Tiramisu Tribute Mocktail

Method

Unleash the flavours of the world’s number one dessert: The Tiramisu.

Ingredients

Savoiardo biscuit cream

• 200g Savoiardo biscuits
• 40g muscovado sugar
• 100g hot water
• 50g neutral oil
• 1g salt

For the drink

• 108g Brazilian coffee beans
• 24 cl Van Houten Ground White Chocolate ganache
• 180g Savoiardo biscuit cream (see below)
• Water

Method

Make the Van Houten Ganache 

Prepare the Savoiardi biscuit cream. 

1. Heat the water.
2. Add the sugar and the biscuits and blend. During the blending, add the oil and the salt.

For the Mocktail

1. Put water (room temperature) in the boiler of the moka pot.
2. Grind the coffee beans and place in the basket of the moka pot. Put the basket in the boiler and close the moka pot with the upper part.
3. The moka pot has a separate glass server: put the Van Houten Ground White Chocolate ganache and the Savoiardo biscuit cream in the server, close it and place on the moka pot.
4. Put the moka pot on the stove and turn on the plate (medium power). Wait about 1 minute for the first drop, and after about 15 seconds, remove it from the plate, placing the moka pot on a wet cloth or cold trivet. Wait for the last drop.
5. Stir the contents of the server with the spoon and pour into a glass. Serve with a Savoiardo biscuit.