I don’t know if it help you at all @TimWV. This is the closest that I ever got to a realistic tiramisu. It may give you inspiration.
Tiramisu
Brie Cheese (Flavorah)0.30
Cocoa (Flavor Jungle) 0.50
Coffee Cake (SC) (WF) 3.00
Dark Rum (TPA) 0.25
Mascarpone Cream Cheese (SC) (WF) 1.00
Vanilla Cookie (FA) 0.95
Vanilla Custard Cheesecake (OOO) 2.00
Whipped Cream (TPA) 1.00
The WF Mascarpone and FLV Brie Cheese mixed with the OOO Vanilla custard cheesecake and whipped cream worked well for the sweet tiramisu cream which to my tongue was a cross between a creamy mousse and a custard. I tried several different liqueurs like FW Kahlua, FA Jamaican Rum, Whisky, Bourbons. Though I liked the flavor I got from .25% TPA Dark Rum. The WF Coffee Cake brings the perfect amount of coffee and FA Vanilla Cookie pushes the cake towards more of a ladyfinger cookie. I used JF Cocoa because all other cocoa flavors are really DARK and JF is clear.
@McDuckie Of course it helps! I truly appreciate feedback and help. Your mix looks delicious and as with @SquirrelSmash it inspires me to order all the flavors I don’t have so I can mix everything!
Well in my hiatus from her being a bad boy. Nothing new really i went back on to this grape nightmare of a mix. But it didnt really hit me until i decided to retry grape flv that had been sitting for two months. Flv grape is a really good grape. Natural/candied but good. Ahows how much flv can change in two weeks to a month to 2 months. So here it is. Hopefully this will get me closer to the end of this one
I didnt know ELR does drops but Grams and Ml’s I did in the column over.12% is a sht ton of drops if a flavor or say a one shot needed 15-18% and one,is better off with a 17$ Amazon scale which is so much faster,easier and much more accurate . Even ML’s is faster n i only ever used a blunt tip syringe for the nic but got smart n now use a 120 ml plastic bottle with one of those twist tips to open or close.It .It is much easier…My first scale was 11$ and its still accurate according to the calibrating lil weight i use lol
I would go with this advice since I have no idea on creating DTL recipes.
I do my recipes with a relatively high total flavour percentage due to running low wattage MTL and having shot taste buds. The Graham and cookie are fairly pronounced in this, so perhaps cut them more than the custards, the cookie butter isn’t really a strong flavour for me so that just helps to deepen the cookie in my opinion.
Thanks so much @McDuckie@Ianc13@SessionDrummer for the input! I am going to mix this up right now since I just finished re-wicking my S.C. I did as you suggested, thinning out the tails more and making it a tad looser in the coil, hopefully I have better results!
Again, thank you all!
@Lynda_Marie I came across your notes on Butter Cream (SSA) and your mention of adding Madagascar Vanilla. Did you try that and how was it? Sounds like a good idea to me!
I’ve actually been doing some SFT’s, so anything tht I’ve come up with lately has been for a pod…
RY4POD
(TPA) ry4 double 6%
(FJ) ry4 double 4%
(FJ) biscuit 3.25%
(FJ) bavarian cream 2%
(FJ) dulce de leche 4%
(FW) caramel candy 2.75%
(SJ) super sweet blend 2%
The ssb is a combo tht I use most of the time in place of a sweetener, it’s 2 parts (CAP)SS, 2 parts (PUR)SS & 1 part (TPA) CottonCandy
Not to mention, I always wanted a brother.
. Even ML’s is faster n i only ever used a blunt tip syringe for the nic but got smart n now use a 120 ml plastic bottle with one of those twist tips to open or close.It .It is much easier…My first scale was 11$ and its still accurate according to the calibrating lil weight i use lol 
