Originally Posted by forksleft
I'm making a raspberry macarpone tiramisu flavored with orange liqueur. I went to a local Italian grocery store but only found the crunchy ladyfingers. I'm going to attempt to soften them with orange juice to maintain the same flavors.
I didn't see it mentioned above, but once you put a ladyfinger in liquid, it turns soft almost immediately. If you soak for too long, you'll have mush. If you don't soak long enough, they will be kind of dry and sponge-like.
I don't soak them myself. What I found works best for me is dunking each ladyfinger cookie for about 2 or 3 seconds before layering it in. Seriously. Count one-thousand-one, one-thousand-two, and then take it out. At first, they will seem not quite soft enough. But after several hours of resting your tiramisu in the fridge, the consistency will be perfect.