page title ∙ 57
56 ∙ recipes
DIRECTIONS:
Beat egg whites with the pinch of salt until foamy. Slowly add the 2 tbsp sugar and beat
until soft peaks form. Set aside.
Put the chocolate chips, espresso powder, and sugar in a blender and pulse until the chocolate is finely
chopped. With the blender running, add the hot cold brew and vanilla extract. Incorporate until the
chocolate is completely melted. Add yolks and pulse until incorporated. Gently fold the chocolate mixture
with the egg whites. Transfer half of the mixture to a springform pan. Refrigerate remaining mixture.
Bake at 350℉ for 18 minutes, or until the center is set. Turn off the oven and leave for another five minutes.
Remove from oven and cool completely. Cover top of the baked torte with the rest of the chilled mixture
and chill again until set, at least 4 hours.
DIRECTIONS:
Prepare your cold brew using the Rapid Cold Brew System.
Combine the sugar, cream, and vanilla extract. Start whipping, then begin adding the amaretto and
Mascarpone cheese.
Pour your cold brew into a shallow bowl, then dip and coat the ladyfingers one by one into the cold brew.
Repeat until you have enough to cover the base of a 6x9 inch plate.
Begin gradually adding the cream mixture over the ladyfingers. Repeat the last two steps until you have
alternating layers of ladyfingers and cream. Sprinkle with a dusting of cocoa powder and refrigerate.
INGREDIENTS
INGREDIENTS
6 egg whites
pinch of salt
2 tbsp sugar
7 oz semi-sweet chocolate chips
½ cup sugar
¼ cup hot cold brew coffee
1 tsp vanilla extract
1 tbsp espresso powder
6 egg yolks
1 cup whipping cream
1 cup Mascarpone cheese
1 tsp vanilla extract
2-3 tbsp maple syrup
1 tbsp amaretto
2½ cups cold brew coffee
7 oz ladyfingers
cocoa for dusting
chocolate torte
cold brew tiramisu
