Delicious Homemade Tiramisu with Savoiardi Cookies

Preheat your oven to 160°C (320°F). This will ensure that your cookies bake evenly and achieve the perfect golden color.

Line two baking sheets with parchment paper. If desired, draw 10 cm (4-inch) lines spaced 2.5 cm (1 inch) apart as a guide for piping your cookies.

Carefully separate the egg yolks and whites into two large bowls. This is an important step as it will help achieve the desired texture of the cookies.

Add half of the granulated sugar (50 grams) and the vanilla extract to the egg yolks. Beat on high speed until the mixture is pale and thick. It should form a ribbon when the whisk is lifted, indicating it’s ready for the next step.

Add a pinch of salt and the remaining 50 grams of sugar to the egg whites. Beat on medium speed until soft peaks form. Continue beating until you achieve stiff, glossy peaks for that perfect lightness in your cookies.

Gently fold the whipped egg yolks into the beaten egg whites until just combined. Be careful not to deflate the mixture. This will help maintain the airy texture of your savoiardi cookies.

Sift the flour and cornstarch over the egg mixture. Fold gently until no streaks of flour remain. This ensures a smooth batter without lumps, which is key for great cookies.

Transfer the batter into a piping bag fitted with a 1.25 cm (½ inch) plain tip. Pipe 10 cm (4-inch) strips onto the prepared baking sheets, spaced about 2.5 cm (1 inch) apart. This allows them room to expand while baking.

Lightly dust the piped cookies with powdered sugar. Let them sit for 5 minutes, then dust again for an extra touch of sweetness and presentation.

Bake for 12–15 minutes, or until the cookies are lightly golden and firm. After baking, turn off the oven and leave the cookies inside. This ensures they will dry out slightly, enhancing their texture.