For the intermediate layers of the tiramisus, buy biscotti of your choice. Freshly bought ones are especially good because they rise better in the coffee and remain stable with the cream. Make the coffee and, depending on the quantity, use one or two cups to sprinkle the biscotti. Add rum, whiskey, cognac, Irish coffee or Baileys according to taste, otherwise it is also very good without alcohol. Now alternately apply the moistened biscotti and cream in a mold. In between, sprinkle with cocoa powder to get the typical tiramisu color. Alternatively, use raspberries, strawberries or wild berries instead of cocoa, but make sure that they are completely thawed if frozen, so that they blend into the structure.
For the last layer, pour the rest of the coffee over the finished tiramisu so that the bottom biscuit layer is also sufficiently wet and does not remain hard. Then sprinkle the cream with cocoa, mocha powder or other topping of your choice and place in the refrigerator for about 3 hours so that the cream hardens and the liquid is absorbed by the biscotti. The tiramisu of your choice is ready.