Travel to Italy while supporting local Nebraska organizations and businesses with this not-too-sweet dessert. Take this tiramisu recipe from An Affair From the Heart and add in Arbor Day Coffee and Cup of Coa products for an international treat.
Who is Arbor Day Foundation Coffee?
J. Sterling Morton had an enthusiasm for trees, advocating for people to plant them! He became secretary of the Nebraska Territory and he used this to spread the message of the value of trees. In 1872, he proposed a tree planting holiday to be called “Arbor Day” at a meeting of the State Board of Agriculture. Once this holiday was approved the celebration date became April 10.
Who is Cup of Coa?
During the 1960s, when the original founder Todd Newman was growing up, his grandmother used to mix a variety of cocoas to make the perfect hot chocolate for all her grandkids. This treasure family secret was shared with the world in 1994.
Their product’s recipe began to take shape in 1995, when they profiled every existing gourmet hot cocoa. They discovered that most product lines relied heavily upon artificial flavorings, fragrances, and colorants. From the start, they knew they wanted a cocoa that was genuine in both color and flavor, derived only from the finest cocoas available and not reliant on artificial additives.
Cup of Coa was the official sponsored cocoa for the 2002 Winter Olympic Games in Salt Lake City, Utah. In 2016 distribution was moved to Nebraska the home of Barista’s Daily Grind, which Jasmine McGinnis has now also acquired ownership of.
- 6 large egg yolks
- 3/4 cup sugar
- 2/3 cup whole milk
- 2 cups heavy whipping cream
- 2 teaspoons pure vanilla extract
- 2 (8 ounce) containers of mascarpone cheese, softened
- 2/3 cup Arbor Day Coffee, room temperature
- 4 Tablespoons rum
- 2 (3 ounce) packages lady fingers
- 1 Tablespoon Cup of Coa, for dusting
- For serving: chocolate curls or chocolate syrup, optional
- Whisk sugar and egg yolks together in a medium saucepan until incorporated. Whisk in milk. Place on the stovetop over medium heat, and bring to a gentle boil, stirring constantly. Boil for one minute, continuing to stir. Remove from the heat, cool for 10 minutes. The custard will be thick and will coat the back of a spoon.
- While the mixture cools, whip your cream and vanilla together until stiff peaks form.
- Place the whipped cream and the custard in the refrigerator. Cover the custard with plastic wrap, letting the wrap rest on top of the custard. Chill in the fridge for at least one hour or until cold.
- Mix Arbor Day Coffee and rum together. Set aside.
- After the custard is cooled, whisk in mascarpone cheese just until it's smooth. Set aside. *Mixture should NOT be runny.
- Fill the bottom of either an 8x8 or a 9x9 baking dish with a single layer of the ladyfingers.
- Drizzle them with 1/2 of the Arbor Day Coffee/rum mixture. Give your dish a swirl to ensure that the ladyfingers are evenly coated but not soggy.
- In a separate shallow dish, repeat the same method with the ladyfingers and Arbor Day Coffee/rum mixture to soak the other half of the ladyfingers.
- To assemble the tiramisu, using an offset spatula, layer half of the custard mixture over the ladyfingers in the baking dish, making sure the custard gets in between the ladyfingers. Next, spread half of the whipped cream over the top of the custard. Then, carefully top with the other half of the ladyfingers. Finish with another layer of custard and finally the remaining whipped cream.
- Cover and for refrigerate about 5-6 hours.
- To serve, top with a dusting of Cup of Coa.
- Top with chocolate curls or chocolate syrup if desired.