This week on “Ready To Drink,” Snapchill’s series on the wildly popular category of canned coffee, we look at Snapchill’s collaboration with Intelligentsia Coffee, a renowned Chicago-based roaster with coffee bars in New York, Boston, Austin and Los Angeles, and a new shop opening in Seoul, South Korea.
And we’re celebrating by bringing you the best coffee tiramisu recipe ever.
The launch of the new Intelligentsia cold coffee is perfectly timed to coincide with the opening of a new store in Seoul, South Korea, where RTD coffee is particularly popular among cold coffee drinkers.
Intelligentsia Cold Coffee, made with the legendary Black Cat Espresso, uses Snapchill’s patented heat exchange process to instantly cool hot coffee from 204 degrees to 38 degrees within seconds, creating cold coffee with the rich, delicate flavor of freshly brewed hot coffee. In conversation with George Howell, he shares his love for this particular process and its ability to capture the acidity that is often lost with other cold coffee brewing methods.
In the new cookbook But first, coffee Here’s a delicious tiramisu recipe using cold brew coffee instead of espresso. When we got our hands on the new Intelligentsia cold coffee, we wanted to try using it to make more desserts that are closer to tiramisu. But first, coffee The recipe replaces traditional ladyfingers with cold brewed coffee and iconic Biscoff cookies for a particularly delicious coffee-forward dish. The result is a spectacular, upscale dessert full of nostalgia – ready to drink and ready to eat.
So why not try making it yourself? Grab some Intelligentsia Cold Coffee (available online and at Intelligentsia coffee bars worldwide), a bag of Biscoff cookies, some mascarpone cheese, and two eggs and get going.
Intelligentsia Cold Coffee Biscoff Tiramisu
A take on Zachary’s perfect cold brew tiramisu. Let’s start with the coffee.
Dessert for 2
2 large eggs, separated
67 grams of sugar
226 grams mascarpone cheese
240ml Intelligentsia Cold Coffee
Lotus Biscoff Cookies 24 pieces
A pinch of salt
cocoa powder
Beat egg yolks and sugar in a medium bowl with a hand mixer until sugar is dissolved and egg yolks are thick (3 minutes).
Gently fold in the mascarpone cheese.
Place the egg whites in a separate bowl, add a pinch of salt and beat with a hand mixer until stiff peaks form.
Mix the egg whites with the egg yolks and mascarpone.
Pour the cold coffee into a shallow dish and quickly soak the Biscoff cookies. Place the soaked cookies into individual mini springform pans to create the first layer. Add a layer of the mascarpone mixture. Repeat adding layers until the springform is full (3 layers should be enough).
Sprinkle with cocoa powder.
Refrigerate for 4 to 6 hours.
Serve each dish, preferably with another can of cold brew coffee.
