 pm

    I made then and they are so yummy 🙂

    • Gemma Stafford on October 28, 2018 at 8:32 pm

      I’m delighted to hear that.

      Best,
      Gemma.

  10. Ester abuel on October 28, 2018 at 3:22 pm

    Hi gemma so this is 3 eggs separated and an addition of 1 egg white right? Im confused

    • Gemma Stafford on October 28, 2018 at 8:33 pm

      Yes that’s right, Ester. 🙂

      Happy Baking!
      Gemma.

  11. Sonia Molloy on October 28, 2018 at 8:53 am

    Hi I would love to know if you have any cool books that could buy as I am very interested in your receipy ! Thank you

    • Gemma Stafford on October 29, 2018 at 3:42 am

      Hi Sonia,
      I have been working away on my first cookbook, a labor of love!
      It will be available next year, and I guarantee you that I will be shouting it from the tree tops!
      Stay tuned for updates, and lots more recipes too. We are busy bees here at BBB,
      Gemma 🙂

  12. Jessica on October 25, 2018 at 1:25 pm

    Hi,I was just wondering if lady fingers have to be fingers. Or could you pour the whole mix in a cake pan and make a sheet instead. just seems like it’d be a lot less fiddly for making tiramisu.

    • Gemma Stafford on October 27, 2018 at 1:08 pm

      Jessica you can totally do that in one sheet. Just note that the fingers are easy to dip in coffee. a sheet will be harder.

      Best,
      Gemma.

  13. Marion Hunting on October 21, 2018 at 2:17 am

    I need Lady Fingers (edible) as a stage prop for a weeks run of The Sound of Music. I notice you advise they keep for 3 days in an airtight tin. As I don’t want to be making a fresh batch halfway through the run can I freeze them? Thanks. Marion

    • Gemma Stafford on October 21, 2018 at 7:28 am

      Marion, yes absolutely freeze them. No problem at all!!

      Good luck, it sounds like a lot of fun.
      Best,
      Gemma.

  14. Mike Mikael on October 16, 2018 at 3:46 am

    Wow…thanks Gemma..
    Just one simple question.. About the eggs, you write at the recipe- 3 large eggs and 1 egg white…so, do i need 3 egg yolks and 4 eggs white or 3 egg yolk and 1 egg white???
    Sorry, just a bit confuse😅😅😅

    Thanks for the recipe- Mike

    • Gemma Stafford on October 17, 2018 at 4:33 am

      Hi Mike,
      You use 3 whole eggs, and an extra egg white.
      Separate the eggs, placing the yolks in a large bowl and the whites in a stand mixer fitted with a whisk attachment.
      Using a large whisk or hand mixer, whip the egg yolks with 1/4 cup of the sugar, until pale and fluffy, then beat in the vanilla. Set aside.
      Whip the egg whites on medium-high speed, until fluffy. Once light and fluffy add the other 1/4 cup of the sugar in a slow and steady stream while whipping. Continue to whip until the whites hold stiff peaks.
      Using a large metal spoon, gently fold in the whipped whites, taking care not to deflate all of the air you have incorporated.
      once the egg white mixture and yolk mixture are almost combined sift the flour over the batter.
      Continue to gently fold until all of the flour is incorporated.
      TIP: If you beat a little of the whipped egg whites into the yolk mix it will loosen that mix and make it easier to gently fold into the whites.
      I hope this is of help,
      Gemma 🙂

  15. Julie12 on August 5, 2018 at 1:09 am

    These were SO good!
    They were delicious even though they were a little wonky shaped. Thabs for this amazing recipe.

    • Gemma Stafford on August 5, 2018 at 2:04 am

      Hi Julie,
      Haha! I know ‘wonky’ I do a lot of ‘wonky’ stuff before I get it as I want it!
      Well done you, carry on, they will taste just as good no matter what the shape,
      Gemma 🙂

  16. Soumya on July 13, 2018 at 7:03 pm

    Hi Gemma,
    Plz let me know how Ladyfingers can be made without eggs,or a substitute for vegetarians, that will help me make Tiramisu completely for vegetarians. Thanks in advance.

  17. Cece on July 9, 2018 at 12:48 pm

    Hi Gemma,
    I am trying your recipe for ladyfingers. Can you clarify the eggs? Do I use 3 egg yolks and 4 egg whites?
    Thank you,
    Cece

    • Gemma Stafford on July 9, 2018 at 9:41 pm

      Hi Cece,

      Just to clarify, it’s 3 whole eggs and just 1 egg white 🙂

      Hope this helps,
      Gemma.

  18. Sue on July 6, 2018 at 3:45 pm

    I love your recipes, but I am now on the Keto diet and cannot have most of them. Can you tell me how to substitute almond or coconut flour and artificial sweeteners for the AP flour and sugar?

    • Gemma Stafford on July 9, 2018 at 4:03 am

      Hi Sue,
      I do not specialize in this area, and am careful not to give wrong advice, though we are doing our research here at the moment.
      (https://www.biggerbolderbaking.com/category/recipes/dietary-preferences/low-sugarlow-carbs/) here are our low sugar/carb recipes, and we will be including more of these as time goes by. Make friends with Stevia/Monk sugar, and learn how to add it to your recipes. these do not caramelize, but they are useful for some bakes. Honey/maple syrup/agave will caramelize but are high in fructose, and there is the dilemma for baking. Baking likes a little caramelization, particularly in cookies, to crisp them and give flavor. Gluten free flours tend to be lower in carbs too and are formulated to work well in baking, worth a bit of research. (https://www.biggerbolderbaking.com/category/recipes/dietary-preferences/gluten-free/). Watch this space though, it is on our agenda,
      Gemma 🙂

  19. Gloria on July 4, 2018 at 9:39 am

    Hi Gemma!
    I just finished making a batch of these. I’ve actually never had ladyfingers so I don’t know how they should taste. Unfortunately, I think I made mine too big as I only got 24 from the recipe instead of the 30 you posted… so I don’t have enough to taste test them AND make your Berry Tiramisu. 😄
    I wasn’t sure if I should butter the parchment before piping them. I decided not to because, although I no longer have my mom as an immediate reference, I can remember her saying something about fats and egg whites don’t work well together.
    I’m not sure if I’lldust with powdered sugar if I’m going use them to make your Berry Tiramisu, so they’re not as pretty as yours…well, I’m sure that’s not the ONLY reason they aren’t as pretty. 😆Thank you so much for all you do! Have a wonderful holiday!
    Gloria

    • Gemma Stafford on July 4, 2018 at 6:07 pm

      Hi Gloria,

      Yes you are right. don’t grease parchment paper. Listen, it doesn’t matter what they look like. no-one os going to see them in the tiramisu. I hope it turns out great because this is hands down one of my favorite recipes of late 🙂

      Gemma.

  20. Patrick on July 4, 2018 at 3:30 am

    Awesome, it still makes no since to me. But thanks for the recipe.

  21. Patrick on July 3, 2018 at 5:54 pm

    Hello Gemma, this is patrick again(from June 30 2018) back in reference to the cups vs. grams issue.
    The question I was trying to ask was this:
    If you are using a ½ cup measuring cup then that is equivalent to 100 grams.
    If you are using a kitchen scale and believed ½ cup of sugar was 120 grams, then people that make your recipe using a measuring cup will not have enough sugar in their recipe because they will only have 100 grams. But it appears as though you are weighing your measurements. And are just a little off on your grams to cups ratio. Which is fine, I just wanted to make sure I was using the proper amount.

    • Gemma Stafford on July 4, 2018 at 2:41 am

      Hi Patrick,
      I hear you! and I think I already told you this, which is my little lecture on the subject.
      Cup measurements are based on an informal system of measurement, prior to home weighing scales. People would share recipes based on their kitchen cups, it did not matter the weight of the ingredients, or the size of the cup, as long as the same cup was used to measure all of the ingredients, in any one kitchen. It a measure of volume. Once the balance is right, then all will be well. Different ingredients have different equivalent weights too, so rice will be different to sugar, cocoa to flour, and different flours will have a different weight too. Think Rocks and Feathers! So, the rule is simple, fill your cups in the same way, scoop/level/compress, however you choose, and the balance in the recipe will be good. It is not a good idea to mix cup measurements with another method, it is unnecessary, and will not be good for your recipes. You have to trust this system, if not, get a digital scales, it will be the most accurate of all!
      The most important part of this is that you choose one method, do not mix them up, and measure each ingredient the same way, load the cups the same way too, this is what changes equivalent weights, yours will almost always be different to mine unless we load the cups in the same way.
      You have to trust this system!
      Gemma 🙂

  22. Katy on July 2, 2018 at 4:33 pm

    I just made your ladyfingers and I have to admit, I’ve been snacking on them while they cool. Thank you for posting this, as ladyfingers are hard to find. I’ll make your Berry Tiramisu tomorrow!

    • Gemma Stafford on July 3, 2018 at 12:38 am

      Hi Katy,
      Good job!
      Well done you, I know it is an extra step, but so worth it.
      Gemma 😉

  23. Pheap on July 2, 2018 at 2:09 pm

    Hello Gramma, I wonder why I can’t sign up for the recipe. It’s keep saying The Pages is not an exist. I would love to try your recipe.
    Thank you very much

    Pheap

  24. Youmna Mohamed on July 2, 2018 at 9:33 am

    Hi,Gemma. I tried this recipe and it turned out to be so good ,but they have an eggy smell,how do I reduce this smell? Thank you for sharing the recipe.

  25. Patrick conley on June 30, 2018 at 1:08 am

    Hello Gemma,thanks for the recipe. I had been having a time finding lady fingers. Anyway, (this is totally not my style to correct someone) I was reading your recipe and the amount of sugar the recipe calls for is ½ cup or 120 grams. So my question is…
    Have you been adding a ½ cup using a measuring cup or a kitchen scale? For the simple reason that if If I use a measuring cup and you have been using a scale. My homemade ladyfingers will not be sweet enough. Thank you so much. -Patrick

    • Gemma Stafford on June 30, 2018 at 2:00 am

      Hi Patrick,
      This is one of the most common questions here on BBB. If I say 1/2 cup I mean 1/2 a measuring cup, these come graded into 1, 3/4. 1/2, 1/4.
      Cup measurements are based on an informal system of measurement, prior to home weighing scales. People would share recipes based on their kitchen cups, it did not matter the weight of the ingredients, or the size of the cup, as long as the same cup was used to measure all of the ingredients, in any one kitchen. It a measure of volume. Once the balance is right, then all will be well. Different ingredients have different equivalent weights too, so rice will be different to sugar, cocoa to flour, and different flours will have a different weight too. Think Rocks and Feathers! So, the rule is simple, fill your cups in the same way, scoop/level/compress, however you choose, and the balance in the recipe will be good. It is not a good idea to mix cup measurements with another method, it is unnecessary, and will not be good for your recipes.
      You have to trust this system, if not, get a digital scales, it will be the most accurate of all!
      I hope this is of help to you.
      Gemma 🙂

  26. Rshering on June 29, 2018 at 9:56 am

    This is just what I need to to try out ur tiramisu recipes.i love all of ur recipes! Will try them very soon and also pla make a video.love from India

    • Gemma Stafford on June 30, 2018 at 1:34 pm

      Hi there,
      Yes, thank you, I may make a video for this shortly. i just wanted to make it available as soon as possible.
      good to have you with us,
      Gemma 🙂

  27. Izzie on June 29, 2018 at 6:22 am

    Can I cook this in the microwave instead of baking it in an oven?

    • Gemma Stafford on July 1, 2018 at 8:40 am

      Hi Izzie,
      NO! not for this recipe, it will not be good, sorry,
      Gemma 🙂

  28. Waffles on June 28, 2018 at 7:07 pm

    Hi Gemma! I am planning on making individual tiramisu cups. Would it be ok to pipe the batter into a circular shape that’ll fit into the cup perfectly instead of the regular ladyfinger shape?

    • Gemma Stafford on June 28, 2018 at 9:18 pm

      hum, that is a good question. I guess you can pie them any shape you want. Also you can break them 🙂

      I hope you enjoy them,
      Gemma.

  29. Barbara on June 28, 2018 at 5:07 pm

    Thanks, Gemma for the recipe for Tiramisu. Lady Fingers always sell out at my local supermarket now can make them at home. Have a great day, and thanks again. —

    • Gemma Stafford on June 28, 2018 at 8:57 pm

      Really delighted you like it. Absolutely make the berry tiramisu. It’s fantastic!!!

      Gemma.

  30. Ninny Maria on June 28, 2018 at 12:08 pm

    Hi Gemma – Me too waiting for the Video. 🙂 So that I can try out your latest Berry Tiramisu recipe…

    • Gemma Stafford on June 28, 2018 at 7:23 pm

      Glad you like it, Ninny 🙂

      Gemma.

  31. Zahra Tailor Rangwalla on June 28, 2018 at 11:29 am

    Hi Gemma thanks for the recipe here the ladyfingers aren’t available and I so wanted to try your tiramisu recipes now finally I can thanks again Gemma

    • Gemma Stafford on June 28, 2018 at 9:23 pm

      Really glad you like it, now make sure you try the berry tiramisu 🙂

      Gemma.

  32. Teresa L Yocum on June 28, 2018 at 11:15 am

    Hi Gemma, love your recipes! I am on keto diet and wondered if subbing almond flour would work for these ladyfingers?

    • Gemma Stafford on June 28, 2018 at 9:05 pm

      Oh gosh Teresa, nut flour can be a funny one to sub out for white flour because they are different textures and work with the other ingredients differently.

      I would suggest maybe looking up a gluten free lady finger, or seeing if anyone else used a nut flour.
      Sorry I couldn’t be more help,
      Gemma.

  33. Rutu Solani on June 28, 2018 at 10:28 am

    Hello Gemma!
    Can ladyfingers be vegetarian? What can be substitute of eggs?

  34. Nettra on June 28, 2018 at 8:38 am

    Gemma ….! Awesome …. in our country we dont have lady fingers …… thanks for this recipe

    • Gemma Stafford on June 28, 2018 at 9:48 am

      I’m delighted to hear that!!!

      Happy Baking,
      Gemma

  35. Monisha on June 27, 2018 at 8:48 pm

    It’s like you’re a mind reader. Everytime I think I wish she would do a microwave cake recipe or homemade dulce de leche, it magically appears the next day on ur website!!! 🙂 🙂 I was just thinking about making tiramisu yesterday and was looking for a ladyfingers recipe (since we don’t get this at stores in our country) and was thinking, ‘I wish Gemma had a recipe on this!’ And, Like always, I woke up to this recipe 🙂

    • Gemma Stafford on June 28, 2018 at 9:47 pm

      I get it from my Irish mother, it’s a blessing and a curse 🙂

      Let me know what requests you have and I’ll add them to my list.

      Best,
      Gemma.

  36. batool khasawneh on June 27, 2018 at 8:10 am

    Hi Gemma, can you make a video for this please because I want to make the Lady fingers so I can make Tiramisu,PLEASE AND I LOVE YOU SO SO SO SO MUCH <3

    • Gemma Stafford on June 27, 2018 at 5:31 pm

      I will, lots have asked so I will. Keep an eye out for it soon 🙂

      THANK YOU SO MCUH!!! XX
      Gemma.

  37. VanessaWidz on June 27, 2018 at 5:54 am

    Will you make a video on how to make this or not ?
    Anyway, love your recipes

    • Gemma Stafford on June 27, 2018 at 5:11 pm

      Hi Vanessa,

      I will. Lots of people have asked so I will 🙂

      Gemma.

  38. Vanessa on June 27, 2018 at 5:50 am

    Will you make a video making this or are you just posting this on your website ??

    • Gemma Stafford on June 27, 2018 at 5:32 pm

      I will Vanessa, stay tuned. I’ll do it soon.

      Best,
      Gemma.

  39. Neha on June 27, 2018 at 3:53 am

    Hi gemma,
    Can we use condensed milk instead of eggs…

  40. RizkyAnandito on June 27, 2018 at 12:02 am

    Hi Gemma, I’ve read the recipe, 3 large eggs & 1 egg white, so would there be 4 parts of egg white & 3 parts of egg yolk?

    • Gemma Stafford on June 28, 2018 at 9:16 pm

      Hi,

      It would be 3 whole eggs (yolk and white) and also just 1 egg white. Hope this makes sense.

      Best,
      Gemma.

  41. Nikunj on June 26, 2018 at 9:32 pm

    Omg thank you Gemma ! I was waiting for this from so long, I’m straight away going to make it today! Thank you !!!! 😭😄😄🤩

    • Gemma Stafford on June 27, 2018 at 5:36 pm

      if you think these are good, wait for the Berry Tiramisu I make with them tomorrow 🙂

      Gemma.

  42. Jusna on June 26, 2018 at 3:23 pm

    Hi Gemma
    Do we use all four egg whites or just one egg white as the instruction says separate 4 egg whites but on the ingredients it says 4 eggs and one egg white

    • Gemma Stafford on June 28, 2018 at 9:43 pm

      Hi Jusna,

      so use 3 whole eggs (both yolks and whites) and then also 1 white. Does this make sense?

      Gemma.

  43. Its a teen life on June 26, 2018 at 9:09 am

    Hi, thanks for the recipe! And really excited for the Berry Tiramisu!!! Just wondering, I know a ladyfinger recipe which is more like a sponge cake, does this one have more of a cookie like or spongy texture???? Thanks and have a great day ahead!!! Love ya…

    • Gemma Stafford on June 27, 2018 at 5:18 pm

      Omg you will not be disappointed. You will see tomorrow, but I ate 1/2 the dish.

      These are definitely more sponge than cookie. They work well for soaking up the syrup.

      Let me know tomorrow what you think 🙂
      Gemma.

  44. Riddhi Aich on June 26, 2018 at 9:04 am

    Where do you currently live Gemma

    • Gemma Stafford on June 26, 2018 at 9:00 pm

      In Los Angeles, California.:)

  45. Paula Sahanggamu on June 26, 2018 at 8:29 am

    OMG Gemma.. Thank you for this recipe!!! Can’t wait to try it!

    • Gemma Stafford on June 26, 2018 at 9:13 pm

      Paula stay tuned for Thursday because I use them in a recipe fora berry Tiramisu :).

      It’s pretty incredible!
      Gemma.

  46. Patel on June 26, 2018 at 7:48 am

    Hi Gemma,

    I am a vegetarian, we do not eat eggs, can you suggest egg substitute.

    Thank you

    • Gemma Stafford on June 26, 2018 at 9:03 pm

      Thats a tough one for this recipe, Patel because the main ingredient is egg. Have you seen my chart? this will help

      Best,
      Gemma.

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