Turkish Coffee Tiramisu
I love tiramisu and I can never get enough of it. This version is infused with Turkish coffee, the Sri Lanka blend and uses thinner layers of spiced cookies instead of lady fingers.
I love tiramisu and I can never get enough of it. This version is infused with Turkish coffee, the Sri Lanka blend and uses thinner layers of spiced cookies instead of lady fingers.
Dessert
10
Helen Park
I love tiramisu and I can never get enough of it. This version is infused with Turkish coffee, the Sri Lanka blend and uses thinner layers of spiced cookies instead of lady fingers.
36 Biscoff Cookies
1 cup heavy cream
½ cup sugar, divided
4 egg yolks
2 cups labne
1 Tbsp Sri Lanka blend
1 Tbsp Turkish Coffee
Pinch of salt
Whip the heavy cream with half of the sugar, a pinch of salt, 1 teaspoon of Sri Lanka, and 1 teaspoon of Turkish Coffee to medium stiff peaks and set aside.
Using a mixer fitted with a whisk attachment, whisk the Egg yolks and remaining half of sugar until thickened and light. The sugar should be dissolved and the texture should be able to create a ribbon like cake batter.
Fold in the labne and whipped cream to make one smooth and light mixture.
Into a 8x8” dish, spread half a cup of the mixture on the bottom of the dish.
Layer 12 Biscoff cookies evenly into the bottom.
Divide the remaining Turkish coffee and labne cream into thirds and layer between 2 more layers of cookies (12 each) finishing with the cream mixture on top.
Mix the remaining two teaspoons each of Sri Lanka and Turkish coffee together and sprinkle evenly over the top of the tiramisu.
Cover and refrigerate overnight (up to 3 days) to allow the tiramisu to set.
Serve chilled.
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