Magimix MINI PLUS User Manual download pdf (Page 15)

Preparation: 15 min.

Rest : 6 to 24h

Equipment: rectangular

tin, bowl

Tiramisu

Remove the mascarpone from the refrigerator 1 hour in

advance.

Separate the eggs. Whisk the egg whites until stiff (see p. 45)

and set aside in a large bowl.

In the bowl, fitted with egg whisk, blend the yolks and sugar

until pale. Add the Amaretto and mascarpone. Tip this mixture

onto the egg whites and fold in gently with a spatula.

Quickly dip the sponge fingers in the coffee and place a

layer of them on the bottom of the tin, then cover with half

the cream.

Repeat this process, with one layer of coffee-soaked

biscuits then a layer of cream. Dust with cocoa powder and

chill at least for 6 hours.

Ingredients

(serves 4)

• 4 eggs

• 1 tbsp unsweetened

cocoa powder

• 3 tbsp Amaretto

• 300 g (14 oz)

mascarpone cream

• 20-24 sponge fingers

• 100 g (4 oz) caster

sugar

• 200 ml (10 fl oz)

strong coffee

Dessert

Fry the chopped onion in a pan with a dash of olive oil. Spread

the dough and prick a few times with a fork

Cover the dough with the tomato coulis, tomatoes onion,

courgette and mozzarella. Season each layer (salt and pepper).

Lower the temperature of the oven to 220°C / 425°F (gas mark

7). Cook the pizza for 15-20 min. Take care. Adjust the cooking

time according to pizza base thickness.

Sprinkle with fresh basil and drizzle with chili oil.

• 6 tbsp tomato coulis

/ puree

• 1 small courgette

• 2 tomatoes

• 1 onion

• 300 g mozzarella

• 5 fresh basil leaves

1 2 ... 10 11 12 13 14 15 16 17 18 19 20 ... 44 45

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Magimix MINI PLUS User Manual Page 15

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