HOW TO MAKE TIRAMISU USING SPECIALTY COFFEE CONCENTRATE
The only thing better than enjoying coffee with cake is when you enjoy it all in one—a la, tiramisu! Find our delectable recipe using Specialty Coffee Concentrate below.
HOW TO MAKE TIRAMISU USING SPECIALTY COFFEE CONCENTRATE
“A Specialty Coffee Concentrate-infused tiramisu that takes the cake.”
INGREDIENTS
- 24 Savoiardi ladyfinger biscuits
- 4 eggs (yolks and whites separated)
- 1 cup mascarpone (room temperature)
- ¾ cup thickened cream
- ½ cup sugar
- ½ cup Specialty Coffee Concentrate
- ¼ Marsala wine OR Kahlua liqueur*
- 1 tbs cocoa powder to garnish
- Water to simmer
EQUIPMENT
- 9x9” deep-set serving dish
- Double boiler (a large bowl and pot that fit nicely underneath)
- 2x mixing bowls
- Whisk
- Electric mixer
- Large spoon
- Spatula
- Cling wrap
- Strainer or dusting tin
- Optional: food thermometer
Note: this recipe makes ten servings. *Marsala is traditionally used while Kahlua is more readily available. Both work well in this recipe.
METHOD
1. Fill the pot with an inch of water before setting up a double boiler (ensuring the bowl does not touch the water). Bring to a simmer.
2. Place egg yolks and sugar in the double boiler bowl and whisk consistently for approximately 5 minutes or until the mixture turns a pale yellow colour. Aim for the mixture to be a temperature of 160℃. Remove from heat and set aside for 2-3 minutes.
Note: using a double boiler gently cook the eggs during the whisking process. While not traditional, this lowers any risks of food poisoning from consuming raw eggs.
3. Once cooled, add mascarpone to the egg mixture and mix until combined.
4. Whisk the thickened cream using a separate mixing bowl until peaks have formed (easier done with an electric mixer).
5. Gently fold the thickened cream with the mascarpone-egg mixture until combined and set aside.
6. In another mixing bowl, combine Specialty Coffee Concentrate with Marsala wine (or Kahlua). Set aside.
7. Dip the biscuits one at a time into the coffee mixture for a second before layering them at the bottom of the serving dish until the first layer is complete. Break the biscuits if necessary to fit them snugly at the bottom of the dish.
8. Once the first layer of ladyfingers is complete, spread on half of the mascarpone mixture. Use a spatula to ensure an even layer.
9. Repeat steps 7-8 using the remaining biscuits and mascarpone.
10. Cover the dish with cling wrap and leave to rest in the fridge for approximately 4 hours.
11. Unwrap the dish and dust it with a generous layer of cocoa powder. Your tiramisu is ready to serve!
Who said the party stopped here? Dare to be bold and experiment with using our Specialty Coffee Concentrate in a whole host of recipes! Formulated to be almost 2x stronger than a regular shot of Stitch Coffee espresso blend, our concentrate was crafted to perfectly fit into your at-home coffee brewing ritual.
Find more recipes on Stitch Stories and peruse our Specialty Coffee Concentrate products online here or when you next visit our cafes.
