Friday, March 4, 2016

Tiramisu Coffee

Okay people, brace yourselves.  I've got 2 words for you.  Are you ready?  Tiramisu. Coffee.

Aaaahhh!

To say I am excited about this recipe is truly an understatement.  Tiramisu is in the top 3 of my all-time favorite desserts ever.  Ever!  I love those fluffy lady fingers soaked in coffee then layered with sweet, creamy mascarpone cheese and dusted with cocoa powder.  Oh-mu-goodness.

I love tiramisu, but it's really not deemed a breakfast food even though coffee is a huge component of this amazing dessert.  I could trick myself and tell myself it's okay and indulge in a huge piece of tiramisu with my morning cup of coffee, but then I would have guilt.  And there is no way I'm going to let guilt ruin one of my favorite desserts ever.


So, I did something ingenious!  I made tiramisu coffee.  TIRAMISU COFFEE!!!

Y'all, this stuff is amazing.  Bold coffee, light chocolate flavor and then there's that lightly sweet and airy cream floating throughout the coffee.  As if that wasn't enough, it's topped with a dollop of fresh whipped cream and cocoa powder.

Now I can have my tiramisu for breakfast without all the guilt!  Happy Friday and happy weekend, y'all!

Tiramisu Coffee
Ingredients:

1 Mug strong brewed coffee, hot
1 Tsp dark cocoa powder*
1/4-1/2 Tsp Stevia or other sweetener
1 Oz Rum, optional

For the mascarpone cream-
2 Tbsp heavy cream
1 1/2 Tsp mascarpone
1/2 Tsp sugar
1/8 Tsp vanilla

For serving-
Fresh whipped cream
Cocoa powder

Directions:

Add cocoa powder, sweetener (add sweetener to taste), and rum (if using) and stir to combine.

For the cream-
Combine cream, mascarpone, sugar and vanilla in a small bowl and whisk vigorously until the mixture is thickened and frothy.  Alternately, you could place in a mason jar, secure lid and shake vigorously.

Hold a spoon, dome side up, over coffee and slowly pour the cream over the spoon allowing it to fall in the coffee, do not stir.  Top with a spoonful or two of fresh whipped cream, dust with cocoa powder and serve.

Recipe source: A Lynsey Original

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