Only modification I made was to replace the water with vodka.
10/10 will make again. Very coffee forward
this is like one of those "0/5 replaced the sugar with carrots and it tastes awful" but the other way around
My sister uses vodka in her pie crust for the good flakiness. Definitely works for that. This is another cup of ...coffee entirely, though.
Wtf
Girlfriend likes a boozy tiramisu.
Ended up being 90g of vodka for 4 portions. It was a bit stronger than I would like, but she was happy, so I am too ๐
you mean to say you brewed the coffee with vodka? what water is used in tiramisu? imma have to look at this recipie..
edit omg this is the most pretentious tiramisu recipie Ive ever seen lol. least it doesnt use whipping cream haha Im sure it tasted great, it looks good
pretentious
You misspelled "James Hoffman."
I kid. "Pretentious" implies it's undeserved, and in his case, it's not. I love how self-aware he is about how he comes across.
Haha... No. Coffee brewed normally, but then added 90g of vodka to the four espressos
in the universe of booze flavors to have added, to me, this is the worst possible choice.
Thats fair. The reasoning was that the recipe is billed as being coffee forward. I wanted to preserve that as much as possible, so I went with a neutral alcohol.
I plan on making this again, so I'll experiment next time with something that compliments the flavour notes of the coffee
As someone who has a tiramisu loving side of the family (my girlfriend's first time getting drunk was eating too much tiramisu as a teenager), Stroh rum 80 is the gold standard for us if you can get it ๐
Link to recipe?
https://www.jameshoffmann.co.uk/tiramisu-calculator
I suspect involving a calculator means this is out of my league, but it does seem a nice touch for the intrepid chef.
The calculator means that you know exactly how much of the coffee liquid to make per portion. This is a pet peve of mine with tiramisu recipes. They call for loads of coffee/alcohol and only end up using a fraction. Total waste.
The calculator is better for cooking, but if you prefer, there is also a video https://www.youtube.com/watch?v=o3AMALUTp8o
In addition to what OP said, the reason they calculate it is because it's actually really hard to get the right amount of sogginess unless you are really practiced at it. You end up too dry and crunchy or way too wet.
In the video explanation, he actually just uses a syringe to measure the right amount for each biscuit. It makes it foolproof.
My wife made this for my birthday a year or so ago. Itโs ruined me, better than almost every restaurant. Shame itโs so labor intensive.
Really? I felt it was pretty simple. The hardest part is the calculations for quantities, but aside from that, it's a pretty basic tiramisu recipe
I mistook the James Hoffman for Albert Hoffman (discoverer of LSD)
Going to be a wild tiramisu night...
Yeah fuck James Hoffman!
Oh my god, I love tiramisu. I will eat that until I explode. Looks soooo good!
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