A Question about Ladyfingers

[funnybone]

I was just wondering if you buy a certain brand or type of ladyfingers for the tiramisu and other recipes? I had a hard time finding them where I live, that I picked up some Italian ones in Canada recently. These are the hard, crispier type, and not the soft type. Will they make a difference in the recipes?? Just curious as now I have seen the soft ones at the local Giant store.

Actually I just did a search and found a thread on this (I should have checked there first). For anyone else interested, it is at:
http://www.cookinglight.com/bbs/Forum1/HTML/004810.html

However, I welcome new comments as well.

[This message has been edited by funnybone (edited 04-27-2001).]

[aggie94]

I made my first ladyfinger purchase just the other week. I was placing an order from D'Italia online for amaretti cookies, and figured I would order ladyfingers from them also, since the shipping would be the same. The only other place I've found them in town is Trader Joe's, but I don't remember if they're the soft or hard kind since I didn't buy them. I got the hard kind (brand = forno bonomi). I was using them in a parfait recipe and figured that the soft, spongy ones would get mushy after sitting for awhile. I was pleased with how they worked out. I made a trifle with angel food cake just a few weeks ago, and while it was very good the first day, after a day or two, the cake got mushy and soggy. I've heard the same experience from others with the soft ladyfingers in a parfait or tiramisu.

[LynnSC]

I bought the soft ladyfingers to make the White Russian Tirasimu. My DH did not like them being so "soggy" the next day but I didn't mind at all. I guess it is a matter of preference. I found the soft ones in the local grocery store in the deli and bakery department.