Instructions
Cook time: 240 minutes
Chef’s note: Make sure to have these pantry staples on hand: sugar, masala wine or rum; in a small bowl, combine ⅓ can of cold brew, 1⅓ tbsp sugar + 1⅓ tbsp marsala wine or rum (optional); in another bowl, gently whisk container of creme fraiche, ½ cup ricotta, ⅓ cup powdered sugar, a pinch of salt + ⅔ tsp vanilla extract
Sprinkle the bottom of a small baking dish or 4 low glasses with cocoa powder; dip cookies one at a time in the coffee mixture for about 5 seconds (if you need to cut cookies to fit vessel, cut after dipping); form a single layer with cookies over cocoa powder then spread a layer of cream over cookies; sprinkle cream with cocoa powder; repeat a second layer of dipped cookies, cream + cocoa
Cover tiramisu with plastic wrap + refrigerate 4 hours or overnight
Melt chocolate in microwaveable bowl in 30 sec increments until melted; spread a even layer of chocolate on a flat plate or sheet pan + chill until just set; using a melt spatula, push chocolate into curls; top tiramisu with chocolate curls before serving
