It's a day you might have already celebrated this morning without even realising, but Friday October 1 marks World Coffee Day: A time to pay homage to the aromatic drink so many of us rely on to get through the day.
The first International Coffee Day was launched in 2015 by the International Coffee Organisation as a way of paying tribute to coffee farmers around the world and giving coffee fans even more of an excuse to drink up.
The caffeinated beverage is definitely one of the most adaptable drinks in the world; some have it hot, black and bitter, others prefer a sweet, iced concoction and others go for something made with various nut mylks.
For me personally, the best way to consume coffee is in dessert form and tiramisu would definitely be part of my death row meal.
If you're similarly a fan you're in luck: Auckland dessert master Giapo has shared with Newshub his family's traditional recipe for the coffee-soaked, creamy, boozy treat.
It's an ideal way to celebrate, whether you're an Aucklander wanting something delicious to brighten another weekend in COVID-19 alert level 3, or you're somewhere else in the country lucky enough to be heading to a dinner party this weekend and need to provide something show-stopping.
In true Italian style, the whole recipe from the De'Longhi ambassador is made from scratch - even the ladyfingers - so you'll need to put a fair few hours aside for this one.
Giapo's famous, family tiramisu recipe
- Whole eggs 200g (approx 4 large eggs)
- Sugar 90g
- Cornflour 20g
- Potato flour 80g
- For dusting:
- Icing sugar 65g
- Granulated sugar 100g
- Mascarpone cheese 500g
- 6 large egg yolks
- Sugar 150g
- Pure vanilla essence 1 tsp
- Cream 120g
- 400g espresso coffee
- 50g JK14 Tagliatella Liquor - optional
- Pre-heat the oven to 180C and line two baking sheets with baking paper.
- In a stand mixer whip the egg yolks and 1/2 of the granulated sugar until increased in volume, pale and fluffy.
- In a separate bowl, whip the egg whites and the other 1/2 of the granulated sugar until you get a stiff-peak meringue.
- Fold the egg yolks into the egg whites until just incorporated.
- Sift the flour into the egg mixture. Fold everything together until no flour clumps remain.
- Transfer the mix into a piping bag with a large round nozzle and pipe the batted into long lines.
- Mix together the powdered and granulated sugars and, using a sieve, generously dust the piped ladyfinger.
- Bake in the pre-heated oven at 180C 12 minutes
- Cool on a cooling rack.
Mascarpone cream instructions:
- Whisk together the yolks and sugar in the top of a double boiler (or in a stainless steel bowl set over a pot of simmering water). With the heat set to low, stir almost constantly with the whisk, until the temperature of the yolks reaches 70C (approx 10-15 minutes).
- Remove from the heat and pour the yolk mixture into a stand mixer fitted with the whisk attachment.
- Beat until pale, thick and creamy, approximately 4 minutes. Add the mascarpone cheese and mix on medium speed to incorporate the ingredients until thick and very smooth.
- Using a stand mixer with the whisk attachment, beat the heavy cream to a stiff peak. Fold the whipped cream into the yolk mixture.
- Extract the coffee and leave it to cool down until it gets to room temperature. Add the liquor.
- Mix the coffee with the coffee liqueur. Dunk the ladyfingers quickly in the coffee mixture, making sure they are completely immersed. Don't leave them in for too long as they can turn soggy.
- Layer the ladyfingers in a serving cup, add chocolate shaves, top with the mascarpone cream and sprinkle with cocoa powder. Repeat with another layer of ladyfingers, chocolate shaves and top with the remaining cream. Sift cocoa evenly over the top. Cover and chill for at least 3 hours before serving.