What ladyfingers should I use for a tiramisù recipe?

We are having a much-anticipated dinner party on Saturday and I’ve been asked to make tiramisù. I’ve never made it before, so I was researching recipes and I came upon a point that is worrying me.

Pulling the recipe off should go all right, but I did read a few comments from people stating to use soft ladyfingers, rather than the hard ones, because the hard ones never softened and the dessert was somewhat ruined.

This totally sounds like something that would happen to me, the whole getting the wrong ladyfingers thing. I don’t have the time or money to practice this recipe first, so I’m really hoping to make it work as a one-off on the first try.

Any of you seasoned cooks able to tell me whether I should get soft or hard ladyfingers, pretty pleases? Thanks. :)