Tiramisu trouble

I make a mistake by adding 5% to a 30 ml bottle with little per. Of creams after 4 days I test it it was very tough :disappointed_relieved::disappointed_relieved: and quite concentrated so any solution to adapt this mistake or what ?

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Give it a little steep time, if it tastes too strong after a week or so, you could dilute it with vg/pg/nic and see how it is.

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I may a going as far as giving it 3 weeks. It will settle. If you have some try adding 1% marshallow FA. Or 0.5% fresh cream FA or both.

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Just my opinion: I think it will take a lot of dilution to tame that beast. I would pour it down the drain, its only 30 ml.

As you can tell, I’m not a fan of Tiramisu. I can barely take 0.5% of that stuff in a mix. Maybe I haven’t found the right recipe yet. Its been a year since I tried anything with it. I’ve added Chrispdx suggestion of marshmallow and fresh cream to my notes, that’s a good idea.

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Instead of dumping the whole thing out, I would just take about 3ml of that mix and use it in a different recipe… So, if you were trying to make a recipe with 0.5% Trimasu, use 3ml of your current mixed “mistake”, if my math isn’t off and you were making 30ml as an end amount.

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Or you could split the batch into two 30 ml bottles now you have 2.5% in both bottles fill the bottle up the rest of the way to make it a 30 but change your setting on the calculator to Tiramisu being at 2.5% add some cream or add a cookie then steep it a good month ! I like it w/ cheesecake or peanut butter maybe some ice cream ideas are endless !

This is my favorite Tiramisu recipe it is BB’s not mine so so good thou ! http://tjek.nu/r/4zJT

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well if i am understanding correctly… the taste is so heavy you can’t afford it…
you can add some more Base inside … (30ml more so the flavor will split to 2,5%) or spill 15ml inside another bottle so you can use it somewhere else… these are the faster and easiest ways to deal with it…

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If you’re going to dilute it, you’re going to need a few bottles (and you’re going to have to up the creams).
I made a tiramisu recipe the other day using 2% and find it’s VERY overpowering, I can only imagine what 5% must do.

Just use the juice you have now as a flavor concentrate in other juices. I think 0.5 to 1% should be the maximum used in any recipe or you’re going to get that overwhelming strong coffee flavor. So if you’re going to use 0.5% in a next recipe, just use 10% of the mix you have now.

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Many thanks

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Sounds like another cactus incident. I think it’s high time we started numbering these for the historical record.

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I love everyone here but if I’m you, I’m minimally tripling down on the VG and I mean right meow lol

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