Step 1Preheat the oven to 160 °C/ 320 °F (fan assisted), or 180 °C/ 355 °F (conventional). Start by making the ladyfingers. Line a baking tray with parchment paper. Separate the egg whites from the egg yolks (6 eggs used in ladyfingers). Cream the yolks in a bowl with the powdered Erythritol until pale and creamy.