Turkish Coffee Tiramisu
A perfect springtime pick me up - my take on a timeless classic, I bring you a Turkish Coffee Tiramisu. Simple, easy and decadent this sexy no bake dessert can be whipped up in no time! Topped with hazelnut chocolate biscotti or powdered cocoa you can’t go wrong with the layering. Check out the how-to video below!
Total Time: 1 hour 30 minutes
Serves: 4-6 people
FOR THE CREAM
8 eggs, separated
1 cup granulated sugar
1 lb mascarpone
1 1/2 cup heavy cream
6oz hazelnut biscotti, crushed and divided into 3oz
FOR THE ASSEMBLY
44-48 lady fingers
1 1/2 cup Turkish coffee, cooled in a medium bowl
1 tbsp of cocoa powder for dusting
In a standard mixer, whip the egg yolks with sugar until it triples the volume for 4-5 minutes.
Add mascarpone and whip it for an additional minute until it’s fully combined. Put the mascarpone mixture into a big bowl.
Wipe down the standard mixer bowl. Add your egg whites and whip until it reaches soft peaks for around 3-4 minutes.
Gently fold the whipped egg whites into your mascarpone mixture.
Pour the heavy cream into the standard mixer bowl and whip it until it reaches soft peak to resemble whipped cream for around 3-4 minutes.
Gently fold the whipped cream with a half of crushed biscotti into the mascarpone mixture again until everything is fully incorporated.
In a casserole dish, dust the bottom of the dish with cocoa powder.
Working one at a time, quickly dip each ladyfinger into the Turkish coffee. Repeat until you have one full layer of coffee-soaked lady fingers.
Spread half the mascarpone mixture onto the ladyfingers in one even layer. Repeat one more for another layer of coffee-soaked lady fingers and another layer of mascarpone mixture.
Sprinkle the remaining crushed biscotti on finish and cover the cream layer.
Cover with plastic wrap and let it chill in the refrigerator for at least 4 hours (if you can wait 24 hours, all the better) before serving.