Cómo trabajar bizcochos de soletilla firmes o blandos en un tiramisú

Tiramisu may seem like a dessert fit for royalty: one of its earliest versions was known as the "imperial cup." But its simplicity makes it ideal even for beginners. Layers of coffee-soaked sponge cake and mascarpone cream, topped with cocoa powder, are served in glasses fit for kings and queens, and its flavor guarantees success.

The ladyfinger biscuits form the base of the dessert. Each layer of mascarpone cream sits between them, and they are the only ingredient that provides texture, as well as integrating the coffee flavor. Therefore, it is essential that they are thoroughly soaked and layered correctly, otherwise the result can be a watery dessert.

Store-bought ladyfingers are usually dry and crisp, while fresh ones are soft and spongy, so each type requires a different method. In Italian they're called savoiardi, and it's best to look for authentic savoiardi, either online or in the supermarket's cookie section, to ensure they're the firmest.

The sturdy ones absorb a good amount of coffee without losing strength, so they can get wet quickly without fear of breaking. They're also easier to handle.

Soft sponge cakes also work, but they require more care. Since the coffee and cream can make them soggy when placed in the mold, it's best to arrange the sponges in a single layer without soaking them and then brush them with coffee. This also allows for better control over the amount of coffee. In any case, it's best not to add too much espresso, as the mascarpone can curdle and become runny.

While Claire Saffitz believes store-bought sponges will work, those who want to bake them at home will need to use softer sponges. This can be an advantage if good quality sponges are hard to find locally or if you want to add your own flavors.

A quick dip or a simple brushstroke with a pastry brush is enough to add flavor. With care, the tiramisu will turn out well with either method.