Tiramisu Cold Brew
Tired of your boring old coffee? I get it. That same cup of joe every morning can feel like a chore instead of a treat.
What if you could turn your daily coffee into something special? Something that tastes like a fancy dessert from an Italian cafe but is super easy to make at home.
Well, you can. This Tiramisu Cold Brew is the answer. It’s creamy, rich, and gives you that coffee kick you need.
Tiramisu Cold Brew: Your New Favorite Drink
This isn’t just coffee with some foam on top. We’re talking about a layer of velvety, sweet mascarpone cream floating on top of smooth, bold cold brew.
It has all the classic flavors of tiramisu—the coffee, the cream, the cocoa—but in a refreshing iced drink.
It looks fancy, tastes even better, and takes just a few minutes to put together.
What You’ll Need
Here’s the simple shopping list for this amazing drink. Nothing too crazy here, you can find most of this at any grocery store.
- Cold Brew Coffee Concentrate
- Mascarpone Cheese
- Heavy Whipping Cream
- Powdered Sugar
- Vanilla Extract
- Unsweetened Cocoa Powder
- Ice
Tools of the Trade
You don’t need a professional kitchen setup. A few basic tools will do the job perfectly.
| Tool | Purpose |
|---|---|
| Hand Mixer | For whipping cream |
| Medium Bowl | Mixing the cream |
| Sifter/Sieve | Dusting cocoa powder |
| Tall Glass | For serving |
How to Make Tiramisu Cold Brew
Alright, let’s get to the fun part. Follow these simple steps, and you’ll be sipping on this masterpiece in no time.
Step 1: Make the Mascarpone Sweet Cream
In a medium bowl, add the mascarpone cheese. Beat it with a hand mixer for about 30 seconds until it’s smooth and has no lumps.
Add the powdered sugar and vanilla extract. Mix it on low speed until everything is just combined.
Slowly pour in the cold heavy cream while mixing on medium speed. Keep whipping until you see soft peaks form. This means when you lift the beaters, a little peak stands up but then softly curls over.
Step 2: Assemble Your Drink
Grab a tall glass and fill it to the top with ice. Seriously, don’t be shy with the ice.
Pour your cold brew concentrate over the ice, then top it off with cold water. Leave about two inches of space at the top for the cream.
Step 3: Add the Cream and Garnish
Gently spoon the mascarpone sweet cream on top of the cold brew. Let it float right on the surface.
Use a small sifter to dust a nice, even layer of unsweetened cocoa powder over the cream. It’s the final touch that makes it look and taste like real tiramisu.
Pro Tips From My Kitchen
I’ve made this drink a hundred times. Here are a few secrets I’ve learned along the way to make it perfect every single time.
- Everything Cold: Make sure your heavy cream, mascarpone, and even your mixing bowl are cold. This helps the cream whip up faster and get that perfect fluffy texture.
- Don’t Overmix: The biggest mistake you can make is over-whipping the cream. If you go too far past soft peaks, the mascarpone can get grainy or lumpy. Stop as soon as it holds a soft shape.
- Good Cocoa Matters: Don’t use that cheap, chalky stuff. A good quality unsweetened cocoa powder gives a much richer, deeper chocolate flavor that balances the sweet cream.
- Sweetness to Taste: The recipe gives a baseline for sugar, but you can adjust it. If you like sweeter coffee, add more. If you like it less sweet, use less. You are the boss of your drink.
Substitutions and Variations
Don’t have something on the list? Or maybe you have dietary needs? No problem. This recipe is easy to change up.
| Ingredient | Substitution | Notes |
|---|---|---|
| Mascarpone | Full-fat cream cheese | Thin with a little milk |
| Heavy Cream | Full-fat coconut cream | Great for dairy-free |
| Powdered Sugar | Maple syrup, agave | Use a little less |
| Cold Brew | Chilled espresso | For a stronger flavor |
Fun Variations to Try
- Mocha Tiramisu: Add a swirl of chocolate syrup to your cold brew before adding the cream.
- Spiked Tiramisu: For an adult version, add a splash of coffee liqueur (like Kahlúa) or dark rum to the cold brew.
- Cinnamon Kick: Add a tiny pinch of cinnamon to your cocoa powder before dusting for a warm, spicy note.
Make-Ahead and Storage
Life gets busy. The great news is you can prep parts of this ahead of time.
The mascarpone sweet cream can be made and stored in an airtight container in the fridge for up to 3 days. It might get a little thick, so just give it a quick whisk before using it.
I wouldn’t assemble the whole drink ahead of time, though. It’s best when made fresh so the cream floats perfectly on top.
What About Leftovers?
If you somehow have leftover sweet cream (which is rare in my house), you can use it for other things! It’s amazing on top of fresh berries, a bowl of oatmeal, or even as a dip for cookies.
Store any leftover assembled drinks in the fridge, but try to drink them within a day. The cream will slowly sink into the coffee, but it will still taste good.
Nutrition and Dietary Swaps
Let’s break down how you can make this drink fit your lifestyle.
Making It Healthier
- Lower Sugar: Use a sugar-free powdered sweetener like monk fruit or erythritol in the cream. You can also leave the sugar out completely for a more coffee-forward flavor.
- Dairy-Free/Vegan: This is totally possible! Use a dairy-free cream cheese alternative instead of mascarpone and full-fat canned coconut cream instead of heavy cream. It whips up beautifully.
- Keto-Friendly: This drink is almost there. Just use a keto-friendly powdered sweetener in the cream, and you’ve got a delicious low-carb treat.
Meal Pairing Suggestions
This drink is rich enough to be a dessert all on its own.
But if you’re having it with a meal, it goes great with a light breakfast like a croissant or a simple scone. It also works as an afternoon pick-me-up with a couple of biscotti for dipping.
FAQs
Here are some common questions I get about this recipe.
Q1. My cream didn’t get fluffy. What did I do wrong?
Ans: Your ingredients were probably not cold enough. Cold heavy cream is key to getting it to whip properly. Also, make sure you’re using heavy whipping cream, not half-and-half or milk.
Q2. Can I use regular brewed coffee instead of cold brew?
Ans: You can, but it won’t taste the same. Cold brew is much smoother and less acidic. If you use hot coffee, make sure to chill it completely in the fridge first. Never pour hot coffee over ice; it just makes watery, sad coffee.
Q3. My mascarpone cream is lumpy. How do I fix it?
Ans: This usually happens if the mascarpone is too cold and doesn’t mix smoothly, or if you over-whip it. To prevent it, let the mascarpone sit out for about 15 minutes before you start. If it’s already lumpy, you can sometimes save it by gently whisking in a tablespoon of milk until it smooths out.
Q4. Is there a non-coffee version?
Ans: Absolutely. You can make a similar drink using chilled chai tea concentrate or even a strong black tea for a “Tiramisu Tea Latte.” It’s a fun twist!
Wrapping Up
See? You don’t need to be a barista to make an amazing coffee drink at home. With just a few simple ingredients and a couple of minutes, you can have a Tiramisu Cold Brew that will make your day so much better.
Now it’s your turn. Go give this recipe a try!
When you do, come back and leave a comment below. Let me know how it turned out, or if you tried any fun variations. I love hearing from you
