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Tiramisu Cold Brew: The Ultimate Guide to Making It At Home

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Layered dessert with cold brew-soaked ladyfingers, creamy mascarpone, and cocoa powder. A refreshing twist on classic tiramisu.

Ingredients

Scale
  • 1 cup coarsely ground coffee beans (dark roast recommended)
  • 4 cups cold, filtered water
  • 8 ounces mascarpone cheese, softened
  • 1/2 cup heavy cream, cold
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon coffee liqueur (optional, but highly recommended – Kahlua is a great choice!)
  • Approximately 12–16 ladyfingers (savoiardi biscuits)
  • Unsweetened cocoa powder, for dusting
  • Chocolate shavings or grated chocolate (optional, for garnish)

Instructions

  1. Combine Coffee and Water: In a large jar or pitcher, combine the coarsely ground coffee beans and the cold, filtered water. Make sure all the grounds are submerged. Give it a good stir to ensure everything is well mixed.
  2. Steep: Cover the jar or pitcher and let it steep in the refrigerator for at least 12 hours, or even better, 18-24 hours. The longer it steeps, the stronger the coffee flavor will be. I usually aim for 20 hours.
  3. Strain: After steeping, it’s time to strain the coffee. Line a fine-mesh sieve with cheesecloth (or use a coffee filter if you don’t have cheesecloth). Place the sieve over a clean bowl or pitcher. Gently pour the coffee mixture through the sieve, allowing the liquid to drip through. Avoid pressing down on the grounds, as this can release bitter compounds.
  4. Discard Grounds: Once all the liquid has passed through, discard the coffee grounds.
  5. Store: Your cold brew concentrate is now ready! You can store it in an airtight container in the refrigerator for up to 2 weeks. Remember, this is a concentrate, so you’ll need to dilute it with water or milk when you’re ready to drink it. For this recipe, we’ll be using it undiluted to really pack that coffee punch.
  6. Soften Mascarpone: Make sure your mascarpone cheese is softened. If it’s too cold, it won’t incorporate smoothly with the other ingredients. You can leave it at room temperature for about 30 minutes to an hour, or until it’s easily spreadable.
  7. Whip Heavy Cream: In a separate bowl, using an electric mixer (either a stand mixer or a hand mixer), whip the cold heavy cream until stiff peaks form. Be careful not to overwhip, or you’ll end up with butter! You want it to be thick and fluffy.
  8. Combine Mascarpone and Sugar: In a large bowl, combine the softened mascarpone cheese and granulated sugar. Use the electric mixer (or a whisk) to beat them together until smooth and creamy.
  9. Add Vanilla and Coffee Liqueur: Add the vanilla extract and coffee liqueur (if using) to the mascarpone mixture. Mix until well combined. The coffee liqueur adds a lovely depth of flavor that complements the cold brew perfectly.
  10. Fold in Whipped Cream: Gently fold the whipped cream into the mascarpone mixture. Be careful not to deflate the whipped cream. You want to maintain its light and airy texture. Use a spatula and fold from the bottom up until everything is just combined.
  11. Chill: Cover the mascarpone cream and refrigerate it for at least 30 minutes. This will help it firm up slightly and allow the flavors to meld together.
  12. Prepare Ladyfingers: Lightly dip each ladyfinger into the cold brew concentrate. You don’t want to soak them completely, just a quick dip on each side. They should be moist but not soggy. If they get too soggy, they’ll fall apart.
  13. Layering: Now, let’s start layering! In a glass or jar (I like using clear glasses so you can see the beautiful layers), place a layer of the cold brew-soaked ladyfingers at the bottom. You might need to break the ladyfingers into smaller pieces to fit.
  14. Add Mascarpone Cream: Spoon a generous layer of the mascarpone cream over the ladyfingers. Spread it evenly to create a smooth layer.
  15. Repeat Layers: Repeat the layers of ladyfingers and mascarpone cream until you reach the top of the glass. I usually do two layers of each, but you can adjust it to your liking.
  16. Final Layer: For the final layer, make sure it’s a layer of mascarpone cream. This will provide a nice surface for the cocoa powder.
  17. Dust with Cocoa Powder: Generously dust the top layer of mascarpone cream with unsweetened cocoa powder. Use a fine-mesh sieve to ensure an even coating.
  18. Garnish (Optional): If you’re feeling fancy, you can garnish with chocolate shavings or grated chocolate. This adds a touch of elegance and extra chocolatey goodness.
  19. Chill: Cover the assembled Tiramisu Cold Brew and refrigerate it for at least 2 hours, or even better, overnight. This allows the flavors to meld together and the ladyfingers to soften even more.
  20. Serve and Enjoy!: Before serving, give it a final dusting of cocoa powder if needed. Grab a spoon and dig in! The combination of the cold brew-soaked ladyfingers, the creamy mascarpone, and the cocoa powder is simply divine.

Notes

  • Coffee Strength: Adjust the amount of coffee grounds to your liking. If you prefer a stronger coffee flavor, use more grounds. If you prefer a milder flavor, use less.
  • Sweetness: Adjust the amount of sugar in the mascarpone cream to your liking. You can also use a sugar substitute if you prefer.
  • Alcohol: If you’re not a fan of coffee liqueur, you can omit it altogether. Or, you can substitute it with another liqueur, such as amaretto or rum.
  • Ladyfingers: If you can’t find ladyfingers, you can use sponge cake or biscotti instead. Just make sure to adjust the soaking time accordingly.
  • Vegan Option: To make this recipe vegan, use vegan mascarpone cheese, vegan heavy cream, and vegan ladyfingers. You can also use a plant-based milk alternative for soaking the ladyfingers.
  • Individual Servings: This recipe is perfect for individual servings, but you can also make it in a larger dish for a crowd.
  • Layering Order: Feel free to experiment with the layering order. Some people prefer to start with a layer of mascarpone cream at the bottom.
  • Espresso Option: If you don’t have time to make cold brew, you can use strong brewed espresso instead. Just let it cool completely before using it to soak the ladyfingers.

Find it online: https://anasrecipes.com/tiramisu-cold-brew/