Tiramisu Cold Brew
This is my homemade version of the popular Tiramisu Cold Brew from Disneyland’s Troubadour Tavern. It combines dark chocolate cold brew with tiramisu cold foam cream and a dusting of cocoa powder. The dessert coffee drink is completed with a ladyfinger cookie garnish!
Servings: 1
Ingredients
Sweetened Espresso Mixture:
- 1 Tbsp instant espresso powder
- 2 Tbsp brown sugar
- 4 Tbsp hot water freshly boiled
Tiramisu Foam:
- 4 oz heavy cream cold
- 4 oz milk cold
- 2 Tbsp mascarpone cold
- 1 Tbsp confectioners sugar
- 1 teaspoon vanilla extract
- pinch kosher salt
- 1 Tbsp sweetened espresso mixture or more to taste
Tiramisu Cold Brew:
- 1 Tbsp homemade dark chocolate syrup or store-bought
- 6 oz cold brew (homemade or store-bought)
- tiramisu cold foam cream
- unsweetened cocoa powder as needed for dusting
- ladyfinger to garnish
Instructions
Sweetened Espresso Mixture:
- Pour hot water over instant espresso powder and brown sugar. Mix until powder and sugar has dissolved. Set aside. *This makes more than you need. Use leftovers to make an iced latte. See notes.
Tiramisu Foam:
- Whisk together cream, milk, mascarpone, confectioners sugar, vanilla, salt, and 1 Tbsp sweetened espresso mixture until smooth. Taste, add more sweetened espresso mixture if desired. Beat or whisk together to almost stiff peaks. *This makes enough for two suggested servings.
Tiramisu Cold Brew Assembly:
- Combine dark chocolate syrup and cold brew in serving glass.
- Fill glass ¾ full with ice.
- Spoon tiramisu foam mixture on top and spread into an even layer flush with the serving glass rim.
- Generously dust cocoa powder on top. Garnish with a ladyfinger cookie position across the serving glass rim. Serve with a strain. Stir to blend flavors together or use the straw to customize each sip with your preferred layer combination.
Notes
- Use leftover sweetened espresso mixture to make an iced latte. Fill serving glass with ice. Pour in remaining espresso mixture. Top with milk of your choice.
- Store leftover foam in a covered container in the fridge for up to three days.