Coffee Talk

“Let’s grab coffee/drinks.”

Probably the second most common phrase uttered in DC, right behind “So what do you do?”

About a month ago, The New Yorker posted an imaginary conversation between two acquaintances trying to set a date to meet up. I read the article, which my friend sent via gchat, our primary mode of communication, and parts of it read like texts and emails I had in my phone at that very moment. {Blushing Emoji}

I am totally guilty of rescheduling coffee dates + happy hours. During the day, a slow work afternoon can turn into a whirlwind in the blink of an eye, making it impossible to escape for mid-day coffee. Sometimes after work, all I want to do is sit on my couch and zone out to mindless TV. And ditch the heels as soon as humanly possible.

Who else feels the same way?

But in the hustle, bustle, go-go world, it’s nice to just take a seat and catch up with a friend. So while this tiramisu doughnut recipe is admittedly a bit high maintenance, I promise the taste is well worth the wait + the espresso flavor will have you and your friends gabbing a mile a minute!

Okay, we need to chat about this tiramisu cream like RIGHT NOW.

That was the caffeine talking.

Sugar, cream, mascarpone cheese, sugar, egg yolks, almond + vanilla extracts combine to create the lightest, tastiest dreamboat of a cream you ever had in your entire life.

I considered just calling it a day and eating the cream straight from the bowl with a spoon. Or my finger. As one does.

I have found true love and it’s in this mixing bowl.

Once prepared, the cream has to play hard to get and be refrigerated in a covered bowl for at least 2 hours. Like I said, a bit high maintenance but for this cream, I’ll do anything.

As the 2 hours came to a close, I whipped up doughnuts using Ina’s recipe and my trusty doughnut pan.

As the doughnuts cooled, heat up a saucepan of water for your coffee + an espresso pool for the doughnuts.

That’s right.

It’s swim day for doughnuts! 

Add a spoonful of espresso powder to a cup of boiling water and for good measure, a couple of drops of almond extract. Stir to combine and quickly toss your doughnuts into the bath. Gently shake to remove the excess and refrigerate the doughnuts for about 5 minutes.

Then it’s time to spoon that sinfully good tiramisu cream onto the doughnuts and as the piece de resistance, top with tiny chocolate curls. No need to get fancy schmancy with the chocolate curls, I used a microplane and a bar of Trader Joe’s dark chocolate to get the job done.

Serve with a hot cup of Lavazza joe and get gabbing with a friend!! Unless, it’s complete silence because you’re both too busy eating tiramisu doughnuts. That’s completely acceptable.

Ingredients

3 egg yolks

2 tablespoons sugar

8 ounces mascarpone cheese

1/2 cup heavy cream

1 tsp almond extract

1 tsp vanilla extract

1 cup boiling water

1 tbsp espresso powder

Grated chocolate for garnish

Doughnuts

Directions

In a bowl, mix egg yolks and sugar for about 5 minutes and then add mascarpone, heavy cream and almond and vanilla extracts. Then, you beat the mixture until soft peaks form (I suggest using a mixer for this as doing it by hand will a. take forever and b. your arm will fall off).

Set aside mixture and refrigerate at least 2 hours in a covered bowl.

Prepare doughnuts as shared with us by the almighty Ina Garten.

Add 1 cup of boiling water to a bowl and stir in the espresso powder. Quickly dip your doughnut into the espresso bath and gently shake to remove excess liquid. Refrigerate doughnuts for 5 minutes to set.

Spoon the life-changing tiramisu cream onto the doughnut and using a microplane, grate dark chocolate over the doughnuts.

Enjoy!! 

Keep visiting to check out more recipes using Lavazza Coffee + in the mean time, head to their Pinterest boards for latte art and glimpses into Italy.

Cool {coffee} beans, dude.

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This post was sponsored by Lavazza®.  All opinions and product sentiments are my own. Thank you for supporting the brands that keep the DC Girl party going!