The Espresso Soak
The ladyfinger biscuits (savoiardi) must be dipped in strong espresso just long enough to absorb the flavour without becoming mushy. No soggy bottoms allowed. You want a distinct layer that still has a bit of structure, providing a punch of coffee bitterness to offset the rich cream.
Cream Loftiness
The mascarpone layer should be light and airy, whipped with eggs and sugar until it reaches a cloud like consistency. A heavy, greasy cream layer usually means too much butter or low quality cheese was used. A final, generous dusting of bitter cocoa powder on top ties everything together.
Quick answers
- Does it always contain alcohol?
- Traditional recipes use Marsala wine or coffee liqueur, but many cafes in Singapore offer alcohol free versions. It is best to ask if you are avoiding it.
- Is it very sweet?
- A well made tiramisu is actually quite balanced. The bitterness from the coffee and cocoa should keep the sweetness in check.