Begin by preheating your oven to 180°C (350°F). Line two baking sheets with parchment paper, ensuring that they are ready for the batter.
In a mixing bowl, combine the egg yolks with the caster sugar and vanilla extract. Using an electric mixer, beat the mixture on medium speed until it becomes pale and thick, approximately 5 minutes.
In a separate clean bowl, add the egg whites along with a pinch of salt. Using the electric mixer, whip the egg whites until they form stiff peaks.
Gently fold the whipped egg whites into the egg yolk mixture. Be careful not to deflate the egg whites.
Sift the all-purpose flour over the combined mixture. Use a spatula to fold in the flour gently.
Transfer the batter into a pastry bag fitted with a large round tip. Pipe the batter onto the prepared baking sheets in 10cm (4-inch) long strips.
Sprinkle the piped ladyfingers with powdered sugar before placing them in the oven.
Bake in the preheated oven for about 12-15 minutes or until the ladyfingers are lightly golden.
Once baked, remove the ladyfingers from the oven and allow them to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
