Tiramisu

 

Regular readers will know that I am not a coffee drinker and do not like coffee flavoured anything, other than perhaps a Revel (but only if there’s another choccy left in the bag to take the taste away!)  However, Mr CC loves coffee as does everyone else in my family.  Therefore, when I was asked if I would like to sample a Puro Coffee goodie bag my altruism shone through and I accepted!

What a goodie bag it was too; three large packs of coffee, hot chocolate, sugar, a cafetiere and two coffee cups and saucers.   I know many other bloggers have already mentioned it, and reviewed the coffee, but look at how gorgeous the cups are (they even have a little coffee bean embossed on the back!)

What is Puro Coffee I hear you ask? Puro is a leading brand of Fairtrade coffee that works in partnership with the World Land Trust to purchase and protect areas of precious rainforest in South America. Enjoy your favourite drink while saving the planet?  It’s never been easier!

While it’s perhaps not a familiar name (yet) many of you will have sampled the coffee without knowing - every National Trust site uses Puro coffee, as do all the Royal Parks in London (the Queen actually had to sign off that snazzy cup design to allow it in the parks), and a number of café/restaurant chains, such as Le Pain Quotidien and Leon.

I asked Mr CC to make me up a batch (he chose the Noble – a blend of Arabica and Robusta beans) ensuring he made enough for my tiramisu, and for him to have a couple of cups.  I tried to get his tasting comments but Mr CC either likes stuff or he doesn’t, he’s not known for his Jilly Goolden-esque flowery reviews.  He did however say that he liked how strong and rich it was without being at all bitter...and he left the cafetiere out so he could make more (a very positive sign!)

Tiramisu is a hugely popular dessert, and because of that many food writers and critics have turned against it, much in the same way that the glorious black forest gateau was derided as naff a few years back.  But things become hugely popular for a reason – normally that they taste good.

This dessert couldn’t be simpler to make but my one tip is don’t let the biscuits sit too long in the coffee because they will absorb it all.  I learned this lesson the hard way and had to make up more coffee!

If you are envious of my lovely goodie bag and would like to win one, simply visit Puro Coffee’s Facebook page, where there is a monthly competition to win a gift box just like mine.  Good luck!

Ingredients

These quantities will provide four generous portions – scale up if you need more portions!

4 tablespoons kahlua liqueur – if you don’t have this masala, rum or brandy work too
200ml dark, strong coffee – make it strong to counter the richness of the cream
2 egg yolks
4 tablespoons caster sugar
1 teaspoon vanilla extract
170g mascarpone
300ml double cream
170g sponge finger biscuits – they are usually called Savoiardi or Boudoir sponge fingers in the UK
cocoa powder or crumbled Flake for decoration

Method

Start by making the coffee and pouring into a bowl along with the kahlua.

Put to one side to cool a little.

Place the egg yolks, sugar and vanilla in a bowl and whisk together until thick and fluffy.

Add the mascarpone and cream and beat until well combined and thick.

Take four dessert bowls – any glass dish that you might make individual trifles in will be fine.

Dip sponge fingers, two at a time, into the cooled coffee mixture.  Don’t leave them in for more than a couple of seconds or they will absorb too much liquid and make the dessert wet.

Place the sponge fingers in the bottom of a dish – you only need enough to cover the bottom of the bowl.

Cover the biscuits with a thick layer of the mascarpone mix and level.

Dip the remaining sponge fingers and place over the mascarpone.

Use the remaining mascarpone mixture to cover the biscuits.

Either dust the top with cocoa powder or a crumbled flake.

Refrigerate until you wish to serve.

Bask in the glory of the wonderful thing you have created.

Eat.