Cold Brew Tiramisu
Italy's most beloved layered dessert, elevated with NORSE cold espresso concentrate instead of traditional espresso.
Italy's most beloved layered dessert — savoiardi soaked in Nørse cold espresso concentrate, layered with whipped mascarpone cream, and dusted with cocoa.
Ingredients
- Egg yolks6
- Granulated sugar150 g
- Mascarpone cheese500 g
- Heavy cream300 ml
- Savoiardi (ladyfinger biscuits)24
- Nørse cold espresso concentrate 8:1240 ml
- Dark rum or marsala (optional)30 ml
- Unsweetened cocoa powder, for dusting2 tbsp
Method
- 01
Whisk egg yolks and sugar in a heatproof bowl over a pot of simmering water until pale and thick, about 5 minutes. Remove from heat and let cool slightly.
- 02
Beat the mascarpone into the egg mixture until smooth.
- 03
In a separate bowl, whip the heavy cream to soft peaks, then fold gently into the mascarpone mixture.
- 04
Pour the Nørse cold espresso concentrate (and rum if using) into a shallow dish. Quickly dip each ladyfinger — 1–2 seconds per side — and arrange in a single layer in a 9×13 inch dish.
- 05
Spread half the mascarpone cream over the soaked biscuits. Add a second layer of dipped ladyfingers, then top with remaining cream.
- 06
Smooth the surface and dust generously with cocoa powder. Cover and refrigerate for at least 6 hours, or overnight.
NORSE Note
Use NORSE 8:1 concentrate undiluted as the soaking liquid — it delivers rich, bold espresso flavour without bitterness.
NORSE Cold Brew
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