Comfort food: rich, boozy, coffee-drenched tiramisu recipe
Coffee and alcohol. The best of both worlds.
When preparing a traditional tiramisu, you've got to observe a few simple principles. The cream must be soft and velvety, and it must have enough sweetness without being too cloying. Secondly, the sponge finger biscuits must be adequately soaked in coffee, but not to the extent that they'll fall apart or ooze liquid onto the cream. This recipe takes these key rules into account, and ensures no compromise when it comes to the the classic elegance of this dessert.