We love using our delicious fresh coffee in recipes. It’s really fun, and tastes awesome!
There are loads of cool recipes on our coffee lovers blog; from sweet to savoury, cocktail recipes, and ways to use your old coffee grinds. Head there now to take a look!
For our latest creation, here is our version of the classic Tiramisu. First thought to have been created back in the 1960s, in the region of Veneto, Italy, we thought it was about time for a Two Chimps takeover. Although us chimps love a tipple, you can choose to leave that bit out, but why would you?!
To make this Tiramisu, you will need
- Three large egg yolks
- 80g icing sugar
- 500g good quality mascarpone cheese, fridge cold
- 42 lady fingers
- 150ml Two Chimps Espresso
- 90ml Two Birds Espresso Liqueur
- Cocoa powder for dusting
You’ll also need a dish measuring 8x8x3 inches-ish (Ours was round!), cling film and a stand mixer or hand mixer.
The first step is to brew your fresh Two Chimps Coffee. You’ll need 3-4 double espressos – this will keep you awake! Once you’ve pulled the shots, leave them aside to cool.
Add the egg yolks and icing sugar into a bowl and gently whisk together on medium for about 2-3 minutes until the sugar is dissolved and the texture is white and creamy.
Add the mascarpone cheese straight from the fridge and 30ml of Two Birds Espresso Liqueur.
Whisk for about 2-3 minutes until it’s smooth and creamy.
Put your espresso and the rest of your espresso liqueur in a flat bottom bowl.
Take 14 lady fingers and dip both sides in the coffee but don’t leave them to soak; otherwise, they will be too wet and fall apart.
Once dipped and coated in coffee, lay them together in your dish to cover the bottom layer. We used 14 lady fingers for our dish but if you need more, just add more.
Add 1/3 of the mascarpone mixture and spread over the lady fingers, covering them in an even layer.
Repeat this step two more times, so you have three layers of lady fingers and mascarpone mixture in total.
Cover the dish in cling film tightly and put it in the fridge to chill for at least 4 hours, but overnight is best. This resting time will give it a creamier consistency, mmmm!
When you’re ready to serve, remove the cling film and cover the top layer with a coating of cocoa powder and serve! Add an espresso on the side; this will complement the sweetness of the dessert.
If you’re not happy to use raw egg yolks in your mixture, then you can leave these out and add cream instead.
Give it a go and let us know how you get on. If you take any photos, please tag them with @twochimpscoffee or #twochimpscoffee and yours might be selected to win a free bag of coffee in our monthly draw.
If you’ve not yet tried our freshly roasted coffees, hit the link below to buy from our online shop.