TIRAMISU WITH BLACK BULL BLEND COFFEE

• 1
  First, prepare coffee syrup for soaking the lady fingers. Prepare 44 Farms Black Bull Blend coffee by placing it in a French press and pouring 2 c of hot water over top. Let steep for 3 minutes, or longer if desired, and then press down. You can use a coffee filter or machine if you do not have a French press.
• 2
  Combine coffee, cocoa, powdered sugar and sweet marsala together and whisk until combined. Set aside.
• 3
  Heat a 3–4 quart pot with 2 inches of water and bring to a boil. Turn down to a low simmer.
• 4
  Place eggs and sugar in a Kitchen Aid mixing bowl and place over simmering water. Do not let bowl touch water, and whisk continuously until egg mixture heats to 160º, about 3-4 minutes.
• 5
  Place bowl on mixer and begin to beat egg mixture with whip attachment.
• 6
  Beat warm egg mixture on medium-high speed for 10 minutes, until mixture is thick.
• 7
  Add mascarpone cheese, and mix on medium-high speed for three minutes. There will be a few small lumps of the mascarpone in the mixture. This is ok, they will eventually smooth out. Place mixture in a piping bag and snip the end to allow a half-inch hole.
• 8
  To assemble the tiramisu, place two of the lady fingers in the syrup and let soak until they begin to soften, about one minute.
• 9
  Cut in half and place in the bottom of the glass.
• 10
  Pipe 3–4 ounces of the mascarpone mixture on top of the lady fingers. Dust with dark cocoa powder. Repeat for a second layer. Garnish with chocolate shavings. Repeat with the three remaining glasses.

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44 Farms Black Bull Blend Coffee