DUBLIN, Georgia (41NBC/WMGT) -- Blackbird Coffee Beanery and Bakery puts a little pep in your step.
Barista Caleb Averett said, "We have a full lunch menu of different types of sandwiches and salads and we also do catering."
The homemade pastries are made fresh daily and the selection of beverages include coffee and non-coffee drinks. Customers say nothing beats the bakery's Tiramisu.
"At first when you bite into it, it's kind of like cake and then you kind of taste cream cheese and the chocolate is really good too," said customer Nora Anderson.
Jeannie Haag comes in everyday to get a medium cup of coffee, and occasionally treats herself to a piece of the decadent dessert.
"Chocolaty, creamy, the sweet with the lady finger cookies..." said Haag.
Pastry chef Nicole Snyder makes the dessert in stages.
"The first thing you need is two cups of sugar and six egg yolks," according to Snyder.
She whisks that until it is pale yellow in color and moves on to make the meringue, using half a cup of sugar and six egg whites. Snyder folds both mixtures into Mascarpone cheese and begins crafting her masterpiece. She lines a roasting pan with ladyfinger cookies and soaks them in an espresso mix.
Snyder then spreads the mixture of sugar, eggs, and cheese on top of the cookies - which is followed by another layer of cookies and topped with the same mixture. The topping is dark chocolate shavings of your choice.
Blackbird Coffee Beanery and Bakery is located at 2301 Bellevue Road in Dublin.
Blackbird Coffee Beanery and Bakery Tiramisu
6 egg yolks
6 egg whites
2 cups sugar
2 cups heavy whipping cream
2 lbs Mascarpone
4 shots Espresso mixed with 1/2 cup sugar, 1/2 cup water
1 package of Ladyfinger cookies
Whisk yolks and 2 cups sugar until pale yellow and smooth, fold into Mascarpone
Whip whites and 1/2 cup sugar to make meringue until stiff with shiney peaks, fold into Mascarpone
Whip cream to stiff peak; fold into Mascarpone
Line bottom of pan with ladyfingers
Use 1/2 of Espresso mixture to soak cookies
Spread half of the filling over cookies
Line with more cookies; use rest of Espresso mix to soak
Top with remainder of filling
Sprinkle with dark chocolate shavings
Refrigerate overnight to set before serving