Hard Ladyfingers

[amarante]

Cooks Illustrated sent me a recipe for their revamped lower calorie/fat version of Tiramisu. It calls for "hard ladyfingers".

I know you are supposed to use these so when you dunk they don't completely fall apart but where do you get them? Ladyfingers are a rare enough entity.

[LakeMartinGal]

Sometimes, the Italian section of the store will have the harder ladyfingers, or you can get the regular ones, and toast them, or let them get stale for a day or so.

[charley]

The firmer ladyfingers are in the cookie aisle. I prefer the soft version in the freezer case.

[scudgal]

I took a cooking class in Italy several years ago and this is the kind of lady finger they used for their Tiramisu. They held up beautifully and when I came home and made the recipe again, this is what I used. You can find them in Italian grocery stores and gourmet markets. Williams Sonoma and Whole Foods may have them as well.

[amarante]

Thanks all - hopefully they will say something on the package to make me realize they are "hard".

Chowhound indicated they are available at several Italian markets in my area as well as the cookie aisle in Bristol Farms (bottom shelf so I guess they aren't the hottest item).

[PurplePotato]

You'll see/feel that they are hard.

Or just make them. They are pretty easy.

[elaine0954]

The Italian name for these hard lady fingers is Savoiardi and this is the name on the packaging of the several brands I can find here in Canada.
They are wonderful for making tiramisu or English trifle, in fact I prefer them to the soft ones.

[charley]

Alessi is the brand of hard ladyfingers I see around here.

http://vigo-alessi.elsstore.com/view...-lady-fingers/