• Homemade savoiardi (Jono Fleming)Source: Jono Fleming

More commonly known in English as ladyfingers, these homemade sponge biscuits are light, springy, and scented with the addition of olive oil. They're ideal for soaking up liquid, whether it's dunking into an espresso or in layers of a tiramisu.






Skill level

Average: 4.4 (67 votes)


  • 3 eggs, separated
  • 200 g caster sugar, plus extra for sprinkling
  • 450 g strong (00) plain flour, sifted
  • 16 g baking powder
  • 100 ml extra virgin olive oil
  • 175 ml milk
  • 1 tsp vanilla extract
  • pinch of salt flakes

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Preheat the oven to 180°C. Line 2 large baking trays with baking paper.
  2. Place the egg yolks and sugar in a large bowl and whisk until thick and pale. You can easily do this by hand, whisking vigorously for 3–4 minutes, or using an electric beater for 1 minute.
  3. Sift in the flour and baking powder, then add the olive oil, milk and vanilla and combine with a wooden spoon until the batter is smooth.
  4. In a clean and dry bowl, whisk the egg whites with a pinch of salt until soft peaks form. Using a large metal spoon, gently fold the egg whites into the batter until well combined.
  5. Spoon the batter into a piping bag fitted with a large plain nozzle. Pipe 8 cm lengths of mixture onto the lined baking trays, allowing room for spreading. Sprinkle with extra caster sugar, then bake for 20 minutes or until pale golden. The base will feel firm, but the top will be slightly soft and cracked. Remove from the oven and cool on a wire rack.
  6. Dunk in your coffee, or use as the base for tiramisu or trifle.


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