There’s this cafe in the heart of Toronto that I’ve been known to frequent from time to time. The place is unassuming, the decor is just okay, the food is edible, but the tiramisu? The tiramisu is godly. It’s light as air and chock full of flavour and I’ve been known to leave my condo at ungodly hours just to get my fix. And I didn’t think anything could top it until Dripp‘s version came into my life. Captured by Esther Sun, this beauty simply needs to be yours.
From Dripp… In the valley of big cars, track homes, chain shops with vast highways with amazing views of mountains nearly 360 at any navigational point, there exists a beautiful coffee bar called Dripp. Dripp is different from other coffee shops; it elicits an experience from its’ handcrafted beverages to its’ sweet treats.
Each beverage, whether coffee or tea, hot or cold, incorporates a lot detail and thought into it. Drinks here are a visual presentation as well as a tasty enjoyment. Espresso and Turkish coffee are served with sparkling water and a square of chocolate (if only everything in life was served this way). Batch teas made for ice are in catchy, stunning colors. Their coffees, like their espresso based drinks are brewed to order by the Barista’s detailed execution. The menu has many options with quality ingredients with good flavor as top priority. The coffee is roasted by Espresso Republic, a boutique roaster just miles from the café. Coffee is king here, and the unassuming Baristas take it very seriously with a smile.
And if this wasn’t enough, on holidays the cafe is treated with extraordinary baked goods with a homemade touch from Mira Sater. Formally trained baker and chocolatier, she adds her personal favorite recipes, limited batches in Mason jars. And she’s graciously agreed to share her famous homemade tiramisu recipe (made with coffee, of course!)
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- 8 egg yolks
- 3/4 cup sugar
- 1/2 cup flour
- 2 1/4 cups whole milk
- 1 tsp vanilla paste
- Pinch of salt
- 1 1/2 cups chilled heavy whipping cream
- 1 1/2 cups mascarpone cheese
- 2 cups Cold strong brewed coffee
- 36 store bought hard lady fingers
- One package store bought soft lady fingers
- In the bowl of a stand mixer, combine egg yolks, sugar, vanilla and salt. Whip for 2 minutes on medium until light and fluffy. Add flour and mix on low until it disappears and no lumps remain. Slowly add the milk and keep mixing on low until completely incorporated.
- Pass the liquid pastry cream through a fine mesh strainer into a stainless steel pot. Cook over medium heat, stirring constantly alternating with a whisk and wooden spoon for about 10 min until thickened, smooth, and bubbly.
- Immediately take off heat and pour into a stainless steel bowl. Cover with plastic wrap touching the surface and refrigerate for at least two hours until completely chilled.
- In a stand mixer, whip the heavy cream until stiff peaks. Add chilled pastry cream and mascarpone cheese. Whip for an additional minute until it's all combined.
- TO ASSEMBLE
- Line the sides of an 8 inch springform pan with the soft lady fingers.
- Place the cold coffee in a large shallow bowl. Dip the hard lady fingers one at a time for no more than 5 seconds and line up the entire bottom, fitting the cookies snugly.
- Pipe one third of the cream over the cookies. Repeat till you get a total of three layers of lady fingers. Using the last third of the cream, decoratively pipe large dots covering the entire surface.
- Dust heavily with cocoa powder and let sit in the fridge for at least two hours or preferably overnight.