When you dissolve gelatin in water, make sure you immediately stir it (into COLD water) to distribute it. After it has bloomed, melt it over a hot water bath until it's clear and warm. The tricky part is tempering it into the cream, which, if you're not careful, will result in lumps. You must move quickly, being careful not to "shock" the gelatin with too much cold at once. Gradually add increasing sized portions of cold cream to the gelaitin, quickly and thoroughly mixing after each adition, while also treating your cream gently, so as not to overwork it.
The alcohol is optional. You can douse your cake in any syrup you'd like, starting with a simple syrup (or a pre-made syrup), and adding the flavoring of your choice. | 
Working with gelatine 
I used 1 gelatine envelope ( not powder but granulars, its the only kind i can find in my country) . Have you got a solution to this problem and a tiramisu recipe with out alchohols too? 
