TIRAMISU A LA KISS THE HIPPO
Ingredients
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900g Crematta (6 packs)
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Double-Shot Americano From Donna Blend By Kiss The Hippo
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2 Packs Of Ladyfingers (20 total)
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90g Powdered Sugar
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30g Cocoa Powder
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10g Donna Blend (to mix with cocoa powder)
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5g Rum Or Vanilla Extract
Method
- Whisk 900g Crematta with 90g powdered sugar and rum/vanilla extract. Refrigerate for 30 minutes to allow it to set.
- Brew a double-shot Americano and let it cool to room temperature.
- Dip the ladyfingers briefly in the coffee and layer them on your serving tray—don’t let them soak too long, or they’ll break.
- Spread a generous layer of the Crematta mix on top of the ladyfingers.
- Add a second layer of ladyfingers, arranging them neatly and quickly.
- Finish with a final layer of Crematta, smoothing the surface with a spatula for a clean finish.
- Cover and refrigerate overnight or for at least 6 hours.
- Just before serving, remove the tiramisu from the fridge.
- Mix the cocoa powder with Donna Blend coffee grounds (if you want a bolder flavour), and dust it over the top using a sieve.
- Serve promptly and enjoy!
Field Notes
In celebration of World Coffee Day, we’ve teamed up with our favourite coffee roasters, Kiss the Hippo, to bring you this decadent tiramisu, made with JULIENNE BRUNO Crematta and the rich Donna Blend by Kiss the Hippo.
With rich hints of dark chocolate, caramel, and walnut, this blend brings out the best in every layer of the recipe.
