Ingredients
- 1 package Marie biscuts
- 120 g slivered almonds
- 80 g dessicated coconut
- 150 g Butter
- 100 g sugar
- 3 eggs, separated
- 10 g Vanilla Essence/Extract
- 240 g dark or milk cooking chocolate
- 25 g Coffee liqueur, optional
- 1 litre vanilla ice-cream - softened
Accessories you need
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Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Line a spring form tin with foil and remove ice cream from the freezer to soften
Clean and dry bowl before beating egg whites to peaks usin the butterfly for 4 mins at 37C on sp3 (MC out). Set aside.
Crush biscuits for 20sec on sp 5. Add almonds and coconut, mix through for 10 sec
"Counter-clockwise operation" Sp 2. Place biscuit mixture on a lined oven tray for 10mins on 180C until golden brown. Allow to cool.Place sugar in the bowl for 10sec on Sp 9. Set aside (no need to rinse bowl)
Melt chocolate for 5mins on 70C, Sp2.
Add butter, sugar, egg yolks and liqueur (if using) and beat for 1min on Sp 6 until smooth.
Fold in egg white
Place HALF the biscuit mixture on the bottom of the spring form tin.
Cover this with HALF the chocolate mixture.
Add the ice cream.
Add the remaining chocolate mixture
Top with the remaining biscuit mixture
Return to the freezer until frozen again.
Assemble
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.
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