Tiramisini with Coffee Ice Cream – try this delicious recipe from Out of an African Kitchen: Recipes and Stories
More about the book!
Penguin Random House has shared a recipe for Tiramisini with Coffee Ice Cream from Out of an African Kitchen: Recipes and Stories.
Perched on the edge of the Great Rift Valley overlooking Kenya’s lovely Maasai Mara, Angama Mara and its bush kitchen draws inspiration from the finest ingredients to be found in Kenya: beautiful vegetables from the highlands, tropical fruits a-plenty from the coast, cheese from a renowned supplier just outside of Nairobi, prawns from Malindi, freshwater fish from Lake Victoria and beef from the north.
As you will discover as you read this book, Kenyan cuisine is deeply influenced by Arab-inspired Swahili dishes from the coast and Indian food from the significant communities that have called this country home for many generations. Aren’t your taste buds dancing with delight at the very thought?
This quirky anthology of recipes, reminiscences, anecdotes and stories was compiled and written in honour of the chefs at Angama Mara, and its guests who made the dream possible.
Compiled by Nicky Fitzgerald, with photographs by Sam Linsell.
Try the recipe:
Tiramisini with Coffee Ice Cream
Serves 8 (depending on size of serving glass)
After a lantern-lit barbecue in the forest, our guests return to camp to be greeted by a tiered display of Dessert Bitings. Bitings is a catchall description, originally from India, for small bites of food. Our guests can choose as many mouthfuls of desserts as they please.
- 16 ladyfinger biscuits
- 3 large eggs, separated
- cup sugar
- 250ml mascarpone
- cup marsala
- 1 cup strong, warm espresso coffee, sweetened with 1 Tbsp sugar
- 16 Tbsp grated dark chocolate
- 2 Tbsp cocoa powder, for sifting (optional)
In a medium bowl, beat the egg whites until stiff. In a larger bowl, beat the egg yolks, then add the sugar and continue beating for 3–4 minutes until thick and pale yellow. Mix in the mascarpone and beat for 1 minute for extra fluff. Beat in the marsala until smooth. Gently fold in the egg whites until combined (try not to deflate the mixture). It will be a loose, soft, creamy custard. Pour the sweetened espresso into a small bowl wide enough for dipping the biscuits.
To assemble in small cups, Moroccan tea glasses or martini glasses: dip a biscuit in espresso until almost fully saturated, but not falling apart. Halve the biscuit and place the first half in the bottom of the glass. Spoon a generous tablespoon of the cream mixture over it. Sprinkle with a tablespoon of chocolate. Repeat with the other half of the biscuit and another spoonful of mixture. Repeat this layering with a second biscuit which should be nearly at the top of the glass. Sprinkle with grated chocolate. Repeat with the remaining glasses.
Chill overnight to set. Before serving, dust with cocoa powder if using.
Coffee Ice Cream
- 2 cups fresh cream
- 1 x 385g can sweetened condensed milk
- 8 egg whites
- 50ml strong cooled espresso coffee
Whip the cream until soft peaks form. Slowly add the condensed milk, mixing all the time.
In a separate bowl, beat the egg whites until soft peaks form, then carefully fold them into the cream and condensed milk mixture. Finally fold in the coffee. Churn in an ice cream machine until ready.
Serve in scoops over the Tiramisini.