Ruth Pretty's Tiramisu by DeliciouswithDascha. A Thermomix <sup>®</sup> recipe in the category Desserts & sweets on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

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Ruth Pretty's Tiramisu

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Ingredients

8 portion(s)

Ruth Pretty's Tiramisu

200 grams 200g dark chocolate, (ideally Whittakers dark Ghana)
5 egg yolks
4 egg whites
100 grams caster sugar
500 grams Mascarpone
250 grams cream
400 grams salvadori biscuits, (Ladyfinger sponge cookies)
400 grams double strength hot espresso or very strong hot plunger coffee, (chilled)
6 level teaspoons Dutched cocoa powder for dusting

2 tablespoons galliano
2 tablespoons brandy
2 tablespoons Tia Maria

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6

8h 20min

Preparation 20min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 6
  
  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.
- 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.
  
  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!
- Recipe is created for
  TM 31
9
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Recipe's preparation

Tiramisu

Place chocolate into mixing bowl, chop 5 seconds/speed 7. Pour into bowl. Wash and dry mixing bowl

Insert butterfly whisk. Place cream into the mixing bowl and whip without setting time at speed 3, until it is lightly whipped. Watch carefully through the hole in the mixing bowl lide to avoid over-whipping. Pour into separate bowl.Wash and dry mixing bowl and butterfly whisk thoroughly.

Insert butterfly whisk. Place egg yolks, egg whites and sugar into mixing bowl and whip 12 minutes/speed 4. Remove whisk.

Mix 4 minutes/speed 3 while adding mascarpone in spoonfuls through hole in the mixing bowl lid onto blade

Spread half of the marscapone mixture over the salvadori finger base and sprinkle with half the reserved grated chocolate

Repeat with remaining salvadori fingers, marscapone and grated chocolate.

Cover and refrigerate for at least 8 hours or overnight

Remove, top with whipped cream and cocoa and serve.

Accessories you need

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Tip

This recipe was provided with permission from Ruth Pretty. Ruth Pretty Catering is based in Te Horo, Wellington and this is a favourite of our families. It is the most requested dessert for any special occasion. Ruth's recipe includes galliano but I never have that in my cupboard so we leave it out. Occasionally I add frangelico.

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.