Breville BES860XL manual Desserts, Baked Custards with Fresh Raspberry and Coffee Float, Tiramisu

DESSERTS

BAKED CUSTARDS WITH FRESH RASPBERRY AND COFFEE FLOAT

Serves 6

25oz (750ml) cream

3⁄4 cup finely granulated sugar

2 vanilla beans, cut lengthways

1 tablespoon gelatine

1 basket of fresh raspberries

1 tablespoon finely granulated sugar, extra

3⁄4 cup strong espresso coffee, cooled

1.Combine the cream, finely granulated sugar and vanilla beans in a saucepan. Stir over medium heat until just boiling. Remove the vanilla beans.

2.Add the gelatine and stir constantly with a wooden spoon until dissolved. Remove from heat. Allow the custard to cool.

3.Pour custard evenly into 5 oz glasses. Refrigerate for a minimum of 3 hours or until set.

4.Place the raspberries into a medium sized bowl, sprinkle with sugar and crush lightly with a fork.

5.Fold the cooled espresso coffee through the crushed raspberries. Cover and chill in the refrigerator.

6.To serve, top the custards, when set, with the raspberries and espresso coffee mixture.

7.Serve immediately with freshly brewed espresso coffee.

TIRAMISU

Makes 4

11⁄2 cups mascarpone

11⁄4 cups cream

21⁄2 tablespoons powdered sugar

1⁄2 cup strong espresso coffee, cooled

1⁄2 cup coffee liqueur

16 sponge fingers

Cocoa powder, for dusting

1.Combine mascarpone, cream and powdered sugar in a large bowl. Whisk lightly until soft peaks form. Set aside.

2.Combine espresso coffee and liqueur in bowl. Dip the sponge fingers into the espresso coffee mixture a few at a time. Ensure all the espresso coffee mixture is absorbed evenly by the sponge fingers.

3.Layer half the sponge fingers evenly into the base of 4 dessert bowls or glasses. Spread the layered sponge fingers with half of the cream mixture. Repeat the layers with remaining sponge fingers and cream mixture.

4.Dust evenly with cocoa powder and refrigerate until required.

5.Serve with fresh fruits and freshly brewed espresso.

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