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Old 11-17-2007, 05:49 PM   #1
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Tiramisu's Ladyfingers Crunchy or Soft?

Im trying to make tiramisu for this thanksgiving and i have never made it. At my local italian market the only ladyfingers available were crunchy not soft like i figured they would be. All the bags have recipes for tiramisu on the back so i bought them...im just wondering if they will turn spongey when soaked...Anyone know about this???? THANKS!!!

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Old 11-17-2007, 06:03 PM   #2
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Yes they will. It is very unlikely that baked goods stay crunchy in a liquid environment.
Being crunchy, they will actually take up a lot of the liqor you are using, adding a depth of flavour.
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Old 11-17-2007, 06:28 PM   #3
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cg, they should be crunchy to start. they're supposed to be dipped in a liquid, usually leftover espresso, before they're layered with a moscarpone mixture. the trick is supposed to be how long you soak them. too long of a soak and it'll end up being very soggy. too short and it's too dry.

i think i remember seeing lidia or maryanne make them by just tossing a coupla ladyfingers into a bowl of espresso, flip them over after a second or two, then out. only a couple of seconds to soak.
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Old 11-17-2007, 06:35 PM   #4
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thank you for the responses! A few seconds of soaking Ill keep that in mind. I tried just soaking one in milk and it turned kind of crumbly, but Im thinking a few seconds in espresso then with the marscapone mixture on top sitting for awile they'll get a chewier texture. Thank you :)
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Old 11-17-2007, 07:01 PM   #5
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Buckytom is right! the ladyfingers for Tiramisu are the Italian kind, called Savoiardi, and they are crunchy. It won't take much espresso to dampen them enough for your Tiramisu.
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Old 11-17-2007, 07:19 PM   #6
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Be careful not to get the ladyfingers too wet. It takes just a second to go from perfect to much.
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Old 11-17-2007, 07:39 PM   #7
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awesome...i bought savoiardi :) so im set then. I was just worried because i started reading recipes where they expressly said the soft kind, but my Vince & Joes didn't carry them. Should I halve the ladyfingers? Then soak for a few seconds or leave as is to soak?
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Old 11-17-2007, 07:44 PM   #8
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I would leave them whole, and I wouldn't "soak," just sprinkle them with the espresso. Believe me, they'll become "soaked" very quickly, if you just sprinkle!
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Old 11-17-2007, 08:03 PM   #9
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Thank you very much for your help :)
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Old 11-17-2007, 08:12 PM   #10
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Next time you make tiramisu, you should consider making your own lady fingers. They're not very difficult to make.
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