This International Coffee Day, we’re swapping the usual espresso for something a little more indulgent. Award-winning pastry chef and chocolatier Kirsten Tibballs, founder of Savour Chocolate & Pastry School in Melbourne, has created a dessert that brings together two Italian favourites: the affogato and the tiramisu.
Layers of sponge fingers and a silky chocolate cream whip are finished with a shot of freshly brewed Jura espresso, poured over the top so the coffee melts into the cream. For Kirsten, the coffee is what makes the dish.
“Those delicate notes in the affogato are why I work with Jura,” she says. “The nuances and the different flavours that you can actually achieve with a Jura coffee machine, in my belief, you can’t achieve any other way.”
Even if you’re not an award-winning pastry make, this is an impressive dessert that’s simple to assemble, and the cream whip can be made ahead, so all that’s left to do at the end is press a button. And so, whether you’re hosting friends or treating yourself, it’s the perfect way to celebrate the humble coffee bean.
CHOCOLATE CREAM WHIP
INGREDIENTS
- 100g fresh cream 35% fat (A)
- 1/2tsp vanilla bean paste
- 80g gold or white chocolate
- 175g fresh cream 35% fat (B)
- 200g sweetened condensed milk
- pinch of sea salt
INSTRUCTIONS
- Boil the cream (A) and vanilla, then pour it over the chocolate and whisk to combine.
- Add the cream (B) and whisk to incorporate.
- Cover the surface with plastic wrap and chill for a minimum of 5 hours.
- Combine the chilled chocolate mixture, condensed milk, and salt and whip to soft peaks.
TIRAIMISU AFFOGATO
INGREDIENTS
- Store-bought sponge fingers
- Jura Espresso coffee
INSTRUCTIONS
- Cut the sponge fingers into lengths that will fit your glass.
- Generously spoon some chocolate cream whip into the base of your glass.
- Layer sponge fingers with additional cream whip on top.
- Place the glass under the spout of the JURA Coffee Machine and use the espresso function to pour the coffee over the sponge fingers and cream.
