Iced Tiramisù Recipe
selvarey chocolate rum | dekuyper white crème de cacao | rumchata | freshly brewed espresso | amaretto whipped cream
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Ingredients
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Iced Tiramisu Base
Amaretto Whipped Cream
Method
Prepare the Iced Tiramisu Base
- 1
Mix the Alcoholic Ingredients
In a mixing glass, combine Selvarey Chocolate Rum, Dekuyper White Crème de Cacao, and Rumchata. Stir until well mixed.
- 2
Brew the Espresso
Brew a cup of fresh espresso. Allow it to cool slightly before using.
- 3
Combine the Mixture
In a shallow dish, pour the cooled espresso and the mixed alcoholic ingredients. Dip each ladyfinger cookie into the mixture for about 2 seconds, ensuring they are soaked but not soggy.
- 4
Layer the Tiramisu
In a serving glass or dish, layer 3 soaked ladyfinger cookies at the bottom. Repeat the process until you reach the top of the glass, finishing with a layer of the soaked cookies.
Prepare the Amaretto Whipped Cream
- 5
Whip the Cream
In a mixing bowl, pour the heavy whipping cream. Add powdered sugar, Amaretto liqueur, and vanilla extract.
- 6
Beat Until Stiff Peaks Form
Using an electric mixer, beat the mixture on medium-high speed until stiff peaks form, which usually takes about 3-5 minutes.
- 7
Top the Tiramisu
Spoon or pipe the amaretto whipped cream over the layered ladyfingers in each serving glass.
