Question 1

WHAT IS THE BEST LIQUEUR FOR TIRAMISU?

Accepted Answer

For Italian traditional tiramisu, it is standard to use Marsala wine, dark rum, or Kahlúa. While there is no liqueur in this recipe, feel free to replace the espresso/coffee with some if you prefer.

Question 2

WHY IS MY TIRAMISU SOGGY AT THE BOTTOM?

Accepted Answer

If you brushed too much espresso/coffee onto your ladyfingers, they may have absorbed too much liquid. Take care not to pour the espresso onto the cookies and rather brush it on carefully.

You also may be dealing with separated whipped cream or mascarpone cheese. Be sure to only take your whipped cream just to soft or medium peaks, and simply fold your mascarpone cheese into the whipped cream mixture, only using a mixer sparingly and on low to get out any large lumps.

Question 3

IS IT BETTER TO USE SOFT OF HARD LADYFINGERS FOR TIRAMISU?

Accepted Answer

I prefer using dry and crisp ladyfingers (savioardi) for my tiramisu. If your local grocery store doesn't carry them or only has soft ladyfingers, you can let your cookies sit out to lose some moisture for a bit if you prefer. You can also dry them out in the oven by arranging them on a baking sheet and baking them for about 15-20 minutes in a 250°F (121ºC), flipping each one over halfway through, until dry.

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