I made Nigella's Frangelico Tiramisu last week for the first time. It tasted absolutely delicious but I wonder if I did something wrong. When I started to serve it after its 6 hour chilling, I found that there was quite a lot of the espresso mixture in the bottom of the dish; it was as if most of the liquid had sunk to the bottom during refrigeration. I followed the recipe and thought I was being careful to use exactly half of the Frangelico-espresso mixture in each of the two layers. But the tiramisu was so wet at the bottom, I felt it spoiled the dessert somewhat, even though it tasted lovely. What might have gone wrong and how can I resolve this next time?
Nigella's Fragelico Tiramisu (from Kitchen) does allow a fair amount of coffee-Frangelico mixture for soaking the sponge finger biscuits as for this particular version the sponge finger biscuits (ladyfingers/savoyardi) should be suitably soft and soaked in the hazelnutty liqueur. This does mean that it may not be quite as firm and dry as some more traditional tiramisu dishes, but does have a wonderful flavour.
If you find the texture to be a little too soft for your taste then we would suggest that you just briefly dip the sponge fingers in the coffee-Frangelico mixture and don't pour the excess over any of the layers of the sponge fingers once they have been layered into the dish. In this case you could probably reduce the quantity of the coffee mixture slightly but we suspect it would be better to make the full quantity and have a little left over, rather than not having enough for all of the sponge fingers.