Oxfam fair Pedro Ximinez Tiramisu

Oxfam fair Pedro Ximinez TiramisuBy Andrew Blake

“As a chef I taste a lot of coffee. It pains me to know that so much of it is grown in unfair working conditions – I am thrilled that now there is an option to buy a coffee that compromises neither its quality of taste nor the quality of life of its growers.”


  • 100ml strong Oxfam fair coffee
  • 75ml Pedro Ximinez
  • 4 egg yolks
  • 2 tblsp sugar
  • 2 egg whites
  • 2 cups mascarpone cheese
  • 30 small savoiardi
  • 90g Oxfam fair dark chocolate, grated
  • 75g Oxfam fair milk chocolate, grated
  • wine goblets, 6 large

Andrew BlakeMethod

  1. Mix Oxfam fair coffee and pedro ximinez together and set aside.
  2. Over a double boiler, beat egg yolks and sugar until mixture lightens in colour and forms ribbons (i.e. halfway to zabaglione). Allow to cool 5 minutes.
  3. Meanwhile, beat egg whites to stiff peaks.
  4. Fold mascarpone into egg yolk mixture one quarter at a time.
  5. Fold mascarpone mixture into egg whites and set aside.
  6. Lay savoiardi along edges of wine goblets all the way to the bottom, lining the entire glass (while keeping 6 savoiardi for later use).
  7. Using a pastry brush, paint the cookies with the Oxfam fair coffee/pedro ximinez mixture.
  8. Fill each goblet one-third full with mascarpone mixture and sprinkle with Oxfam fair dark chocolate.
  9. Lay one savoiardi across centre and paint with Oxfam fair coffee/pedro ximinez mixture.
  10. Fill each goblet with remaining mascarpone mixture, topping each with grated Oxfam fair milk chocolate.