Iced Tiramisu 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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Base Ingredients
Whipped Cream
Tiramisu Assembly
Method
Preparing the Base
Mix the Base Ingredients
In a mixing glass, combine the Selvarey Chocolate Rum, Dekuyper White Crème de Cacao, RumChata, and freshly brewed espresso. Stir gently until well mixed.
Making the Whipped Cream
Prepare the Whipped Cream
In a large mixing bowl, pour the heavy cream and add the powdered sugar. Using an electric mixer, beat on medium speed until soft peaks form. Gradually add the Amaretto Liqueur and continue to beat until stiff peaks form.
Assembling the Iced Tiramisu
Layer the Ingredients
Dip each ladyfinger cookie quickly into the mixed base ingredients, ensuring they are soaked but not soggy. Lay them in a single layer at the bottom of a rectangular dish.
Add Whipped Cream
Spread half of the whipped cream mixture over the layer of ladyfingers, smoothing it out evenly with a spatula.
Repeat Layers
Add another layer of dipped ladyfingers on top of the whipped cream, followed by the remaining whipped cream. Smooth the top layer again.
Chill and Serve
Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight for best results. Before serving, dust the top with cocoa powder.