Magimix Patissier Instruction for Use download pdf (Page 100)

1. Take the mascarpone out of the fridge one hour beforehand.

2. Separate the eggs.

3. Beat the sugar and egg yolks in the main bowl with the whisk until pale and ﬂuffy.

Add the amaretto and mascarpone. Beat for 2 minutes. Set aside in a mixing bowl.

4. Wash and dry the bowl and whisk thoroughly.

5. Put the egg whites in the bowl with the whisk and beat for 5 minutes, remembering

to remove the pusher.

6. Gently fold the egg whites into the mascarpone mixture with the spatula.

7. Brieﬂy dip half the sponge ﬁngers in the coffee. Arrange them in a glass dish, then

cover with half the mixture. Sieve some cocoa powder on top. Repeat these steps with

the remaining sponge ﬁngers and mascarpone mixture, ﬁnishing up with a dusting of

cocoa powder.

8. Refrigerate for at least 6 hrs.

Chef’s tips: if you do not have any cocoa powder, grate some chocolate with your

parmesan grater.

Tiramisu

Preparation: 30 min Resting: 6 to 24hr

400g mascarpone

100g caster sugar

300ml coffee

30 sponge ﬁngers

3 tbsp bitter cocoa powder

3 tbsp amaretto liqueur

5 eggs

Serves 6-8

DESSERTS

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Magimix Patissier Instruction for Use Page 100