We are thrilled to bring you this incredible tiramisu recipe for this year’s Tiramisu Day (March 21st), featuring Difference Coffee. It is the quintessential coffee-infused dessert, a decadent treat that tastes deliciously complex but is surprisingly straightforward to prepare. This Difference Coffee Tiramisu recipe was created for us by Chef Louisa Ellis, a familiar face to fans of MasterChef. She is both a finalist and winner of the elite TV competitions. About her recipe, Chef Ellis told us, “It’s certainly a treat and in my opinion, one I look forward to very much!”
This recipe makes enough to serve a crowd and it’s certainly worthy of a fancy dinner party. Requiring an overnight rest in the refrigerator, tiramisu is a great choice for entertaining because you can whip it up ahead of time. However, we also love to have a dish of this tiramisu in the fridge for everyday desserts as well as sneaky late-night snacking. According to Chef Ellis, “Using the highest quality coffee really does mean that your coffee-based recipes will be the best they can be,” and she recommends choosing your favourite Difference Coffee. The same is true of the other ingredients, so go for top-quality vanilla, mascarpone and chocolate to grate on top as well.
INGREDIENTS
150g of golden caster sugar
4 large egg yolks & 1 x white
500g mascarpone
I x vanilla pod/1 tsp of vanilla bean paste
I6 sponge fingers (More or less depending on the size of your dish).
350ml of Difference Coffee Kona Coffee (brewed and cooled)
50 ml Kahlua (optional)
I heaped tbsp of cocoa powder
I tbsp of grated chocolate of your choice
METHOD
Place 100g of sugar & egg yolks into a glass bowl and whisk over a pan of hot water making sure the bowl is not in direct contact with the water. Whisk until thick, white, fluffy and doubled in size (using an electric whisk will speed this process up).
Gently fold the egg & sugar mix into the mascarpone with the vanilla.
Whisk the egg white with the remaining sugar until thick and fluffy, fold into the creamy mascarpone & egg yolk mix to create a mousse texture.
Add the Kahlua to the coffee mix if using and proceed to dip each sponge finger into the coffee mix for a brief second (enough to become soft but not soggy).
Line the bottom of a 25 x 21cm Pyrex dish with the sponge fingers until completely covered.
Next, layer half of the mascarpone mix on top of the fingers, using a spatula, smooth the mixture out so it’s flat.
Repeat this process number 6 once more to create 2 layers in total.
Cover the dish with eco-friendly cling film and leave to rest in the fridge overnight.
When ready to eat, dust with the cocoa powder & grated chocolate of your choice.
