Frozen Cold Brew Tiramisu Cups

Tiramisu meets ice cream parlor in these dreamy frozen cups that capture everything you love about the classic Italian dessert, chilled down for warm weather (or anytime) indulgence. Crumbled gluten-free vegan ladyfingers are soaked in rich cold brew coffee and layered with a silky whipped coconut mascarpone cream, then frozen until scoopable and spoonable in equal measure. A dusting of cocoa powder on top finishes the look and delivers that classic bittersweet bite. This plant-based take swaps traditional mascarpone and eggs for a luscious blend of coconut cream and vegan cream cheese, whipped until fluffy and lightly sweetened with maple syrup. Cold brew concentrate brings deep coffee flavor without the bitterness of hot-brewed coffee, and a splash of vegan coffee liqueur (optional) adds an extra grown-up edge. Because everything is portioned into individual cups, these are perfect for make-ahead entertaining, dinner party desserts, or just treating yourself to a little frozen luxury after a weeknight meal. Naturally dairy-free, egg-free, and gluten-free, these cups prove that a fully vegan dessert can still feel indulgent and sophisticated. They're rich in healthy fats from coconut and nuts, free of refined dairy cholesterol, and easily made ahead for busy weeks — simply pull from the freezer, let soften for a few minutes, and dig in.

Ingredients

• 2 cupsfull-fat coconut cream, chilled overnight
• 1 cupvegan cream cheese, softened
• 0.33 cupmaple syrup
• 1 teaspoonvanilla extract
• 7 ouncesgluten-free vegan ladyfinger cookies, crumbled
• 1 cupcold brew coffee concentrate
• 2 tablespoonsvegan coffee liqueur, optional
• 2 tablespoonscocoa powder, for dusting, plus extra for garnish
• 0.125 teaspoonFine sea salt

Method

1. Scoop the firm, chilled coconut cream into the large mixing bowl, leaving behind any watery liquid at the bottom of the can.
2. Add the softened vegan cream cheese, maple syrup, vanilla extract, and sea salt to the coconut cream.
3. Using the hand mixer, whip the mixture on medium-high speed until light, fluffy, and smooth, about 2-3 minutes.
4. In the shallow dish, combine the cold brew concentrate and vegan coffee liqueur if using.
5. Crumble the gluten-free vegan ladyfingers into the medium mixing bowl, then pour the cold brew mixture over them and toss gently so the crumbs soak up the liquid evenly.
6. Spoon a layer of the soaked ladyfinger crumble into the bottom of each serving cup, pressing down gently with the back of a spoon.
7. Top the crumble layer with a generous dollop of the whipped coconut mascarpone, spreading it smooth with the spatula.
8. Repeat the layering with another round of soaked crumble and whipped mascarpone cream, finishing with a final layer of cream on top in each cup.
9. Using the fine mesh sieve, dust the top of each cup generously with cocoa powder.
10. Place the cups in the freezer and freeze until firm but still scoopable, at least 4 hours or overnight. 240:00
11. Let the cups sit at room temperature for 5-10 minutes to soften slightly before serving, then dust with a little extra cocoa powder if desired. 10:00