- 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
5h 0minPreparation 5h 0minBaking/Cooking
8Recipe is created for
TM 5Please 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!
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.
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
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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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