Easy Authentic Tiramisu

OKAY GUYS. It’s happening- I’m finally getting to share this recipe with you all! As you may know, my world revolves around two things: coffee and chocolate. So honestly, is it even a surprise that this is one of my absolute favorite desserts?

I've had a lot of trial and error before finalizing this recipe, so here a few tips to ensure you have a successful tiramisu every time!

1. Make sure you brew espresso for this recipe! Brewed coffee is not as intense and deeply flavored. It will make things liquid and watery, but fail to add any real coffee flavor.

2. Biscoff is hands down the best way to make this. I think part of the reason that it took so long to create a good tiramisu is that I was adamant on using ladyfingers. I made them fresh from scratch, I bought the packaged store version, I even bought some from a bakery. They just don’t add enough flavor or texture for me. Thanks to my Italian BIL's insight, he said that biscoff was readily used in tiramisu and he preferred it even. He was right. It’s so flavorful and holds up so much better in the final product.

3. DIP means DIP, not soak. When you’re dipping the biscoff into the espresso, make sure it gets fully immersed but not left in there long enough to become soggy or disintegrate. If you soak it then it will bring all the liquid into the layers of the tiramisu and the biscoff will seize to exist. It will basically taste closer to a pudding without the beautiful distinct layers that tiramisu holds.

As the majority of my other recipes, this is truly an easy dessert to recreate and definitely worth it. Make it for yourself or make it for your friends, either way this is a HIT and you’ll be asked to recreate it again and again.