Creamy, rich, and bursting with bold coffee flavors.
began seeking to establish what it took to make"real" tiramisu, then still a relative newcomer to the American dining scene. After much searching, its report proved that the answer was almost impossible to nail down. Tiramisu's history boiled down to undocumented claims of he said/she said, with little historical evidence to ground the specifics.
When making the potent syrup that will moisten and flavor the ladyfingers, I'm all about the strength of espresso, in terms of both flavor and caffeine. Whether based on preference or convenience, it's fine to reach for black coffee instead; it'll lighten up the bitterness and potency of the syrup, which can be a good thing for those who'd rather have a less intense dessert.
Clearly, I'm sold on this magical liqueur, but I'm also well aware that there are many ways to layer complementary aromas into the coffee syrup. In place of Cardamaro, you can fall back on sweet Marsala, or try an Italian dessert wine such as. Just look for something light and aromatic to offset the darker flavors of coffee and chocolate.
The method couldn't be easier. Combine whole eggs, sugar, and a pinch of salt in the bowl of a stand mixer, then place the bowl over a water bath, stirring constantly, until it registers 160°F on a digital thermometer—no more than five minutes.
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