Breville STAND BEM800XL Instruction Booklet page 40

RECIpES - DESSERTS AND SWEETS
TIRAMISU
1½ cups espresso coffee, cooled
¼ cup rum or Amaretto
5 eggs, separated
¹⁄ ³ cup sugar
1 container (16oz/500ml) mascarpone
cheese
1 package Italian ladyfingers - savoiardi
(contains 48 cookies)
2 teaspoons unsweetened cocoa
powder, for dusting
1. Brew the espresso, add rum or
Amaretto, and allow to cool.
2. Assemble the Mixer with wire whip
3. Using Aerate/Whip setting, beat egg
whites until stiff peaks form.
4. Transfer egg whites into a bowl and
return the mixing bowl to the Mixer.
5. Assemble Mixer wth scraper beater
6. Using Cream/Beat setting, combine
egg yolks and sugar until lemon in color.
7. Using the Fold/Knead setting, add
mascarpone cheese until combined,
then fold in egg whites.
8. Quickly submerge one lady finger at a
time in the espresso. Do not soak the
lady fingers as this will result in a very
soggy cake. Line the bottom of a
13" x 9" x 3" (33cm x 23cm x 8cm)
glass dish horizontally.
9. Spread half the mascarpone cream
mixture evenly over the cookies.
10. Repeat with another layer of espresso
dipped cookies, and line them vertically.
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BEM800XL_IB_v10.indd 40
11. Spread remaining mascarpone cream
mixture.
12. Dust the top with unsweetened cocoa
powder.
For optimum results, refrigerate at least
12 to 24 hours.
pROFITEROLES
Makes 20
1 quantity Choux pastry
1 quantity Chocolate Praline Cream
1 quantity Creamy Chocolate glaze
.
1. Split choux pastry puffs almost in half,
remove any soft centers.
2. Fill empty puff centers with chocolate
praline cream and press to close.
3. Place puffs onto a wire rack and drizzle
.
with creamy chocolate glaze. Allow
glaze to set before serving.
19/11/09 3:17 PM