I see a lot of tiramisu recipes that soak savoiardi in pure undiluted espresso coffee.
Usually the recipe asks for a cup or more of espresso. As a person who regularly makes and drinks espresso, this seems way too much. It's both too much to prepare (8 shots!), and will make for an overpowering coffee flavor in the tiramisu.
I can understand if the recipes are adapted. Especially if the recipe asks for "espresso or strong brewed coffee", while no strong brewed coffee is a by-volume equivalent of espresso.
But, wouldn't original tiramisu recipes use espresso, but in some reasonable amount? Or, is authentic tiramisu really so intensely flavored with coffee?