Cold-brew tiramisu icebox bars with cocoa-nib crunch

Cocoa and mascarpone want bitterness, not more dessert wine.

A small bitter amaro, or a dry coffee-tonic if skipping alcohol. Coffee is optional after a long dinner.

Covered, 3 days cold. Freeze uncut a month; thaw overnight and finish with fresh cocoa and nibs.

• Mascarpone1 lb
• Heavy cream2 cups
• Ladyfingers40 ea
• Cold-brew concentrate1.5 cups
• Cocoa nibs0.25 cups
• Powdered sugar0.75 cups
• Vanilla extract0.5 tbsp

Multiplying the ingredients is the easy half. These are the parts of the recipe that the batch count does not move.

Cooking time

Nothing cooks, so batch size does not change a cooking time. Chilling does not scale either — it is set by the depth of the container, so a double batch in one deep tub takes far longer than two shallow ones.

Seasoning

Seasoning figures are a starting point at any batch size. Taste before it reaches the table — the multiple is arithmetic, and salt is not.

1. Read the whole method before you shop. This is a planning recipe for cold-brew tiramisu icebox bars with cocoa-nib crunch, not a certified kitchen test.
2. Amounts below are one batch: 16 portions. Build a plan and this card scales itself to it.
3. This dish can be completed up to 2 days ahead. Cold storage is the real limit — do not make it ahead if the fridge is already tight.
4. No heat. Assemble from cold ingredients. Keep covered until service.
5. Holds about 45 minutes once finished. After that, quality drops — do not invent extra time.
6. Drink pairing: A small bitter amaro, or a dry coffee-tonic if skipping alcohol. Coffee is optional after a long dinner.
7. Leftover route: Covered, 3 days cold. Freeze uncut a month; thaw overnight and finish with fresh cocoa and nibs.
8. Confirm every ingredient and every allergen yourself. Dietary tags are planning filters, not safety guarantees.