Happy Monday, friends! I made tiramisu for the first time over the weekend, and I figured today would be the perfect day to post it because Mondays always need coffee and coffee related things.
Also I’m excited to introduce you to Icebox Coffee if you have never heard of it before. Icebox has their headquarters right here in Birmingham, Alabama and, as you probably guessed, they make the most delicious cold brew coffee. Icebox has two flavors, Madagascar Vanilla and New Orleans Blend, which come in concentrate or single bottles that are ready for drinkin’. As you can see in the photo below, the bottle of concentrate comes with a little, separate compartment that lets you measure it out. Then you mix with water or milk!
You might know that I run a local blogging community with my friends Meredith and Molly. We teamed up with Icebox for a fun recipe contest! Members of Birmingham Bloggers purchased Icebox Coffee, made a recipe, and then shared it all over social media. We’ll be choosing a winner on Friday! Woop!
Meredith and I decided not to enter the actual contest, but we still really wanted to make a recipe featuring this super cool coffee. She made a killer coffee cake and I went with tiramisu. It was the perfect opportunity to make it! Plus, tiramisu is no bake, no cooking, and no sweating over your stove, which makes it a great choice for summer.
After getting some inspiration from Pinterest, I decided to line a springform pan with lady fingers (which were not soaked in coffee since I wanted them to stand up on their own) and then fill it with the tiramisu layers.
The layers consist of lady fingers dipped in coffee (obvi), a cream cheese + whipped cream mixture, which also has Kahlua in it, shaved bittersweet chocolate, and then a top layer of regular whipped cream. A dusting of cocoa powder and a bright pink ribbon completes the presentation!
And there you have it. A fancy-looking Italian dessert made with awesome local coffee, and you don’t even have to heat up your kitchen. This is what I call a must-make summer dessert, people. Try your hand at it if you haven’t before!
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 2 tbsp Kahlua
- 2 cups heavy whipping cream, divided
- 2 packages lady fingers *
- 16 oz Icebox Coffee (concentrate), need 2 oz **
- 1 cup milk
- 1 cup chocolate shavings
- Cocoa powder for garnish
- In a medium-sized bowl, beat cream cheese and powdered sugar on medium speed until smooth and no lumps remain. Add Kahlua and mix well. In another bowl, or the bowl of a stand mixer with the whisk attachment, whip one cup of heavy whipping cream until still peaks form. Carefully fold the whipped cream into the cream cheese mixture.
- In a shallow dish, stir together 2 ounces of Icebox Coffee concentrate and 1 cup milk.
- Lining the springform pan with lady fingers works best if the lady fingers are the same height as the pan. Store bought lady fingers are taller than the height of the pan though, so you'll need to cut them to size. Hold one lady finger vertically in the pan and use a knife to trim it. Then use that lady finger as a guide to trim enough ladies to line the pan. (You don't HAVE to line the pan, though. If you'd like, you can skip this step and just assemble the layers.)
- To create the bottom layer of the tiramisu, dip each lady finger in the coffee mixture for a couple seconds, turning the lady finger to coat. I suggest only dipping for a couple seconds because too long will create really soggy lady fingers. Place the lady fingers in the pan until the bottom is covered. (I cut some in half and in smaller pieces to cover it better.)
- Next, cover the lady fingers with half of the cream cheese whipped cream. Top with a thin layer of chocolate shavings. Repeat the layers with more lady fingers, whipped cream, and chocolate shavings. Store the tiramisu in the fridge.
- In the bowl of a stand mixer with the whisk attachment, whip the second cup of whipping cream until stiff peaks form. Pipe or spread whipped cream on top of the tiramisu and dust with cocoa powder. Store covered in the refrigerator until ready to serve.
** Can substitute 1½ - 2 cups strongly brewed (AND COOLED) coffee
Recipe from bethcakes. All images and content are copyright protected. Please do not use my images without permission. If you would like to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Thank you.