Mocha Raspberry Tiramisu Towers

Mocha Raspberry Tiramisu Towers

By: Michelle - Phoenix, AZ - 2016 Recipe Contest


This is a Door County Coffee Fan recipe. It was not made in the kitchens of the Door County Coffee Café.



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



Prepare pistachio cake:

    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. 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. 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. 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!