Chilled leftover coffee - cow milk only - from the coffee training studio is infused with savoiardi biscuits to help impart the tiramisu experience.
This is then strained and the remaining flavoured coffee mixture is reserved.
A mixture of alcohols, sugar syrup and lactic acid are added to the milk mixture to curdle it, this is then stirred gently to mop up the curds.
The curdled mixture is then strained overnight through a coffee filter.
What remains is a clear, tiramisu flavoured, neat cocktail ready to be served on ice.