Classic Tiramisu
Featuring: Sanctuary Artisan House Blend
Caramel • Dark Chocolate • Nutty
The caramel and chocolate notes of our House Blend shine through the mascarpone cream for a rich, authentic Italian finish.
Ingredients
- 2 cups Sanctuary espresso (cooled)
- 2 tbsp coffee liqueur (optional)
- 1⅓ cups mascarpone
- 2 cups heavy whipping cream
- 6 egg yolks
- ¾ cup sugar
- 2 packages ladyfinger cookies
- Cocoa powder (for dusting)
Directions
- Brew espresso and allow to cool.
- Whisk egg yolks and sugar until pale.
- Mix in mascarpone.
- Whip cream to stiff peaks and gently fold in.
- Quickly dip ladyfingers in espresso and layer with cream.
- Refrigerate for 4+ hours and dust with cocoa before serving.
Coffee Crumb Cake
Featuring: Sanctuary Midnight Oil Dark Roast
Bold • Rich
Midnight Oil’s bold profile stands up to cinnamon and sugar, ensuring the coffee flavor isn’t lost during baking.
Ingredients
- 2 cups flour
- 1 cup sugar
- ½ cup butter
- 2 eggs
- 1 cup sour cream
- ¼ cup brewed Midnight Oil (cooled)
- 1 tsp baking powder
- 1 tsp vanilla
- Brown sugar, cinnamon & butter (crumb topping)
Directions
- Prepare crumb topping and set aside.
- Cream butter and sugar.
- Add eggs and vanilla.
- Alternate flour and sour cream.
- Stir in brewed coffee.
- Top with crumbs and bake 40–45 minutes.
The Perfect Affogato
Featuring: Sanctuary Artisan House Blend
Our House Blend creates a natural mocha harmony when poured over cold vanilla gelato.
Ingredients
- 2 scoops vanilla gelato
- 1 double shot Sanctuary espresso
- Optional shaved chocolate or amaretto
Directions
- Place gelato in a chilled glass.
- Pull a fresh double espresso shot.
- Pour espresso over gelato and serve immediately.
