Tiramisu Tribute

1. Put some water (room temperature) in the boiler of the moka pot.

2. Grind the coffee beans and place in the basket of the moka pot. Put the basket in the boiler and close the moka pot with the upper part.

3. The moka pot has a separate glass server, put the Van Houten Ground White Chocolate ganache and the Savoiardo biscuit cream in the server, close it and place on the moka pot.

4. Put the moka pot on the stove and turn on the plate (medium power). Wait about 1 minute for the first drop, and after about 15 seconds, remove it from the plate, placing the moka pot on a wet cloth or cold trivet. Wait for the last drop.

5. Stir the contents of the server with the spoon and pour into a glass. Serve with Tiramisu cream.

Tip: Leftovers of the biscuit cream can be easily stored for future cocktails. Frozen as ice cubes, or stored in the fridge (shelf life is 72 h).

1. Heat the water.

2. Add the sugar and the biscuits and blend. During the blending, add the oil and the salt.

1. Pour the hot water in a plastic bowl.

2. Add Van Houten Ground White Chocolate and stir gently.

3. Cover the bowl and store in fridge for 12 hours.

4. Take out of the fridge 30-60 minutes before use.

5. Blend with a spatula.

6. Pour into a squeeze bottle and use!