Tiramisu pancakes πŸ₯ž #shorts

Coffee Desserts


– 250g flour
– 2 tbsp baking powder
– 480ml milk
– 75g melted butter
– 2 eggs, split into yolks and whites
– A pinch of salt


1. Start by warming your milk over the heat – you don’t want to boil it just get it to lukewarm.
2. Next, in a bowl whisk together the flour, baking powder and a pinch of salt.
3. Then, whisk in the wet ingredients; warm milk, yolks and melted butter.
4. In a separate bowl whisk the whites into stiff peaks.
5. Fold your whites through the pancake batter.
6. In a small nonstick pan over low heat, add a small piece of butter.
7. Put in two ladles of your pancake mix (or an amount that makes sense for the size of the pan). Cover it with a lid and cook it very slowly over low heat for 10-12 minutes or until a skewer comes out clear.

Coffee pastry cream

– 185ml milk
– 185ml cream
– 4 tbsp ST. ALi Italian Disco coffee, finely ground
– 75g castor sugar
– 3 egg yolks
– 3 tbsp cornflour


1. In a pot over medium heat, warm up your milk, cream and ST. ALi Italian Disco coffee. Turn down to low heat and warm for 7-8 minutes for the coffee to start infusing the cream.
2. In a separate bowl whisk together the sugar, egg yolks and cornflour until it goes a pale yellow colour.
3. Add the warm cream and milk to the fluffy egg mixture in three separate batches, mixing vigorously in between – if you don’t do this slowly you will scramble your eggs so only add a little bit at the start and whisk, then a bit more and whisk and finally the last part and whisk.
4. Add the egg and cream mixture back to the pot and stir continuously over medium heat until it thickens, this will take 7-10 minutes.
5. Strain out through a fine strainer and place in the fridge to set.

Chocolate coffee ganache

– 1 block of Tony’s Chocolonely
– 100ml of freshly brewed Italian Disco ST. ALi coffee


1. Chop the chocolate up into small pieces and pour over the hot coffee.
2. Stir until you have a silky smooth consistency and place in the fridge to set.

To assemble the pancakes, place your pancakes on a plate followed by a good covering of the pastry cream, a dusting of cocoa powder and finish with a quenelle of your chocolate coffee ganache. Enjoy!

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