How to make Tiramisu with coffee and cocoa

Ouadie Rhabbouron

For the tiramisu:

  • 200g of vanilla wafers

  • 350g of mascarpone cheese or soft cream cheese

  • 1 cup of very cold whipping cream

  • 1/3 cup powdered sugar

  • 1 tablespoon of vanilla extract

  • 3 tablespoons of coffee liqueur or rum (optional)

  • Unsweetened cocoa powder for dusting

  • Coffee or cocoa beans for decoration

Preparation

    1. Place the water in a pot along with the piloncillo, cinnamon, cloves, and orange peel. Bring to a boil, and once it reaches a boil, add the coffee. Cook for a few minutes, strain, and let it cool completely.

    2. Whip the cream in a chilled bowl until stiff peaks form. Refrigerate it to maintain its texture while you continue with the recipe.

    3. In another bowl, mix the mascarpone with the powdered sugar and vanilla until smooth. Add the whipped cream in two batches, folding it in gently. Add the liqueur if you want a richer flavor.

    4. Dip the ladyfingers in the cold brewed coffee for just a second so they absorb the flavor without falling apart. Form an even layer as the base of the tiramisu.

  1. Spread a generous layer of cream over the ladyfingers, creating a tall, fluffy top. The cream should retain its volume for a good final presentation.

  2. Repeat the assembly process, adding another layer of ladyfingers and topping it with more cream. Refrigerate for at least four hours to allow the dessert to firm up.

  3. Just before serving, sprinkle generously with unsweetened cocoa and garnish with coffee beans or cocoa for an aromatic and visually appealing finish.

 

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