Frozen Tiramisu’ – Coffee Cream Parfait

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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!

Category

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

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