Used in 39 recipes at an average of 4.265%.
Sugar glazed doughnut filled with a rich coffee custard cream.
Tpa Vanilla custard and VTA Sweet cream make this tasty thick and creamy custard filling.
VTA Coffee Liquer adds a rich background coffee with hints of chocolate and to make the coffee note really present Caffe Latte blends perectly well into the cream.
For the Doughnut part i used WF Glazed Donut as its so good and has a sweet sugary glaze top helped out by FLV Sweet Dough to get some more bakery notes.
Kahlua Coffee-flavored liqueur is made with the finest 100% Arabica coffee beans. These quality beans are then mixed with sugar cane rum, vanilla bean, and notes of caramel.
They combine perfectly to make an easy-sipping liqueur.
Delicious description so i decided to serve it over a sweet melted vanilla ice cream. Enjoy!
Took VTA Coffee Liqueur up to 8% to make it as thick as possible and added 2% VTA Light Rum to give an extra kick of booziness and rum flavour.
Light rum also has a nice caramelic note that plays wonderfully in the mix.
This ice cream is inspired by Vietnamese style iced coffee, which is typically very strong coffee served over ice with sweetened condensed milk. Vietnamese Coffee is just slightly lighter then French roast , smooth and not acidic.
On inhale you get a light vanilla note that transitions to the coffee/ cinnamon and ends with touch of cardamon. it needs a week for the creams to really fill out and become a nice rich and creamy ice cream
Tested on a Reload RDA tested at 68 watts on a .16 alien coil
Made on Freshes show on coffees https://youtu.be/ZqN1wzWIFbw
This ice cream is a custard styled ice cream - so @Freshepies quick custard base ( LB ice cream and FLV pudding) works ideally here.
The only condensed milk I have had any luck with is PUR - it just really works and worth picking up and helps fill in the middle of this mix
For the Coffee I wanted a darker roast that would hold up to all the creams and WF brazillian can do that - the Coffee liquor leans more to a coffee sryup and blends into the ice cream base. (Off the shake the coffee will be light but WF brazillian coffee tends to grow - so wait a week before you decided to tweak this mix to you preference)
Cardamon is used more in the middle east with coffee but a couple of recipes for Vietnamese coffee ice cream I saw on line included it, so decided to add it and I really like some of the contrast it providers to the darker coffee notes
OPTION: ADD WS 23 and sweetner to your taste - I wanted a touch more sweetener, as this leaned a bit on the savory side without it to me . I like a a little bit of cinnamon in my coffee - but not every one does so add the cinnamon brown sugar if it is your thing
First of all before I start...big shout out to @ID10T for the great insight and flavour notes on the coffee episode. FLV Irish cream and VTA coffee liqueur are both sex in a bottle! (ZERO CAT PISS DETECTED).
Now let’s get down with the nitty gritty...
Time for the ultimate tastebud seduction with this absolutely delicious Tiramisu recipe! I have put so much work into this recipe to get it exactly like the desert itself and I honestly couldn’t be happier with it. I would add flavour notes but if I’m completely honest with you guys,anyone who knows their flavours SHOULD take one look at this recipe and see it’s got serious potential. Plus I’m currently very poorly and tbh,really can’t be fucked to be writing countless notes. Please take it from me....this COULD be one of the best Tiramisu recipes you might ever mix/try and I’m glad I can share it with you all. Please leave your feed back for me that’s all I ask in return as it helps me grow as a mixer. Please allow Atleast a week for the full experience as I intend it to be but truth be told this shit is good off the shake after a 2hr warm bath.
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