Begin by preheating your oven to 180°C (160°C fan) and lining two baking sheets with parchment paper.
In a spacious mixing bowl, crack the eggs and introduce the caster sugar. Vigorously whisk these ingredients together until the mixture achieves a pale and fluffy consistency.
Add the vanilla extract and gently stir it into the mixture.
Sift the plain flour and a pinch of salt directly into the egg mixture. Carefully fold the flour into the eggs until it’s thoroughly combined. Be cautious not to overmix; your aim is to create a batter that is light and airy.
Transfer the batter to a piping bag fitted with a plain round tip, approximately 1.5 cm in diameter.
Pipe the batter onto the prepared baking sheets in finger-like shapes, each about 7-8 cm in length. Ensure there is some space between each ladyfinger.
Place the baking sheets in the preheated oven and bake for 12-15 minutes, or until the ladyfingers turn a delightful golden colour and feel firm to the touch.
Remove the ladyfingers from the oven and allow them to cool on a wire rack.
Once they have cooled, you have the option to dust the ladyfingers with icing sugar to enhance their appearance and sweetness.
Your homemade ladyfingers are now ready to be savoured on their own or used in various dessert recipes, such as Tiramisu!