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Tiramisu Coffee

In many ways, dessert met coffee quite some time ago, but there’s nothing so satisfying as the combination of rich, dark coffee and the creamy goodness of vanilla custard egg cream. Here a vanilla speckled topping gives way to a beverage, making it akin to a delicious Tiramisu! Serve with a couple of light and crunchy egg-enriched ladyfinger cookies for dipping.

Yield: 20 servings, approximately


  • 8 large egg yolks
  • 1 tbsp. cornstarch
  • ½ cup half & half
  • 1 vanilla bean, cut in half, beans scraped out
  • 2 cups heavy cream (keep 1 cup cold)
  • 1 cup sweetened condensed milk
  • 1 cup Mascarpone cheese
  • 20 cups dark, rich coffee (brewed)
  • Cocoa powder/grated chocolate, as needed


  1. In a bowl, whisk together egg yolks, cornstarch, half & half and vanilla bean scrapings until completely smooth.
  2. In a saucepan, gently whisk together one cup of the heavy cream, sweetened condensed milk and cheese, stirring constantly. Bring to simmer (about 180° F); do not overheat.
  3. Slowly whisk the hot cream mixture into the egg mixture.
  4. Add back into the saucepan, place over low-medium heat and cook, stirring constantly, until it begins to boil, quickly take off the heat.
  5. Immediately whisk in one cup cold heavy cream.
  6. Strain through fine mesh strainer (it must be completely smooth to avoid clogs in CO2 whipping canister.)
  7. Transfer to CO2 whipping canister, twist closed, insert 2 to 3 cartridges to get full pressure for such a thick mixture.
  8. For service: Fill cups with coffee. Turn charged canister upside down and slowly discharge enough to coat top of coffee.
  9. Sprinkle with cocoa powder/grated chocolate. Serve immediately with ladyfinger cookies on side.

Chef’s note: Base can be prepared ahead of time and reheated before adding second cup of cream. Creamy egg cheese can also be discharged cold; however, it will be thicker and may need adjustment with more heavy cream.