full recipe – brodie nalywajko’s tiramisu devilled eggs
Brodie Nalywajko serves up recipes in her cookbook 'Too Polarising' that nobody asked for. (But everybody loves.)
If eggs can be soaked in soy sauce, there’s no reason they can’t bathe in coffee. The leftover yolks were lonely. Tiramisu followed. The flavours say yes. The textures say “what the?”. Expect commentary
Serves 12 as a snack
INGREDIENTS
12 hard-boiled eggs
500ml very strong instant coffee, chilled
60ml maple syrup
250g mascarpone
2 tablespoons icing sugar
1 teaspoon vanilla bean paste
60ml milk
To decorate
Cocoa powder
Shaved dark chocolate
Coffee beans (optional)
METHOD
Gently peel the eggs, cut them in half and carefully remove the yolks, placing the yolks in a separate bowl.
Combine the chilled coffee and maple syrup in a large container with a lid. Add the egg white halves, turning to coat, then cover and refrigerate overnight.
Whisk together the yolks, mascarpone, icing sugar, vanilla and milk until smooth and fluffy. Transfer to a piping bag fitted with a large star tip.
Remove the eggs from the coffee soak and dry on paper towel. Arrange on a platter, cut side up.
Pipe the filling into the cavities, then dust lightly with cocoa powder and scatter with a small amount of shaved dark chocolate. Top each with a single coffee bean, if using.
Too Polarising by Brodie Nalywajko. Nab a copy this-a-way.
Hungry for more yummo recipes? Cook up a storm with Julia Busuttil Nishimura's late summer tomato risotto or get your tastebuds dancing with Yotam Ottolenghi’s breakfast potatoes. To stay up to date on more rad recipes, sign up to our newsletter.
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