Puro coffee and Paola's tiramisu

 Version française ...

Last sunday was father's day. I was strongly ordered adviced to cook a “simple” meal. If you change a few letters you'll understand : meat, potatoes, and a dessert with a lot of butter and sugar ! Well, all right. And I'll eat something “special” tomorrow mouahahah …

So I baked Jamie style's potatoes (best of the world, no kidding), very classic semi-cooked chocolate cakes, and Paola's tiramisu. Paola is italian and does tiramisu better than no one. Her recipe is incredibly simple and produces a tiramisu whose lifetime is close to minutes. Is to say it's no so bad …

And for a tiramisu, you'll need very strong coffee. I'm the proud owner of a Jura coffee machine which does -almost- everything : grind, clean itself, squeal, ask for water, and incidentally produce a cup of coffee. The quality of this cup largely depends of the coffee beans used (and the water !). I have a friend who brings back tons of coffee from her italian vacations …

Anyway, I recently had the opportunity to taste three blends of Puro fair coffee, including an organic. I have to say that I was both convinced by the coffee and the initiatives around it. The coffee is very very good, mild with no bitterness at the end of the cup. I like having a fair option for this kind of products. You can visit Puro's nice website to discover their contribution for saving the rainforest, watch short videos of producers or even find that you can give a second life to your coffee !

Giveaway. All opinions expressed are my own.

Paola's tiramisu

best if made a day ahead

makes a round dish 20cm diameter,  5 cm heigh 

- around 20cl strong coffee, room temperature

- 3 eggs, separated

- 100g sugar

- 250g mascarpone

- around 20 ladyfingers (sponge finger biscuits)

- unsweetened cacao powder, for dusting.

Beat the egg yolks and sugar in a large bowl until pale and thick. Whisk mascarpone into yolk mixture until smooth.

Beat egg whites until soft peaks form. Gently fold into the mascarpone mixture. 

Spoon half of the mascarpone mixture into the dish. Gently dip enough ladyfingers (one or two at a time) into the coffee to cover the mascarpone mixture. Repeat layers and sprinkle with cocoa. Cover and refrigerate 4 to 6 hours, overnight if you can. That's it !