Make this blog a decaf!

 In Behind The Scenes, Guest Blog, Recipes


Today I would like to introduce you to a friend and fellow small business owner Kate; it’s UK Coffee Week and Kate is going all out with give-aways and donating to the cause, so be sure to buy your coffee this week to do your bit!


I’m Kate, owner of Perkulatte; an artisan coffee roastery in the heart of Northamptonshire. We specialising in sourcing unique single origin coffees from around the world and bringing them direct to your door via subscriptions and gift packs. We love a good coffee and we want other people to discover what all the fuss is about!

Percolate Coffee Logo

Perkulatte was born about 4 years ago and for 2 years was run from home trying to manage the sitting down to watch TV in the evening surrounded by coffee bags and packing boxes! And then in 2016 we made the leap and took on our first office, which we shared with Honeywell Bakes! The business quickly evolved and within a year we moved into new premises, and voila! Here we are now, located on a former ammunition depot in a small village on the Northamptonshire/Warwickshire border!

Royal Ordnance Depot

Running my own business has had some amazing highs and some, well lets just say challenges! In Christmas 2016 we launched the first ever coffee advent calendar. Not realising just how it would sell, we were a little unprepared, which left us trying to pack 36,000 bags of coffee, getting them into advent boxes and back out the door in just 2 weeks. Many a takeaway and many a sleepless night got us through! Having said it was a challenge, it was also one of the biggest highs! Knowing we had created something that sold so well was exhilarating, and to this day it still sells just as well!


Developing and creating new products is a love hate relationship! Sitting down to think about all the new products to launch is such an exciting prospect, wondering if they will go down well, but at the same time, the work that has to go into it can be very challenging when managing the other day-to-day roles involved in running a business. Having said that these are my three favourite products-

Perkulatte's Dad's Beans product
Perkulatte couple gift set, tea and coffee with a biscuit
Vanilla Spoons by Perkulatte

Kate’s Baileys Tiramisu

  • 9 teaspoons espresso coffee (Perkulatte obviously!) dissolved in 350ml / 1½ cups water (cooled)
  • 250 millilitres baileys
  • 400 grams savoiardi biscuits
  • 2 large eggs
  • 75 grams caster sugar
  • 500 grams mascarpone cheese
  • 2½ teaspoons cocoa powder
  1. Mix the coffee with 175ml / ¾ cup of the Baileys in a shallow bowl. Dip the biscuits into this liquid; let them soak on each side enough to become damp but not soggy. Line the bottom of a 22cm / 8½ inch square glass dish with a layer of biscuits.
  2. Separate the eggs, but keep only one of the whites. Whisk the two yolks and the sugar together until thick and a paler yellow, then fold in the remaining 75ml / ¼ cup of Baileys, and the mascarpone to make a moussy mixture.
  3. Whisk the single egg white until thick and frothy; you can do this by hand with such a little amount. Fold the egg white into the yolky mascarpone, and then spread half of this mixture on top of the layer of biscuits.
  4. Repeat with another layer of soaked Savoiardi, and then top with the remaining mascarpone mixture.
  5. Cover the dish with clingfilm and leave in the fridge overnight. When you are ready to serve, push the cocoa powder through a small tea strainer to dust the top of the tiramisu.
Baileys Tiramisu being enjoyed with a cup of coffee

I hope you have enjoyed todays guest blog from Kate, please head over to her website to see her other products (and buy coffee for your tiramisu!) or drop her a message at 

For behind the scenes updates (and an amazing giveaway happening this week) follow her on FacebookInstagram and Twitter.

Coffee and biscuit in bed, while travel planning

So, as a new coffee drinker I don’t have a favourite drink yet – let me know yours in the comments so I can experiment!

Until next time,



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