Tiramisu layered cocktail

SERVES 1

Easy

15 minutes + 2 hours infusion time

10 min

RECIPE DEVELOPED BY:

Liam Mulder - ICA third year student specialising in Professional Wine Studies & Event Coordination

STYLING & PHOTOGRAPHY:

Chris Forbes - ICA third year student specialising in Culinary Media Communication

WINE PAIRING:

BRANDY INFUSION (Makes 750 ml)

100g MannaBrew Superfood Espresso powder

2 cloves

1 cinnamon stick

1 star anise

750ml (3 cups) brandy

COCKTAIL

handful ice

30ml (2 tbsp) sugar syrup, cooled

1 large egg yolk

20ml (4 tsp) mascarpone

30ml (2 tbsp) cream

5ml (1 tsp) vanilla essence

cocoa powder, for dusting

For the brandy infusion, combine the MannaBrew Superfood Espresso powder, cloves, cinnamon stick and star anise in a pan and toast until it starts to smoke.
Add the brandy to a saucepan and bring it up to a boil. Once boiling, remove it from the heat and carefully pour it into a large jar. Add the toasted MannaBrew spice mixture and set aside to infuse at room temperature, 2 hours.
Strain the cooled brandy infusion.
To make one cocktail, add some ice to a cocktail shaker. Add 60 ml (¼ cup) of the brandy infusion. Pour in the sugar syrup, egg yolk, mascarpone, cream and vanilla essence. Shake to combine.
Strain the mixture into a serving glass and dust with cocoa powder.

TIP: Replace the sugar syrup with golden syrup, if preferred.

As part of an exciting collaboration with @ MannaBrew, ICA students created unique recipes showcasing MannaBrew products. In addition to crafting the recipes, students also styled and photographed their dishes. Third-year ICA student Liam Mulder, specialising in Professional Wine Studies & Event Coordination, developed this recipe for a Tiramisu layered cocktail.

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