Eggless Savoiardi or Lady Fingers (for an eggless Tiramisu or Trifle)

Eggless savoiardi biscuits have a slight bite on the exterior with a slightly chewy interior. Perfect for completely eggless tiramisu.
Eggless Savoiardi Biscuits
Eggless Savoiardi Biscuits
Eggless Savoiardi Biscuits

These eggless savoiardi biscuits, or lady fingers biscuits are perfect for all your eggless tiramisu and trifles. They can also be made vegan with a simple substitute, I explain later.

Estimated reading time: 5 minutes

Why Eggless?

When 2 of your kids are allergic to eggs, at some point, you seem to spend all your time creating eggless recipes! Although in my case, this has only been happening in the last few years.

It has always just been easier to avoid anything with eggs in it, which sometimes seems like pretty much everything when it comes to desserts! Imagine not being able to eat your own birthday cake! But they got (eggless) ice cream and chocolate, so they were pretty happy!

My kids have all been fussy eaters at some point or another, all starting around the age of 4 and so at the moment, my older 2 are pretty adventurous while the younger 2 are cautious, for want of a better word.

So, honestly, why bother experimenting when they’re not going to eat the stuff, right? That was my excuse, and I’m sticking to it!

Unbaked Savoiardi
you should get a pipeable mix

Eggless Savoiardi Biscuits

I fonally got my act together on that front and our first egg free baking recipe was created: Eggless Chocolate Brownies. I’ll never forget the look on my girls’ faces when they had their first ever bite of chocolate brownies at the age of 10 and 12! What a bad mummy I’ve been!

So we are slowly converting many of our baking recipes to egg free. These eggless savoiardi biscuits were an obvious choice as I’ve been making supposedly egg free tiramisu for years. Time I made totally eggless tiramisu! Right?

Our egg replacement of choice in many recipes is buttermilk, I love the tang and final texture it lends to the finished product. That’s not to say that we don’t also use bananas, fruit purée and condensed milk. It does rather depend on the recipe.

These eggless landyfingers are super easy to make and bake. They have a slight bite on the exterior with a slightly chewy interior. Like traditional savoiardi biscuits, these are also fantastic on their own, especially dunked in coffee!

Eggless Savoiardi Biscuits
they are quite perfect on their own too

Eggless Ladyfingers Recipe

You will need a piping bag for piping out these eggless ladyfingers. I don’t bother with a nozzle, I just snip the end of the bag, about 2cm (just under an inch) from the end.

I bake these for 12 minutes in my geriatric oven that tends to run cool on the lower temperatures. If your oven tends to run hot, you may even want to think about checking at the 8-minute mark. We want these eggless biscuits to be a pale, beige colour, not brown.

Incidentally, these eggless savoiardi biscuits are not as dry and crunchy as the shop bought with egg variety. They are also perfect for all kinds of desserts that require them, like charlottes and trifles.

So there you go, next time you need the recipe for a totally eggless tiramisu, you know where to come for the eggless savoiardi biscuits! And here’s the recipe for the Eggless Tiramisu:

Eggless Tiramisu
Eggless Tiramisu

More Eggless Baking & Desserts

I have a pretty good collection of eggless recipes on the Eggless recipe page, like the following below. If you fancy anything you don’t see, just send me a message.

Images by LinsFoodies

Eggless Savoiardi Biscuits

Eggless (Egg Free) Savoiardi or Lady Fingers Biscuits

Eggless savoiardi biscuits have a slight bite on the exterior with a slightly chewy interior. Perfect for completely eggless tiramisu.
4.96 from 125 votes
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Course: Dessert
Cuisine: Italian
Keyword: eggless, italian
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 6 (Makes about 24-30 biscuits)
Calories: 375kcal
Author: Azlin Bloor


  • 250 g (2 cups) plain flour
  • ½ tsp baking powder
  • 120 g (4⅕ oz) salted butter
  • 100 g (3½ oz) sugar
  • 125 ml (½ cup) buttermilk or yoghurt
  • 1 tsp vanilla
  • some extra caster sugar superfine not powdered for sprinkling

You will also need a piping bag


    • Preheat the oven to 180˚C (160˚C Fan/350˚F).
    • Sift the flour and baking powder.
    • Beat butter and sugar until light and creamy.
    • Add the vanilla, buttermilk and flour and lightly beat to mix in.
    • Spoon into a piping bag and pipe out 3″ long fingers.
    • Bake in the oven for 10-12 minutes.
    • As soon as you take them out, sprinkle some caster sugar on them.
    • Leave to cool before using.
    • Will keep in an airtight container for about 5 days.


    The nutritional content is based on the recipe serving 6 people.


    Serving: 4biscuits | Calories: 375kcal | Carbohydrates: 50g | Protein: 5g | Fat: 17g | Saturated Fat: 11g | Cholesterol: 45mg | Sodium: 166mg | Potassium: 106mg | Fiber: 1g | Sugar: 18g | Vitamin A: 534IU | Calcium: 49mg | Iron: 2mg

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    63 thoughts on “Eggless Savoiardi or Lady Fingers (for an eggless Tiramisu or Trifle)”

    1. I substitute buttermilk with yogurt and water (3:1). My biscuits are raw inside after baking for 12 minutes, and they are still at the center after 30 minutes. What could be the problem?

      1. Hi Irene, That’s a shame. I’m afraid your batter had to much moisture. The batter doesn’t want water at all. Yoghurt and buttermilk can be straight swaps for each other, as they have the same consistency. Watering the yoghurt down is what caused the problem here.

        1. I used only yogurt this time but still failed. Batter wasn’t moist at all, I needed to squeeze hard to get it through the piping bag 🙁 I am guessing it’s because I used low fat greek yogurt?

          1. Irene, that must be so frustrating for you! I should have specified in my reply to your original comment that if you are using yoghurt instead of buttermilk, it needs to be of the normal, runny variety, not Greek yoghurt. Greek yoghurt, unfortunately, is thick, which would explain why the batter was too thick to pipe out.
            Want to give it one more try? This time, test a little of the batter first with a piping bag. If it’s too stiff, water it down with 1 teaspoon of milk or water. Keep doing that, teaspoon by teaspoon until you have a batter that’s still thick but can be piped out.
            I’ll see if I can find some time to do a quick video of it, so readers can have an idea of what the batter should be like.

    2. Hey, this recipe looks lovely and I will be making them this week!
      d like to know whether using only soy yogurt, instead of buttermilk would be ok?
      Also how many days do these keep? i want to make them in advance in order to put them into a tiramisu

      1. Hi Tanya, not something I’ve ever thought about, but as long as you keep it thin, it should be fine. This is so that it can bake evenly, from the outside to the middle.
        How are using it? As a base or a topping? You don’t mean using this as a thick cake, do you?

      1. Hi Clare, I’m afraid if you use self-raising flour, they’ll spread too much. You can see that it’s only a small amount of baking powder in the recipe, and it’s there as one of the ingredients to replace the eggs.

    3. The batter is thick and sticky like pizza dough — does this seem right to you? But soft enough to pipe.

      1. Yes, that’s how it should be, although not quite as thick as a bread or pizza dough. Stirring it with a wooden spoon is not easy. You then pipe it out using piping bag.

        1. 2 stars
          I’m sorry, but this recipe is ‘unpipable’, and it was far easier to shape by hand.
          That being said, the flavour is delicious but too much flour in the recipe in my opinion.

          1. Shame it didn’t work for you as it did for everyone else. The only explanation I have for your lack of success is that you most likely messed up the ingredient proportions. And since you said it’s not pipeable, you probably used too much flour.

    4. Hi! Can I just use regular milk instead of buttermilk if I do not have it?
      Also, do these end up very soft? I want to use these to make tiramisu.

      1. Hi Nishi, yes, you can but if you have some yoghurt, I would add about 3 tablespoons of yoghurt to the milk, to make up the half a cup. If not, then just use the milk. The buttermilk is there to add a bit of flavour to the fingers.
        They start off crispy on the outside, then eventually get soft (but don’t break up). Especially after 2-3 days. They are perfect for tiramisu, it’s what I use them for as my girls are allergic to eggs.

    5. Blair villanueva

      These cookies looks delicious! I love eggs and I believe its a challenge for you to prepare eggless meal.
      How about you? Are you also allergic to eggs?

          1. Hi Rashika, 1 cup of flour measures about 120-130g, depending on the brand, as well as the humidity.
            1 cup of liquid is 250ml (that’s the rounded off amount used on this site).
            Weight (grams) and volume (millilitres) come up differently when converted to cups.

    6. They look like a perfect base for a Tiramisu. My husband loves that dessert and I have yet to learn to perfect it. I will try it with these and start from there.

    7. I love lady fingers and it would be nice to give a recipe like this a try, especially since it doesn’t contain any eggs. It’s interesting and I’d love to find out how it tastes.

    8. It must be a challenge thinking of egg free desserts. These biscuits look fantastic and have turned out so well, I’ll need to try them.

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