To make an optimal tiramisu, using a strong brew of espresso is critical to livening up the flavors of the dessert. While the espresso should be strong, there's no precise measurement on how much to brew, as its sole purpose is to dip the ladyfingers. Home bakers may opt for brewed espresso, instant, or even cold brew based on convenience, though it's emphasized that stronger coffee is better to combat the sweetness from other ingredients like mascarpone and cocoa.
"For home bakers hoping to bake their first batch of Italian tiramisu, a natural question will pop up when you hit this step in the recipe: How much espresso should you brew to get the best version of this classic treat?"
"The espresso isn't mixed into the dessert; its only job is to soften and flavor the ladyfingers. So, as long as there's enough espresso to dip all of your ladyfingers in, you're set."
"Brewed or instant, any kind of espresso is alright. As a matter of fact, you don't need to use espresso at all... anything with coffee flavor and scent will do the trick."
"...the brew needs to be strong. The coffee flavor is buried underneath a lot of sweetness from mascarpone to heavy cream, cocoa powder, and even marsala wine."
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