Tiramisu coffee

This coffee drink has the classic flavors of tiramisu, presented in a deconstructed form. It is an elegant dessert drink that is sure to have your dinner guests asking for seconds. Enjoy!


Ingredients

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1 cup of strong coffee Organically Grown Italian Roast is a great choice

Mascarpone whipped cream (see recipe below)

1 ounce espresso

1/2 tablespoon rum

Toasted ladyfinger cookies (see recipe below)

Dark chocolate shavings


Directions

1) Brew a fresh espresso and thoroughly mix it with the rum.

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2) Pour the rum-laced espresso into the bottom of your cup and mix one tablespoon of mascarpone whipped cream (recipe below) into it. Blend well.

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3) Cover the mixture with strong coffee, pouring until your cup is approximately 90% full.

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4) Top your coffee with the mascarpone whipped cream and sprinkle dark chocolate shavings on top.

5) Serve with toasted ladyfinger cookies (recipe below)

6) Enjoy!

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Marscapone whipped cream

Using the whisk attachment on your blender (*tip: you can put the whisk in the freezer for 10 minutes — a cold whisk will lead to quicker, more consistent mixing), beat 4 ounces of mascarpone on medium speed while slowly adding 1/2 cup of cream. When all the cream has been added beat on high for approximately 10 minutes. Add in 1/2 teaspoon of vanilla extract and 1/2 cup of powdered sugar, mixing the sugar in 1 tablespoon at a time. Mix on low until all your ingredients have been added, then increase the speed to high until you see peaks in your bowl.

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Coffee toasted ladyfingers

Mix 1/2 tablespoon of rum with 1 ounce of espresso and set aside. Split 2 – 4 ladyfingers in half and place them on a cookie sheet. Bake at 350F for 5 minutes. Check your cookies and continue to bake, 2 minutes at a time, until the cookies are a golden color and the edges are toasted. Remove your cookies from the oven and allow them to cool. Optionally, pour a thin line of the espresso mixture down the center of each cookie. Be sure not to oversaturate the cookies, or they will begin to lose shape.

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