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Edited the question to make it clearer for the new audience now that it has been migrated. Also changed tags - tiramisu isn't baked!
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Will there How should I prepare the coffee to be a noticeable taste differenceused in my tiramisu if I use proper coffee instead of instant?

I'm making tiramisu. For those that don't knowCoffee is a large component of the recipe, it's an Italian dessert madeso I imagine that the choice and preparation of ladyfingers saturated inthe coffee, with used will have a creamy toppingbig impact on the final taste.

tiramisu
(Click image for the original.)

Part of me says that I shouldn't use fancy coffee for this, since it's just being used in a recipe. Another part of me says that it's quiteOr will it? I'm not a large part of the recipe (you generally soakcoffee expert; perhaps all the biscuits til they go soggy, I believe), so yousugar and other ingredients will be ableoverwhelm it to the degree that you can't taste the difference. If that's so, using fancy coffee would just be a waste.

Will there be a noticeable taste difference if I just use instant coffee to soak the ladyfingers in, or is it worth using something of higher quality? If the latter, how should I prepare the coffee that is to be used?

Will there be a noticeable taste difference in my tiramisu if I use proper coffee instead of instant?

I'm making tiramisu. For those that don't know, it's an Italian dessert made of ladyfingers saturated in coffee, with a creamy topping.

tiramisu
(Click image for the original.)

Part of me says that I shouldn't use fancy coffee for this, since it's just being used in a recipe. Another part of me says that it's quite a large part of the recipe (you generally soak the biscuits til they go soggy, I believe), so you will be able to taste the difference.

Will there be a noticeable taste difference if I just use instant coffee to soak the ladyfingers in, or is it worth using something of higher quality?

How should I prepare the coffee to be used in my tiramisu?

I'm making tiramisu. Coffee is a large component of the recipe, so I imagine that the choice and preparation of the coffee used will have a big impact on the final taste.

Or will it? I'm not a coffee expert; perhaps all the sugar and other ingredients will overwhelm it to the degree that you can't taste the difference. If that's so, using fancy coffee would just be a waste.

Will there be a noticeable taste difference if I just use instant coffee to soak the ladyfingers in, or is it worth using something of higher quality? If the latter, how should I prepare the coffee that is to be used?

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rumtscho ♦
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Post Migrated Here from coffee.stackexchange.com (revisions)
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starsplusplus
starsplusplus
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Will there be a noticeable taste difference in my tiramisu if I use proper coffee instead of instant?

I'm making tiramisu. For those that don't know, it's an Italian dessert made of ladyfingers saturated in coffee, with a creamy topping.

tiramisu
(Click image for the original.)

Part of me says that I shouldn't use fancy coffee for this, since it's just being used in a recipe. Another part of me says that it's quite a large part of the recipe (you generally soak the biscuits til they go soggy, I believe), so you will be able to taste the difference.

Will there be a noticeable taste difference if I just use instant coffee to soak the ladyfingers in, or is it worth using something of higher quality?