TIRAMISU made from Old Town 3in1 Coffee in Hazelnut


Tiramisu, Infusing the well-loved Ipoh white coffee into one among our favorite Italian desserts just makes it all the more lovely. When made with 3-in-1 OldTown White Coffee Hazelnut, it gets a nutty update and becomes that far more convenient to place together at home.


In fact, it can now be your go-to classy dessert whenever you are feeling like treating yourself to a cafe-style indulgence. If you would like it nutty, add two to 3 tablespoons of liquor like Marsala wine, brandy or Kahlua to the mascarpone cream towards the top of the blending.

but wait……. the white coffee-roasted hazelnuts also make an excellent snack – use whole, skinned hazelnuts and you’ll also spice it up with masala, cumin, and chili powder.

Here’s your favorite Tiramisu made from an OldTown White 3-in-1 Coffee in Hazelnut

White coffee syrup:

4 sachets 3-in-1 OldTown White Coffee Hazelnut
400ml hot water

Mascarpone cream

50g glucose
110g egg yolks
190g mascarpone, at room temperature
50g caster sugar
180ml UHT cream, whipped

Roasted hazelnuts

150g hazelnuts, roughly chopped
2-3 tbsp white coffee syrup
20 ladyfinger biscuits
a little cocoa powder for dusting

For the coffee syrup

Pour boiling water on the coffee mixture and stir to dissolve. Set aside in a medium-sized bowl.

To prepare the mascarpone cream

Place egg yolks in the bowl of a stand mixer. In a small saucepan, bring glucose to a boil over high heat. Pour onto the egg yolks and whip over high speed until the mixture is fluffy and cold.

In a mixing bowl, mix together the mascarpone and the sugar, and fold in the whipped cream Then fold the mixture into the egg yolk mixture.

To prepare roasted hazelnuts

Preheat the oven to 170°C. Toss the nuts in the coffee syrup to coat them well. Place on a roasting pan and roast until crisp and golden. Set aside to cool.

To Arrange or assemble

Dip biscuits, one at a time, in the coffee mixture – do it quickly so that the biscuits are not too soggy.

Place one layer of biscuit at the bottom of a wide-mouthed glass, cover with mascarpone cream. Repeat to fill the glass. Chill in the fridge for at least 30 minutes.

The tiramisu can be prepared ahead to this stage and stored in the fridge for up to two days.

Final Touch – Before Serving

Use a strainer to dust some cocoa powder over the tiramisu and garnish with the roasted hazelnuts.

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A rich fragrant Hazelnut flavored white coffee blend. Creamy, nutty, and unique, it leaves a tantalizing mouth feel.

Creamy, Nutty & Unique
Tantalizing Mouth Feel

3in1 premix coffee
Packing: 15s x 35g

Product of Malaysia

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