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!