Hi all!!
I have wanted to try to make tiramisu and every recipe calls for ladyfingers that are soft, very cake-like.
I have gone everywhere and the ladyfingers they sell are very hard like a biscuit. I have tried to dip the hard ones in espresso, and they turn out too soggy and fall apart!
Has anyone made a successful tiramisu with something other than the ladfingers? And do they make soft ones??
Thanks!!
