Iced coffee tiramisu: a true Tuscan delight

Would you like to cheer up with this recipe straight from Italy? Indeed, tiramisu is a delicious dessert, which appeared in Tuscany in the 16th^th century. It is essentially prepared with mascarpone, ladyfingers, cocoa and coffee. Ingredients may vary depending on recipes. Get ready to please your taste buds with this treat!

The essential elements of the tiramisu recipe

The origin of the real tiramisu recipe dates back to the end of the 16th century^th century. At that time, the Grand Duke of Tuscany Cosimo III de Medici loved the Italian dessert so much during his visit, which later became his favorite. The recipe is concocted according to the rules of the art using eggs, sugar, mascarpone, coffee, cocoa and spoon biscuits. It consists of superimposing the preparations in successive layers.

Several details are important to make your tiramisu a success. Among these, it is necessary to take into account the quality of the coffee used to soak all the boudoirs. Known as one of the most consumed drinks, coffee is also used to compose different dishes. Immerse yourself in the fascinating world of this little grain by going on the Café D’Oriant roaster’s blog. You must use a strong aromatic coffee for your tiramisu in order to clearly mark the contrasts between the flavors.

Iced tiramisu: a legend of Italian desserts

Ingredients :

• 3 whole eggs and 2 yolks
• 1 vanilla pod
• 75 g of sugar
• 125 g of powdered sugar
• 150 g of mascarpone
• 15 cl of very cold liquid cream with 30% fat
• 1 spoon of coffee extract
• 12 boudoirs or spoon biscuits
• A glass of cold strong coffee
• Unsweetened cocoa powder

Preparation :

1. Prepare a mold by lining its bottom with baking paper and then place it in the freezer.
2. Place a bowl in a bain-marie, put the eggs, yolks, sugar and vanilla seeds inside (to collect them, split the pod in two lengthwise). Whip the mixture using an electric whisk for a while, until it whitens, rises and triples in volume. Remove the bowl from the bain-marie while continuing to whisk for 2 minutes. The mixture should be left to cool.
3. Now work the mascarpone into a cream and gradually add the egg mixture with a flexible spatula.
4. Whip the liquid cream and gently incorporate it into the other mixtures.
5. Divide the entire preparation in two, pour the coffee extract into the other half.
6. Soak the biscuits with strong coffee before placing them in the mold and create the different layers interspersing the ladyfingers, the unflavored cream and the coffee-flavored cream.
7. Place the mold for 30 minutes before sprinkling with cocoa powder and serving.

Nowadays, many variations of tiramisu are available on the market. Each of the recipes can have its particularities. Regardless, it is however possible to replace the boudoirs with speculoos, pieces of sponge cake or gingerbread.