Classic French Ladyfinger Sponge (Biscuits à la Cuiller)
JojoM
Light, airy, and delicately sweet, these French ladyfinger sponges are the foundation of timeless desserts like charlottes, tiramisu, and layered cakes. This recipe yields either 40 crisp ladyfingers or 10 sponge layers with perfect texture.
Classic French Ladyfinger Sponge (Biscuits à la Cuiller)
When it comes to French pastry essentials, few recipes are as timeless as the classic Biscuits à la Cuiller — better known as ladyfingers. These light, airy sponge biscuits are the building blocks of elegant desserts like charlottes, tiramisu, and layered mousse cakes. 🍰✨
Unlike store-bought versions, homemade ladyfingers are fresher, softer, and infinitely more versatile. With just eggs, sugar, flour, and a bit of technique, you can create either 40 crisp ladyfingers or 10 delicate sponge layers, ready to anchor your next French creation.
Why This Recipe Works
The secret to perfect ladyfingers lies in egg magic 🥚:
- Yolks whipped with sugar create a thick, pale ribbon base.
- Whipped whites folded in gently bring the lift and airiness.
- Flour + cornstarch blend keeps the sponge light while holding its shape.
- Double dusting with confectioners’ sugar before baking forms that signature crackly, bubbly finish seen in pâtisseries across France.
The result? A sponge that’s both soft enough to absorb syrups and structured enough to hold layers together. Ideal for both showstopper desserts and everyday indulgence.
Tips for Success 💡
- Pipe and bake immediately — the batter deflates if it waits.
- Dust twice with powdered sugar for the authentic French look.
- Get creative with flavors: add vanilla sugar, lemon zest, or a splash of orange flower water.
- Make sponge rounds by piping in spirals inside a traced circle — perfect for charlotte bases.
- Freeze ahead: baked ladyfingers keep for a month, making dessert prep stress-free.
Perfect for Every Occasion
- Tiramisu lovers: soak these ladyfingers in espresso for unmatched texture. ☕🍫
- French charlottes: line a mold with piped biscuits, then fill with bavarois or mousse. 🍓
- Layer cakes: swap standard sponge with these for a lighter, airy bite. 🎂
Homemade ladyfingers not only elevate desserts but also add that personal touch of classic French pâtisserie to your baking.
Final Thoughts
This recipe is proof that sometimes the simplest ingredients create the most iconic results. Whether you’re preparing a family tiramisu or building an elegant charlotte for a dinner party, these French ladyfinger sponges will become your go-to base.
Once you’ve tried them, you’ll never reach for store-bought again. 💕🇫🇷
Classic French Ladyfinger Sponge (Biscuits à la Cuiller)
JojoMLight, airy, and delicately sweet, these French ladyfinger sponges are the foundation of timeless desserts like charlottes, tiramisu, and layered cakes. This recipe yields either 40 crisp ladyfingers or 10 sponge layers with perfect texture.
Chef's Tips
Pipe and bake the batter immediately for best volume.
Dust twice with confectioners’ sugar to create the signature bubbly finish.
For sponge layers, pipe the batter in a spiral inside a traced circle.
Freeze baked ladyfingers for up to 1 month; thaw 24 hours before using.
Tools Used
Parchment Paper
Baking Sheets
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Ingredients
Ladyfinger Batter
Instructions
Prepare Batter
- 1
Preheat oven to 170°C (340°F).
- 2
Beat egg yolks with 125 g sugar until pale and ribbon-like.
- 3
Gently fold in sifted flour and cornstarch.
- 4
Whisk egg whites, adding the remaining sugar, until stiff peaks form.
- 5
Stir one-third of whites into yolk mixture, then fold in the rest carefully.
Pipe & Bake
- 1
Fill a pastry bag fitted with a 2 cm tip with the batter.
- 2
Pipe 9 cm long ladyfingers on parchment-lined baking sheets, 20 per sheet.
- 3
Dust with confectioners’ sugar, let it absorb, then dust again.
- 4
Bake one sheet at a time for 18 minutes, rotating after 12 minutes if needed.
- 5
Check bottoms for golden color; cool on rack before removing.
Chef’s Notes
- 1
Flavor the batter with vanilla sugar, orange flower water, or lemon zest if desired.
- 2
For charlottes, pipe ladyfingers close together so they stick into a band.
- 3
For sponge rounds, pipe in spirals within traced circles.
- 4
Store in airtight container for 2 weeks or freeze up to 1 month.
Comments & Reviews
Elise
8/16/2025
Finally tried this recipe for my tiramisu—so much better than store-bought ladyfingers!
Marc
8/15/2025
I froze a batch and they held up perfectly. The texture stayed light after thawing.
Sofia
8/14/2025
The double dusting with powdered sugar is genius—gave them that perfect French look!
Nutrition Facts
Serving Size: 1 ladyfinger
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
