Mocha Raspberry Tiramisu Towers

Ingredients

Featured ingredient: Chocolate Raspberry Truffle Coffee 10 oz. Bag Ground

• 8 ounces unsalted butter - softened
• 1 1/4 cups granulated sugar (divided)
• 1/4 cup honey
• 3 eggs
• 2 cups all purpose flour
• 1/3 cup whole milk
• 2 teaspoons vanilla extract (divided)
• 1 cup pistachios (divided)
• 8 ounces mascarpone cheese - softened
• 2 cups brewed Door County Chocolate Raspberry Truffle Coffee (divided)
• 6 tablespoons powdered sugar
• 3 cups heavy cream (divided)
• 4 cups fresh raspberries (divided)
• 2 tablespoons lemon juice (divided)
• 1/4 cup cocoa powder - for dusting

 

Instructions

Prepare pistachio cake:

1. 1. Preheat oven to 325 degrees.
   2. Line a sheet pan with parchment paper or silpat. Spray with nonstick cooking spray.
   3. In a bowl of a stand mixer cream butter, 1 cup granulated sugar and honey on medium speed until light and fluffy. Add eggs one at a time. Add flour and milk to creamed egg mixture beginning and ending with the flour, alternating.
   4. Spread into sheet pan and bake 20-22 minutes until set. Once cooled, cut into 4 inch circles with cookie cutter or biscuit cutter.
   5. Place 1 cup brewed coffee in small saucepan and cook over medium high heat until coffee has reduced to 1/3 cup (about 8-10 minutes.) Set aside.

Make mocha mascarpone mousse:

1. 1. In a large bowl beat mascarpone cheese with 1/3 cup reduced coffee and 1 teaspoon vanilla until combined.
   2. In another bowl beat 1 cup heavy cream and powdered sugar until stiff peaks form. Gently fold whipped cream into mascarpone mixture. Place in fridge and set aside.

Make raspberry mousse:

1. 1. Puree 3 cups raspberries and 2 tablespoons lemon juice. Reserve 1/3 puree for garnish.
   2. Whip 2 cups heavy whipping cream, 1/4 cup granulated sugar and 1 teaspoon vanilla until stiff peaks form. Gently fold in remaining 2/3 raspberry puree. Set in fridge.

To assemble:

1. 1. Spread 2 tablespoons raspberry puree on serving plate or bowl.
   2. Place 1 cup brewed coffee in small dish. Soak 1 round of pistachio cake in coffee to soak in slightly.
   3. Place round on puree. Pipe or spoon mocha mascarpone mousse in even layer. Top with 1 more coffee soaked pistachio cake round. Top with layer of raspberry mousse.
   4. Top with 1 more coffee soaked pistachio cake round. Finish with dollup of mocha mascarpone mousse. Garnish with fresh raspberries, pistachios and a dusting of cocoa powder. Enjoy!