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 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!
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 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:
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.
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 (Egg Free) Savoiardi or Lady Fingers Biscuits
Ingredients
- 250 g plain flour
- ½ tsp baking powder
- 120 g salted butter softened, at room temperature
- 100 g caster sugar
- 125 ml buttermilk or yoghurt
- 1 tsp vanilla
- some extra caster sugar superfine not powdered, for sprinkling
You will also need a piping bag
Instructions
- Preheat the oven to 180˚C (160˚C Fan / 350˚F).
- Sift the flour and baking powder.250 g plain flour, ½ tsp baking powder
- Beat butter and sugar until light and creamy.120 g salted butter, 100 g caster sugar
- Add the vanilla, buttermilk and flour and lightly beat to mix in.125 ml buttermilk, 1 tsp vanilla
- Spoon into a piping bag and pipe out 7.5cm (3in) long fingers.
- Bake in the oven for 10-12 minutes.
- As soon as you take them out, sprinkle some caster sugar on them.some extra caster sugar
- Leave to cool before using.
- Will keep in an airtight container for about 5 days.
Good flavor but very hard to pipe! Next time I will melt the butter first that should solve the problem. I noticed the longer I held the piping bag the easier it got (dough was warming up) I did use a star tip which made it slightly more difficult. Will use this recipe again TY
My pleasure.
Hi Azlin, hoping to make these tomorrow, can I please check, if the salted butter should be softened/room temp when mixing with the sugar?
Also the sugar to be mixed with the butter, is that granulated sugar?
Hi Sophia, I’ve been wanting to update this old recipe for so long, specifically for the questions you just asked! So thanks for the nudge.
Yes, the butter wants to be softened. The sugar, if you can get it, is caster sugar. It’s finer, and will mix quicker than granulated. But if you can only get granulated, that will work too. It may just take you a couple of minutes more to get to that creamy stage.