Welcome to the series where we show there’s more to our beans than your cup of coffee. Over the next 50 recipes, we’re going to cook and bake with Powder Mill coffee to show just how versatile it is. Don’t get me wrong, we love a cup of coffee on its own, and ours is exceptional. But it can do so much more.
Episode one is a classic tiramisu. When I owned a catering company, our tiramisu was the thing we sold hundreds of every Christmas, so it felt like the perfect place to start. Here’s my recipe for you to try at home.
Ingredients
• 250 ml Powder Mill Blueprint house espresso
• 50 ml Tia Maria (or rum, Cointreau, brandy)
• 3 large egg yolks
• 3 large egg whites
• 75 g caster sugar
• 250 g mascarpone
• 300 ml double cream
• Zest of 1 orange
• 1 tsp vanilla extract
• 1 packet of savoiardi (sponge fingers)
• Dark cocoa powder, for dusting
Method
1. Brew the espresso. Make 250 ml of Powder Mill Blueprint house espresso and set it aside to cool completely.
2. Whisk the yolks. Whisk the 3 egg yolks with the 75 g caster sugar until smooth and thick enough to leave a ribbon trail.
3. Make the cream. Add the mascarpone, double cream, orange zest and vanilla. Whip until thick and creamy.
4. Whisk the whites. In a clean bowl, whisk the 3 egg whites to stiff, cloud-like peaks, then gently fold them into the mascarpone mixture.
5. Add the alcohol. Once the espresso is cool, stir in the 50 ml Tia Maria. Rum, Cointreau or brandy work too.
6. Soak the biscuits. Dunk each savoiardi in the espresso for about 5 seconds and line them up in your dish.
7. Layer. Spread a layer of mascarpone cream over the biscuits, then repeat. Use at least three layers for a good cross section when you cut it.
8. Dust. Finish with a light dusting of dark cocoa powder.
9. Chill. Refrigerate for at least a few hours, ideally overnight, then serve.