TIRAMISU
AFFOGATO
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
TOTAL TIME: 10 MINS | SERVES 1
WHAT YOU NEED:
TIRAMISU CREAM:
100G MASCARPONE
100G THICKENED CREAM
2 TSP VANILLA EXTRACT
30G CASTOR SUGAR
TO ASSEMBLE:
VANILLA ICE CREAM
1 SHOT ORTHODOX ESPRESSO
COCOA POWDER (FOR DUSTING)
LADYFINGER BISCUIT
TIP: Add a pinch of sea salt to your cream before whipping. It cuts the sweetness and brings out the coffee’s depth.
INSTRUCTIONS:
1. PREPARE THE TIRAMISU CREAM: WHIP MASCARPONE, THICKENED CREAM, VANILLA EXTRACT, AND CASTOR SUGAR UNTIL SMOOTH.
2. SCOOP VANILLA ICE CREAM INTO A GLASS OR CUP.
3. POUR ONE SHOT OF ORTHODOX ESPRESSO OVER THE ICE CREAM.
4. TOP WITH TIRAMISU CREAM
DUST WITH EARL GREY TEA POWDER AND COCOA POWDER.
5. GARNISH WITH A LADYFINGER BISCUIT.
TIRAMISU
AFFOGATO
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
TOTAL TIME: 10 MINS | SERVES 1
TIRAMISU
AFFOGATO
TOTAL TIME: 10 MINS | SERVES 1
TIRAMISU
AFFOGATO
TOTAL TIME: 10 MINS | SERVES 1
WHAT YOU NEED:
TIRAMISU CREAM:
100G MASCARPONE
100G THICKENED CREAM
2 TSP VANILLA EXTRACT
30G CASTOR SUGAR
TO ASSEMBLE:
VANILLA ICE CREAM
1 SHOT ORTHODOX ESPRESSO
COCOA POWDER (FOR DUSTING)
LADYFINGER BISCUIT
TIP: Add a pinch of sea salt to your cream before whipping. It cuts the sweetness and brings out the coffee’s depth.
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. PREPARE THE TIRAMISU CREAM: WHIP MASCARPONE, THICKENED CREAM, VANILLA EXTRACT, AND CASTOR SUGAR UNTIL SMOOTH.
2. SCOOP VANILLA ICE CREAM INTO A GLASS OR CUP.
3. POUR ONE SHOT OF ORTHODOX ESPRESSO OVER THE ICE CREAM.
4. TOP WITH TIRAMISU CREAM
DUST WITH EARL GREY TEA POWDER AND COCOA POWDER.
5. GARNISH WITH A LADYFINGER BISCUIT.
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:
TIRAMISU CREAM:
100G MASCARPONE
100G THICKENED CREAM
2 TSP VANILLA EXTRACT
30G CASTOR SUGAR
TO ASSEMBLE:
VANILLA ICE CREAM
1 SHOT ORTHODOX ESPRESSO
COCOA POWDER (FOR DUSTING)
LADYFINGER BISCUIT
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: Add a pinch of sea salt to your cream before whipping. It cuts the sweetness and brings out the coffee’s depth.
INSTRUCTIONS:
WHAT YOU NEED:
TIRAMISU CREAM:
100G MASCARPONE
100G THICKENED CREAM
2 TSP VANILLA EXTRACT
30G CASTOR SUGAR
TO ASSEMBLE:
VANILLA ICE CREAM
1 SHOT ORTHODOX ESPRESSO
COCOA POWDER (FOR DUSTING)
LADYFINGER BISCUIT
TIP: Add a pinch of sea salt to your cream before whipping. It cuts the sweetness and brings out the coffee’s depth.
INSTRUCTIONS:
1. PREPARE THE TIRAMISU CREAM: WHIP MASCARPONE, THICKENED CREAM, VANILLA EXTRACT, AND CASTOR SUGAR UNTIL SMOOTH.
2. SCOOP VANILLA ICE CREAM INTO A GLASS OR CUP.
3. POUR ONE SHOT OF ORTHODOX ESPRESSO OVER THE ICE CREAM.
4. TOP WITH TIRAMISU CREAM
DUST WITH EARL GREY TEA POWDER AND COCOA POWDER.
5. GARNISH WITH A LADYFINGER BISCUIT.
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