MAGIMIX Cook Expert Recipe Manual page 144

TIRA MISU
: 25 min
P R E P T I M E
S E RV E S 8 / 1 0 P R O G R A M M E S
5 eggs, separated
pinch salt
60g sugar
500g mascarpone
300g sponge fingers
1 Fit the metal bowl with the whisk. It should be spotlessly clean and dry, with no
trace of fat or water. Place the whites in the bowl with a pinch of salt, remove the
cap from the lid and run the WHISK programme. Remove the whisk and set the
egg whites aside.
2 Place the yolks in the metal bowl, add the sugar. Run the EXPERT programme
(without heating) for 2 minutes/speed 13 until the mixture is pale yellow and
frothy. Add the mascarpone and restart the EXPERT programme (without heating)
for 2 minutes/speed 12. Using a spatula*, gently fold the egg whites into the
mascarpone cream, cover and set aside.
3 Combine the coffee and Marsala. Brush the sponge fingers with the mixture; they
should be well saturated but not soggy.
4 Line a gratin dish with half the sponge fingers. Cover with half the mascarpone
cream, and the remaining sponge fingers. Spread the rest of the cream on top;
refrigerate overnight.
5 Just before serving, dust the tiramisu with the cocoa powder using a fine mesh
conical sieve*, or a small strainer.
T I P
Replace the Marsala or Amaretto with 2tbsp Baileys
286
: 12 h
R E S T I N G T I M E
: :
AT TA C H M E N T
200ml filter coffee or espresso
3 tbsp Marsala or amaretto
(optional)
4 tbsp cocoa powder,
for dusting
.
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