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Coffee and alcohol get along very well. However, to discover how, you need to be 18 or more
The abuse of alcohol is dangerous for your health. Consume with moderation.
Coconut and Fig Tiramisu | Reviving Origins Congo Organic | By Claude Bosi
Easy
Here is what you need
Ingredients
10
- 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.
Recommended Nespresso coffees
Professional
Reviving Origins Congo Organic
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Reviving Origins Congo Organic
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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.
Claude Bosi
Michelin-starred chef Claude Bosi shares his take on a classic dessert using Reviving Origins Congo Organic. Chef-patron of Claude Bosi at Bibendum in London UK, his cuisine is reassuringly simple, allowing ingredients to be highlighted by their own seasonal qualities.