Tiramisu-style iced americano coffee

Name: Tiramisu-style iced americano coffee
Prep time: 5 min
Total time: 5 min
Yield: 1
Cuisine: En
Ingredients: 1 tbsp mascarpone (cold); 2 Tbsp cold cream with 30% fat; 1 tbsp icing sugar; 1/2 tsp vanilla (flavoring); 70 ml coffee (1 double espresso/1 americano); 1/2 tbsp cocoa (unsweetened); Other; ice cubes

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Tiramisu-style iced americano coffee - photo 2

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Drink

1 servings

Very Easy

5 min

If you're a coffee fan and love the classic Italian dessert, this tiramisu-flavored iced coffee recipe is perfect for you! It combines the intensity of espresso with creamy, sweet notes reminiscent of the famous layered sweet. With a touch of cocoa and the smoothness of mascarpone cream, this drink will not only surprise your taste buds, but also provide a unique experience with every sip. Get ready to turn your coffee moment into a delicious gourmet break!

Ingredients

Mascarpone cream:

1 tbsp mascarpone (cold)
2 Tbsp cold cream with 30% fat
1 tbsp icing sugar
1/2 tsp vanilla (flavoring)

Coffee:

70 ml coffee (1 double espresso/1 americano)

Garnish:

1/2 tbsp cocoa (unsweetened)
Other
ice cubes

Materials

electric hand blender

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Preparation

Mascarpone cream: Place the cold mascarpone, cold cream, sugar and vanilla in a glass or bowl. Whisk until stiff.
Prepare the double espresso directly in the serving glass. Then add the ice cubes.

Top with the mascarpone cream.
To finish, sprinkle with cocoa.

Mix with a spoon or straw. Enjoy.

Observations

How do you choose cream?
It must have 30% fat.

How do you make a perfect mascarpone cream?
It's important (very important) that the cream and mascarpone are well chilled, as well as the hand blender. Put everything in the fridge overnight or in the freezer for 15 minutes before whipping.

Can I use another type of sugar?
Icing sugar is the most suitable for mascarpone cream because it is the finest and most soluble. This guarantees a smooth, sandy cream. However, you can use caster sugar, but you must sift it before adding it to the cream to avoid lumps. In this case, the final texture won't be as smooth as with icing sugar.