Classic Tiramisu

This classic Tiramisu is made authentically in the Italian way, with espresso soaked ladyfingers layered with a light and airy mascarpone cream, and dusted with cocoa powder. On the inhale you get a full sweet cream with a slight tangy back note note that transitions to a dark coffee and chocolate finish Works best in an RDA at higher wattage 60 - 80, but also works in a tank . This is a bit of a steeper 2 weeks min.

TPA Bavarian was used to help add a neutral creamy dairy body to the the mix with out overwhelming egg or custard notes . Some of the darker sweet accents notes that come from Bavarian cream will also support the coffee and chocolate notes of a tiramisu WF Marscapone is a full sweet slightly tangy cream, that is ideal for this application. Dont let the initial aroma put you off as it is indeed a strong cheese. This does dissipate over time and you are left with a lush sweet full cream and slight tang back note.
FA up and WF white cake provide the cake base for this. White fluffy cake with Up create that sweet sponge biscuits . UP is really unique as it provides that dark black coffee note along with some cake/ biscuit texture and helps to bridge to the VT coffee liquor

VT coffee liquor has a moderate sweet creamy coffee note and has a slight syrup mouth feel. The booze note is very light as compared to the the other liquor flavors from VT and is very similar to kahlua

JF cocca is that dark chocolate powder note that sits at the end of this mix with a nice finish. it works well as it does not get blended into the creams

NOTES: this is fairly sweet but with the darker coffee notes you may want to add some sweeter . I would recommend FLV sweetness at .3% WF marcarpone is pretty unique and not easily subed but NY cheese cake by CAP or PUR will add some of those cheese notes at around 3% . WF white fluffy cake also is not an easy sub but a Yellow cake could be used adding a little more of a cake note to the mix then teh fluffy white cake