Making coffee for tiramisu is not about perfection. It’s about control. You control the temperature, the soak time, the booze. You are the coffee whisperer.
And here’s the real fun part: every time you make it, you mess up a little. Too soggy one week, too dry the next. That’s okay. Tiramisu is a forgiving dessert. It wants you to have fun.
So go ahead. Brew that strong, cold coffee. Dip with confidence. And remember: you’re not just making dessert. You’re making a caffeinated hug in a dish.
