Cold Brew Coffee with Cacao
Cold-Brew coffee is a natural choice in recipes, from chilled cocktails with a twist to mascarpone tiramisu. It’s filtered for 20 hours to create a super-smooth, intensely caffeinated coffee, while cacao shells add a mellow, rounded finish. The perfect ingredient for…
50ml vodka (40% ABV)
50ml cold-brew coffee with cacao
Teaspoon of grated chocolate (most grades will work)
Add the first four ingredients to a cocktail shaker. Vigorously shake for 15 seconds, then strain over a chilled martini glass. Sprinkle over the grated chocolate
100g caster sugar
200ml cold-brew coffee with cacao
22 Italian sponge fingers (Savoiardi)
Pinch of salt
50g grated chocolate (70%+)
Separate the egg whites and yolks. In a large mixing bowl combine the caster sugar and yolks, then whisk the mixture thoroughly. Add the mascarpone and stir until the ingredients are fully combined.
Add a pinch of salt to the egg white and whisk vigorously until they form a firm peak. Fold the egg white slowly into the mascarpone, gently stirring until combined.
In a separate bowl, mix the cold-brew coffee with cacao and Amaretto. Soften the sponge fingers in the liquid and place your first layer in the bottom of a large glass dish or bowl. Pour over enough mascarpone mixture to cover the biscuits. Repeat until you reach the final layer of mascarpone mix.
Sprinkle with grated chocolate and place in the fridge to chill for a minimum of three hours before serving. Enjoy!