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.
in nomine patri, et fili, et spiritus sancti.
beidh ar la linn.
wisdom is often in short supply within ones' ego.