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Published: Sunday May 25, 2014 MYT 12:00:00 AM
Updated: Thursday October 16, 2014 MYT 12:03:09 PM

Lovely cake twist with Ipoh Old Town white coffee

Ipoh Old Town style white coffee tiramisu anyone?

Infusing the well-loved Ipoh white coffee into one of our favourite Italian dessert just makes it all the more lovely. When made with 3-in-1 OldTown White Coffee Hazelnut, it gets a nutty update and becomes that much more convenient to put together at home.

OldTown Hazelnut White Coffee
 

In fact, it can now be your go-to classy dessert every time you feel like treating yourself to a café-style indulgence. If you want it naughty, add two to three tablespoons of liquor such as Marsala wine, brandy or Kahlua to the mascarpone cream towards the end of the mixing.

Pssst... the white coffee-roasted hazelnuts also make a great snack – use whole, skinned hazelnuts and you can also spice it up with masala, cumin and chilli powder.

OldTown Hazelnut White Coffee Tiramisu
6-8 servings

White coffee syrup

4 sachets 3-in-1 OldTown White Coffee Hazelnut
400ml hot water

Mascarpone cream

50g glucose
110g egg yolks
190g mascarpone, at room temperature
50g caster sugar
180ml UHT cream, whipped

Roasted hazelnuts

150g hazelnuts, roughly chopped
2-3 tbsp white coffee syrup
20 lady finger biscuits (savoiardi)
cocoa powder for dusting

For the coffee syrup

Pour boiling water on the coffee mixture and stir to dissolve. Set aside in a medium-sized bowl.

To prepare the mascarpone cream

Place egg yolks in the bowl of a stand mixer. In a small saucepan, bring glucose to a boil over high heat.Pour onto the egg yolks and whip over high speed until the mixture is fluffy and cold.

In a mixing bowl, mix together the mascarpone and the sugar, and fold in the whipped cream Then fold the mixture into the egg yolk mixture.

To prepare roasted hazelnuts

Preheat the oven to 170˚C. Toss the nuts in the coffee syrup to coat them well. Place on a roasting pan and roast until crisp and golden. Set aside to cool.

To assemble

Dip biscuits, one at a time, in the coffee mixture – do it quickly so that the biscuits are not too soggy.

Place one layer of biscuit at the bottom of a wide-mouthed glass, cover with mascarpone cream. Repeat to fill the glass. Chill in the fridge for at least 30 minutes.

The tiramisu can be prepared ahead to this stage and stored in the fridge for up to two days.

Just before serving

Use a strainer to dust some cocoa powder over the tiramisu. Garnish with the roasted hazelnuts.

This story is contributed by OLDTOWN White Coffee (www.oldtown.com.my). 

Tags / Keywords: Lifestyle, oldtown white coffee, tiramisu

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