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Disclaimer : Thermomix® and Varoma® are Registered Trade Marks of the Vorwerk Group of Companies (VORWERK). The products offered by TM Essentials are not authorised or genuine Thermomix® or Varoma® products of Vorwerk, and have not been tested by Vorwerk. Neither TM Essentials or any of the products on this website have an authorisation, approval, sponsorship, or connection to Vorwerk or its Thermomix® and Varoma® products, or to Vorwerk’s sole Australian Distributor, The Mix Australia Pty Ltd.
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Disclaimer: Thermomix® and Varoma® are Registered Trade Marks of the Vorwerk Group of Companies (VORWERK). The products offered by TM Essentials are not authorised or genuine Thermomix® or Varoma® products of Vorwerk, and have not been tested by Vorwerk. Neither TM Essentials or any of the products on this website have an authorisation, approval, sponsorship, or connection to Vorwerk or its Thermomix® and Varoma® products, or to Vorwerk’s sole Australian Distributor, The Mix Australia Pty Ltd.
Tiramisu Cups
Decadent, Irresistible, Delicious, Luscious….
Made with the precision and ease of the Thermomix® Appliance, these Tiramisu Cups are a masterpiece of taste and texture. Each ingredient is blended perfectly to create a light, airy texture that melts in your mouth.
The coffee flavor is enhanced by the subtle notes of Kahlua, while the rich chocolate accents add depth and complexity to this already irresistible dessert. Impress your guests or treat yourself to a little indulgence with these luscious Tiramisu Cups.
- 8 x 150 – 250ml glasses or small bowls
- 200g sugar
- 6 egg yolks
- 250g mascarpone cheese
- 400g thickened cream
- 250g Savoiardi biscuits (12 biscuits)
- 250ml cold espresso
- 160ml Kahlua (optional)
- 30g cocoa for dusting
Directions
- Add sugar to Mixing Bowl and mill for 15 sec/Speed 9.
- Scrape down the sides.
- Add the egg yolks and mix for 4 min/ 50°C/Speed 3.
- Add mascarpone and mix for 20 sec/Speed 4. Set aside the mascarpone sabayon in a clean bowl.
- Without cleaning the bowl, insert the Butterfly, add the cream and whip at Speed 3.5 until soft peaks form. Watch the cream through the hole in the Mixing Bowl to make sure it isn't overwhipped.
- With the Butterfly in place, add the mascarpone sabayon and mix for 5 sec/Speed 3.
- Combine espresso and Kahlua in a bowl.
- Cut each Savoiardi biscuit into 4 even pieces.
- Dip biscuit pieces, one at a time into the coffee mixture. Transfer to a plate.
- Place 3 biscuit pieces in base of each glass or bowl.
- Pour any remaining coffee mix over the biscuits.
- Top with 2 spoonfuls of mascarpone and cream mixture until half the cream mixture is gone.
- Layer with another 3 biscuit pieces and remainder of mascarpone and cream mix.
- Cover the glasses with cling wrap and refrigerate for 4 hours or overnight.
- Dust with cocoa powder before serving.
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