Luminous Arctic Mocha Tiramisu
This recipe is a scrumptious fusion of Nordic and Italian dessert elements, perfect for a gluten-free brunch or dessert. Keywords include "Nordic brunch dessert," "tiramisu," "mocha," "arctic," "cranberries," "raspberries," "gluten-free," "mascarpone," "sponge cake," "cold brew coffee."
Allergens
Dairy, Eggs
Ingredients
- 100g gluten
- free sponge cake
- 200g mascarpone cheese
- 300ml heavy cream
- 80g granulated sugar
- 4 tbsp unsweetened cocoa powder
- 1/4 cup cold brew coffee
- 1/2 cup fresh cranberries
- 1/2 cup fresh raspberries
- Ground cinnamon, for dusting
Instructions
- Begin by preparing the mocha whipped cream. In a large bowl, combine heavy cream and granulated sugar. Whisk until soft peaks form. Gradually add in cold brew coffee and unsweetened cocoa powder, mixing well to incorporate. Set aside.
- Slice the gluten free sponge cake into 1/2 inch thick rounds. Place a layer of these rounds at the bottom of two dessert glasses.
- Gently fold half of the prepared mocha whipped cream into the mascarpone cheese, ensuring a marbled effect. Reserve the other half for garnishing.
- Spoon the marbled mocha mascarpone mixture over the sponge cake layers in the glasses, smoothing the surface.
- Top with fresh cranberries and raspberries, distributing them evenly among the two dessert glasses.
- Finish by dolloping the remaining mocha whipped cream on top of the fruit, dusting with ground cinnamon, and serving immediately.
Chef’s Insight
The contrast of warm cinnamon with cool mocha whipped cream creates an unforgettable sensory experience.
Notes
Be sure to use a cold brew coffee for the best mocha flavor.