What ladyfingers should I use for a tiramisù recipe?
We are having a much-anticipated dinner party on Saturday and I’ve been asked to make tiramisù. I’ve never made it before, so I was researching recipes and I came upon a point that is worrying me.
Pulling the recipe off should go all right, but I did read a few comments from people stating to use soft ladyfingers, rather than the hard ones, because the hard ones never softened and the dessert was somewhat ruined.
This totally sounds like something that would happen to me, the whole getting the wrong ladyfingers thing. I don’t have the time or money to practice this recipe first, so I’m really hoping to make it work as a one-off on the first try.
Any of you seasoned cooks able to tell me whether I should get soft or hard ladyfingers, pretty pleases? Thanks. :)
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8 Answers
I’ve never used the hard ones, only soft, and I can imagine that the hard ones would have to sit in the cake for quite a while before the coffee syrup would break their spirit.
Oh, definitely use the hard ones. The trick is to dip it in vodka very briefly before you use it in the recipe. You don’t want to promote drunkenness, and even these hard ones will get soggy quicker than you can imagine, so just a quick in-and-out dip (as quickly as you can read “in-and-out”, in fact), and they’ll be plenty soft enough.
Good for you for at least knowing that the consistency in lady fingers can make or break a good tiramisù. If I were you, I’d get on the phone and call some local grocery stores and ask for the bakery station, as someone there will hopefully know. Most likely, they will be found in the frozen desserts section, but you have to find a store that carries them.
If in dire straights, contact local bakeries or Italian restaurants to see if you can arrange to purchase one already made.
I mentioned the hard ladyfingers and vodka tip because I attended an Italian cooking class several weeks ago where we each made individual cup-size tiramasu desserts using this exact method. They were great. Everyone loved them.
I totally agree with @CWOTUS, use the hard ones. They will absorb the liquor that you dip them in and soften up. I dip mine in coffee liquor (any inexpensive brand will do). Also make it a day ahead and refridgerate it. Good luck!
Vodka, @CWOTUS? Is it good that way? I’ve never used or heard of that in tiramisu. I use cognac and expresso. Savoiardi (lady fingers) from Walmart, split in half, are the best. I think the brand is Alessi.
Thanks, y’all! I used the hard ones dipped in a coffee + Marsala mix. The ‘dip-pause-turn-dip-pause’ method worked perfectly and the ladyfingers were not too mushy nor too hard. The cream part was really yummy, too.
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