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Tiramisu Coffee
Here is the recipe for a Tiramisu Coffee developed by a Norwegian barista. It won the 2004 World Barista Championship in Trieste, Italy and was named "WBC Signature Drink of the Year":
Marsala Syrup:
2½ cups Marsala
1 cup plus 2 teaspoons sugar
2 medium egg yolks
1 teaspoon confectioner's sugar
4 ounces mascarpone cheese
2 tablespoons whole milk
4 rounded tablespoons finely grounded coffee
1 ounce grated dark chocolate, preferably orange-flavored
To prepare the Marsala syrup:
Combine the Marsala and 1 cup of the sugar in a saucepan and bring just to a boil over medium heat. Reduce the heat to low and simmer for 30 to 45 minutes, until all of the alcohol and most of the liquid has evaporated and you're left with a thick syrup. Remove from the heat and let cool.
Combine the egg yolks, confectioners' sugar, and 2 tablespoons of the Marsala syrup in a bowl and beat with a balloon whisk until fluffy.
Thin the mascarpone with the whole milk. Fold the mascarpone mixture into the egg mixture and whisk until fluffy. Transfer to a pitcher with a narrow spout.
Warm up the espresso machine. Put 2 rounded tablespoons of the coffee in the double-sized filter basket of the portafilter, tamp down with a tamper, and secure the portafilter in the brew head. Place a brewing pitcher or other receptacle directly under the brew head, turn on the brew switch, and brew for 22 to 28 seconds to yield 2 to 3 ounces of espresso. Repeat with the remaining coffee.
Stir the remaining 2 teaspoons of sugar into the espresso, and pour an equal amount of the sweetened espresso into each of four martini glasses or other cocktail glasses. Gently pour a half-inch layer of mascarpone-and-egg mixture over the espresso in each glass. Garnish with grated chocolate. Serve immediately. |
