Teeccino Italian Tiramisu

Category: Desserts
Difficulty: Moderate
Servings: 16

1 3

Tiramisu is undoubtedly one of the most popular Italian treats, blending the bold flavors of cocoa and espresso with savory mascarpone cheese and liqueur. Tiramisu quite literally means, “pick-me-up,” or “cheer-me-up,” due to its caffeine content and subtly alcoholic nuance, but this recipe has a slightly different twist and is sure to get your heart racing without the caffeine! Teeccino French Roast embodies the darkly robust presence of espresso and creates a harmonious mingling with the sharpness of cocoa and the richness of a traditional Italian zabaglione custard. With zero caffeine, this tiramisu makes for an excellent nightcap.

Ingredients

2 1/2 cups sugar, divided (1 cup & 1 1/2 cups) [or non-caloric sugar replacement like Swerve®]
1 1/2 cups strongly brewed [Teeccino French Roast Chicory Herbal Coffee]
Up to ¼ cup Amaretto Liqueur or Marsala wine (rum, brandy, or cognac works too), optional
3 8 oz containers Mascarpone Cheese
1 tsp vanilla extract
About 24 ladyfingers cookies
6 eggs, separated (6 yolks, 6 whites)
Unsweetened cocoa powder

Select your favorite coffee-like blend

We made this recipe with our French Roast Herbal Coffee, featuring intense deep coffee notes from roasted ramón seeds and chicory roots. You can also use any of our blends that taste the most like coffee, such as Java, Reishi Eleuthero, and Dandelion Dark Roast.

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Instructions

Prep Time: 20-30 Minutes , Chilling Time: at least 2 hours , Calories per serving:450

Prepare the Teeccino Simple Syrup:

Brew 1 ½ cup Teeccino French Roast.
Combine 1 cup sugar with the brewed Teeccino and Liqueur in a small sauce pot.
Boil for 5 minutes.
Set aside to cool in a shallow dish.

Tiramisu:

Beat Mascarpone cheese with a handheld or stand mixer until smooth.
Add the remaining 1 ½ cups sugar and the vanilla extract to the mascarpone and mix until combined.
Add the egg yolks to the cheese mixture and blend until smooth.
In a separate bowl, beat the egg whites until frothy. Add a pinch of cream of tartar (optional, to stabilize and help prevent separation) and beat to soft/medium peaks (about 3 - 4 minutes).
Gently fold the egg whites into the cheese mixture using a rubber spatula until incorporated. The mixture should be fluffy, smooth, and stable.

Assembly:

Dust the bottom of a 12 x 12 glass baking dish or trifle bowl with the cocoa powder.
Dip 2 or 3 of the ladyfingers at a time into the Teeccino simple syrup. The cookies will become very soft, so work quickly!
Place the dipped lady fingers in the bottom of the baking dish or trifle bowl in a single layer, breaking the cookies as needed to fit.
Spoon some of the Teeccino syrup over top to fully saturate the ladyfingers.
Spread a third of the cheese mixture evenly on top of the ladyfingers or use a piping bag for even coverage.
Dust with cocoa powder and repeat this process 2 more times.
Dust the final layer heavily with more cocoa powder and chill for at least 2 hours.
Garnish with fresh berries and whipped cream, shaved chocolate, or even some orange slices for a crisp and tangy twist!