July flavor of the month’s #Flavor Nation Crazy Cups coffee is Chocolate Raspberry Truffle this is a medium roast coffee with a luscious combination of tangy raspberries and dark chocolate. This is perfect as raspberries are in season and I have a large patch on the side of my driveway which the bees have been busy with. There are many ways to use coffee beside drinking it and I would like to share a recipe I made using this coffee
1 package (8 ounces) cream cheese, softened
1/2cup powdered sugar
2tablespoons light rum or 1/2 teaspoon rum extract
1cup whipping (heavy) cream
1package (3 ounces) ladyfingers, (12 ladyfingers) or Sponge Cake, Pound Cake
1/2cup cold prepared espresso or strong coffee ( I used Crazy Cups coffee)
2 teaspoons baking cocoa
1 Beat cream cheese and powdered sugar in large bowl with electric mixer on medium speed until smooth. Beat in rum on low speed; set aside.
2 Beat whipping cream in a chilled small bowl on high speed until stiff peaks form. Fold into cream cheese mixture.
3 Split ladyfingers horizontally in half. Arrange half of the ladyfingers, cut sides up, on the bottom of the ungreased square pan, 8x8x2 inches, or round pan, 9x1 1/2 inches. Drizzle 1/4 cup of the espresso over ladyfingers. Spread half of the cream cheese mixture over ladyfingers.
4 Arrange remaining ladyfingers, cut sides up, on cream cheese mixture. Drizzle with remaining 1/4 cup espresso. Spread with remaining cream cheese mixture.
5 Sift or sprinkle cocoa over top. Cover and refrigerate about 4 hours or until filling is firm. Store covered in the refrigerator.
My Opinion: The dark chocolate and raspberry is a great combo and reminds me of my favorite candy bar I buy and works well in baking.
To see more visit http://crazycups.com/crazy-cups-chocolate-raspberry-truffle-flavored-coffee-single-serve-cups/
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