Ingredients
10 portion(s)
150 g Espresso Coffee
- 100 grams dark chocolate
500g Cream Cheese
80g Icing Sugar
250g Chocolate Ripple Biscuits
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6
30min
Preparation 30minBaking/Cooking -
7
easy
Preparation -
8
-
Recipe is created for
TM 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.
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Recipe's preparation
Line the base and sides of a 24cm x 10cm loaf tin with non-stick baking paper, allowing overhang on all sides.
Place chocolate in thermomix bowl and melt 2 mins, 50 degrees, speed 2.
Add in cream cheese, Icing sugar and Espresso coffee mix 2 mins, speed 2
Place a layer of the biscuits in the bottom of the tin. Spoon over 1/4 of the cream cheese mixture.
Repeat 3 times with the remainging biscuits and cream cheese mix, finishing with a layer of the cream cheese on the top.
Crush remaining biscuits 10 seconds, speed 5
Sprinkle on top of the Tiramisu
Cover and refridgerate for 6 hours or overnight.
Slice into 10 slices and serve with double cream and strawberries.
Adapted and modified from a Taste recipe
Accessories you need
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Spatula TM5/TM6
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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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