... Cook With Me | Jaguar Forest®
April 23, 2017



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!



  • 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)



  1. Brew the coffee; transfer coffee to a glass or porcelain bowl and set aside, covered, to cool.
  2. Meanwhile, in a medium mixing bowl, whisk together the sugar and the egg yolks until pale and thick.
  3. Stir in 2 tablespoons of the brewed coffee, 1 tablespoon rum & the mascarpone.
  4. In a shallow bowl, whisk together the remaining 3 tablespoons rum and the remaining coffee.
  5. Quickly dip 1 ladyfinger in the espresso mixture once.
  6. 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).
  7. Spread half the mascarpone mixture (about ¾ to 1 cup) over the layer of ladyfingers.
  8. Assemble a second layer of dipped ladyfingers over the cream.
  9. Top with remaining mascarpone mixture, spreading it smoothly.
  10. 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.
  11. Just before serving, shake cocoa powder through a strainer over the tiramisù.
  12. To serve, cut the tiramisù into 3-inch squares and serve in individual dessert plates. Garnish with a fanned strawberry and mint leaf.


[1] Mascarpone cheese is the Italian version of cream cheese. It is softer and creamier than the American type.

February 08, 2014


Coffee Barbecue Sauce

Use this coffee barbecue sauce as a marinade or finishing sauce for grilled or baked pork, beef or chicken. The sauce may be covered and refrigerated up to 2 weeks.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

  • 1/2 cup brewed dark Jaguar Forest coffee
  • 1 cup ketchup
  • 1/2 cup cider vinegar
  • 1/2 cup firmly packed light brown sugar
  • 1 onion, peeled and finely chopped, about 1 cup
  • 2 cloves garlic, peeled and crushed
  • 3 fresh hot chili peppers, such as jalapeno, or hotter if desired, seeded
  • 2 Tablespoons hot dry mustard mixed with 1 tablespoon warm water
  • 2 Tablespoons Worcestershire sauce
  • 2 Tablespoons ground cumin
  • 2 Tablespoons chili powder

Put Jaguar Forest coffee, ketchup, vinegar, brown sugar, onion, garlic, chile peppers, dry mustard, Worcestershire sauce, cumin, and chili powder in a small pot, stir them together, and bring to a simmer over medium-high heat. Lower the heat so the mixture is just simmering and let simmer for 20 minutes. Remove the pot from the heat, let the mixture cool, then puree it in a blender or food processor fitted with the steel blade. 

The barbecue sauce can be covered and refrigerated for up to 2 weeks. 

Yield: about 3 cups 

Recipe Source: Chef Michael Lomonaco, Noche Restaurant, New York, NY
Reprinted with permission.

February 08, 2014


Grilled Pork Chops with Coffee Barbecue Sauce Recipe

Plan in advance to brine pork chops basted with a Jaguar Forest coffee barbecue sauce in this recipe from a famous NYC chef.

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

  • 1/4 cup fine sea salt, plus more for seasoning pork
  • 2 pounds pork chops, preferably center-cut
  • Freshly ground black pepper
  • Coffee Barbecue Sauce (recipe link below)
Pour 1 quart of water into a deep container. Add the salt and stir until it is dissolved. Put the pork chops in the solution, submerging them completely and weighting them down with a plate if necessary. Refrigerate for at least 12 and no more than 24 hours. 

Remove the chops from the brine and pat them dry with paper towels. Prepare an outdoor grill or preheat a grill pan over high heat on the stovetop. 

Season the chops with salt and pepper and put them on the grill over direct heat. Cook for 5 minutes on each side, or less if the chops are thinly cut. After turning the chops, baste them with coffee barbecue sauce, letting the sauce caramelize onto the pork. Serve from a platter with extra barbecue sauce alongside. 

Yield: 4 to 6 servings 

Recipe Source: Chef Michael Lomonaco, Noche Restaurant, New York, NY
Reprinted with permission.