A GENRE that remixes the brandy category to play where Cognac has feared to tread, Musgrave Copper is luxurious, disruptive, infused and made to mix. It’s a flavour-infused brandy with subtle flavours and a distinctly African palate.
Musgrave Copper is more aligned to the Cognac drinker than to a traditional brandy drinker, using the finest pot-still brandy with added excitement of flavour-infusion. Indulge in this show stopping Musgrave Copper Tiramisu. Follow the recipe below to perfect these delicious layers of coffee, Musgrave Copper brandy-soaked ladyfingers and velvety mascarpone cream.
Coffee Syrup:
- 1 cup espresso
- 2 Tbs sugar
- 2 Tbs Musgrave Copper Black Honey
Filling:
- 3 egg yolks
- 1/3 cup sugar
- 2 Tbs Musgrave Copper Black Honey
- 3/4 cup cream
- 1 1/2 cups mascarpone cheese
- 200g ladyfingers
- Sifted cocoa powder or grated chocolate
For the coffee syrup, combine hot coffee, sugar and Musgrave Copper. Mix until sugar dissolves.
For the cream filling, place egg yolks, sugar, and Musgrave Copper in a heatproof bowl over a saucepan of simmering water on a low heat. Whisk constantly until the mixture doubles in volume and has a thick, foamy consistency. Remove from heat.
In another bowl, whisk cream until stiff peaks form. Combine the egg yolk mixture and the mascarpone and whisk until smooth. Gently fold in the whipped cream.
Create layers in a glass by alternating between a dollop of the mascarpone cream mixture and soaked ladyfingers into the bottom of a glass.
Cover and refrigerate for at least 6 hours. Before serving, dust the top with cocoa powder.
