For a sweet treat to enjoy for your midday coffee break or after dinner, make these easy Chocolate Mocha Tiramisu Parfaits – creamy chocolate mocha mascarpone is layered with a rich mocha sauce and ladyfingers for the perfect pick-me-up!
I often joke that if I was stranded on an island, ice coffee MUST be with. I have been drinking ice coffee since I can remember. What can I say – I come from a coffee loving family. There was no way we were going to be dealing with tour press if I couldn’t have an ice coffee at the ready. I can deal with many rolls and punches but dealing without my ice coffee is just not a wise idea – for anyone.
Do you ever find yourself having a midday slump and want a little sweet sip to get you through the rest of the day? For me, these fit the bill perfectly. No matter what I’m dealing with, I can take a few minutes of “me” time and enjoy this cool and rich iced coffee. With the single serve containers, I can be a bit greedy and refuse to share. However, if you bring the larger size to work, I can guarantee there will be new office friends just wanting to join you for a little coffee break.
I wanted to share a sweet treat that you would love – a Chocolate Mocha Tiramisu Parfait. This parfait is so creamy and rich – with just the right amount of mocha flavor. To take it over the top, I made a to-die-for mocha syrup that you are going to want to use for everything, including adding a bit more mocha love to your Caribou Premium Chocolate Mocha Iced Coffee – trust me on this.
This easy to whip up dessert will have friends and family swooning at first bite – between the creamy mascarpone mousse, the iced coffee soaked ladyfinger cookies and the mocha drizzle – the Chocolate Mocha Tiramisu Parfaits will be a family favorite.
On to the recipe:
Gather your ingredients
Folding the Chocolate Mascarpone int the soft fluffy cream
Soaking the ladyfinger cookies in the Caribou Coffee Iced Coffee
It’s all about building the layers
Now – doesn’t this look heavenly
Serve with your favorite Caribou Coffee Iced Coffee
Just look at this bite
Aly M. Cleary
Yields 6
For a sweet treat to enjoy for your midday coffee break or after dinner, make these easy Chocolate Mocha Tiramisu Parfaits – creamy chocolate mocha mascarpone is layered with a rich mocha sauce and ladyfingers for the perfect pick-me-up!
4 hr, 20 Prep Time
10 minCook Time
4 hr, 30 Total Time
Save Recipe
Ingredients
- For the Mocha Syrup:
- 3/4 cup of sugar
- 6 tablespoons of Dutch process cocoa powder
- 6 tablespoons of unsweetened cocoa powder
- 2 teaspoons of instant espresso
- 1/8 teaspoon of kosher salt
- 1 1/2 cups of water
- 1 teaspoon of vanilla extract
- For the Chocolate Mocha Tiramisu Parfaits:
- 1 1/4 cups of Caribou Coffee Chocolate Mocha Ice Coffee, divided
- 8 ounces of mascarpone cheese, softened
- 3 teaspoons of unsweetened cocoa powder
- 2/3 cup of super fine sugar
- 1/8 teaspoon of kosher salt
- 1 1/2 cups of heavy cream
- 24 ladyfinger cookies
- 1/3 cup of mocha syrup
- Chocolate Covered Espresso beans for garnish
- Extra unsweetened cocoa powder for garnish
Instructions
- To make the Mocha Syrup:
- In a heavy bottom saucepan, whisk together the sugar, Dutch process cocoa powder, unsweetened cocoa powder, instant espresso and salt until everything is mixed.
- Add the water and whisk until everything is combined and the cocoas and sugar are dissolved.
- Bring to a boil over medium heat and let bubble for about 5 minutes, whisking often. If you find that it starts to bubble dangerously close to the top of the saucepan, remove from the heat and whisk until the mocha volcano recedes a bit. Put back on the heat and keep whisking.
- When the mixture is thicker, remove from the heat and add the vanilla. Whisk the vanilla throughout and let cool for a bit.
- Pour into a container and it should keep in your fridge for a few weeks (if it lasts that long)
- To make the Chocolate Mocha Tiramisu Parfaits:
- In a large bowl, using a handheld electric mixer, mix together 1/4 cup of Caribou Coffee Chocolate Mocha Ice Coffee, the softened mascarpone cheese, unsweetened cocoa powder, super fine sugar and salt. Mix until everything comes together and it is a lovely chocolate color. Set aside.
- In another large bowl, using an electric hand mixer, whip the heavy cream to soft peaks.
- Fold the chocolate mocha mascarpone cheese mixture into the pillowy whipped cream until it is a gorgeous cappuccino shade throughout, taking care to not deflate the cream.
- Pour the remaining cup of Caribou Coffee Chocolate Mocha Ice Coffee into a square dish.
- Dip each ladyfinger cookie into the ice coffee and flip on the other side; let the coffee permeate for a minute or so.
- Break the cookie in half and put into a parfait dish. Repeat until you have about 5 pieces in each parfait dish.
- Dollop some of the chocolate mocha mascarpone cream on top of the ice coffee soaked ladyfingers and then drizzle with a bit of the chocolate mocha sauce.
- Repeat the process again until you have 2 layers of ice coffee soaked ladyfingers and 2 layers of cream, each accented with a drizzle of mocha syrup.
- Dollop the tops of each parfait with one more thin layer of chocolate mocha mascarpone cream and spread evenly with a small offset spatula so that the top of the parfait is flat.
- Let chill in the refrigerator for at least 4 hours to set up.
- Before serving, dust each parfait with some of the unsweetened cocoa powder and garnish with a couple chocolate espresso beans.
- Enjoy!
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