Recipes - Breville 800ES Manual

Recipes

DESSERTS
BAKED CUSTARDS WITH FRESH RASPBERRY TIRAMISU
AND COFFEE FLOAT
Makes 4
1 1 ⁄ cups mascarpone
Serves 6
2
750ml cream
1 1 ⁄ cups cream
4
3 ⁄ cup caster sugar
2 1 ⁄ tablespoons icing sugar
4
2
2 vanilla beans, cut lengthways
1
⁄ cup strong espresso coffee, cooled
2
1 tablespoon gelatine
1 ⁄ cup Tia Maria or coffee liqueur
2
3 ⁄ cup strong espresso coffee, cooled
16 sponge fingers
4
1 punnet fresh raspberries
Cocoa powder, for dusting
1 tablespoon caster sugar, extra
1. Combine the mascarpone, cream and icing
1. Combine the cream, caster sugar and vanilla sugar in a large bowl. Whisk lightly until soft
peaks form. Set aside.
beans in a saucepan. Stir over medium heat
until just boiling. Remove the vanilla beans.
2. Combine the coffee and liqueur in a bowl.
2. Add the gelatine and stir constantly with a Dip the sponge fingers into the coffee mixture
a few at a time. Ensure all the coffee mixture
wooden spoon until dissolved. Remove from
heat. Allow the custard to cool. is absorbed evenly by the sponge fingers.
3. Pour custard evenly into 6 x 150ml glasses. 3. Layer half the sponge fingers evenly into the
base of 4 dessert bowls or glasses. Spread
Refrigerate for minimum 3 hours or until set.
the layered sponge fingers with half of the
4. Place the raspberries into a medium sized
cream mixture. Repeat the layers with
bowl, sprinkle with sugar and crush lightly
remaining sponge fingers and cream mixture.
with a fork.
4. Dust evenly with cocoa powder and
5. Fold the cooled coffee through the crushed
refrigerate until required.
raspberries. Cover and chill in the refrigerator.
5. Serve with fresh fruits and freshly brewed
6. To serve, top the custards, when set with the
espresso coffee.
raspberries and coffee mixture.
7. Serve immediately with freshly brewed coffee.
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DESSERTS