Cold Brew Tiramisu

Our fine city has had some SUNSHINE this summer haven't it?? We've had the oven on in Figbar and in our house regardless (bakers gonna bake!), but it's also super nice to have elements that require refrigeration, because any reason to open the fridge or freezer when it's hot out- am I right? 

This simple, yet DELICIOUS, dessert is easy to pre-prepare for a BBQ or dinner party, but it does require use of the hob, the oven, and the fridge. Feel free to make the elements in whatever order you need- all will keep for a week properly stored- and bring together when you need it for a light, but decadent, dessert! 

Cold Brew Tiramisu

Cold Brew Mousse

Ingredients:

450 ml heavy cream

45g caster sugar

65g tahini

35g cold brew coffee

pinch of salt

Method:

1.     In the bowl of an electric mixer with a whisk attachment, whisk the cream into stiff peaks (about 5-6 minutes).

2.     Add sugar, tahini, cold brew, and salt to whisked cream. Whisk to combine.

3.     Place either in serving cups or into a large container (to store) and refrigerate at least 1 hour.

 

Cocoa Crumble

Ingredients:

70g cocoa powder (best quality and darkest you can find)

6g salt

5g cornflour

100g light brown sugar

120g plain flour

120g melted butter

Method:

1.     Preheat the oven to 150°C. Line a baking sheet with parchment paper. Set aside.

2.     In the bowl of an electric mixer with paddle attachment, combine cocoa powder, salt, cornflour, light brown sugar, and plain flour.

3.     Add the melted butter and mix to cluster.

4.     Evenly spread the crumble onto the baking sheet. Bake for 10 minutes. Using a wooden spoon, push the crumble about a bit, preventing it from sticking and having too big of pieces. Bake for another 10 minutes.

5.     Remove from oven and allow to cool completely (again breaking up if necessary).

 

Cold Brew Syrup

Ingredients:

100ml cold brew coffee

70ml caster sugar

Method:

1.     In a small saucepan over medium heat, whisk the cold brew and the sugar to combine. Bring to the boil and allow to boil for about 5 minutes until reduced and syrupy. (nb from Chef Jaime: This is a bit of a ‘feeling’ kind of a cooking situation. Reduction by half may be helpful for some, maple syrup consistency to others, but mostly, it’s how thick you like. You can also double or triple this recipe if you like to get more syrup drizzle or to reduce it further if you like it super sticky).

 

To Serve:

Either:

1)   sprinkle cocoa crumble on top of the prepotted mousse and drizzle with cold brew syrup

OR

2)   sprinkle cocoa crumble on the bottom of a serving dish, quenelle (or spoon) mousse on top, sprinkle more crumble, and drizzle with cold brew syrup