Recipe for Homemade Ladyfingers with Fresh Milled Flour

You are going to fall in love with making these homemade ladyfingers with fresh milled flour. They are so simple, and they’re perfectly light and airy. Your tiramisu and teatime will never be the same.

Not only do these ladyfingers have that delicate and tender, spongy texture you expect, but they also bring a warm, nutty whole-grain flavor that’ll make your coffee or tiramisu next level.

Try making traditional tiramisu or our recipe for Peach Tiramisu with these! Want more fun fresh milled desserts? Check out our Peaches and Cream Cake for ooey gooey goodness, or classic Snickerdoodles perfect for sharing. Oatmeal Fudge Bars or Homemade Brownies are always winners too.

Why You’ll Love Making Ladyfingers

• Fresh milled flour gives your ladyfingers a richer, deeper, slightly nutty flavor.  
• These ladyfingers work beautifully for tiramisu, but they’re also perfect for dunking in your morning coffee, tea, or just serving as a light snack.
• They mix up super quickly with just a few ingredients, and the recipe makes plenty to share!

Whole Wheat Ladyfingers

Tools

• Grain Mill
• Electric Mixer (stand or hand)
• Mixing bowls
• Spatula
• Sifter (or sieve)
• Piping Bag with a round tip (or a zip-top bag with one corner snipped)
• Baking sheet(s) lined with Parchment Paper
• Fine Mesh Sieve (for dusting)
• Cooling Rack

Ingredients

• 6 Eggs, separated (egg whites and yolks)
• 1/2 tsp Cream of Tartar
• 132g Sugar, divided
• 2 tsp Vanilla Extract
• 1/2 tsp Salt
• 80g Soft White Wheat
• 60g Powdered Sugar for dusting

Notes

• You can leave out the bran if you’d rather keep it out after sifting (I will sometimes just add it to oatmeal)
• FOLD in your egg white, DO NOT mix (it will deflate them)
• 132g of sugar is about 2/3 cup, so you will use 1/3 cup for egg whites and 1/3 cup for egg yolk mixture
• Really humid days may affect your ability to whip stiff egg whites

Step-by-step Ladyfingers with Fresh Milled Flour

Prep: Preheat your oven to 325°F and line two baking sheets with parchment paper. Mill flour and let cool.

Egg Yolk Mixture: In a bowl, beat together egg yolks, salt, vanilla, and 66g of the sugar (1/3 cup) until pale, creamy, and thickened. You’ll know it’s thickened up enough when the mixture comes off the beater in ribbons.

Egg Whites: In a separate bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add the remaining sugar while continuing to whip until you have stiff peaks.

Fold: Sift the flour into the yolk-sugar mixture and fold until combined into a batter. Then, carefully fold in half the egg whites. Fold the rest of the whites until just combined (try not to deflate them; a few white streaks remaining is okay).

Pipe: Transfer the batter into a piping bag. Pipe ladyfinger-shaped strips (about 3 inches long and 1 inch wide) onto the parchment-lined baking sheet, leaving a little space between them to puff up. Lightly sift powdered sugar over the tops of the piped ladyfingers. You’ll want a generous dusting!

Bake: Bake for about 18-22 minutes, or until the ladyfingers are lightly golden and spring back gently when you touch them. Rotate the pan halfway through if your oven bakes unevenly.

Cool: Remove from the oven, let them sit on the sheet for a couple of minutes, then transfer to a cooling rack to finish cooling. Once cooled, you can dust with powdered sugar again if you’d like or store in an airtight container.

Variations & Twists

• Flavor twist: Fold in a teaspoon of lemon or orange zest for a citrusy note. Or swap vanilla extract for almond extract for a more classic flavor.
• Spice it up: Add a pinch of cinnamon or cardamom for a warmer, cozier spice flavor.
• Grain Swap: Try freshly milled spelt, einkorn, or Kamut berries instead of soft white for an ancient-grain spin.

Whether you’re layering them in tiramisu, serving them with tea, or just enjoying one as a treat (who wouldn’t?), they’re always a delight.