6 Ladyfinger Substitutes to Try in Your Recipes

We’ve all been there—ready to whip up a dessert only to realize we’re out of ladyfingers. It happened to us once when we were set on making tiramisu. No ladyfingers meant we had to get creative fast. Turns out, there are some pretty solid substitutes that work just as well.

Some swaps bring a similar texture, while others surprise with their flavor. We’ve tried a bunch of options—some were hits, others not so much. The good news is that most alternatives are things you might already have.

The key is figuring out what fits your specific recipe. Whether it’s a dessert or something savory, there’s usually a way to make it work. Once you know these stand-ins, running out of ladyfingers won’t ruin your day.

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6 Quick Substitutes for Ladyfinger

Here are six ladyfinger substitutes that we’ve found to be effective in our cooking:

1 – Sponge Cake Slices

For a quick stand-in, we’ve used sponge cake slices instead of ladyfingers. You can swap them using an equal 1-to-1 ratio. These slices soak up liquid well and have a soft, airy texture that’s similar to ladyfingers.

We’ve found they work especially well in layered desserts. Just cut them into strips, and they’re ready to go. The flavor is mild enough to adapt to both sweet and slightly tangy recipes.

If you’ve got some leftover sponge cake, it’s a smart way to use it up while keeping the flavor rich in your dish.

2 – Pound Cake

Another great swap we’ve tried is using pound cake instead of ladyfingers. You can replace them using a 1-to-1 ratio. Pound cake’s denser texture holds up well in layered desserts.

You just need to slice it into strips to mimic the shape of ladyfingers. The buttery flavor adds an extra richness that works well in tiramisu or trifles. It’s sturdy enough to soak in liquid without falling apart too quickly.

If you already have a pound cake lying around, this substitute is both easy and delicious to use in your recipes.

3 – Genoise Cake

When we’ve needed a substitute for ladyfingers, Genoise cake worked out really well. You can swap it using a 1-to-1 ratio. Its light and spongy texture feels pretty similar while soaking up liquids just enough.

We usually slice the Genoise into strips so it mimics ladyfingers in layered desserts. The subtle sweetness is versatile and fits recipes like tiramisu perfectly. It holds its shape better than some cake substitutes, even after adding syrups or coffee.

If you already have Genoise at home, it’s a handy choice to keep your recipe on track without any hassle.

4 – Madeleine Cookies

Next time we’re out of ladyfingers, we grab Madeleine cookies. These soft, buttery treats work great in recipes with layers or soaking.

Use a 1:1 ratio. Their texture absorbs liquids well, keeping everything balanced.

The slightly denser crumb holds up under all that soaking without falling apart. Plus, the sweetness leans a little richer.

They’re smaller, so stacking might need adjustment. Still, they give us all the structure we need for desserts like tiramisu.

Sure, the shape is different, but that’s no dealbreaker. Madeleine cookies step in and get the job done without missing a beat.

5 – Biscotti

If we need a backup for ladyfingers, Biscotti works great. These crunchy cookies soak up liquids beautifully while staying firm.

Use a 1:1 ratio. Break them into smaller pieces if needed for layering.

Their harder texture softens nicely once soaked. The flavor brings a nutty, slightly sweet touch, adding depth to desserts.

They’re a bit thicker, so stacking might take some tweaking. Still, they hold everything together like a pro.

The shape may differ, but it doesn’t change the results. Biscotti hold up under pressure, making them a solid option for recipes like tiramisu.

6 – Savoiardi Biscuits (Italian Sponge Cookies)

Last but not least, we’ve used Savoiardi biscuits. You can swap them using a 1-to-1 ratio. 

Their airy texture mimics ladyfingers closely, making them an ideal substitute in desserts like tiramisu. The sweet flavor is a great match too.

They’re slightly more delicate, so stacking might need some extra care. But once soaked, they hold up well and add the perfect amount of sweetness to layered desserts.

Plus, their shape and size are similar to ladyfingers, making them an easy substitution without any adjustments needed.