Name: Classic Tiramisu
Prep time: 34 min
Cook time: 4 h
Total time: 4 h 34 min
Yield: 9
Ingredients: 2-4 teaspoons Javvy Coffee Concentrate; 8 oz (1 cup) water; 2 tablespoons Javvy Coffee Vanilla Syrup; 2 oz (1/4 cup) coffee liqueur (optional); 4 large egg yolks; 1 cup granulated sugar; 1 1/2 cups mascarpone cheese, softened; 2 cups heavy cream; 1 teaspoon vanilla extract; 24-30 ladyfinger cookies; Cocoa powder, for dusting; Chocolate shavings, for garnish (optional)

concentrate

Classic Tiramisu

This classic Tiramisu recipe with Javvy Coffee Concentrate and Vanilla Syrup offers a delightful twist to the traditional Italian dessert. The infusion of rich coffee flavors and the hint of vanilla elevate this Tiramisu to a deliciously indulgent treat. Serve it at the end of a meal or as a special dessert for any occasion.

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Prep Time

34 minutes

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Total Time

274 minutes

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Servings

Start Brewing

Original Coffee Concentrate

100% Real Coffee

Dessert-inspired flavors

0g of sugar & low calorie

Easy to make — just add water or milk

Ingredients

For the Coffee Soaking Mixture:

2-4 teaspoons Javvy Coffee Concentrate
8 oz (1 cup) water
2 tablespoons Javvy Coffee Vanilla Syrup
2 oz (1/4 cup) coffee liqueur (optional)

For the Mascarpone Filling:

4 large egg yolks
1 cup granulated sugar
1 1/2 cups mascarpone cheese, softened
2 cups heavy cream
1 teaspoon vanilla extract

For Assembling the Tiramisu:

24-30 ladyfinger cookies
Cocoa powder, for dusting
Chocolate shavings, for garnish (optional)

Directions

In a bowl, combine the water, Javvy Coffee Concentrate, Javvy Coffee Vanilla Syrup or sugar (if using), and coffee liqueur (if using). Stir until well combined. Set aside.

To make the mascarpone filling, in a heatproof bowl, whisk together egg yolks and sugar. Place the bowl over a pot of simmering water (double boiler) and whisk continuously until the mixture becomes pale and slightly thickened. Remove from heat and let it cool to room temperature.

Once the egg yolk mixture has cooled, fold in the softened mascarpone cheese until smooth.

In a separate bowl, whip the heavy cream and vanilla extract until stiff peaks form.

Gently fold the whipped cream into the mascarpone mixture until well combined. Be careful not to deflate the whipped cream.

To assemble the tiramisu, dip each ladyfinger into the prepared coffee, ensuring they are coated but not overly saturated. Arrange a layer of dipped ladyfingers in the bottom of a serving dish.

Spread half of the mascarpone filling over the layer of ladyfingers, smoothing it out with a spatula.

Add another layer of dipped ladyfingers on top of the mascarpone filling. Finish with the remaining mascarpone filling.

Cover the Tiramisu and refrigerate for at least 4 hours or overnight. This allows the flavors to meld and the dessert to set.

10.