Homemade Sponge Ladyfingers for Trifle and Tiramisu Recipe
These Homemade Sponge Ladyfingers are ideal for layered desserts like trifle and tiramisu. They can be used in a variety of quick, no bake desserts. For inspiration you can check out “16 Desserts to make with Ladyfingers” by Tasteofhome.com. These sponge ladyfingers contain only 3 ingredients so they are super easy to whip up when you can’t get your hands on them in the shops. Depending on where you live, it might actually be quicker to make your own than it is to go buy some! They contain 3 basic ingredients most home bakers will have in their cupboards; eggs, sugar and flour. Not to mention, they freeze wonderfully so you can make multiple batches to freeze.
So how do I make these Homemade Sponge Ladyfingers from scratch?
This recipe comes together incredibly easily. As mentioned above, it contains just 3 ingredients; eggs, sugar and flour. The most important part of this recipe (as with most baking recipes!) is to have everything prepared beforehand. Ensure you have the trays greased and lined. Ensure you have the flour weighed out with a sieve close by. Once the flour is mixed into the whipped eggs, the mix tends to start to deflate quickly. With everything already prepared it makes life a lot easier so you get nice fluffy ladyfingers.
To begin, in a large bowl or the stand mixer bowl, add the eggs and caster sugar. Whisk on high speed for 7-8 minutes until the eggs have doubled in volume and become fluffy and pale. Add the flour to the sieve and carefully sieve the flour onto the eggs.
Using the rubber spatula, fold in the flour by dragging the spatula around the edge of the bowl and cutting through the middle. Occasionally, use the rubber spatula to scrape from the bottom of the bowl. Be careful not to overmix, a few tiny lumps leftover is fine. Carefully transfer the sponge mix to a large piping bag. Ensure all your trays are ready and lined and the oven is preheated before you start piping.
Cut the piping bag are carefully pipe lines of ladyfingers onto the trays, leaving a little space in between each one. You are looking for a length and thickness of your middle finger. You can measure and mark the underside of the baking paper if you care about them being absolutely perfectly sized. Place the trays into the oven immediately and bake for 12-15 minutes until the edges have started to turn golden brown. Allow to cool fully before using.
Leftovers can be stored in an airtight container at room temperature for 5 days or in the freezer for up to 3 months.
Frequently Asked Questions
Ok so there’s a few things that could have went wrong here. Firstly, you may not have whipped the eggs enough. They should have doubled in volume and became very fluffy and pale. This is to help give stability to the eggs. You could have also been quite rough when folding in the flour. This should be done carefully so you don’t knock out all the air you have created by whipping the eggs. Another possibility is that you left the mixture too long after mixing everything together. It’s important to have all the trays ready to use before you add the flour as the mixture does start to deflate a lot once it’s added.
As they are sponge based, when they first come out of the oven they are quite soft. As they cool they will harden and dry up which is perfect to soak up flavour in your desserts.
Absolutely! Allow them to cool completely before transferring to an airtight container or ziploc bag and freeing for up to 3 months.
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Homemade Sponge Ladyfingers
Equipment
- 1 Large mixing bowl
- 1 Electric whisk or stand mixer with whisk attachment
- 1 Sieve
- 1 Rubber spatula
- 1 Large Piping Bag
- 2-3 lined flat trays
Ingredients
- 3 whole eggs
- 90 grams caster sugar
- 145 grams plain flour
Instructions
- Preheat oven to 200°c (400°f) or 190°c (380°f) if fan assisted.
- In a large bowl or the stand mixer bowl, add the eggs and caster sugar.
- Whisk on high speed for 7-8 minutes until the eggs have doubled in volume and become fluffy and pale.
- Add the flour to the sieve and carefully sieve the flour onto the eggs.
- Using the rubber spatula, fold in the flour by dragging the spatula around the edge of the bowl and cutting through the middle. Ocassionally, use the rubber spatula to scrape from the bottom of the bowl. Be carefuly not to overmix, a few tiny lumps leftover is fine.
- Carefully transfer the sponge mix to a large piping bag.
- Ensure all your trays are ready and lined and the oven is preheated before you start piping.
- Cut the piping bag are carefully pipe lines of ladyfingers onto the trays, leaving a little space in between each one. You are looking for a length and thickness of your middle finger.
- Place the trays into the oven immediately and bake for 12-15 minutes until the edges have started to turn golden brown.
- Allow to cool fully before using. Leftovers can be stored in an airtight container at room temperature for 5 days or in the freezer for up to 3 months.
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