I think having a Syrian mother & three older sisters has attributed to my love for hosting, cooking and baking. We’ve always enjoyed hosting family gatherings for our large extended family here in southern California — and of course, what’s an Arab gathering without a variety of savory & sweet dishes? But I must say when it comes to desserts, this Tiramisu takes the cake!
Now, I do indulge every once in awhile but I try to be mindful so, why not have the best of both worlds? Tiramisu is a very light and airy dessert with a hint of coffee (for all my fellow coffee lovers) that instantly melts in your mouth. The tea biscuits are soaked in coffee then lathered in layers and layers of Cool Whip goodness, but it doesn’t stop there…..each layer is generously drizzled with caramel sauce, coffee grounds and cocoa powder. Whether you’re on Martha Stewarts’ level or just starting out this fool-proof recipe will impress them all!
|Prep Time||45 minutes|
- 16 oz strong coffee, brewed
- 24 oz Cool Whip sold as 16 oz cartons
- 6 oz kushta cream can be found at local Middle Eastern market
- 8 oz mascarpone
- 1/3 cup coffee syrup see homemade recipe below
- 16 oz Ulker tea biscuits (rectangular) use approx. 80 tea biscuits
- cocoa powder for dusting
- ground coffee for dusting
- caramel sauce for drizzle
Brew coffee. Place in a bowl and set aside to cool.
In a mixing bowl, whisk together Cool Whip, Kushta and mascarpone until mixture is smooth and creamy.
Add coffee syrup into mixture, stir until well combined. Cover and set aside in the refrigerator.
Lightly dip tea biscuits into the bowl of cooled coffee (it should be warm by now). Do this step one tea biscuit at a time while being sure to avoid “dunking” as you do NOT want them to get soggy. Once biscuit is wet, place it in the tray. Repeat this step 20 more times until the bottom of the tray is lined with tea biscuits. (Note: Each layer should have 4 biscuits vertically and 5 horizontally, for a total of 20 biscuits per layer.)
Remove bowl of cream mixture from refrigerator. Spoon in a fourth of the mixture over the tea biscuits and spread into an even layer.
Sprinkle cocoa powder and ground coffee over the cream mixture.
Repeat steps 4-6 three more times (for a total of four layers).
Drizzle caramel sauce over the final layer (may drizzle on every layer if you prefer it sweeter, but I recommend doing it only on 1-2 layers and the final layer being one of them).
Cover and refrigerate before serving (for best results refrigerate overnight or a minimum of 4-6 hours before serving).
I used a 16″ x 11″ dish. If you will be using a different size you may need to adjust the number of biscuits based on the dish size.