A dreamy layered dessert combining rich cold brew coffee with coconut cream and delicate lavender notes. This elegant twist on classic tiramisu features coffee-soaked ladyfingers layered with coconut mascarpone and a hint of culinary lavender for a sophisticated treat.
MethodCold Brew
Prep time30
Coffee100g
Water600ml
Grind sizeCoarse
Water tempRoom temperature
- Combine coarsely ground coffee with cold water in a large jar or cold brew maker. Stir well and steep for 12-24 hours at room temperature.
- Strain cold brew through a fine-mesh sieve lined with cheesecloth or coffee filter. Set aside 300ml for soaking cookies and reserve remaining for serving.
- Steep dried lavender in 100ml hot water for 10 minutes, then strain and cool completely.
- Whip chilled coconut cream until soft peaks form. In separate bowl, beat mascarpone with powdered sugar, vanilla, and cooled lavender tea until smooth.
- Gently fold whipped coconut cream into mascarpone mixture until just combined.
- Quickly dip each ladyfinger into cold brew and arrange in single layer in 9x13 inch dish.
- Spread half the coconut-mascarpone mixture over cookies. Repeat with second layer of dipped cookies and remaining cream.
- Cover and refrigerate for at least 6 hours or overnight.
- Before serving, dust with cocoa powder and sprinkle with toasted coconut.