I think I put way too much coffee syrup in this tiramisu cake. It’s going to be frosted with a whipped cream frosting. Is it going to hold up? Or is the syrup going to start leaking out? It’s due Friday and if I have to start from scratch again it’s gonna be a nightmare.
I just want a big slice
is it soggy?
I cut off a sliver at that point and it tasted a little soggy to me. Client said it was amazing, perfect texture, etc. I have heard that tiramisu improves the longer it sits so perhaps some of the sogginess went away. Either way - not sure I wanna do it again. It was very labor intensive!
I just stuck to the main flavors -- otherwise you are someone's private pastry chef and you need to charge kaching kaching to make it worth your while and chances are peeps ain't gonna pay it
glad it worked out though!