This week on Ready To Drink, our feature series exploring the wildly popular category of canned coffees presented by Snapchill, we’re taking a look at a Snapchill collaboration with Intelligentsia Coffee, the iconic Chicago-based roastery with coffee bars in New York, Boston, Austin, Los Angeles, and a brand new shop in Seoul, South Korea.
And we’re celebrating by bringing you the single greatest coffee tiramisu recipe ever.
The release of the new Intelligentsia Cold Coffee timed perfectly with the opening of their new outpost in Seoul, South Korea, where RTD coffees are an especially popular choice for cold coffee drinkers.
Intelligentsia Cold Coffee, made with the legendary Black Cat espresso, uses Snapchill’s patented heat-exchange process, which instantly chills hot brewed coffee from 204 to 38 degrees within seconds, creating cold coffee with the full-bodied nuanced flavors afforded by freshly brewed hot coffee. Take a look at our conversation with George Howell about his affinity for this particular process and its ability to capture acidity that can get lost in other cold-coffee extraction methods.
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In our new cookbook But First, Coffee we offer a delicious recipe for tiramisu using cold brew coffee in place of espresso. When we got our hands on the new Intelligentsia Cold Coffee, we knew we wanted to use it to experiment with more tiramisu-adjacent desserts. Adapting the But First, Coffee recipe, we’ve created an especially delightful coffee-forward dish using the Cold Coffee along with the iconic Biscoff cookies in place of the more traditional ladyfingers. The result is an epic, elevated dessert full of nostalgia that’s both Ready to Drink and…. ready to eat!
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So why not make some yourself? Get your hands on Intelligentsia’s Cold Coffee (available online  and at Intelligentsia coffeebars worldwide), a bag of Biscoff cookies, some marscapone, a couple of eggs, and get crackin’:
Intelligentsia Cold Coffee Biscoff Tiramisu
Adapted from Zachary’s Perfect Cold Brew Tiramisu in But First, Coffee
Makes 2 Individual Desserts
2 large eggs, separated
67 grams of sugar
226 grams marscapone cheese
240ml Intelligentsia Cold Coffee
24 Lotus Biscoff Cookies
Pinch of salt
Cocoa powder
In a medium bowl, beat the egg yolks and sugar with a hand mixer until the sugar dissolves and the yolks thicken (3 minutes).
Gently fold in the mascarpone cheese.
In a separate bowl, beat the egg whites with a pinch of salt using a hand mixer until stiff peaks form.
Fold egg whites with yolks and mascarpone.
Pour the Cold Coffee in a shallow dish and quickly soak Biscoff cookies. Place soaked cookies in individual mini spring form pans until you create a first layer. Add a layer of the mascarpone mixture. Repeat adding layers until the springform is full (three layers should do it).
Top with cocoa powder.
Refrigerate for 4-6 hours.
Serve each dish, preferably with another can of Cold Coffee.
