What’s the only thing better than a refreshing cup of Blue Goose espresso at the end of a meal? A coffee-based dessert of course! Our own particular favourite is that Italian classic, Tiramisu. Not only is it addictively delicious, an added bonus is that it requires no baking - in fact, the only ‘cooking’ called for is brewing some fresh coffee which, as Blue Goose customers, we’re guessing you’re already expert at! And if you want to avoid caffeine, this recipe works just as well with decaf coffee, but we recommend using an espresso blend, such as our Columbian Sugarcane, to achieve the intensity of flavour that makes this dish so special.
INGREDIENTS
- Approximately 150ml Blue Goose Flight espresso coffee or Colombian Sugarcane Decaf
- 25ml Marsala wine
- 3 eggs, separated
- 2 tablespoons caster sugar
- 250g tub of mascarpone
- 2 tablespoons cocoa powder
- 30 sponge fingers
You will also need a high-sided 22 x 22cm serving dish, and a fine mesh sieve or tea strainer.
METHOD
-
Firstly, make some espresso coffee in a Moka pot. If you prefer to use our coffee pods you will
need around 4 pods to make 150ml espresso. - Once the coffee has brewed, pour it into a shallow bowl to cool.
-
Meanwhile, beat the egg yolks and sugar together until creamy, then add the mascarpone and
10ml of Marsala. Beat again until all the ingredients are well combined. -
In a clean bowl, whisk the egg whites into stiff peaks, and fold carefully into the mascarpone
mixture. -
When the coffee is cool, add the remaining Marsala and 1 teaspoon of cocoa powder, mixing
briefly to incorporate. - Dip each sponge finger into the bowl of coffee, one at a time: you want the fingers to soak up enough coffee to lend the tiramisu its unmistakable mocha flavour, but not so much that the sponge is falling apart. We recommend dipping for a brisk 2-3 seconds, then shaking off the excess before laying the soaked biscuit into your serving dish.
- Once your have a foundation of sponge fingers, pour half the mascarpone mixture on top, then dust with cocoa powder using a sieve or tea strainer.
- Now repeat this layer, placing the soaked sponge fingers carefully onto the mascarpone and finishing with a final dusting of cocoa powder.
- Chill for four hours, before serving.
This recipe feeds 4 generously, but if you need a larger serving it’s easy to double up the measurements.