Muffins cappuccino

Ingrédients

¾ de tasse de farine à gâteau
1 ¼ tasse de farine tout usage non-blanchie
½ tasse de poudre de cacao
¼ tasse de sucre brun équitable et biologique
1 c. à soupe de poudre à pâte
1 c. à soupe de café Berendo équitable et biologique
½ c. à thé de sel
6 c. à soupe de beurre mou
1 tasse de crème sûre
1 tasse de crème 10 %
2 oeufs
zeste de deux oranges coupé finement
¾ de tasse de chocolat mi-amer coupé finement

Préparation

Préchauffer le four à 350° F. Mélanger ensemble les ingrédients secs.
Dans un bol à part, mélanger le beurre, la crème sûre, la crème 10 % et les oeufs jusqu’à l’obtention d’une consistance homogène.

Intégrer les ingrédients secs à cette préparation et ajouter le zeste et le chocolat en les brassant jusqu’à ce qu’ils soient bien humectés. Remplir douze moules à muffins préalablement beurrés et cuire jusqu’à ce que le dessus des muffins soit ferme, soit durant environ 15 minutes.

Donne 12 muffins.

Sauce au Café Berendo & Bourbon

Ingrédients

1 tasse de café fort Berendo équitable et biologique
½ tasse de Bourbon
½ tasse de sucre brut Berendo équitable et biologique
½ tasse de soya
2 cuillères à soupe de vinaigre de cidre
1 cuillère à thé de Sauce Worcestershire

Préparation

Faire cuire à feu doux dans un chaudron non couvert à fond épais. Laisser mijoter environ 15 – 20 minutes. La sauce deviendra un peu moins épaisse. Refroidir à la température de la pièce.

Excellent avec le bison, le poulet, et le steak.

Côtelettes de porc au café Berendo

Ingrédients

Pour 2 personnes

2 côtelettes de porc
2 cuillères à soupe de beurre doux
10 cl de bouillon de volaille
10 grains de café entiers et torréfiés Berendo équitable et biologique
10 cl de café Berendo préparé
Sucre semoule
Sel fin
Poivre noir du moulin

Préparation des côtelettes de porc

• Saler et poivrer les côtelettes de porc en 2 fois : saler et poivrer une première fois les côtelettes de porc sur les 2 faces, puis les laisser reposer 5 mn. Après 5 mn, les saler et poivrer une deuxième fois, puis les réserver : les côtelettes de porc sont une des rares pièces de viande qu’il convient de saler et poivrer avant la cuisson, afin de relever leur saveur un peu fade.
• Faire chauffer le beurre dans une poêle, et y faire dorer ensuite les côtelettes de porc pendant 10 à 15 mn (suivant leur épaisseur), en les retournant à mi-cuisson.
• En fin de cuisson, retirer les côtelettes de porc de la poêle et les réserver dans une assiette creuse recouverte d’une deuxième assiette retournée. Cette procédure permet d’éviter le dessèchement de la viande pendant la préparation du jus de cuisson.

Préparation du jus de cuisson

• Ajouter les grains de café Berendo entiers au jus de cuisson présent dans la poêle. Arroser avec le bouillon de volaille et porter la préparation à frémissement en remuant.
• Laisser réduire pendant 2 à 3 mn, puis ajouter le café préparé.
• Bien mélanger, puis laisser réduire à nouveau la préparation à feu doux jusqu’à l’obtention de l’équivalent de 2 à 3 cuillères à soupe de sauce.
• Ajouter 3 pincées de sucre semoule en fin de réduction, puis bien mélanger.

Présentation

• Déposer les côtelettes de porc dans la poêle contenant la sauce. Les retourner une ou deux fois, puis présenter les côtelettes de porc dans la poêle directement à table.
• Servir bien chaud.

Suggestions

• Accompagnez ces côtelettes de porc de jeunes épinards frais, en feuilles. Les cuire 5 à 7 mn à la vapeur, puis les souligner d’un trait de vinaigre de vin au moment de servir.

2008 Christmas’ Campaign

During Christmas 2008, Berendo was proud to be associated with Operation Enfant Soleil and The Breast Cancer Foundation – Circle of Friends.  For every Christmas box gift sold, $ 1.00 was shared equally between the two organizations.

Campagne de Noël 2008

Berendo, dans sa campagne de Noël 2008 est fière de s’être associé avec Opération Enfant Soleil et la Fondation du cancer du sein du Québec – Cercle des amis. En effet, pour toute boîte cadeau vendu, une portion de nos revenus  fut partagé en parts égales entre les deux organismes.

Café Berendo glacé et Kahlua

Ingrédients

1 1/2 oz (42ml) de Kahlua
Café Berendo équitable et biologique refroidi
Si désiré, crème ou lait

Préparation

Dans un grand verre, verser le Kahlua et le café Berendo froid sur de la glace.
Si désiré, ajouter la crème ou le lait.
Agiter

Faits importants sur le café

(Cet article ne doit pas être vu et compris comme donnant un avis médical pour les personnes sensibles à la caféine. Si votre médecin vous demande d’éviter le café, veuillez écouter votre médecin.)

Les effets sur la santé de la caféine et du café

Certaines personnes ont de sévères réactions à la caféine et doivent l’éviter. D’autres peuvent éprouver des problèmes d’insomnie si la caféine est consommée trop près du coucher. Outre ces exceptions, plusieurs études révèlent que le café est riche en antioxydants et autres substances saines. Les facteurs négatifs associés au café sont souvent liés au processus de torréfaction. Ces facteurs ne sont pas inhérents au café lui-même. Le café est considéré comme une boisson santé lorsque consommé modérément.

Autres faits intéressants

Plusieurs économistes ont noté que le café, agissant comme un doux stimulant, a généré des billions de dollars en augmentant la productivité nationale. Ils affirment aussi que le café a probablement sauvé bien des vies en gardant des gens alertes alors qu’ils auraient pu tomber endormis sans l’effet de la caféine.

Combien de caféine contient le café?

Il n’y a pas de concentration de caféine déjà prédéterminée dans le café. En effet, le niveau de caféine est différent d’un type de grain de café à l’autre. Aussi, le processus de transformation du grain de café peut soit augmenter ou diminuer la quantité de caféine dans le café. Dans le tableau ci-dessous, vous pouvez comparer la quantité de caféine contenue dans les différents types de café et autres produits.

Niveau de caféine approximatif dans le café et autre produit : (présenté à titre indicatif et n’est pas ajusté en fonction du temps de percolation)

Café Robusta	140-200 mg par 6 onces
Café Arabica	75-130mg par 6 onces
Café moulu Arabica/Excelsa	40-60mg par 6 onces
Espresso	30-50mg 1 once par dose
Café instant	40-100mg par 6 onces
97% décaféiné	3-6mg par 6- 7 onces
Chocolat chaud	10-15mg par 6- 7 onces
Barre de chocolat noir	50-100mg par barre ( 6 onces )
Barre de chocolat au lait	30-50mg par barre ( 6 onces )
Coke, Pepsi, soda Mountain Dew	20-26mg par liqueur (6- 7 onces )
Thé vert	12-30mg par 6- 7 onces
Thé noir	40-60mg par 6- 7 onces

Si le problème n’est pas la caféine, quel est-il?

Le fait de torréfier un grain de café crée certaines substances que seulement quelques personnes ne pourront digérer. Torréfier un café foncé permet de séparer les sucres et les huiles, et peuvent être brûlés à différents niveaux, ce qui crée des cendres à l’intérieur des grains. Certaines personnes réagissent très mal à ces sucres et huiles brûlés provoquant des brûlements d’estomac, crampes, palpitations cardiaques ou autres symptômes. Ces symptômes se rapprochent des symptômes associés à la caféine alors qu’il s’agit plutôt de réactions à certains aliments. Il peut aussi arriver que quelqu’un soit allergique car le café est une substance sèche où il existe une possibilité de contamination et de moisissure.

Le décaféiné et le café naturel avec peu de caféine

Un café décaféiné est tout simplement un café dont la caféine à été enlevée par procédé chimique. Le café naturel est un café fait à partir de grains de café qui ne contiennent que peu de caféine. Aussi, la variété de grains de café affecte le niveau de caféine avant et après la torréfaction.

Il y a certains types de grains de café qui contiennent très peu de caféine. Avec un mélange de ces grains, on peut obtenir un niveau de caféine semblable à celui que l’on retrouve dans un décaféiné sans avoir recours au procédé chimique.

Autres méthodes pour réduire la caféine dans le café

Torréfaction à une plus basse température. Baisser la température de torréfaction va produire un café avec un niveau de caféine moins élevé.

Torréfaction plus rapide/changement pour un espresso. Réduire le temps de torréfaction va aussi diminuer le taux de caféine. Une dose d’espresso contient moins de caféine qu’une tasse de 8 onces de café régulier tout en conservant la même saveur.

Changer pour le café instant. Les cafés instants contiennent habituellement moins de caféine car leur processus est fait avec une température moins élevée.

Acheter un café torréfié foncé. Le café torréfié foncé contient moins de caféine que le café torréfié plus pâle. Cependant, celui-ci contient plus d’acides irritants, de sucres et d’huiles brûlés.

Rappelez-vous que le café ne constitue pas la seule source de caféine. Une barre de chocolat contient deux fois plus de caféine qu’un Coca–Cola. Par ailleurs, réduire votre consommation quotidienne d’aliments contenant de la caféine, vous permet de réserver votre caféine pour ce que vous aimez le plus, VOTRE CAFÉ!

Source : Caffeine sensitivity in coffee sur le site Web de Ineedcoffee. (Traduction libre)

Autres références :

Université de Montréal, Forum ; Volume 40, Numéro 11 . « Café » 14 novembre 2005.

Université Harvard ; Harvard Science «Caffeine linked to protection from Parkinson disease» 31 mai 2001.

Université de la Columbie-Britannique & Brigam Women’s Hospital; affilié de Harvard Medical School «Coffee, 30 mai, 2007»

Coffeescience.org, plusieurs articles médicaux sur le café.

Caffeine Sensitivity in Coffee

Source : Caffeine sensitivity in coffee sur le site Web de Ineedcoffee.

(If you have been diagnosed by a doctor and told that you should not drink coffee or have caffeine in any form, please do NOT read any further. Listen to your doctor. This article should not be construed as competent medical advice to persons who are dangerously sensitive to caffeine or coffee.)

The health effects of caffeine and coffee

Caffeine is a benign chemical that well-tolerated by most people. It provides its “lift” by preventing the normal action of a substance called adenosine. In most people, this is a temporary effect that has little impact on the body. While the very small percentage of people who have severe reactions to caffeine should avoid it altogether, there are many more who simply have some problem sleeping if they drink coffee too late in the day or have other mild symptoms. For these people, there is a lot that can be done to enjoy coffee without having these problems.

As a food, most studies agree that coffee is rich in anti-oxidants and other healthy substances. The possible negative factors are generally associated with over-roasted coffee or other improper processing– they are not actually inherent in coffee itself, which is considered to be a healthy drink in moderation. Many economists have noted that coffee as a mild stumulant has done billions of dollars of good in enhancing the national gross productivity, and that coffee has probably saved many lives by keeping people alert when they might otherwise be drowsy.

That being said, people who drink too much coffee are getting too much of a good thing, and beyond 16-20 ounces a day or so of coffee, people can develop a dependency on the caffeine, and may suffer withdrawal symptoms like headache or lack of energy if they skip their daily coffee. Caffeine also has diuretic effects and can be bad for anybody who is already critically low in electrolytes or has a condition that would make any diuretic a harmful thing. There are many foods with similar diuretic effect, like vinegar, cucumbers, watermelon, artichokes, etc.

When people have a problem with coffee, what symptoms do they associate with it?

Sleeplessness

Nervousness, jittery feelings

Irregular heartbeats

Upset stomach, acid reflux, etc.

Intestinal cramping or other muscle cramping

Diuretic effect, dehydration

How much caffeine is actually in coffee?

Unlike soft drinks or foods with set caffeine levels, there is no set concentration of caffeine in coffee. Different varieties of coffee beans contain different levels of caffeine. Arabica beans range from 1.2% to 1.8%, Robusta beans can reach as high as 2.4%, and some relatively non-commercial beans such as Excelsa (aka Chari) can have almost no caffeine at all, making them a perfect component for naturally low-caffeine coffee bean blends. Also, many processing factors can increase or decrease the amount of caffeine in coffee. See the table below to see a comparison of the amounts of caffeine in various type of coffee and other products.

Approximate caffeine levels in coffee and other products (for similar portions):

Robusta coffee (drip brewed)	140 – 200 mg caffeine per 6 ounce average cup
Arabica coffee (drip brewed)	75 – 130 mg average 6 ounce cup
Arabica/Excelsa blend coffee (drip brewed)	40 – 60 mg average 6 ounce cup
Espresso (typical serving)	30 – 50 mg average 1 ounce shot
Instant coffee	40 – 100 mg average 6 ounce cup
97% decaf coffee	3 – 6 mg caffeine per 6-7 ounces average cup
99.92% Euro decaf standard coffee	8 – 16 mg caffeine per 6-7 ounce average cup
Hot cocoa	10 – 15 mg caffeine per 6-7 ounce cup
Dark chocolate candy bar	50 – 100 mg caffeine per 6 ounce bar
Milk chocolate candy bar	30 – 50 mg caffeine per 6 ounce bar
Coke, Pepsi, Mountain Dew soda	20 – 26 mg caffeine per 6-7 ounce drink
Green tea (brewed)	12 – 30 mg per 6-7 ounce average cup
Black tea (brewed)	40 – 60 mg per 6-7 ounce average cup

Note: These are averages and do not reflect specific teas or chocolates, nor are they adjusted for brewing times, etc. They are presented here just as a rough comparative guide.) Sources: USFDA and Nat. Soft Drink Assoc.

[Note that 99.2% Euro standard decaf actually has more caffeine than 97% FDA standard decaf. It's not a typo; it's simply due to different methods of measurement. See "Is decaf really decaf?" for more information.]

Is caffeine always the culprit?

Surprisingly, the answer is often no. Many people think that they have reactions to caffeine when they actually are sensitive to other coffee characteristics, such as dark roasts. In the thousands of contacts we have had with the public at our product demos and taste testings, people who tell us they have trouble with coffee’s caffeine will admit that they have no trouble with caffeinated sodas, black tea, cocoa, chocolate, and other foods with relatively high caffeine levels. And many people have told us that switching to decaf has not solved their problems.

To find out if your problem with coffee is really with the caffeine, simply note whether the other foods on the above chart give you the problems you associate with coffee. If not, the caffeine isn’t the problem.

If the problem is not caffeine, what is it?

Coffee in itself is a mild and palatable food and few people have sensitivities to the food aspect of coffee. However, once you roast a coffee bean, you necessarily begin to create some substances that a few people will find indigestible. Dark roasting coffee breaks down the sugars and oils, and it burns them to varying degrees, creating ash material within the beans. These people react very strongly to these burnt sugars and oils, typically experiencing stomach acid, cramps, heart palpitations and other autonomic symptoms. Despite the similarity of these symptoms to caffeine sensitivity, they are actually having a food intolerance issue.

Because coffee is a dried food there is always the possibility of mold or other contaminant in coffee causing an allergy. However, the vast majority of producers are meticulously careful to keep their coffee clean and free of contaminants and maintain the correct humidity levels. So this is seldom a problem with good coffee.

Decaf and naturally low-caffeine coffees

The simplest method to reduce the amount of caffeine you consume in your coffee is to drink a decaf or naturally low-caffeine coffee. A decaf coffee is regular coffee that has had most of its caffeine removed by chemical processes, while naturally low-caffeine coffee is simply made from coffee beans that have a low caffeine content.

Is decaf really decaf?

Rumors abound. We have had many people tell us, with a conspiratorial air, that “decaf isn’t really decaf, you know, it has quite a bit of caffeine in it!” Which is why, they explain, they can’t drink decaf either. It is true that decaf still has some caffeine remaining, but generally not very much. There are FDA and European Union legal requirements for labeling a coffee “decaffeinated.” To meet the FDA standard, 97% of the original caffeine must be removed. A typical cup of coffee might contain 60-120 milligrams of caffeine. A cup with 90 milligrams of caffeine in it would contain less than 3 milligrams after decaffeination. Coffee that meets the 99.92% EU standard contains slightly more caffeine because it uses a different standard to measure the amount that has been removed. The FDA requires that 97% of the caffeine is removed from the coffee, while the Eu requires that the beans be 99.92% caffeine free by mass.

Of course, the variety of the coffee bean affects the caffeine level before and after. Robusta coffees can have 30% caffeine than Arabica. Excelsa or Catimor coffees can have as little as 10% of the caffeine of Robusta. Even within varieties, caffeine content can vary as much as 30%. This means that there is significant variation in the end product. However, no product properly labeled “decaffeinated” to 97% or 99.92% can possibly have more caffeine than cola, chocolate, or green tea.

Not every manufacturer can be counted on to be completely honest about decaffeination, however. Enforcement of decaf standards is virtually nonexistent. Be sure to evaluate the specificity of the decaf claim on the coffee. If the claim seems vague (“99.9% caffeine free!” without any supporting information), be wary.

What do they mean by “natural decaf”?

Sadly, much misleading labeling exists here. It is actually completely legal to call a decaf method “100% natural water process decaf” and find that the coffee has been subjected to successive chemical soakings. In this method the coffee beans are first steamed for 30 minutes, then repeatedly rinsed with either methylene chloride (commonly known as a basis for paint stripper) or ethyl acetate (commonly known as dry cleaning fluid) for about 10 hours. The solvent is then drained away and the beans steamed for an additional 10 hours in an attempt to remove any residual solvent.

Sometimes coffees decaffeinated using ethyl acetate are referred to as naturally processed because ethyl acetate can be derived from various fruits or vegetables. However, for the purpose of decaffeination, it is not generally possible to create such a large quantity of ethyl acetate, and thus the chemical is synthetically derived. Note that this process also denatures the coffee to some degree and removes many of the flavor elements as well.

Needless to say, this and other chemical processes that are labeled as “natural” can have serious issues of tolerance for people with sensitive stomaches or allergies.

The only water process that could really be labeled as “natural” is the expensive, patented Swiss water process, performed by only one plant in the world, in Canada. A batch of green, unroasted beans are soaked in hot water, absorbing the caffeine and coffee solids from the bean. Then the beans are discarded and the water is run through a carbon filter that traps the caffeine molecules. The remaining water is then used to soak another batch of coffee beans. The water absorbs more caffeine from these beans, but cannot soak up any more coffee solids or flavor, which stay in the beans. The water is then drained away. The process is repeated until the beans are 99.9% caffeine free. Blends that use the Swiss water process include Starbucks’ Komodo Dragon and Seattle’s Best Coffee Organic Twilight.

Other decaffeination processes include CO2 processing, used by Koffie Kan, in which the coffee beans are soaked in a liquid bath of carbon dioxide at 73 to 300 atmospheric pressures; and the triglyceride method, in which the beans are soaked in coffee oils removed from spent coffee grounds.

The alternative: naturally low caffeine coffees

There are species of beans that have very little caffeine. A blend made from these beans can approximate the levels of caffeine found in “decaf” coffee without actually processing the coffee at all. An example of this class of naturally low-caffeine coffee is the Passiona by Trung Nguyen. This slow-roast, medium roasted blend of Chari and Arabica has about 30% of the normal caffeine in coffee and works for everyone except the very small number of people who are truly hyper-sensitive. No processing means no loss of taste. The benefits are obvious: if you don’t need to worry about eliminating all the caffeine, just most of it, you can get the full flavor of non-decaf coffee and still be gentle on your stomach.

Other varieties of naturally low caffeine coffees are being developed, such as a new strain of Arabica from Ethiopia which has been bred without the gene that creates caffeine. At some point, of course, we will surely see a genetically modified caffeine-free coffee.

Other methods to reduce the caffeine in coffee

Brewing at a lower temperature: Lowering the average brewing temperature will produce coffee that contains less caffeine. Coffee made in a French Press or a Vietnamese filter brewer are brewed at a lower average temperature over most of the brewing time.

Brewing faster/switching to espresso: Reducing the brewing time will also produce a lower-caffeine cup of coffee. The French Press and Vietnamese filter brewers are faster than the average machine brewer. In espresso machines, the brewing is very fast. A shot of espresso has less caffeine than a 8 oz. of regular coffee but the same amount of flavor. Even if you don’t like espresso shots, try making an “espressocino” or American espresso.

Switching to instant coffee: Instant coffees typically have less caffeine than regular coffee because they are processed with lower heat than regular. You don’t need to settle for the the jar of instant in your local grocery store; search out Ipoh White Coffee King, Vinacafe, or G7 Instant for great flavor and a mellow brew.

Buying a darker roast: Darker roasts of coffee have less caffeine than lighter roasts. Be careful, however, because they are much higher in irritating acids and bitters and burnt sugars and oils. If your problem with coffee is acid or burnt elements, dark roasts are bad.

Live a low-caffeine lifestyle

Remember that coffee is not the only source of caffeine in your daily life! Many people forget that a candy bar can contain more than twice as much caffeine as a can of Coca-Cola. Check your labels! You might not assume that, say, diet Sunkist Orange Soda has caffeine added… but it does. Reducing the caffeine you consume every day from soda, tea, and food will allow you “save” your caffeine tolerance for what you really love: coffee.

Recommendations

For those who are only slightly sensitive: You may only need to change your brewing methods and reduce your caffeine intake from other foods, as I outlined above. What are you waiting for? It’s easy! Go and enjoy some coffee.

For those who are somewhat sensitive: You should consider switching to a naturally low-caffeine brew like the Passiona. You can get a large reduction in caffeine content while still retaining a delicious flavor.

For the extremely sensitive: Your options are the most limited. Not only should you reduce your caffeine intake from daily foods, but you’ll have to drink decaf as well. But don’t despair! There is decent coffee that meets FDA or EU decaffeination standards, if you know where to look. Consider the Komodo Dragon and Organic Twilight, or search out other coffees processed by the Swiss decaffeination process.

Clearly, those who are sensitive to caffeine have many options to reduce their intake while still enjoying a tasty cup of coffee. In a typical day you can drop your caffeine intake by 200 mg per day or more, to under 100 mg, just by choosing your non-coffee foods wisely, and choosing coffee types that have less caffeine, such as espresso, instant, or naturally low caffeine beans. You can reduce possible reactions to acid, burnt sugars and oils by choosing coffee roasted at lower temperatures. By making good choices during the day, you may be able to experience coffee nirvana again, without any distress. Enjoy!

Source : Caffeine sensitivity in coffee sur le site Web de Ineedcoffee.

Berendo Tiramitsu

Ingredients:

• 6 egg yolks
• 3/4 cup white sugar
• 2/3 cup milk
• 1 1/4 cups heavy cream
• 1/2 teaspoon vanilla extract
• 1 pound mascarpone cheese
• 1/4 cup strong brewed fair trade and organic Berendo coffee, room temperature
• 2 tablespoons rum
• 2 (3 ounce) packages ladyfinger cookies
• 1 tablespoon unsweetened cocoa powder

Instructions:

In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. Boil gently for 1 minute, remove from heat and allow to cool slightly. Cover tightly and chill in refrigerator 1 hour.

In a medium bowl, beat cream with vanilla until stiff peaks form. Whisk mascarpone into yolk mixture until smooth.

In a small bowl, combine Berendo coffee and rum. Split ladyfingers in half lengthwise and drizzle with coffee mixture.

Arrange half of soaked ladyfingers in bottom of a 7×11 inch dish. Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that. Repeat layers and sprinkle with cocoa. Cover and refrigerate 4 to 6 hours, until set.

Tiramisu Berendo

Ingrédients

6  jaunes d’œuf
1 ¼ tasse de sucre
1 ¼ tasse de fromage mascarpone
1 ¾ tasse de crème à 35 %
1 ¾ tasse d’espresso Berendo équitable et biologique
2 c. à soupe de brandy
2 c. à soupe de grappa (ou de brandy)
48 doigts de dames
chocolat en poudre non-sucré

Préparation

Au mélangeur électrique, battre les jaunes d’œuf et le sucre jusqu’à ce que le mélange soit onctueux. Ajouter le mascarpone et mélanger à basse vitesse durant 2 minutes. Fouetter la crème de manière à former des pics. Ajouter la crème au mélange et mettre de côté.

Dans un bol de grosseur moyenne, combiner l’espresso Berendo, le brandy et la grappa. Tremper 15 doigts de dames, un à la fois, dans la préparation d’espresso Berendo et les disposer dans un plat de 10 po. par 15 po. de manière à former un rectangle d’à peu près 7 po. par 13 po.

Couvrir de la moitié de la préparation au mascarpone. Faire une autre couche avec les doigts de dames trempés dans l’espresso, puis couvrir du mascarpone restant. À l’aide d’un tamis, saupoudrer uniformément le chocolat sur le dessus du tiramisu.

Couper en deux les 18 doigts de dames restants et les disposer verticalement autour du gâteau, le côté coupé vers le bas. Réfrigérer au moins 4 heures. Couper en carrés pour servir.

Donne 12 portions.

« Page précédent