|Preparation : 25 min||Resting : 12 hr|
|Cooking : -||Equipment :|
|Difficulty :||Rating : 0 rates|
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|Programmes :||accessories :|
|300||g sponge fingers
|200||ml filter coffee or espresso
|3||tbsp Marsala or amaretto (optional)
|4||tbsp cocoa powder, for dusting
|1||Fit the metal bowl with the whisk. It should be spotlessly clean and dry, with no|
trace of fat or water. Place the whites in the bowl with a pinch of salt, remove the
cap from the lid and run the WHISK programme. Remove the whisk and set the
egg whites aside.
|2||Place the yolks in the metal bowl, add the sugar. Run the EXPERT programme|
2 minutes/speed 13 (without heating) until the mixture is pale yellow and frothy.
|3||Add the mascarpone and restart the EXPERT programme 2 minutes/speed 12|
(without heating). Using a spatula*, gently fold the egg whites into the mascarpone
cream, cover and set aside.
|4||Combine the coffee and Marsala. Brush the sponge fingers with the mixture; they|
should be well saturated but not soggy.
|5||Line a gratin dish with half the sponge fingers. Cover with half the mascarpone|
cream, and the remaining sponge fingers. Spread the rest of the cream on top;
|6||Just before serving, dust the tiramisu with the cocoa powder using a fine mesh|
conical sieve*, or a small strainer.