CAMP COFFEE ESSENCE RECIPES

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QUICK & EASY TIRAMISU RECIPE | BBC GOOD FOOD



Quick & easy tiramisu recipe | BBC Good Food image

Condensed milk is the secret to this super snappy Italian dessert. Coffee and chocolate are a classic combo, simply layer them up and enjoy

Provided by Chelsie Collins

Categories     Dessert

Total Time 15 minutes

Prep Time 15 minutes

Yield 2

Number Of Ingredients 7

3 tsp instant coffee granules
3 tbsp coffee liqueur (or Camp Chicory & Coffee Essence)
250g tub mascarpone
85g condensed milk
1 tsp vanilla extract
4-6 sponge fingers
1 tbsp cocoa powder

Steps:

  • Mix the coffee granules with 2 tbsp boiling water in a large jug and stir to combine. Add the coffee liqueur and 75ml cold water. Pour into a shallow dish and set aside.
  • Make the cream layer by beating the mascarpone, condensed milk and vanilla extract with an electric whisk until thick and smooth.
  • Break the sponge fingers into two or three pieces and soak in the coffee mixture for a few secs. Put a few bits of the sponge in the bottom of two wine or sundae glasses and top with the cream. Sift over the cocoa and chill for at least 1 hr before serving.

Nutrition Facts : Calories 753 calories, FatContent 53 grams fat, SaturatedFatContent 36 grams saturated fat, CarbohydrateContent 45 grams carbohydrates, SugarContent 39 grams sugar, FiberContent 1 grams fiber, ProteinContent 11 grams protein, SodiumContent 0.3 milligram of sodium

HOMEMADE IRISH CREAM RECIPE - BBC FOOD



Homemade Irish cream recipe - BBC Food image

Homemade Irish cream is a real treat, served it chilled with plenty of ice or sneak a drop into your coffee.

Provided by Mari Williams

Prep Time 30 minutes

Cook Time 0 minutes0S

Yield Makes 1 litre/1¾ pints

Number Of Ingredients 7

250ml/9fl oz single cream
1x 397g/14oz tin condensed milk
350ml/12fl oz Irish whiskey
1 tsp Camp coffee essence
3 tsp chocolate sauce
1 tsp vanilla essence
1 tsp almond essence

Steps:

  • Sterilise the bottles for the liqueur: wash in very hot water or on the hot cycle of a dishwasher. Preheat the oven to 160C/325F/Gas 3. Place the bottles on a baking tray and dry in the oven for 10-15 minutes. Leave to cool.
  • Pour all the ingredients into a blender and blend on high for 30 seconds. Add extra Camp or chocolate to taste.
  • Pour into sterilised bottles and store in the fridge. (The liqueur will keep for up to two months.) Shake well before using.

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