The Coolhaus founder switches up the Italian dessert with ice cream and Biscoff cookies
Add heavy whipping cream to a mixing bowl and beat on medium speed with an electric mixer or hand mixer. Slowly add sugar and vanilla and continue to beat until stiff peaks form. Add mascarpone cheese and mix just until combined. Set aside in fridge.Add coffee and liqueur to a shallow bowl. Dip the cookies in the coffee just enough to get them wet and lay them in a single layer on the bottom of an 8-inch baking dish or similar size pan.Carefully smooth the softened ice cream over the top.
Line the sides of the dish with any remaining cookies.Dust cocoa powder generously over the top — scoop the powder in a spoon and use a fine mesh strainer to set on top of the cake). Cover with plastic wrap. Freeze for at least two hours before serving. Frozen tiramisu can last for up to three months .the Okra Projecta collective that seeks to address the global crisis faced by Black trans people by providing healthy, home-cooked meals and resources.
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