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

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: 4 minutes

Eggless Savoiardi Biscuits
Eggless Savoiardi Biscuits

Why Eggless Savoiardi?

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 finally 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 recipes page, like the following below. If you fancy anything you don’t see, just send me a message.

Eggless Cheesecake Recipe (aka Eggless New York Cheesecake)
This easy, eggless vanilla cheesecake recipe tastes just like the real thing! Creamy and indulgent, no one will know there are no eggs in it!
Get the Recipe!
eggless cheesecake with strawberry sauce drizzled over and cherry on top, book and reading glasses in the background
Eggless Chocolate Butter Cookies
Easy eggless chocolate butter cookies recipe. Light and airy, these are the best chocolate butter cookies you'll ever have!
Get the Recipe!
eggless chocolate butter cookies in a pile, tied with a string

Images by LinsFoodies

If you like the recipe, don’t forget to leave me a comment and that all important, 5-star rating! Thank you!

And if you make the recipe, share it on any platform and tag me @azlinbloor, and hashtag it #linsfood

Lin xx

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.
4.92 from 134 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
    Did you make this recipe?Mention @azlinbloor and tag #linsfood!
    Made it? Upload your photosMention @azlinbloor and tag #linsfood!

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

    1. 5 stars
      I just made them. I made these because I don’t have a kitchen aid. To make original ladyfingers I had to work quite hard by hand. This is shortcut. I also like the idea of less eggs. Just like that. Thank you. Your recipie made my Tiramisu prep very easy.

    2. 5 stars
      Thank you so very much for this recipe Azlin. We made your eggless tiramisu with them and everybody loved it. Even my MIL he he!! I posted the picture on Facebook and tagged you.
      PS the ads don’t bother me AT ALL!

    3. 1 star
      I had to leave a review. while the recipe itself is good and delicious, the entire page is so messy with advertisements it took me 4 refreshes to load. I couldn’t access it via my cell phone because the pop up ads and load time kept timing out, not because of connection issues but because of the number of ads all trying to load at once. On top of requiring me to scroll through 9 miles of spaced out conversation and instructions, I struggled to actually find the content that led me here because it was so buried. I will not be using this site again because of how messy and insanely overpopulated with ads the page is, regardless of the good recipe, it was ruined by the sloppy page.

      1. There is always someone who feels the need to moan about ads on a site. You’re here for a FREE recipe. The ads are what allows this widowed mum of 4 children to earn a living. The slowness of the site has more to do with your internet speed, than anything else.
        There is a JUMP TO RECIPE button right at the top, so you have no reason to complain. You get ads when you watch the telly, you get ads on websites.
        Not to your taste, go somewhere else, and turn off that telly.
        You’re welcome, by the way, for the good and delicious recipe, in your own words.

        1. Oh alright. Thank you for your reply. I’ll be trying to bake some today… fingers crossed. I’ll update you on Instagram DM or FB!! Lots of love…!!

    4. 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.

    5. 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.

    6. 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.

    7. 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.

          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.

    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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