Monin Tiramisu Syrup
Monin Tiramisu Syrup is just one of a delicious range of flavours, used by coffee shops such as Costa Coffee and enjoyed across the country and further afield.
The bottles come in a 70cl Glass Bottle, and a 1l Plastic bottle variation which is ideal for bars, cafes and coffee shops, but can also be used at home.
The bitterness of coffee and the sweetness of chocolate complement each other perfectly and this explains why tiramisu is such a popular dessert the world over. One could be forgiven for assuming that this iconic dessert has a long history, but it only appeared on menus and in kitchens in the 1960s. It is said to have originated in the Italian town of Treviso and the name ‘tiramisu’ comes from the Italian meaning ‘cheer up’. We think that adding a dash of Tiramisu syrup next time you make whipped cream with your dispenser and cream chargers will cheer anyone up!
The tale of Tiramisu
It may be a relatively recent addition to dessert menus, but tiramisu has certainly proved a firm favourite amongst those who appreciate the bitter-sweet combination of coffee and chocolate. It seems likely that it originated in a restaurant named ‘Le Beccherie’, concocted by the owner Roberto Linguanotto, but there is a local baker who claims to have spent Christmas Eve 1969 developing the first tiramisu recipe in his bakery.
There are others who believe that a similar recipe was being used in Siena towards the end of the 17th Century as a means to impress Grand Duke Cosimo III. However, the name tiramisu doesn’t appear in print until the 1980s when it started turning up in cookbooks and, more importantly in some ways, in the dictionary.
There are a number of cakes and sweet treats which can be said to be the precursors of the tiramisu and the use of a layering technique to create a depth of flavour is used in a range of regional desserts. Turin cakes include ladyfingers soaked in Italian liqueurs and the Bavarian Lombarda which often includes rose petal liqueur as a flavouring.
The many faces of Tiramisu
The list of ingredients in tiramisu isn’t a long one – fingers biscuits, egg yolks, sugar, coffee, mascarpone cheese and cocoa powder. But there are so many ways to combine these elements in slightly different proportions and anyone who has made tiramisu will know that tweaking the recipe to suit a coffee fiend or someone with a sweet tooth is one of the things that makes tiramisu such a versatile dessert.
Traditionally, this was made as a round dessert but the shape of commercially available finger biscuits has led to a popular move towards layering square or rectangular pans, creating a tiled effect which is not only easier to achieve but also creates the visual effect that many have come to associate with this delicious dessert.
One thing of the most distinctive elements of a good tiramisu is the richness of the coffee-soaked biscuits and many people believe that the strong coffee in the dish was the reason it was considered an energising treat for children, new mothers and the elderly. Others choose to make it into a more adult treat by adding a splash of alcohol - some choose to ramp up the coffee flavouring with Kahlua while others swear by brandy, marsala wine or even sherry.
The way the coffee and chocolate complement each other is one of the reasons that tiramisu syrup is such a popular addition to freshly brewed coffee. Anyone who wants to add a little something special to a freshly brewed cup will appreciate the additional indulgence of a dollop of freshly whipped cream on top as well. In fact, adding tiramisu syrup to a whipped cream dispenser and using a whipped cream charger makes a quick and delicious topping for a variety of desserts and drinks. We think that keeping a selection of Monin syrups in the kitchen next to your whipped cream chargers is an almost instant way to a little something extra to any dessert.
This twist on the traditional tiramisu recipe combines all the familiar elements in a new and utterly mouthwatering way.
You will need:
For the crepes:
4 large eggs
¾ of a cup of milk
60ml of sparkling water
3 tablespoons of butter
60g of melted butter
40ml of strong brewed coffee
1 tsp of vanilla extract
130g of plain flour
40g of sugar
3 tbsps cocoa powder
¼ tsp salt
For the filling:
225g of mascarpone cheese
225g of cream cheese
225g of sugar
50ml of Monin Tiramisu syrup
2 tbsps of vanilla extract
25ml of Monin Tiramisu syrup
200ml of whipping cream
Handful of chocolate chips/chocolate sauce or cocoa powder
Whipped cream chargers
1. Combine the wet ingredients in a large bowl and mix the dry ingredients together before adding to the wet mixture and mixing well. Cover and refrigerate the resulting batter and leave for at least one hour.
2. Lightly grease a non-stick frying pan and place over medium heat, then pour two tablespoons of the batter mixture into the middle of the pan and tilt to spread it around evenly. When the sides start to come away from the pan, turn the crepe over and cook on the other side for another 30 seconds. Place the cooked crepe on a wire rack and repeat the process, separating the finished crepes with paper towels or baking paper.
3. To make the filling, beat together the cheeses and the sugar until the mixture is light and fluffy, then add the tiramisu syrup and vanilla extract and mix thoroughly. Spoon the mixture onto a crepe and roll up with the ends underneath.
4. Combine the remaining tiramisu syrup and cream into the canister of a whipped cream dispenser, charge with gas using a whipped cream charger and shake thoroughly to combine. Squirt a dollop of whipped cream onto the top of the crepe and sprinkle over your choice of topping before serving.
This dish uses the tried and tested flavours of traditional tiramisu in an entirely new way which is sure to impress anyone with a sweet tooth. Using a whipped cream dispenser and cream chargers makes this dish quick and easy to put together for brunch, dessert or just a delicious treat.