Mana Tiramisu

While its origins are hotly disputed, it is generally agreed that tiramisu is one damn fine desert... or afternoon snack... or breakfast... What?! Don't judge. Tiramisu with Mana is even more delicious as it takes away that acidic, bitter aftertaste you can get when cooking with espresso.

This recipe is one of our favourites and uses whipped cream instead of raw egg whites  to make it even richer and more decadent.

What You'll Need:

(You can use 3 raw egg whites instead of the cream which are whipped to stiff peaks and folded into the marscapone mixture prior to pouring over the biscuits.)

  • 2 cups (240mL) Mana Cold Brew
  • 1/4 cup (60mL) dry Marsala wine
  • 2 teaspoons vanilla extract
  • 3 large egg yolks - preserve the whites if you're using them instead of the cream
  • 1/4 cup (50g) caster sugar
  • 250g Mascarpone cheese
  • 3/4 cup (175mL) heavy cream - omit if you're using egg whites instead
  • 20 Savoiardi Italian ladyfinger biscuits
  • 30g dark chocolate or cocoa powder for dusting
  • 1 x 23cm square dish
  • The self control not too eat it all at once.

It'll take:

  • 20 minutes to prepare.
  • 6 hours to sit in the fridge, absorb all the Mana and become ridiculously delicious.

Whatcha gotta do:

First, make the creamy filling:

  1. Combine the Mana with 2 tablespoons of Marsala, the vanilla extract and a tablespoon of caster sugar in a wide, small bowl. Give it a little stir to mix everything together.
  2. Beat the egg yolks in another bowl with 2 tablespoons of Marsala and 3 tablespoons of sugar. Once combined, place this bowl over a saucepan of just simmering water (make sure the bowl doesn't touch the water) and continue to beat until the volume triples - about 5 to 8 minutes. Keep the heat low or you'll scramble the eggs! Once ready, take off the heat and allow to cool a little.
  3. In a separate bowl, whip the cream until it holds stiff peaks and then, a half at a time, fold into the cooled marscapone/egg yolk mix. Fold gently until everything is combined. The cream will deflate a bit but the folding is to keep it light an airy.

Now to assemble:

  1. Dip half of the ladyfinger biscuits quickly into the Mana making sure they're covered in coffee but not left too long that they suck it all up. If you run out of Mana mix, simply make some more with the same ratio of sugar, Marsala and vanilla.
  2. Lay each of the dipped biscuits along the base of the dish. You may have break a few to fit them in.
  3. Spoon half of the creamy filling over the top and then grate half of the chocolate over it.
  4. Repeat the process so you have a second layer and finish with another grating of chocolate or dusting of cocoa.
  5. Cover it with some plastic wrap and throw it in the fridge to let it sit for at least 6 hours. Take it out of the fridge at least 20 minutes before serving and dust with more cocoa or chocolate. It will keep for another 2 days but then things might start to get super sloppy.

An incredibly luscious pudding and a brilliant use of the light, fruit flavours of Mana. You can play around with the alcohol and substitute the Marsala for even naughtier things like spiced rum, Kahlua or brandy. These are stronger than Marsala though, so we'd suggest using half the amount to stop if from becoming too boozy. Feel free to have it alcohol free if you want. We would forgive you, it is kind of its own vice...

Buon apetito!