In May 2025, Lavazza held a student baking competition to celebrate our new four-year partnership with renowned school George Brown College and the Centre of Hospitality and Culinary Arts. This partnership will create opportunities for hands-on learning, skill-building, and innovation in a real-world setting, helping shape the standards and experiences that will define the future of our industry.
Six students competed to deliver a coffee-inspired and infused dish, and we’re proud to feature the winning recipe below. Follow along to see how student Teo Rapatout crafted a Parisian and Italian inspired “Crepamisu”.

Ingredients:

15g of Classico ground coffee Lavazza, Brewed in moka pot to yield 60 ml of espresso
130 ml Water
85g All purpose flour, sifted
165 ml 2% milk
1 Egg, Whisked
3g Salt
100g Mascarpone
160 ml Heavy cream 35%
30g Powdered sugar
50g Granulated sugar (10g for mixing with raspberries / 40g for candied pistachios)
60g Fresh raspberries
1 ml Lemon juice
60g Pistachios, Peeled and unsalted
2 ml Vanilla extract

Instructions:

Preheat Oven to 300 degrees Fahrenheit.
Brew Lavazza Classico using moka pot.
Rinse raspberries, drain and pat dry with paper towel.
Sift flour into large bowl and add salt.
Add milk while mixing until homogenous, then add whisked eggs and mix well. Add 30ml of espresso to mixture then set aside to rest for 45 minutes at room temperature.
In a small saucepan, add 10g of the granulated sugar and melt over medium heat.
Meanwhile, spread pistachios on a baking sheet lined with parchment paper. Lightly roast pistachios until lightly golden (10 min maximum). As sugar melts and lightly colors, add another 10g of sugar and repeat until all sugar (40g) is melted and lightly browned, turn the heat off.
Add pistachios and mix well so pistachios are coated with caramel, then spread on parchment paper lined baking sheet and set aside to cool down for 15-20 minutes until solidified.
Mix raspberries with granulated sugar (10g) and crush with a fork.
Combine cold mascarpone, cold heavy cream, powdered sugar, vanilla extract in large stainless steel bowl and beat on highspeed for 5 minutes until thick and fluffy.
Separate Mascarpone mixture into 2 bowls. In one, add 30ml of espresso and mix until combined. Set aside in fridge. In the second one, gently fold in raspberry mixture using a spatula. Set aside in fridge.
Break apart candied pistachios and roughly crush into 5mm pieces and set aside.
Heat crepe pan on medium high heat and lightly grease. Add 1 ladle of crepe batter and spread evenly on the surface. Cook each side for about 2 minutes until lightly golden, then set aside on baking sheet and cover with plastic wrap.
Once all crêpes are cooked, cut into small circles using the rim of a 250ml mason jar, cover and set aside.
Assemble in small jars, by alternating layers in the following order using piping bags: crêpe – raspberry mascarpone – crêpe – espresso mascarpone – crumble candied pistachio - crêpe – raspberry mascarpone – crêpe – espresso mascarpone – crêpe.
On top layer, evenly spread into 3 vertical segments from left to right: candied pistachios, espresso mascarpone and raspberry mascarpone, in order to draw the flag of Italy.
Enjoy!