Does Emiko's recipe for Zuppa Inglese call for savoiardi as ladyfingers or soft ones?

Hi Victoria - The tech team just fixed a bug that was preventing recipe authors from receiving these types of questions, but I think you asked this shortly before the update was made, so you might want to consider sending a direct message to the recipe author to ask for clarification. Just click the envelope button on her profile page here: http://food52.com/users/23872-emiko