We’ve partnered with our friends at Sprudge to share a cold brew tiramisu recipe in celebration of their new book, But First Coffee: A Guide to Brewing from the Kitchen to the Bar.
Sprudge launched in 2009 as a website dedicated to specialty coffee news. Founded by childhood friends Jordan Michelman and Zachary Carlsen, the site began publishing out of Seattle, where Carlsen then worked as a Stumptown barista. Now based in Portland, OR, Sprudge and Stumptown have long been neighbors and friends. Today, we’re delighted to support Sprudge in the launch of their new book, But First, Coffee: A Guide to Brewing from the Kitchen to the Bar, an exploration of all the delicious things you might do with a fresh bag of coffee. You read that right, we’re talking about recipes.
We’re stoked that Sprudge sourced cold brew tips for the book from our very own Brent Wolczynski, Senior Director of Product Development and Cold Brew. To celebrate, we’ve partnered with them to showcase this recipe for a beautiful Cold Brew Tiramisu. Check it out!
Zachary's Perfect Cold Brew Tiramisu
Excerpted from But First, Coffee (out October 10th on Union Square and Company).
Makes 1 (8x8-inch) pan - Serves 12
2 large eggs, separated
67 grams (⅓ cup) sugar
227 grams (8 ounces) mascarpone cheese
Pinch of salt
240 mL (1 cup) Cold Brew (try Stumptown Original Cold Brew)
1 7-ounce (200-gram) package ladyfingers (harder is better than softer)
Unsweetened cocoa powder, for dusting
In a medium bowl, beat the egg yolks and sugar with a hand mixer until the mixture is pale yellow and thick (3 minutes should do it).
Gently fold in the mascarpone.
In a separate bowl, beat the egg whites with a hand mixer on low speed. Add a pinch of salt and beat until stiff peaks form, about 3 minutes.
Pour the cold brew into a shallow bowl large enough to submerge the ladyfingers. Gently dip the cookies in one at a time for a few seconds, just enough to soak in some cold brew without losing their cookie integrity. Transfer roughly half of the dunked cookies to the baking dish, touching and side-by-side, until you have a single layer of cookies on the bottom. Smooth half of the mascarpone mixture over the top. Repeat dunking the remaining cookies and placing them in the baking dish, then smooth another layer of the remaining mascarpone mixture on top.
Dust the top with cocoa powder.
Carefully tent the dish with foil, being mindful not to let the foil touch the top of the tiramisu. Place it in the refrigerator to chill for at least 4 hours. This time in the refrigerator is essential for the tiramisu to set, allowing all the ingredients to get to know each other.
Serve in rectangular slices on a plate. Your tiramisu is good for up to 3 days in the fridge, but it will not last that long.
You can pre-order But First, Coffee: A Guide to Brewing from the Kitchen to the Bar now wherever books are sold, including Powell’s, Amazon, and Barnes and Noble. Find the book in stores on October 10th.
AND, if you’re in the Portland area, mark your calendar: we’re hosting a book release party with Jordan and Zachary on Friday, October 13, 6-8pm, at our downtown cafe at 128 SW 3rd Avenue. We’ll have music, libations by Straightaway cocktails, giveaways, and a bunch of other great stuff. See you there!
Friday, October 13th, 2023, 6-8pm
Stumptown Cafe @ 128 SW 3rd, Portland, OR
Cash bar by Straightaway Cocktails - Music - Giveaways
And of course books hot off the press and ready to be devoured. Get yours signed by Jordan and Zachary.
See ya there.