Frozen Tiramisu – Coffee Cream Parfait

Frozen Tiramisu – Coffee Cream Parfait

We all love a good and creamy Tiramisu‘, don’t we? I have a great recipe, that I have been making for years here on the blog, a lighter version with Italian biscuits and very little sugar.

As I received a package of freshly roasted Coffee Beans courtesy of the Dinzler Kaffeerösterei (PR-Sample), an incredible smell surrounded me. Of course, I prepared myself a good Italian espresso and while I was sipping at it, I started wondering where I could incorporate this amazing and aromatic coffee. Tiramisu’ came to my mind, but also coffee ice cream – does coppa del Nonno say anything to you? It’s a classic Italian coffee ice cream.

I could not make up my mind, so I decided to kind of go for both and here is the result: Frozen Tiramisu’ or Coffee Cream Parfait.


introduction
Coffee Mascarpone Cream Parfait

AuthorLaura
DifficultyBeginner

Learn how to make a delicious frozen tiramisu with my recipe for coffee and mascarpone cream parfait

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Yields16 Servings
Prep Time20 mins

 150 ml coffee
 200 g tea biscuits (rectangular and flat)
 4 qts eggs
 100 g sugar
 500 g Mascarpone
 150 ml heavy cream
 2 tbsp cocoa powder

1

Make coffee and let it cool down. Pour 100 ml in a small bowl. Line up a rectangular form with foil. Dip the cookies in the coffee and make one layer on the bottom of the tin, brake them up as needed for them to fit the space nicely.

2

Prepare a bain-marie: take a small pan and fill it 1/3 with water, heat it up.
Take a bowl and put it on top.
Place the 4 egg yolks (keep two whites for later), sugar and 50ml of coffee in it and whip constantly while cooking (not too hot!) until creamy and it changes to a lighter colour.

3

Once the colour has changed, take it out of the heat and put the bowl in another bowl filled with ice water to cool the cream quickly, keep whisking.
Add the mascarpone a little at a time and mix it in (you can take the bowl out of the water to do so).

4

Beat two egg whites until stiff and then add them to the cream, mixing with a spatula from the bottom to the top.

5

Whip also the heavy cream and add to the mascarpone cream mixing carefully.

6

Pour 1/3 of the cream on top of the prepared biscuits.
Top with a layer of coffee-dipped biscuits.
Pour another 1/3 of cream and top again with biscuits.
Repeat once again.

7

Cover with foil and let set in the freezer for at least 4 hours.
Turn it upside down on your serving plate, take away the foil and sprinkle with cocoa powder before serving.
Enjoy with a cup of good coffee!

Ingredients

 150 ml coffee
 200 g tea biscuits (rectangular and flat)
 4 qts eggs
 100 g sugar
 500 g Mascarpone
 150 ml heavy cream
 2 tbsp cocoa powder

Directions

1

Make coffee and let it cool down. Pour 100 ml in a small bowl. Line up a rectangular form with foil. Dip the cookies in the coffee and make one layer on the bottom of the tin, brake them up as needed for them to fit the space nicely.

2

Prepare a bain-marie: take a small pan and fill it 1/3 with water, heat it up.
Take a bowl and put it on top.
Place the 4 egg yolks (keep two whites for later), sugar and 50ml of coffee in it and whip constantly while cooking (not too hot!) until creamy and it changes to a lighter colour.

3

Once the colour has changed, take it out of the heat and put the bowl in another bowl filled with ice water to cool the cream quickly, keep whisking.
Add the mascarpone a little at a time and mix it in (you can take the bowl out of the water to do so).

4

Beat two egg whites until stiff and then add them to the cream, mixing with a spatula from the bottom to the top.

5

Whip also the heavy cream and add to the mascarpone cream mixing carefully.

6

Pour 1/3 of the cream on top of the prepared biscuits.
Top with a layer of coffee-dipped biscuits.
Pour another 1/3 of cream and top again with biscuits.
Repeat once again.

7

Cover with foil and let set in the freezer for at least 4 hours.
Turn it upside down on your serving plate, take away the foil and sprinkle with cocoa powder before serving.
Enjoy with a cup of good coffee!

Frozen Tiramisu’ – Coffee Cream Parfait

Recipe
Tiramisu’ frozen cake

I served the parfait at a bbq party and it was a great and refreshing treat after all the charcoiled meat and veggies we had!

If you plan to serve it to children, you can also use decaffeinated coffee.

The recipe makes approximately 16-20 slices depending on the size of your tin and of course, also of your slices! I used a regular plum cake tin and made 1 cm slices.

If you happen to have leftovers, just store them in the freezer for up to 1 week – I doubt they will survive that long anyway!


Close up
Mascarpone Coffee Cream Parfait

Did you try this or another recipe of mine? I would love to know how you liked it! You can share your experience with me by leaving a comment below or by contacting me through the contact form.

If you are GERMAN speaking, you can now see my recipes also in German! I am publishing all the new recipes (this one too!!) in both languages and translating the old ones.

If you want to have a look at the recipes in German, go on the Menu above the big pictures and click on “English”, you will then have the possibility to choose DEUTSCH as your language!


Frozen Tiramisu long pin
Frozen Tiramisu’ – Pin me!

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Laura
Laura

Foodblogger Globetrotter sharing recipes from around the world, using natural ingredients and only a few simple steps, cooking and baking everything in moderation.
Come with me on a culinary journey around the world!

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