Proof that Orsa makes every coffee situation feel a little extra. This Karu-ified tiramisu hits that perfect sweet spot... Turns out we’re not just a one-trick mascarpone!
INGREDIENTS
1 cup Orsa Coffee Gin Liqueur
1/3 cup heavy cream
1 tsp vanilla extract
5 tbsp white sugar
2 tbsp cocoa powder
230 g mascarpone
14-16 ladyfinger biscuits
1/3 cup heavy cream
1 tsp vanilla extract
5 tbsp white sugar
2 tbsp cocoa powder
230 g mascarpone
14-16 ladyfinger biscuits
METHOD
1. Lightly whip the cream and sugar until soft and fluffy.
2. In a separate bowl, combine the mascarpone and vanilla, then gently fold it into the whipped cream.
3. Quickly dip each ladyfinger into the Orsa (don’t soak them, they drink fast).
4. Create your first biscuit layer in a glass dish or small baking tray.
5. Spread a generous layer of the mascarpone mixture over the biscuits.
6. Repeat with alternating layers of dipped ladyfingers and mascarpone until you reach the top.
7. Dust the surface with cocoa powder.
8. Refrigerate for at least 1 hour before serving so everything sets and gets cosy.
