Godiva Coffee Tiramisu
Look, I understand that everyone who puts his or her hand on a Godiva’s Pumpkin Spice and Caramel Pecan Bark coffee should instantly think of brewing it and drinking it as fresh or in a beverage of sorts. But why not trying these coffee blends in a dessert recipe like Tiramisu, and sipping freshly brewed along with it?
I had the privilege of being selected to taste and post about my experience with Godiva’s Pumpkin Spice and Caramel Pecan Bark coffee as part of Foodbuzz’s Featured Tastemaker Program. And an experience it was! I own credits to my wife Steph here because she came up with the idea of adding these blends to her own “twisted” Tiramisu recipe that calls for cream cheese instead of the more traditional Mascarpone.
Godiva Caramel Pecan Bark Tiramisu
I’ll probably enrage the Italian Tiramisu traditionalists and I apologize in advance. But I sympathize with them… After all, my Mom-in-Law is Italian. Traditionally, Tiramisu is made with espresso and Mascarpone cheese. We replaced the espresso for the Godiva Caramel Pecan coffee, and the Mascarpone for cream cheese. And of course the dessert usually has Marsala wine in it which we decided to skip so it won’t quench the coffee’s flavor. It goes like this:
20-25 ladyfingers
3 egg yolks
8 tablespoons powdered sugar
8 oz cream cheese
2 tablespoons heavy cream
3 cups Godiva Caramel Pecan Bark Coffee
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So, start your brewer engines and brew your coffee!
Next, beat 3 egg yolks with the powdered sugar until well-blended. Add the cream cheese, and continue beating until creamy. Stir or beat in the cream until the mixture is pudding-like. Refrain from licking the mixer beaters — wait for the best part.
Line an 8 inch glass dish with ladyfingers (why do they call it that anyway?). Drizzle some of the Godiva Caramel Pecan coffee over the top so cookies are damp. Pour on some cheese mixture and spread it in an even layer.
Repeat this process of layering, by wetting cookies with coffee each time and spreading a new layer of the cheese mix.
Sprinkle top with cocoa or chocolate shavings and refrigerate for at least one hour till you rake the leaves in your backyard. Then pair the Tiramisu with freshly brewed Pumpkin Spice Godiva coffee. What else can sound more fall-is than this?
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Wow this looks absolutely amazing!! What a fabulous dessert! 🙂
This is a wonderful twist on the standard Tiramisu and very inspiring. I do need to try this…Godiva has come out with some wonderful flavored coffee-wish they had a monthly coffee club! Great post.
What a beautiful Tiramisu! And I love how you jazzed it up with the caramel pecan bark coffee! I bet this taste as decadent as it looks!
This tiramisu sounds fabulous. What a great way to use the Godiva coffee.
Your wife is one smart lady….I’m glad you listened to her because this is an amazing dessert!
Oh, no! My favorite dessert kicked up about 16 notches! How will I be able to resist?
Thanks for the friend add!
Lovely tiramisu, looks so tempting.
Oh, my husband would do anything to have this version of the Tiramisu. I think it’s genius. I love the idea of flavored coffee in here. And, personally, I prefer cream cheese over the other (I’m not Italian so I can say that). Thanks for sharing this recipe.
Thanks Anne! It sure does! It was pretty much gone in half a day!
Thanks Susie!
She sure is – smarter than I :-).
Sandy – my pleasure and thanks for the comment!
You will love this version. And honestly using cream cheese instead of ricotta make all the difference. Thanks for the comment!
What an amazing way of updating an Italian classic! I can’t wait to try this recipe!
This looks gorgeous! I have never tried using cream cheese in mine…I always use mascarpone. Either way this is one of my favorite desserts and yours sounds awesome!
Thanks Kathy! You’ll love it. Much smoother.