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RECIPES - DESSERTS AND SWEETS
TIRAMISU
1½ cups espresso coffee, cooled
¼ cup rum or Amaretto
5 eggs, separated
¹⁄
³
cup sugar
1 container (16oz/500ml) mascarpone
cheese
1 package Italian ladyfingers - savoiardi
(contains 48 cookies)
2 teaspoons unsweetened cocoa
powder, for dusting
1. Brew the espresso, add rum or
Amaretto, and allow to cool.
2. Assemble the Mixer with wire whip .
3. Using Aerate/Whip setting, beat egg
whites until stiff peaks form.
4. Transfer egg whites into a bowl and
return the mixing bowl to the Mixer.
5. Assemble Mixer wth scraper beater .
6. Using Cream/Beat setting, combine
egg yolks and sugar until lemon in color.
7. Using the Fold/Knead setting, add
mascarpone cheese until combined,
then fold in egg whites.
8. Quickly submerge one lady finger at a
time in the espresso. Do not soak the
lady fingers as this will result in a very
soggy cake. Line the bottom of a
13" x 9" x 3" (33cm x 23cm x 8cm)
glass dish horizontally.
9. Spread half the mascarpone cream
mixture evenly over the cookies.
10. Repeat with another layer of espresso
dipped cookies, and line them vertically.
11. Spread remaining mascarpone cream
mixture.
12. Dust the top with unsweetened cocoa
powder.
For optimum results, refrigerate at least
12 to 24 hours.
PROFITEROLES
Makes 20
1 quantity Choux pastry
1 quantity Chocolate Praline Cream
1 quantity Creamy Chocolate glaze
1. Split choux pastry puffs almost in half,
remove any soft centers.
2. Fill empty puff centers with chocolate
praline cream and press to close.
3. Place puffs onto a wire rack and drizzle
with creamy chocolate glaze. Allow
glaze to set before serving.
BEM800XL_IB_v10.indd 40 19/11/09 3:17 PM