Buongiorno! Trifle desserts like the Italian Tiramisu are such dessert favorites around the world. Unfortunately, not all of us can enjoy those light, airy, sweet cookies that are traditional in those desserts. Whether you are a gluten-free eater or not, these homemade gluten-free ladyfingers will hit the spot! They really are a great snack and ingredient. My husband Scott can’t even tell a difference between which ladyfingers are gluten free or not. No more missing out on those treats. Here’s how you can have you cake and eat it too!
Today’s blog focuses on traditional homemade ladyfingers that I have come to LOVE. They are fabulous by themselves, dunked in coffee or hot chocolate, dipped in sweet cream or chocolate spread, or used in a trifle. Try these ladyfingers in my Strawberry Tiramisu or in a traditional Italian Tiramisu.
Let’s jump right into the recipe! For additional Italian Savoiardi history and information, see my previous blog on making regular Italian Savoiardi Ladyfinger cookies.
How Did the Original Recipe Become Gluten Free?
Since the original recipe calls for very little flour, it was easy to make this bake gluten free. I discovered that simply substituting cake flour for superfine white rice flour produced the same texture and flavor cookie, particularly since potato starch was already included to help provide structure. When I recipe tested this gluten-free version a couple of times, it was clear that it should be a recipe on its own. It was that good! So here it is!
Gluten-Free Ladyfinger Ingredients
This recipe calls for few ingredients, but enough to make a great tasting cookie. You’ll need eggs, superfine granulated sugar, vanilla, lemon zest (if using, which is great if adding fruit to your Tiramisu), superfine white rice flour, potato starch, salt, and powdered sugar for the ladyfinger tops.
TIP: The key in getting this recipe right, is prepping all the ingredients BEFORE you begin whipping the egg whites. You should have limited pauses from the time you begin whipping the egg whites until you put the cookies in the oven. Any breaks in time will allow the egg whites to deflate and the cookies to flatten out.
Step 1: Preheat the Oven & Line the Cookie Sheets
To begin, preheat the oven to 375˚F/ 191˚C. Line 2 cookie sheets with parchment paper and place both in the refrigerator.
TIP: Cold cookie sheets will help prevent the ladyfingers from spreading too much in the oven.
Step 2: Measure Out ALL Ingredients & Prepare Piping Bag
Measure out all the ingredients and put them aside so they can easily be accessed when needed.
TIP: Using a food scale is HIGHLY recommended as weighing in baking is more accurate than using the U.S. Customary System of weights and measurements (i.e. cup and spoon measurements).
Measure out superfine granulated sugar into 2 small bowls, each weighing 60 grams for a total of 120 grams of sugar.
TIP: If you don’t have or can’t find superfine/ultrafine sugar, whiz your regular granulated sugar in a food processor until the crystals are a very fine powder (not powdered sugar). Superfine sugar makes a difference because it dissolves more easily in the eggs and doesn’t weigh down or flatten out the cookies before they bake.
Zest the lemon, if you’re using it and set it aside. You may want to leave out the lemon depending on the type of trifle you’re making. If making a traditional coffee & cocoa Tiramisu version, you may not want the lemon flavor. However, it really adds freshness to a cream and fruit trifle like my Strawberry Tiramisu.
2 bowls each 60 grams sugar 1 lemon zested
In a small bowl, measure out 80 g (1/2 cup + 1 tbsp) superfine white rice flour, 40 g (~1/3 cup) potato starch, and ½ tsp SIFTED salt and set aside.
80 grams superfine white rice flour 40 grams potato starch 1/2 tsp salt
Prepare the piping/pastry bag and set it aside. I don’t have a pastry bag, so I place a gallon-sized, zip-top bag into a large glass to hold its shape. Make sure to place one corner of the bag into the bottom of the glass so the batter falls into that corner.
gallon bag, tall glass, scissors corner of bag at the bottom of glass
Step 3: Separate the Egg Yolks from Whites & Whip Them Separately
Now that all of the ingredients are measured out, it’s time to begin baking! Separate the cold egg yolks from the whites. Place the yolks in a large bowl and the whites in a stand mixer fitted with a whisk attachment. You could also use another large bowl and mix with a hand mixer.
TIP: Cold eggs are easier to separate than room temperature eggs. Even if you need room temperature eggs for a recipe, separate them while cold first, then leave them out on the counter for 30 minutes.
Using a large balloon whisk or hand mixer, whip the egg yolks with 60 grams (half of the total sugar) of the sugar. Whip until they are pale and fluffy. Then, whip in 1 tsp vanilla and lemon zest, if using. Set the bowl aside.
Add 60 grams of sugar 1 tsp vanilla optional lemon zest whirl until combined
In a stand mixer, whip the egg whites on medium-high speed (4-6 level) until soft peaks. Add the other 60 grams of the sugar in a slow and steady stream about a tablespoon at a time while whipping. Continue to whip until the whites hold stiff peaks. In addition to visibly stiff peaks, you’ll see that a large mass of whipped egg whites remain in the whisk when you lift it up.
4 egg whites whipped to soft peaks other 60 grams sugar added whipped to stiff peaks
Step 4: Fold the Whipped Whites into the Whipped Yolks & Add the Dry Ingredients
Using a rubber spatula, gently fold the whipped whites into the whipped egg yolks until mostly incorporated. Careful not to deflate too much of the air that has been whipped.
Once the egg white mixture and yolk mixture are almost combined, sift the combined rice flour, potato starch, and salt over the batter. Continue to gently fold until all the flour is incorporated.
TIP: Fold by making a figure 8 pattern with your spatula through the center and around the batter. Cut the spatula through the center of the batter. Then, move the spatula around the bowl and cut through the center again… figure 8 (or infinity sign). Continue this process until batter is incorporated.
fold egg whites into egg yolks almost all incorporated add flour mixture & discard remaining particles almost all combined
Step 5: Piping Time!
Fill the piping bag or zip-top bag with the batter. Use ¾-inch wide tip or cut ¾-inch wide strip from the corner of the zip-top bag. Pipe the batter in 4-inch-long strips about 1 inch apart. Sprinkle the ladyfingers first with granulated sugar followed by powdered sugar.
scoop batter into bag FULL bag & glass snip off corner ~3/4 inch pipe 1-inch strips 1 inch apart sprinkle on sugar sift on powdered sugar
Step 6: Bake, Cool, & Store
Bake for 14-15 minutes, or until just beginning to turn golden around the edges and golden brown on the bottoms. Place the first full cookie sheet in the oven and set the timer, then continue to add the batter to the other cookie sheet. Place it in the oven when complete and keep track of the timer.
TIP: If baking one cookie sheet at a time, place the batter in the fridge until ready to pipe the second batch. If baking two cookies sheets at a time, you may need to increase the baking time to 15-16 minutes. Consider rotating the cookies allowing each cookie sheet time on both oven racks.
BEFORE baking AFTER baking Close up!
Allow the ladyfingers to cool completely. If making Tiramisu or other layered dessert, leave the ladyfingers on the counter (uncovered) for at least a day before storing. Ladyfingers are meant to “harden”, particularly for Tiramisu or other trifle-like desserts where you have ingredients that will soften the cookies as they sit.
You can store them in an airtight container at room temperature for a couple of weeks. They can also be frozen for up to a couple of months.
Final Thoughts
While more and more store-bought, gluten-free products are available, these homemade ladyfingers are a great sub for many gluten-free cookies. If you’re a fan of trifle desserts with a cake or cookie layer topped with cream and fruit, these gluten-free ladyfingers fit the bill. They also compliment very well the cream and fruit in a trifle dessert. Consider using these as a substitute for vanilla wafers in banana pudding or use them as a base for strawberry shortcake.
Baker’s Perspective
These cookies are simple in their ingredients as they are egg based. The lemon zest is purely optional. From experience, I can certainly say that measuring out all the ingredients first is pretty important in limiting the cookies from going flat in the oven. Overall, they require a little work due to the egg whipping and piping. In the end, their versatility makes them worth a little extra effort.
Taster’s Perspective
These gluten free ladyfingers (according to Scott) taste the same as the regular flour versions. In fact, since I made both batches, I had to mark the GF storage bag because we couldn’t see and he could taste the difference. That says a lot for a gluten-free cookie, if you ask me.
If you’re craving a gluten free cookie treat, give these a try. While they are very light and airy, they are sweet and satisfying. I enjoyed eating these by themselves and dipping them into Mascarpone Egg Custard from my Strawberry Tiramisu. Their simple flavor is a great base for many and any other dessert flavors.
Check out my YouTube video on the visual details of making these Gluten-Free Ladyfingers. “Gluten-Free Italian Savoiardi Ladyfingers: Light & Airy Cookies for ANY Dessert Trifle!”
Gluten-Free Italian Savoiardi Ladyfinger Cookies
Ingredients
- 4 large eggs
- 120 grams divided ⅓ + ¼ cup of SUPERFINE granulated sugar 60 grams / 60 grams divided
- 1 tsp vanilla
- 1 large lemon zest optional
- 80 grams ½ cup + 1 tbsp superfine white rice flour sifted w/ starch & salt
- 40 grams ~⅓ cup potato starch sifted w/ flour & salt
- ½ tsp salt sifted w/ flour & starch
- 2 tbsp granulated sugar regular is fine to sprinkle on top of the piped cookies
- 2 tbsp powdered sugar sifted on top of the piped cookies
Instructions
- Preheat the oven to 375˚ F/ 191˚C. Line 2 cookie sheets with parchment paper and place both in the refrigerator. (Cold cookie sheets will help prevent the ladyfingers from spreading too much in the oven.)
- Separate the eggs. Place the yolks in a large bowl and the whites in a stand mixer fitted with a whisk attachment.
- Using a large balloon whisk or hand mixer, whip the egg yolks with 60 grams (half of the sugar) of the sugar. Whip until they are pale and fluffy. Then, whip in the vanilla and lemon zest, if using. Set aside.
- In a stand mixer, whip the egg whites on medium-high speed (4-6 level) until soft peaks. Add the other 60 grams (half of the sugar) of the sugar in a slow and steady stream about a tablespoon at a time while whipping. Continue to whip until the whites hold stiff peaks. In addition to visibly stiff peaks, you’ll see that a large mass of whipped egg whites remain in the whisk when you lift it up.
- Using a rubber spatula, gently fold the whipped whites into the whipped egg yolks until mostly incorporated. Careful not to deflate too much of the air that has been whipped.
- Once the egg white mixture and yolk mixture are almost combined, sift the combined flour, potato starch, and salt over the batter.
- Continue to gently fold until all the flour is incorporated. You may have a few spots of unincorporated egg whites. Once baked, the color will not be noticeable.
- Fill a large piping bag or zip-top bag with the batter and pipe the batter in 4-inch-long strips about 1 inch apart. The piping tip/ zip-top bag corner cut should be ¾-inch wide.
- Sprinkle the ladyfingers first with granulated sugar followed by powdered sugar.
- Bake for 14-15 minutes, or until just beginning to turn golden around the edges and golden brown on the bottoms. Add another minute or so if baking 2 sheets of cookies at once.
- Allow the ladyfingers to cool fully before storing them in an airtight container. The ladyfingers will keep for a couple of weeks in an airtight container. They can also be frozen for up to a couple of months.
Video
Notes
Check out these other fantastic dessert recipes!
Italian Strawberry Tiramisu (traditional coffee & cocoa recipe too!)
Granola Bars (Chocolate Chip & Almond Strawberry)
Australian & New Zealand Pavlova
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