I attempted to make a homemade tiramisu for my sisters birthday. Everything from scratch. It was delicious except it didn’t have enough of the coffee flavor. What is the step I missed? I soaked the ladyfingers in espresso and they were perfect consistency so any longer would have been mush. Can anyone share a helpful tip to get more coffee infused without more soaking? Thank you!
by PrincessOshi
7 Comments
Maybe the coffee was too weak?
Hard to say from the pic but it looks very dry.
The ladyfingers look completely white, doesn’t seem like there’s any coffee. Since you soaked them (they only need a really quick dip), could the espresso be brewed too weak?
The mascarpone cream looks too thick and dry, IMHO.
That’s way too much cocoa powder. It should be just a dusting.
My favorite dessert! Your post reminded of a very odd incident several years back. I ordered a tiramisu from an Italian restaurant to go once and apparently it wasn’t made so they gave me all these little ingredients in containers so I could put it together at home. Literally…lady fingers in a container, mascarpone in a container, cocoa…I was literally speechless. Yours looks a lot better than what I made at home. Lol.
After reading the comments I can only suggest you to try to soak the ladyfingers better next time. Also put more coffee in your caffettiera when make espresso so it comes stronger. I saw people making espresso with little coffee inside and comes out, as we say in Italy, acqua lavata!
I believe it’s because you didn’t put enough cream and Savoiardi didn’t have the chance to let the coffee soak in, it was better to fill the whole container, other than leaving it overnight of course.
This is how my partner and I make [ours](https://imgur.com/gallery/oCK8aGa) (my bf’s only “”complaint”” was too much cocoa, but I love the extra flavor), we used Pavesini in this one, but we made Savoiardi with his family recipes too.
Tiramisù has to be mushy and sloppy, that’s why it’s so good.