Cold Brew Tiramisu
- 1 ¾ cups cold brew coffee (or up to ¼ cup more if needed to soak lady fingers)
- 3 tablespoons Kahlua
- 2 tablespoons granulated sugar
- 2 teaspoons unflavored powdered gelatin, mixed with 2 tablespoons cold water in a small bowl and allowed to soften
- 6 large egg yolks
- 2/3 cup granulated sugar
- 2 tablespoons water
- 3 cups cold heavy cream
- 1 ½ pounds mascarpone cheese, softened
- Approximately 1 recipe of Chef Gail’s lady fingers, or approximately 44 lady fingers, depending on your pan
- Chocolate covered coffee beans, finely chopped or crushed for sprinkling
- Spray a 9-by-13 inch rectangular pan with non-stick cooking spray.
- In a wide bowl, whisk together coffee, Kahlua, and sugar. Set aside.
- Place approximately 2 inches of water in a medium saucepan and bring to a simmer. In a heatproof bowl, combine egg yolks, 2/3 cup sugar, and water. Place bowl over simmering water, making sure water does not touch the bottom of the bowl. Whisk the mixture for 5-7 minutes, or until it becomes light in color and thickens in volume. When you lift the whisk, the batter should look like a ribbon as it falls back into the bowl.
- Place the softened gelatin into the yolk mixture and whisk until it has dissolved completely. Pour the mixture into a large bowl and allow to cool for a few minutes at room temperature.
- In the bowl of an electric mixer, using the whip attachment, combine the cream and mascarpone cheese on low speed to blend.
- Beat on high speed until medium to stiff peaks form.
- Pour whipped cream mixture on top of yolk mixture and fold together gently with a rubber spatula until well blended.
- Dip lady fingers one at a time into coffee mixture, flipping over a few times so both sides are soaked just enough to soften. Place enough soaked lady fingers (approximately 14-15) to cover the bottom of the prepared pan.
- Scoop 1/3 of cream mixture and spread evenly over lady fingers.
- Repeat layering soaked lady fingers followed by cream mixture 2 more times, ending with the cream mixture on top.
- Sprinkle the top of the tiramisu evenly with the crushed chocolate covered coffee beans.
- Chill for at least 6-8 hours or overnight. To serve, cut into squares or scoop.
Makes 1 9-by-13 inch rectangular pan