Tiramisù

Makes 4 tiramisù

45 g Starbucks Verona roast coffee beans, ground
300 g water
4 eggs
40 g granulated sugar
100 g mascarpone cheese
2.5 g vanilla extract
24 lady fingers
Cocoa powder

45 g Starbucks Verona roast coffee beans, ground
300 g water

Brew the coffee. Cool to room temp, then chill in the fridge.

4 eggs
40 g granulated sugar
100 g mascarpone cheese
2.5 g vanilla extract

Separate the eggs. Add the sugar to the yolks and cream with a hand mixer. Once it’s pale and frothy, add mascarpone and vanilla extract and mix to combine.

Beat the whites to stiff peaks.

Fold the whites into the yolk mixture.

Cocoa powder

Quickly dip a lady finger cookie into the coffee, shake off the excess liquid, and place into a serving container, breaking them apart to fit. Repeat until you have a layer of dampened cookies in each of the four glasses—it might only be one-and-a-half cookies depending on the size of your glasses.

Cover with a spoonful of egg custard. Repeat with more cookies and more custard until the glass is full.

Dust with cocoa powder.