Operation Manual

77
Desserts and Sweets
Tiramisu
Serves 2
Ingredients
150ml double cream
65g mascarpone
1 large egg white, beaten until thick
18ml Marsala wine
22g golden caster sugar
75ml strong coffee, made with 1 tbsp coffee granules and 75ml
boiling water
45g packaged sponge fingers
10g dark chocolate, grated
1 tsp cocoa powder
1. Make coffee, pour into a small bowl, and let it cool.
2. Put the cream, mascarpone, Marsala and sugar in the Tall Cup. Using the Cross
Blade, pulse until the cream and mascarpone have completely combined and
have the consistency of thickly whipped cream.
3. Spoon into a bowl and fold in the beaten egg white. Assemble and divide
between two small serving bowls.
4. Dip a few sponge fingers into the coffee one at a time, turning for a few
seconds until they are soaked, but not soggy.
5. Layer these into a square or rectangular dish until you have used half the
fingers, then spread over half of the creamy mixture.
6. Add another layer, making sure you use up all the coffee, then cover with the
remaining cream.
7. Sprinkle over the chocolate and cocoa powder evenly, then refrigerate.
This dessert is best served after having been chilled for at least 2 hours in
the refrigerator.