Simon is very caffeinated and VERY stoked with his new coffee machine.
What could he possibly use coffee in - for cooking?
The obvious answer is TIRAMISU. Both your hosts have extensive experience making this dessert - - and Simon has some key DOs and DON'T when it comes to nailing it.
Here's Nagi's recipe...
Here's Simon's:
Serves 10-12
6 eggs , yolks and whites separated
1cup (220g) caster sugar (superfine sugar)
1 tsp vanilla extract
500g mascarpone ,
1 1/4 cups black coffee
3 tbsp Masala
1 packet (c.350g) lady finger/savoiardi biscuits
100 g good-quality dark chocolate (min. 70% cocoa solids), finely chopped into small
rubble-sized pieces
Cocoa , for dusting
Method
Beat the yolks and sugar in a stand mixer on speed 6 to 7 for 10 minutes or until it
changes from yellow to pale yellow (almost white), and is thick. Add vanilla and
mascarpone, beat until just combined and smooth. Transfer the mixture to a bowl,
set aside.
Add egg whites to another bowl and beat until they’re stiff and foamy, about 3
minutes. Add 1/2 the cream mixture into the egg whites. Gently fold through. When
most incorporated, add the remaining cream mixture and fold through until just
combined.
Mix the coffee and Masala together. Quickly the dip biscuits in and line the bottom of
a rectangular dish (I like to use a small-medium enamel roasting tin). Spread over
half the cream, scatter over half the chopped chocolate, then top with another layer
of coffee dipped biscuits.
Spread with remaining cream and scater over the remaining chopped chocolate
pieces.
Cover, refrigerate for at least 4 – 5 hours, preferably overnight. Dust with cocoa
powder just before serving – either before you cut or after placing onto serving
plates.
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