Coconut and Fig Tiramisu | Reviving Origins Congo Organic | By Claude Bosi
Here is what you need
Ingredients
- large free-range eggs 6 pcs
- Caster Sugar 200 g
- Mascarpone 250 g
- Double Cream 250 ml
- Congo Organic espresso 250 ml
- Amaretto 170 ml
- Congo Organic espresso 3 Dash
- Coconut milk 500 g
- Fig 1 kg
- Brown sugar 150 g
- Water 5 ml
- Congo Organic espresso 1
- Sugar 300 g
- Cornflour 25 g
- Toasted ladyfinger biscuits 40 pcs
- Amaretto 250 g
- Electric Whisk
- 3 Large bowls
- Metal spoon
- Syphon Gun
- 2 Saucepans
Materials
- Electric Whisk
- 3 Large bowls
- Metal spoon
- Syphon Gun
- 2 Saucepans
How to make !
Coconut and Fig Tiramisu | Reviving Origins Congo Organic | By Claude Bosi
-
Step
01
TIRAMISU MIX
1. In a large bowl, whisk the egg yolks and sugar together with an electric whisk until pale and creamy. Mix the mascarpone and coconut milk into the egg mixture until well combined. 2. In a separate bowl, whip the double cream until soft peaks form when the whisk is removed. With a metal spoon, fold the whipped cream into the mascarpone, egg and sugar mixture. 3. In another very clean bowl, whip the egg whites until soft peaks form when the whisk is removed. Fold lightly into the mascarpone, cream and egg mixture. 4. Blend to a smooth puree and pass through into a syphon gun. Chill in the fridge.
-
Step
02
FIG COMPOTE
In a saucepan on the stove top, cook the figs with the brown sugar and water. Stew slowly until you reach a compote consistency. Put in the fridge.
-
Step
03
COFFEE SYRUP
Bring to the boil the amaretto, coffee and sugar. Burn off the alcohol. Add the 25g cornflour. Cook for 5 minutes / until dissolved. Save in the fridge.
-
Step
04
TO SERVE
1. Take a bowl or glass and put ladyfinger biscuits at the bottom and put 30g of the fig compote on top as the base. 2. Drizzle several tbsp. coffee syrup. 3. Release 2-3 tiramisu emulsions from the gun. 4. Roughly crush the biscuits, and sprinkle over. 5. Dust with powdered Nespresso RO Organic Congo coffee 6. Drizzle with 1 tbsp. coffee syrup.
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Coconut and Fig Tiramisu | Reviving Origins Congo Organic | By Claude Bosi
- Easy
Materials
- Electric Whisk
- 3 Large bowls
- Metal spoon
- Syphon Gun
- 2 Saucepans
Recommended Nespresso coffees
Ingredients
- large free-range eggs 6 pcs
- Caster Sugar 200 g
- Mascarpone 250 g
- Double Cream 250 ml
- Congo Organic espresso 250 ml
- Amaretto 170 ml
- Congo Organic espresso 3 Dash
- Coconut milk 500 g
- Fig 1 kg
- Brown sugar 150 g
- Water 5 ml
- Congo Organic espresso 1
- Sugar 300 g
- Cornflour 25 g
- Toasted ladyfinger biscuits 40 pcs
- Amaretto 250 g
Inspirations
How to make !
-
Step 01 TIRAMISU MIX
1. In a large bowl, whisk the egg yolks and sugar together with an electric whisk until pale and creamy. Mix the mascarpone and coconut milk into the egg mixture until well combined. 2. In a separate bowl, whip the double cream until soft peaks form when the whisk is removed. With a metal spoon, fold the whipped cream into the mascarpone, egg and sugar mixture. 3. In another very clean bowl, whip the egg whites until soft peaks form when the whisk is removed. Fold lightly into the mascarpone, cream and egg mixture. 4. Blend to a smooth puree and pass through into a syphon gun. Chill in the fridge. -
Step 02 FIG COMPOTE
In a saucepan on the stove top, cook the figs with the brown sugar and water. Stew slowly until you reach a compote consistency. Put in the fridge. -
Step 03 COFFEE SYRUP
Bring to the boil the amaretto, coffee and sugar. Burn off the alcohol. Add the 25g cornflour. Cook for 5 minutes / until dissolved. Save in the fridge.
-
Step 04 TO SERVE
1. Take a bowl or glass and put ladyfinger biscuits at the bottom and put 30g of the fig compote on top as the base. 2. Drizzle several tbsp. coffee syrup. 3. Release 2-3 tiramisu emulsions from the gun. 4. Roughly crush the biscuits, and sprinkle over. 5. Dust with powdered Nespresso RO Organic Congo coffee 6. Drizzle with 1 tbsp. coffee syrup.
