I’m kind of a weirdo when it comes to desserts. Warm desserts just aren’t usually my thing. Freshly baked cookies? I’ll wait for them to cool down. Warm pie? Maybe, but only if there’s a big scoop of ice cream to balance the temperature out.
I’ve even been known to refrigerate brownies just so I can eat them nice and cold (try it, it’s awesome). So for years, I thought I didn’t like rice pudding because I was pretty sure it was only served warm, and the thought of eating warm, sweet rice was horrifying.
But as I learned in my Pastry class in culinary school, that’s not the case! Rice pudding can be served warm, room temperature OR chilled. Who’s with me on the chilled version?
I especially enjoy chilled desserts as a way to celebrate the remaining days of summer. Enter: Rice Pudding Tiramisu. Think of tiramisu (see also: my Frozen Tiramisu Cups), where one layer is coffee rice pudding.
Start with a layer of ladyfingers dipped in iced coffee. Then a layer of rice pudding made with more iced coffee. And then how about some mascarpone whipped cream?
You need quite a bit of iced coffee for this recipe. You can make your own, but I actually like to keep a carton of International Delight Iced Coffee Mocha in my fridge. I love it for those mornings where I’m rushing out the door for errands or a meeting, and there just isn’t time to do my usual French press or Chemex routine.
This Mocha Iced Coffee is totally ready to drink, so you just need a glass (or travel mug) and some ice. It’s also perfect for recipes like this where you want a little shortcut to big coffee and chocolate flavors!
- 2-3/4 cups International Delight Mocha Iced Coffee, divided
- 1/2 cup medium-grain white rice
- 2 tablespoons granulated sugar
- 1/2 teaspoon kosher salt
- 1 cup mascarpone cheese, divided
- 9 ladyfingers
- 1 cup heavy cream
- 1/4 cup powdered sugar
- Cocoa powder, for serving
- Place 2-1/2 cups iced coffee and rice in nonstick saucepan; cover and let stand 2 hours.
- Transfer to stove and cook over medium-low heat 30 minutes; do not stir.
- Add sugar and salt; cover and cook over medium-low 35 to 40 minutes or until rice is soft and most liquid has been absorbed, turning rice over and scraping bottom of pan every 10 minutes; do not stir. Remove from heat; stir in 1/4 cup mascarpone.
- Meanwhile, dip ladyfingers in remaining 1/4 cup iced coffee and arrange evenly in the bottom of an 8-inch pie plate. Evenly spread rice mixture over ladyfingers. Transfer to refrigerator for at least 2 hours or up to overnight.
- Place cream in mixing bowl and mix on medium-high speed until soft peaks form. Add remaining 3/4 cup mascarpone and mix until well combined. Add powdered sugar 1 tablespoon at a time, mixing well after each addition.
- Even spread whipped cream mixture over rice pudding. To serve, dust with cocoa powder.