A layered dessert staple with a cold brew twist. Trust us, you’ll be mom’s favorite if you bring this Cold Brew Tiramisu to the family function. We swapped in the Nova for espresso, which means less brewing and more enjoying.
Ingredients:
- 1 ½ cups heavy whipping cream
- 8 oz. mascarpone cheese (room temp)
- 1/3 cup sugar
- 2 tsp vanilla extract
- 3 oz. The Nova Cold Brew Concentrate
- 2 oz. water
- 3 tbsp Kahlua
- 1 package of ladyfingers
- Cocoa powder (for dusting)
Instructions:
-
Prepare the Coffee Mixture:
In a small shallow dish, combine The Nova Cold Brew Concentrate, water, and Kahlua. Stir to mix well. This will be used for a light soak (emphasis on light) of the ladyfinger cookies. Set aside. - Make the Cream Filling:
- In a mixing bowl, whip the heavy whipping cream until stiff peaks form.
- In a separate bowl, beat the mascarpone cheese, sugar, and vanilla extract together until smooth.
- Gently fold the whipped cream into the mascarpone mixture until well combined. Be careful not to overmix to keep the filling light and fluffy.
- Soak the Ladyfingers:
- Quickly dip each ladyfinger into the coffee mixture, ensuring a light soak. Do not oversaturate, as the cookies can become too soft.
- Line the bottom of an 8x8-inch pan with a layer of soaked ladyfingers.
- Layer the Tiramisu:
- Spread half of the mascarpone cream mixture evenly over the ladyfingers.
- Add another layer of soaked ladyfingers on top of the cream.
- Spread the remaining mascarpone cream over the second layer of ladyfingers.
- Dust with Cocoa Powder:
- Generously dust the top layer with cocoa powder, using a fine sieve for an even coating.
- For an extra dose of caffeine, mix the cocoa powder with instant espresso (thank us later).
- Chill and Serve:
- Cover the tiramisu and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld together.
- Tiramisu gets better with age. The longer you let it sit, the more moist your cake becomes.
- Serve chilled.