Ivory Coast Coffee & Plantain Tiramisu

Instructions

1. 1

   Brew 200 ml of strong Ivorian coffee and let it cool to room temperature.

2. 2

   Peel and slice the 2 ripe plantains. In a non-stick pan, lightly caramelize the plantain slices with 1 tablespoon of the sugar over medium heat until golden and soft. Set aside to cool.

3. 3

   In a mixing bowl, combine 250 g mascarpone cheese with the remaining sugar (about 40 g) and 1 tsp ground nutmeg. Mix until smooth and creamy.

4. 4

   Quickly dip each ladyfinger (200 g) into the cooled coffee, making sure not to soak them too long to avoid sogginess.

5. 5

   Arrange a layer of coffee-soaked ladyfingers at the bottom of your serving dish.

6. 6

   Spread half of the mascarpone mixture over the ladyfingers, then layer half of the caramelized plantain slices on top.

7. 7

   Repeat with another layer of coffee-soaked ladyfingers, the remaining mascarpone mixture, and the rest of the plantain slices.

8. 8

   Sift 20 g of cocoa powder evenly over the top layer.

9. 9

   Cover and refrigerate the tiramisu for at least 4 hours (preferably overnight) to allow the flavors to meld.

10. 10

    Serve chilled and enjoy your Ivory Coast Coffee & Plantain Tiramisu!