I want to make tiramisù, savoiardi biscuits on up.
I think I got everything ready but I do't drink coffee so I'm not sure how I should handle the espresso dunk. I don't even own a percolator. "Instant" espresso sounds fucking awful. Should I just go to Starbucks are buy a 20oz-er of espresso?
no, just use instant (you don't even need instant espresso just make regular dark roast instant with an extra scoop in the cup to make it stronger). for this application it makes absolutely no difference.