Imagine a tiramisu made with watery, timid coffee. You’d get a sad, soggy sponge that tastes like regret. That’s a crime against Italian cuisine and your taste buds.
You need a coffee so bold it tells the mascarpone who’s boss. This isn’t just caffeine—it’s the structural engineering of your dessert.
The Espresso Rule: No Shortcuts
Forget the instant granules hiding in your pantry. You want a double shot of freshly brewed espresso, dark as midnight and twice as intense. If you don’t have a machine, brew a stovetop moka pot coffee—it’s the next best thing.
Some purists even use a tiny pinch of salt in the coffee to cut bitterness. That’s next-level alchemy, and your tiramisu will thank you.
