There are times I am glad there is a queue in front me as I scan the board and try and make a decision on what to have. On average, I probably change my mind about three times by the time I order. I mean, what exactly is a ‘flat white’. I’ve had one, I’ve had baristas’ try and explain it to me, I’ve even googled it, but if I am being completely honest I still don’t get it. My husband and I are often reminded of the time we first met our Canadian son-in-law Nic on our very first visit to Canada.
Coffee is a big thing in Canada. On a trip out one day Nic wanted a coffee and pulled into a Tim Horton’s, which is a popular coffee chain over there. As my husband was sat in the front and was nearest to the person taking the order, Nic ask him if he could order for him ‘a one shot decaf and two shots regular, extra hot, no foam latte with whip and one sugar’. The look of sheer panic on my husband’s face was hilarious as he had absolutely no idea what Nic had just said. The most we knew about coffee was, do you want it black or white! We still laugh about that first encounter with our son-in-law who has since become a dear member of our family.
I feel like England is becoming more like Canada as more and more drive through coffee houses are appearing all the time. Who knows, maybe one day I will become proficient in ordering a complicated coffee and finally get to grips with a flat white.
The recipe I am going to share with you in this issue is my ‘go to’ Tiramisu recipe which I found on the Good Food website.
- Put 568ml double cream, 250g mascarpone, 75ml marsala and 5tbsp golden caster sugar in a large bowl
- Whisk until you have the consistency of thickly whipped cream
- Pour 300ml strong coffee made with 2tbsp coffee granules and 300ml boiling water into a shallow dish
- Dip in a few sponge fingers at a time (you will need about 175g pack of sponge fingers in all) turning for a few seconds until they are nicely soaked, but not soggy
- Layer these in a dish until you’ve used half the sponge fingers, and then spread over half of the creamy mixture
- Grate over about 25g dark chocolate
- Then repeat the layers (you should use up all the coffee), finishing with the creamy layer
- Cover and chill for a few hours or overnight
- This will keep in the fridge for up to two days
- To serve, dust with some cocoa powder
Written by Jane Ferguson
Jane worked in the food industry and ran her own successful business for six years called ‘Pink Leaf Catering’. She loves trying new recipes, and believes that delicious healthy food need not be complicated or take hours to make.
Author: JANE FERGUSON
Jane Ferguson worked in the food industry and ran her own successful business for six years called ‘Pink Leaf Catering’. She loves trying new recipes, and believes that delicious healthy food need not be complicated or take hours to make.
