Caramel Coffee Tiramisu
Ingredients
- 600ml cream
- ¼ to ½ cup Bickford’s Caramel Coffee Syrup (to taste)
- 1 packet Savoiardi (ladyfinger) biscuits
- ¾ cup filtered coffee, cooled
- ¼ cup Bickford’s Caramel Coffee Syrup (for dipping)
- Cocoa powder or drinking chocolate, for dusting
- Coffee beans, for garnish
Method
- Whip the cream with ¼ to ½ cup of Bickford’s Caramel Coffee Syrup, depending on how intense you’d like the flavour and sweetness. Whip until soft peaks form.
- In a shallow dish, combine the cooled filtered coffee and the remaining ¼ cup of Bickford’s Caramel Coffee Syrup.
- Dip each Savoiardi biscuit into the coffee syrup mixture for a second or two, ensuring they’re moistened but not soggy.
- Layer the dipped biscuits in the bottom of a large dish or individual coupe glasses.
- Top with a layer of the caramel coffee whipped cream, smoothing it out evenly.
- Repeat the layers of dipped biscuits and whipped cream until all ingredients are used up.
- Dust the top with cocoa powder or drinking chocolate, and garnish with coffee beans.
Tip
This dessert can be made in advance and stored in the fridge for a few hours or overnight to allow the flavors to meld.
