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TIRAMISU
Makes 4
» 1½ cups mascarpone
» 1¼ cups cream
» 2½ tablespoons powdered sugar
» ½ cup strong espresso coffee, cooled
» ½ cup coffee liqueur
» 16 sponge fingers
» Cocoa powder, for dusting
1. Combine mascarpone, cream and powdered
sugar in a large bowl. Whisk lightly until soft peaks
form. Set aside.
2. Combine espresso coffee and liqueur in bowl.
Dip the sponge fingers into the espresso coffee mix-
ture a few at a time. Ensure all the espresso coffee
mixture is absorbed evenly by the sponge fingers.
3. Layer half the sponge fingers evenly into the
base of 4 dessert bowls or glasses. Spread the
layered sponge fingers with half of the cream mix-
ture. Repeat the layers with remaining sponge fin-
gers and cream mixture.
4. Dust evenly with cocoa powder and refrige-
rate until required.
5. Serve with fresh fruits and freshly brewed
espresso.
RICH ESPRESSO ICING
» 2 cups powdered sugar, sifted
» 1 tablespoon butter, softened
» ¼ cup strong espresso coffee, warm
Combine powdered sugar, butter and half the
espresso in a bowl, stir well and gradually add
remaining espresso until a spreadable consistency
is achieved.
COFFEE, CINNAMON AND WALNUT MUF-
FINS
Makes 12
» 2½ cups (375 g) plain flour
» 2 teaspoons baking powder
» 1 teaspoon ground cinnamon
» ¾ cup finely granulated sugar
» 1 cup sour cream
» 2 x 60 g eggs
» 1 teaspoon finely grated lemon rind
» 1/3 cup olive oil
» ¾ cup strong espresso coffee, cooled
» 1 cup roughly chopped walnuts
1. Sift flour, baking powder and cinnamon into a
large bowl and stir in sugar.
2. Place sour cream, eggs, lemon rind, oil and
espresso coffee into a medium bowl, stir until well
combined.
3. Fold creamed mixture and walnuts into the sif-
ted ingredients, do not over mix.
4. Spoon the mixture evenly into 12 lightly grea-
sed and base lined muffin pans until two-thirds full.
5. Place into a preheated oven 350°F for 12-15
minutes or until cooked when tested.
6. Serve warm, or cooled and spread with Rich
espresso Icing. Delicious with a Cappuccino or
Café Latté.
