The calculator means that you know exactly how much of the coffee liquid to make per portion. This is a pet peve of mine with tiramisu recipes. They call for loads of coffee/alcohol and only end up using a fraction. Total waste.
In addition to what OP said, the reason they calculate it is because it’s actually really hard to get the right amount of sogginess unless you are really practiced at it. You end up too dry and crunchy or way too wet.
In the video explanation, he actually just uses a syringe to measure the right amount for each biscuit. It makes it foolproof.
Link to recipe?
https://www.jameshoffmann.co.uk/tiramisu-calculator
I suspect involving a calculator means this is out of my league, but it does seem a nice touch for the intrepid chef.
The calculator means that you know exactly how much of the coffee liquid to make per portion. This is a pet peve of mine with tiramisu recipes. They call for loads of coffee/alcohol and only end up using a fraction. Total waste.
The calculator is better for cooking, but if you prefer, there is also a video https://www.youtube.com/watch?v=o3AMALUTp8o
In addition to what OP said, the reason they calculate it is because it’s actually really hard to get the right amount of sogginess unless you are really practiced at it. You end up too dry and crunchy or way too wet.
In the video explanation, he actually just uses a syringe to measure the right amount for each biscuit. It makes it foolproof.