Ingredients
Mascarpone Filling
- 4 egg yolks
- 80 g Sugar of choice
- 50 g marsala or amaretto liqueur
- 500 g Mascarpone
- 250 g sponge finger biscuits - savoiardi
- 250 g espresso coffee - cooled
Chocolate Soil
- 200 g walnuts
- 60 g Sugar of choice
- 30 g raw cacao or cocoa powder
- Pinch Himalayan salt
Herbs to decorate
- Mint, parsley, basil
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I'm cooking this todayRecipe's preparation
Chocolate Soil
Place nuts, cacao powder, sugar and salt into mixing bowl and mill
5-10sec/speed 8. Set aside.
Mascarpone Filling
Place egg yolks, sugar and marsala into mixing bowl and cook
5 mins/80C/speed 4.
Add mascarpone and mix 20 sec/speed 4.
Set aside and cool for about 30 minutes.
Assemble Pots
Put sponge fingers into a shallow rectangular dish and pour coffee over.
Start with a layer of soaked sponge fingers.
Add a layer of mascarpone filling.
Repeat twice ending with a layer of mascarpone filling.
The final layer will be about 1-2cms from the top of pot.
Top with 1cm Chocolate Soil and chill overnight or for a minimum
of 3 hours.
Add herbs of choice so that they look like pots of plants.
Method
Tip
Choose pots and bowls of various shapes and sizes.
Small disposable coffee cups are great for individual serves.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
I'm so excited to make this Heston style dessert on the weekend for my family!
Fantastic, and so easy to make ---oh, and YUMMY!!!!
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