TINTICO COFFEE TIRAMISU
Tintico Coffee Tiramisu
Why You’ll Love It:
This Tintico Coffee Tiramisu is not just a dessert; it’s a coffee lover’s dream! The combination of rich coffee and creamy mascarpone will take your taste buds on a delightful journey. Perfect for gatherings or a sweet night in!
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INGREDIENTS
For the coffee:
- 1 cup of Tintico coffee (prepared and cooled)
- 2 tablespoons of liqueur (optional, such as amaretto or rum)
For the cream:
- 250 g mascarpone cheese
- 1 cup heavy cream (whipping cream)
- ½ cup sugar
- 1 teaspoon vanilla extract
- 2 egg yolks
Others:
- 12 to 16 ladyfingers
- Cocoa powder for dusting
- Grated chocolate (optional, for garnish)
PREPARATION
Prepare the coffee: Brew the Tintico coffee and let it cool. If desired, mix it with the liqueur and set aside.
Make the cream:
In a large bowl, beat the egg yolks with the sugar until the mixture is pale and creamy.
Add the mascarpone cheese and vanilla extract, mixing gently until well combined.
In another bowl, whip the heavy cream until soft peaks form.
Fold the whipped cream into the mascarpone mixture gently until fully incorporated.
Assemble the tiramisu:
Quickly dip each ladyfinger into the Tintico coffee (don’t let them soak too long).
Place a layer of ladyfingers at the bottom of a dish.
Spread a layer of cream over the ladyfingers.
Repeat the process, alternating layers of ladyfingers and cream, finishing with a layer of cream.
Chill: Cover the dish with plastic wrap and refrigerate for at least 4 hours, or ideally overnight.
Serve: Before serving, dust the top with cocoa powder and, if desired, add grated chocolate on top.
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