connRARRR It doesn’t eliminate all of the caffeine of course, but if you wanted to pursue all avenues of minimizing your caffeine intake, there’s always decaf instant coffee as well.
Tangent, but currently I am excited because I found decaf coffee in the whole bean format, which I want to use to make decaf espresso, with which to make tiramisu. While I will admit that it is in contempt of the meaning of the name of the dessert, I also like tiramisu more when the coffee flavor can hold its own, and dessert is much more of an after dinner practice for me. Sometimes I can be very sensitive to caffeine if I have any too late in the day, so this is quite an exciting development.
Also for any other tiramisu fans out there, this recipem which claims to be “the best tiramisu you will ever make,” actually makes good on that clickbait-y if not downright braggadocios claim. I haven’t eaten tiramisu in too many other places, but I can say with confidence nothing I’ve had comes close to the tiramisu I’ve made following this recipe.
Furthermore, I’ve actually had decent success in replacing the zabaglione component in this recipe with Bird’s custard made as thick/concentrated as I could get it. I did so due to a mysteriously re-emergence of an allergy to uncooked/undercooked egg yolk which I hadn’t experienced since early childhood. It wasn’t quite the same, but it was close enough that I still enjoyed the result.