WHAT YOU NEED:

4 eggs, separated

110g castor sugar

500g mascarpone

1 tsp vanilla bean paste

32–36 savoiardi biscuits

500ml Wide Awake cold brew concentrate or Italo Disco espresso

50ml coffee liquor

ST. ALi Drinking Chocolate to dust

TIP: Chill your tiramisu overnight. This lets the flavours deepen and the texture set, making every bite richer and more decadent. For an extra kick, sprinkle a touch of sea salt over the final dusting of cocoa.

The Aeropress is a quick, easy, and versatile way to brew coffee at home. Using gentle pressure and immersion, it creates a smooth, full-bodied cup with low bitterness—perfect for travel, work, or your kitchen bench

INSTRUCTIONS:

1. Beat the egg yolks and sugar until pale, light and fluffy.

2. Fold in the mascarpone and vanilla until just combined.

3. Beat egg whites until soft peaks form.

Gently fold through mascarpone mix,

careful not to lose too much air.

4. Mix together the coffee and liq. Quickly dip biscuits in and line the bottom of a rectangular dish (roughly 20x 24cm)

5. Spread over half the cream, then top

with another layer of coffee dipped biscuits

6. Spread with remaining cream

7. Chill for at least 4 hours or overnight

8. Dust with ST. ALi Drinking Chocolate to serve

TIP: If your Aeropress is too hard to press, your grind is likely too fine. If it feels too easy with little resistance, it’s probably too coarse. A steady, 30-second press with light resistance means you’re right on track.

WHAT YOU NEED:

4 eggs, separated

110g castor sugar

500g mascarpone

1 tsp vanilla bean paste

32–36 savoiardi biscuits

500ml Wide Awake cold brew concentrate or

Italo Disco espresso

50ml coffee liquor

ST. ALi Drinking Chocolate to dust

TIP: For an even richer flavour, use chocolate ice cream instead of vanilla, or go half-and-half for the best of both worlds.

TIP: Chill your tiramisu overnight. This lets the flavours deepen and the texture set, making every bite richer and more decadent. For an extra kick, sprinkle a touch of sea salt over the final dusting of

cocoa.

INSTRUCTIONS:

WHAT YOU NEED:

4 eggs, separated

110g castor sugar

500g mascarpone

1 tsp vanilla bean paste

32–36 savoiardi biscuits

500ml Wide Awake cold brew concentrate or

Italo Disco espresso

50ml coffee liquor

ST. ALi Drinking Chocolate to dust

TIP: Chill your tiramisu overnight. This lets the flavours deepen and the texture set, making every bite richer and more decadent. For an extra kick, sprinkle a touch of sea salt over the final dusting of cocoa.

INSTRUCTIONS:

1. Beat the egg yolks and sugar until pale,

light and fluffy

2. Fold in the mascarpone and vanilla until

just combined

3. Beat egg whites until soft peaks form.

Gently fold through mascarpone mix,

careful not to lose too much air.

4. Mix together the coffee and liq. Quickly

dip biscuits in and line the bottom of a

rectangular dish (roughly 20x 24cm)

5. Spread over half the cream, then top

with another layer of coffee dipped biscuits

6. Spread with remaining cream

7. Chill for at least 4 hours or overnight

8. Dust with ST. ALi Drinking Chocolate to

serve

SHOP RELATED PRODUCTS

WIDE AWAKE

COLD BREW CONCENTRATE 2L
$55.00 AUD

ITALO DISCO
ITALIAN ESPRESSO BLEND
FROM $20.00 AUD

DRINKING CHOCOLATE POWDER

1KG

$25.00 aud