Coffee-Free Barley Tiramisu

Coffee-free tiramisu is made with barley coffee.

Coffee-Free Barley Tiramisu

This coffee-free (and caffein-free) variation of classic tiramisu is kid-friendly and great for those who cannot have coffee or alcohol. Using ground roast barley mimics the flavor of coffee.

Course Dessert

Cuisine Italian

Keyword barley coffee, caffein-free, coffee-free, kid friendly, ladyfinger cookies, no bake, no bake dessert, savoiardi biscuits, summer, tiramisu

Prep Time 15

Cook Time 5

Chill time 3

Total Time 3 20

Servings

Calories 511

Author Holly Ford

Ingredients

200 g (7 oz) ladyfingers
500 g mascarpone cheese room temperature
4 egg yolks
4-6 tbsp sugar
3/4 cup heavy whipping cream
1 tsp vanilla
2 tbsp cocoa powder

For barley coffee

1 cup hot water
1 tbsp barley coffee
1 tbsp sugar

Instructions

To make mascarpone custard cream:

Place a mixing bowl in a double boiler over medium heat, add egg yolks and sugar. Whisk together until sugar dissolves and the mixture turns pale in color. Remove the bowl from the pot, and let it cool.
Whip cream until soft peaks form. Add mascarpone cheese and vanilla extract; continue to beat well until the mixture comes together.
Add the mascarpone cream mixture to the cooled egg yolk mixture and fold together.
To make barley coffee: mix hot water, sugar, and ground barley coffee until sugar dissolves.

To assemble tiramisu:

Dip each ladyfinger into the barley coffee lightly and line them up to form the base of tiramisu on a tray or serving platter. Cover the ladyfingers with half the mascarpone custard cream and spread evenly.
Make another layer the same way.
Lastly, sprinkle cocoa powder on top to cover. Chill tiramisu in a refrigerator for about 3 hours before serving

Nutrition