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Gluten Free Cold Brew Infused Rum Tiramisu

Gluten Free Cold Brew Infused Rum Tiramisu

This classic no-bake Italian dessert is infused with the flavor of cold brew coffee rum.
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Course: Dessert
Prep Time: 15 minutes
Chilling Time: 5 hours
Servings: 8

Equipment

  • 2 mixing bowls
  • 1 7"x10" baking dish

Ingredients

  • 1 cup Wicked Dolphin Cold Brew Coffee Rum
  • 12 oz mascarpone cheese, room temperature
  • 1 cup heavy cream
  • 4 egg yolks
  • 3/4 cup sugar
  • 1 pkg Gluten Free lady fingers
  • 3 tbsp cocoa powder
  • chocolate shavings for garnish, optional

Instructions

  • Add the egg yolks and half of the sugar to a bowl. Mix on high until it becomes silky, thick, and a light golden color. Set aside.
  • In a separate bowl add the mascarpone cheese, heavy cream, and remaining sugar. Mix until it becomes thick and fluffy.
  • Add some of the egg yolk mixture into the mascarpone mixture and fold to combine. Add the remaining egg yolk mixture and fold until it's just combined.
  • Sprinkle 1 tablespoon of cocoa powder into the baking dish and spread it around.
  • Dip half of the lady fingers, one at a time, into the cold brew coffee rum, careful not to over soak them. Lay them out into the bottom of the pan.
  • Spread half of the mascarpone mixture over the lady fingers. Spread it out until even.
  • Dust the top with cocoa powder. Dip the remaining lady fingers in the cold brew coffee rum. Lay them on top of the mascarpone layer.
  • Spread the other half of the mascarpone on top. Sprinkle with the remaining cocoa powder.
  • Garnish with chocolate shavings if desired.
  • Allow to refrigerate for at least 5 hours.
  • Enjoy!
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