Lady Fingers for Tiramisu

Lady Fingers for Tiramisu


2 eggs (about 55g each)

10g granulated sugar (for the egg yolks)

50g granulated sugar (for egg white)

5g lemon juice (for egg white)

5g vanilla extract (for egg white)

60g cake flour

Powdered sugar (for dusting)


Notes: By cake flour, I mean low protein flour, which normally contains 7-9% protein (Mine is around 8%). Not self-rising flour.



  1. In a clean bowl, separate the eggs.
  2. Add lemon juice, vanilla extract, and sugar into the egg white. Use a hand mixer to beat until soft peaks form. Set aside. Add sugar into the egg yolks, and use a hand mixer to beat until pale yellow. Pour into the whipped egg white and gently fold it in until just combined. Sift in cake flour and gently fold in the flour until well combined. Transfer the batter into a piping bag.
  3. Line the baking tray with parchment paper or baking mat. Preheat the oven to 356(180).
  4. Pipe out about 18 lady fingers (10*1.5cm) on the baking tray. Give it a tap or two. Dust with powdered sugar. Send into the oven and let bake for 15 minutes.
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