Tiramisu imperial minerva

Make it quick and easy with Café Minerva!


Coffee cream:

  • 350 g Cream Cheese
  • 350 g milk cream
  • 200 g condensed milk
  • 1⁄4 teaspoon (1.25 ml) Vanilla Essence.
  • 4 teaspoons (20 ml) My Essence of Coffee

Coffee syrup:

  • 100 ml Mi Esencia de Café.
  • 100 g Condensed milk
  • 1⁄4 teaspoon (1.25 ml) Vanilla Essence.
  • 300 g ladyfingers.

Assembly – Decoration:

  • Mold
  • Cocoa powder to taste. Note: 1 teaspoonful (1 tsp) = 5mililiters


  • 8 portions


Coffee cream:

  1. Place in a bowl 350g cream cheese, 200g condensed milk, 1⁄4 teaspoon (1.25ml) vanilla essence, and mix using wrapping motions. Then add 350g of milk cream.
  2. Beat at medium speed and add 4 teaspoons (20ml) of My Coffee Essence in a stream until a homogeneous mixture is obtained.

Coffee syrup:

  1. In a bowl place 100 ml of My Coffee Essence, 100g of condensed milk, and 1⁄4 teaspoon (1.25ml) of vanilla essence, mix and set aside at room temperature.

Dessert assembly:

  1. Soak the ladyfingers with the coffee syrup, previously elaborated in the previous process.
  2. Place moistened ladyfingers in the base of the mold.
  3. Add the coffee cream, until a layer is formed.
  4. Spread ladyfingers with the coffee cream until the mold is completely covered.
  5. Sprinkle cocoa powder to taste.
  6. Refrigerate for 4 hours to obtain a suitable consistency.
  7. Ready, now enjoy this recipe.

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