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Preparation : 25 min | Resting : 12 hr |
Cooking : - | Equipment : |
Difficulty : | Rating : 5 rates |
Download the recipe : | |
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5 | eggs, separated |
60 | g sugar |
300 | g sponge fingers |
pinch salt |
|
500 | g mascarpone |
200 | ml filter coffee or espresso |
3 | tbsp Marsala or amaretto (optional) |
4 | tbsp cocoa powder, for dusting |
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 2 minutes/speed 13 (without heating) until the mixture is pale yellow and frothy. |
3 | Add the mascarpone and restart the EXPERT programme 2 minutes/speed 12 (without heating). Using a spatula*, gently fold the egg whites into the mascarpone cream, cover and set aside. |
4 | Combine the coffee and Marsala. Brush the sponge fingers with the mixture; they should be well saturated but not soggy. |
5 | 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. |
6 | Just before serving, dust the tiramisu with the cocoa powder using a fine mesh conical sieve*, or a small strainer. |
third time making it and its been a big hit! followed the recipe to the tee! was perfect!
Amazing!