Ingredients
Ingredients
- 500ml Strong Coffee, cooled
- 3 egg yolks
- 120 grams caster sugar, (or mill your own - see Basic Cookbook)
- 180 grams Mascarpone cheese
- 300 grams pure cream, for whipping
- 3 tablespoons kahlua
- 1 package sponge finger biscuits, (approx 24)
- cocoa powder, for dusting
- 1 deep 35cm oval dish
Accessories you need
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Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Make the coffee and set aside to cool.
2. Insert butterfly whisk. Place egg yolks and sugar into bowl and whip 6 min/speed 4. Remove butterfly whisk.
3: Mix 40 sec/speed 3 while adding mascarpone through hole in mixing bowl lid onto the blades. Set mixture aside. Clean & dry mixing bowl.
4: Insert clean butterfly whisk, add cream and whip speed 3 until cream has consistency of whipped cream (watch carefully through the hole in the lid and listen for the change in sound) —be careful not to overwhip or it will turn to butter!
5: Gently fold the whipped cream into the mascarpone mixture using the spatula. Spread a thin layer of the mascarpone cream over the base of the dish.
6: Add the Kahlua to the coffee. Dip the sponge fingers into the coffee, soaking them well—but be careful not to oversoak. Depending on the freshness of the biscuits, they may require more or less soaking.
7: Arrange a layer of sponge fingers close together in the dish (you may need to break them to fit the shape). Cover with another layer of the mascarpone, then another layer of sponge (arranging them in the opposite direction to the first layer).
Repeat the layers, finishing with mascarpone cream. Smooth the top and keep chilled until ready to serve.
Dust generously with cocoa powder just before serving.
Method
Tip
Tiramisù is best made several hours in advance so that the flavours have time to blend. You could also make these in individual glasses.
This recipe has been adapted from the book Le Cordon Bleu-Complete Cook
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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 never though I'll be cooking like a chef in a restaurant but such recipes are just miracle! I am considering recommending it on http://customwritingcompany.com/blog/ in my articles.
This was delicious! It would be helpful if the amount of coffee to water was listed as I put in 1.5 tablespoons and thought it was a little too strong but otherwise, so yummy! I spread the recipe across two square foil trays (breaking two dunked sponges in half to fill the holes), to give one to the in-laws so had to make an extra half batch of the cream/marscapone mix (which was heavenly!)
Homemade tiramisu? Awesome!!
OMG this is so tasty!