... TIRAMISU | Jaguar Forest®

April 23, 2017

Why Drink Jaguar Forest Organic Coffee?

Jaguar Forest is more than coffee– it is a call for change, health, and sustainability. Inside every bag is USDA certified organic coffee from Mexico bought at fair-trade prices from a single shade-grown origin.

Jaguar Forest offers coffee from Chiapas and Oaxaca, two of the poorest states in Mexico. Jaguar Forest pays some of the highest prices for this coffee; thus, providing farmers with a sustainable economic alternative and putting an end to cattle ranching, which is destroying the forests of southern Mexico.

Just as Jaguar Forest is for the farmers, it too is for the consumer. Every person who buys Jaguar Forest gets a promise. A promise that your coffee is selected from the highest quality beans in Mexico, that it is 100% free of chemicals and pesticides, that the farmers who grow it are treated fairly, and that it is grown in the shade of the forest, using sustainable growing practices.

Improving life, one cup at a time.

TIRAMISU

Recipe from The Kitchen Buzzz

Prep time: 20 to 25 minutes

Serves: 6 to 8

“Tiramisù” means “pick me up” in Italian. This dessert was invented in the 1980’s in Italy, when a cook suddenly noticed some lady fingers lying around with leftover coffee. When the coffee was combined with mascarpone (an Italian cream cheese), sugar and eggs, she created a delicious “pick-me-upper” - Tiramisù!

INGREDIENTS

4 cups strongly-brewed Jaguar Forest Dark Roast coffee [made in a drip coffeemaker with 4 cups water], cooled to room temperature
½ cup sugar
3 large egg yolks
4 tablespoons rum
8 ounces mascarpone cheese[1], room temperature
24 ladyfingers
2 tablespoons unsweetened cocoa powder
6 strawberries and 6 sprigs of fresh mint leaves (for garnish)

DIRECTIONS

Brew the coffee; transfer coffee to a glass or porcelain bowl and set aside, covered, to cool.
Meanwhile, in a medium mixing bowl, whisk together the sugar and the egg yolks until pale and thick.
Stir in 2 tablespoons of the brewed coffee, 1 tablespoon rum & the mascarpone.
In a shallow bowl, whisk together the remaining 3 tablespoons rum and the remaining coffee.
Quickly dip 1 ladyfinger in the espresso mixture once.
Place the lady finger in an 8 X 8-inch glass or porcelain baking dish. Repeat dipping the ladyfingers as you place them in baking dish to assemble one layer (like a lasagna).
Spread half the mascarpone mixture (about ¾ to 1 cup) over the layer of ladyfingers.
Assemble a second layer of dipped ladyfingers over the cream.
Top with remaining mascarpone mixture, spreading it smoothly.
Place toothpicks vertically and scattered into tiramisu; cover with plastic wrap (the toothpicks don’t allow plastic to touch the tiramisu). Chill at least 2 hours.
Just before serving, shake cocoa powder through a strainer over the tiramisù.
To serve, cut the tiramisù into 3-inch squares and serve in individual dessert plates. Garnish with a fanned strawberry and mint leaf.