Most tiramisu-recipes end with the last layer of mascarpone mixture spread on the last layer of lady fingers/sponge cake (and some chocolate powder on top). So you have a flat surface. I've seen pictures of tiramisu with a bumpy surface, like small peaks (picture of what I mean).
I want to replicate the peaks, but I'm not sure how to do this. I already tried to form them when the last layer of mascarpone mixture was on top, but this didn't turn out well. My next attempt will be with a piping bag. And the one after that will be with cold mascarpone mixture, so it's a bit more firm.
However, I'm not sure any of those will work, so in advance of making two batches of tiramisu, I'm asking if anyone knows how to form the peaks, or if anyone knows that my two next attempts will fail.
I've seen also this question, but I don't think that would help me. If you think otherwise, please say so.