How to make soft ladyfingers crisp

I couldn’t find savoiardi ladyfingers anywhere. I want to make a tiramisu. I found soft freshly baked ladyfingers. What’s the best way to crisp them? I don’t want them to be stale.

CelesteV
  • Posted by: CelesteV
  • December 21, 2020
  • 173 views
  • 3 Comments

3 Comments

Nancy December 21, 2020
If you have bakery-made ladyfingers, have to wait a while before making a dessert and want to ensure they are fresh in a tiramisu, pop them in the freezer, where they will keep for 6-8 months.
On the other hand, I don't much fear staleness in cake or cookies for desserts like trifle or tiramisu, which are good for using up leftovers.
Last, if you want a crisp texture (not just freshness) specifically for a tiramisu:
* grill or toast the ladyfingers shortly before adding to the tiramisu.
* modify the recipe by using a shortbread or biscotto instead of ladyfingers.
 
CelesteV December 21, 2020
Nancy..thank you for your reply. I found some savoiardi at a Sprouts, so I used them for my tiramisu. However, I have enough custard to make another smaller one, so will use the bakery ladyfingers using your advice of toasting them first. Thanks again!
 
Nancy December 22, 2020
Great. If you're keeping both for home use, you can do a comparison taste test and see which tastes better - tiramisu with "straight from store" savoiardi or toasted ladyfingers.
 
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