Here in the U.S., they’re most commonly called ladyfingers. On packages, you might also see names like savoiardi, sponge fingers, or champagne biscuits—they all refer to the same light, dry finger-shaped cookies.

• Texture: crisp and airy, great for soaking up syrups.
• Uses: popular for tiramisu, trifles, charlottes, and icebox cakes.
• Formats: sold in sleeves or boxes, often around 7 oz and up.

If you’re browsing online, try searching any of these names to see the full selection. Product packaging can vary, but the style and purpose are similar, so you can choose based on recipe needs and dietary preferences.

For tiramisu, most bakers prefer firm, dry, and crisp ladyfingers that soften after a quick dip without falling apart. Consider these tips:

• Texture: Choose crisp, not cake-like, so layers hold their shape.
• Sweetness: Lightly sweet styles work well with coffee and cream.
• Size: Standard fingers fit most pans; check your recipe for pan dimensions.
• Dietary needs: Gluten-free options are available if you’re accommodating guests.
• Pack size: Packages range from about 7 oz to larger multi-packs—plan based on batch size.

Results can vary by recipe and dipping time, so test a few pieces first to find the soak that gives you the texture you prefer.

Ladyfingers are used because their light, porous texture soaks up espresso or syrup quickly while still maintaining a layered structure. That balance helps tiramisu set nicely without turning mushy. Additional benefits include:

• Neutral flavor: Lets coffee and cream shine.
• Easy assembly: Their shape makes stacking and layering simple.
• Chill-friendly: They soften evenly as the dessert rests.

Different brands may vary slightly in firmness and sweetness, so dipping time and liquid strength may need small adjustments. If you swap in another base, you’ll likely get a different texture, which some people enjoy for a twist on the classic.

You can shop ladyfingers online and choose Pickup or Delivery, or look in-store in a few spots:

• Bakery & Bread or the cookies section.
• International food shelves, especially near dessert cookies.
• Pantry or dessert ingredient aisles in some stores.

Online, you’ll find them under Snacks/Cookies, Pantry, or Bakery & Bread. Use filters to see options like gluten-free and different pack sizes (from about 7 oz to larger family packs). Availability can vary by location, so checking your store’s inventory and using order-ahead services can save you a trip.

To help keep them crisp, try the following:

• Seal well: Place opened sleeves in an airtight container or resealable bag.
• Cool, dry spot: Avoid heat and humidity, which can make them soft.
• Short-term: Use within a reasonable time for best texture; check the date on the package.
• If they soften: A brief, low oven warm-up can help restore some crunch, but results vary.

Some bakers actually prefer slightly drier cookies for dipping in tiramisu, so a bit of staleness isn’t always a drawback. For any specific handling notes, refer to the packaging.