With 890,000 followers online, Brooke Saward of Brooki Bakehouse knows a thing or two about whipping up a decadent dessert. Like this tiramisu for two recipe inspired by Nespresso’s brand new, highly-anticipated, coffee blend, Maple Pecan. A decadent blend of boldly sweet and indulgent maple notes perfectly complemented by pecan flavour. Try it and let us know what you think!
INGREDIENTS
80 g Nespresso coffee
160 ml thickened cream
25g caster sugar
110g mascarpone, room temperature
6 ladyfinger sponges
1 tsp of Kahlua (optional)
1 tablespoon of cocoa powder
INSTRUCTIONS
1. Start by brewing the coffee using the Nespresso Double Espresso Dulce capsule and set aside.
2. For the sponge layer, dip a lady finger in the coffee and place 3 in the base of each glass.
3. In the bowl of a stand mixer with the whisk attachment, beat the cream and sugar
until stiff peaks form (be careful not to over mix).
4. Fold in the mascarpone and combine until creamy.
5. Transfer to a piping bag and cut a hole in the end, piping the mascarpone mixture
over the sponge fingers.
6. Dust with cocoa and place in the fridge to set.
STORAGE
Store glasses covered with plastic wrap in the fridge for up to 3 days.
