Coffee & Granola Tiramisu by Sergio Herman
Ingredients 4 pax:
• 400 gr. cream of mascarpone and coffee: 500gr mascarpone, 2 Inkbrew Dark Roast espresso, 3 tablespoons amaretto, 90 gr sugar, 1 leaf gelatine
• 120 gr. La Favo Quinoa Granola with Buckwheat & Berries
• 1 box fresh raspberries
• 4 tablespoons cocoa powder
• 8 ladyfingers or Italian tiramisu biscuits
• 5 tablespoons Amaretto
• 6 Inkbrew Dark Roast espressos
• 200 gr. vanilla ice cream (ready to eat)
• 120 gr. raspberry coulis
• 150 gr. whipped cream
• 1 vanilla pod
• 30 gr. sugar
• 24 galettes Inkbrew Dark Roast Coffee Chocolate
Preparation
• Soak the gelatine in cold water and squeeze out.
• Stir the sugar and amaretto into the warm espresso, add gelatine and mix well, making sure everything is dissolved.
• Stir the mascarpone and add the lukewarm coffee with sugar, amaretto and gelatine, then mix everything well. Put away when cold.
Other steps
• Mix 2 Dark Roast espressos with your vanilla ice cream and put back in the freezer.
• Mix 2 tablespoons amaretto with 2 espressos and soak the ladyfingers for 1 minute and set aside.
• Melt milk chocolate and spread it on hard plastic or baking paper and let it set and break into pieces.
• Whip the cream together with the vanilla pod and the sugar.
Finishing touch
• Spoon a layer of mascarpone cream at the bottom of a glass with the ladyfingers soaked in coffee on it and on top of that 5-6 raspberries and 3 tablespoons raspberry coulis.
• Put another layer of mascarpone cream over it, a few raspberries and a nice tablespoon of whipped cream.
• Finish with 3 tablespoons of Quinoa Granola and put the chocolate pieces in it.
Curious about the perfect Granola for this recipe?
www.lafavo.com
