• Prep time 1 hour
  • Baking Time 10 minutes
  • Cooking Time 10 minutes
  • Makes 8 servings
  • Freezing Not Recommended


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • Ladyfingers
  • 1 cup Original Robin Hood® All Purpose Flour
  • 1/2 tsp baking powder
  • 4 eggs, separated
  • 2/3 cup granulated sugar, divided
  • Creamy Filling
  • 3 cans each Carnation® Evaporated Milk, Regular
  • 1 ½ cups granulated sugar
  • 2/3 cup cornstarch
  • 4 eggs
  • 2 tbsp vanilla extract
  • 2 tbsp butter
  • Topping
  • Fresh berries, optional

Serving Size: 8 servings


Serving Size: 8 servings

  • Ladyfingers
  • Preheat oven to 400°F (205°C). Fit large pastry bag with a plain ½” (1cm) round tip. Sift flour and baking powder, set aside.
  • Beat egg whites in large bowl of electric mixer until frothy. Add 2 tbsp (30mL) sugar and continue beating until stiff peaks form. In separate bowl, beat egg yolks and remaining sugar. Beat until thick and very pale in color, about 4 minutes.
  • Fold the egg whites into the egg yolk mixture, then fold in flour. Transfer mixture to pastry bag.
  • With a pencil, trace the bottom of a 7” (17.5 cm) spring form pan onto parchment paper. Place parchment paper on baking sheet. Then, pipe the ladyfinger batter within that circle, close enough that they touch, leaving approximately ¼” of space between batter and outline (batter will expand during baking). Measure the circumference and depth of the pan (24” (60cm) circumference, 2 ¾” (8cm) depth for a 7” spring form). Using these measurements, draw a rectangle onto another piece of parchment paper measuring approximately 3” wide by 24” long (this may need to be divided between two sheets of parchment paper) and place on baking sheet. Pipe the batter inside this guide, close enough together that the fingers touch each other, and leaving approximately ¼” of border from the lines of the rectangle. They will bake into each other.
  • Bake in preheated oven, 8-10 minutes or until golden brown and risen. Remove from oven and immediately place on cooling rack. When fingers are cool enough to handle, but still warm, with a very sharp knife, separate into individual fingers. Let cool.
  • Creamy Filling:
  • Heat 4 cups (1L) evaporated milk in large saucepan over medium heat, stirring constantly.
  • Combine sugar and cornstarch in large heat proof bowl. Whisk in remaining evaporated milk (about ½ cup (125mL)). Beat in eggs. Slowly add hot milk to bowl. Stir to combine. Return mixture to saucepan. Bring to a boil, stirring constantly. Reduce heat and cook on low, stirring for 2 minutes, or until thick. Stir in butter.
  • Strain hot mixture into heat proof bowl. Stir in vanilla. Cool for 5 minutes.
  • Assembly:
  • Arrange lady fingers in bottom of pan with the flat sides facing up. Line the sides of the pan with lady fingers, flat sides facing the inside, ensuring they are very close together. Fill with warm filling. Trim tops of fingers if necessary to ensure they are all even. Clean kitchen shears work well. Cover with plastic wrap. Refrigerate until chilled and set, about 4 hours or overnight. Remove side of pan and tie with ribbon. Garnish with fresh berries if desired.


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