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Desserts - the simple joy of life
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Made tiramisu for the first time last week. Felt nice to be using espresso extracted from home roasted beans. Instead of double espresso shots, I think that next time I'll be dipping the savoiardi biscuits in more of a long black equivalent. The tiramisu was incredibly strong espresso wise (I really liked it, but my standard coffee is a double ristretto). I think that at least one guest found it a bit challenging.Originally posted by Dragunov21 View PostTiramisu, all the way.
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Well, I "invented" something, nearly (should I admit this?) 50 years ago. Waaay before I had an espresso machine at home - had a moka pot, then an Atomic, can't remember the year.
A friend of ours owned a coffee lounge. Every time we went there, he'd put me in service, pulling shots. Anyway, when the place quieted down a bit, I used to fill a glass with whipped cream and pulled a double "short black" over it. Very slimming! Some people saw me do it and wanted some too. :-)
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Not sure what became of the 'baking with coffee' thread, but it had a ripper recipe for coffee cheesecake... only enhanced by replacing the plain biscuit base with Arnott's choc ripple biscuits and ~20g of ground coffee
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So, that looks identical to the tiramisu I made at mine in Hobart. Same dish, same benchtops, freakin' me out right now. /twilight-zoneOriginally posted by okitoki View PostOk. Tiramisu was a success. Doesn't look pretty but fresh good espresso sure makes a difference... Yummy
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Looks freaking delicious though...
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Made a double batch of the taste.com.au tiramisu recipe last night (forgetting how much it makes)... I was about to use a mate's Europiccola until I realised exactly how long it was going to take to do 4 cups worth of strong long black with something that pours 20ml shots from an 11g basket.
Made french-press, which was really nice, but I think I preferred it last time with the espresso.
Kwantfm, I reckon it'd be strong using straight shots... dayum.
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