We’ve been drinking freshly ground Espresso di Manfredi coffee beans at home, and while we enjoy drinking we also enjoy eating so thought we’d try our hands at a new dessert.
Espresso di Manfredi began as a dream over fourteen years ago, when Stefano Manfredi and Julie Manfredi-Hughes owned and operated the much celebrated Bel Mondo restaurant in Sydney. (In collaboration with Master Blender, Wayne Archer, they worked together to translate Stefano’s ideas about flavour into Espresso di Manfredi.) So, they also know something about food and cooking.
Here’s the dessert that we are whipping up – recipe courtesy of Espresso di Manfredi. We hope you enjoy it too.
200g chocolate dark 70%
350g single cream
2 espresso shots
100g egg whites
100g icing sugar
4 tablespoons crushed biscuits of your choice; we like “baci di dama”
Chop the chocolate very finely and place it into a bowl. Heat the cream in a saucepan over medium heat. Bring just to boil and pour it over the chopped chocolate, add the espresso and whisk until smooth. Pour into 4 cappuccino cups. Place it in the fridge and let it cool down. In the meantime prepare your meringue by beating the sugar and egg whites together to form soft peaks. Take the cups from the fridge and sprinkle a tablespoon of crushed biscuit over the top of each one. Fill every cup with meringue to the top (like you would do with your milk in a cappuccino) and burn the meringue with a blow torch. Sprinkle the surface with cocoa powder and serve.