RECIPES - DESSERTS AND SWEETS

TIRAMISU

1½ cups espresso coffee, cooled

¼cup 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.

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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.

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Breville BEM800XL manual Tiramisu, Profiteroles, Assemble Mixer wth scraper beater

BEM800XL specifications

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