Easy

Mascarpone tiramisu in the Thermomix

Name: Mascarpone tiramisu in the Thermomix
Prep time: 500 min
Total time: 500 min
Yield: 8 servings
Cuisine: Home-style
Ingredients: 100 g Sugar; 90 g Egg yolk (pasteurised, equivalent to 5 yolks); 500 g Mascarpone; 5 g Vanilla sugar; 240 g Sponge fingers (about 24 sponge fingers); 200 ml Brewed coffee (cold); 50 ml Rum; 0.2 g Salt; 50 g Unsweetened cocoa powder

Total time8 h 20 min Preparation + cooking; may include waiting

Preparation and possible waiting: 8 h 20 min · Cooking: 0 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings8

Rating Not yet rated

Layers of coffee-soaked sponge fingers and mascarpone cream, finished with cocoa.

Jump to steps

8 h 20 minpreparation and possible waiting

8servings

4.011 kcalwhole recipe

501 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 8 h 20 min Preparation + cooking; may include waiting

Preparation and possible waiting: 8 h 20 min · Cooking: 0 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Vegetarian Dessert More than 2 hours Home-style

Nut-free and 5 more Indicative dietary requirements

View full classification 15 tags

Diet

Vegetarian

Dietary requirements

Nut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-free

Dish type

Dessert

Meal

Dessert

Preparation

No-cook

Appliances

Thermomix

Cuisine

Home-style

Season

All year round

Occasion

Everyday menu

Total time

More than 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Dessert

Meal

Dessert

Total time

More than 2 hours

What you need

Ingredients

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Sugar 100 g
Egg yolk pasteurised, equivalent to 5 yolks 90 g
Mascarpone 500 g
Vanilla sugar 5 g
Sponge fingers about 24 sponge fingers 240 g
Brewed coffee cold 200 ml
Rum 50 ml
Salt 0.2 g
Unsweetened cocoa powder 50 g

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Method

Grind the sugar for 20 seconds at speed 10. Fit the butterfly whisk and add the pasteurised egg yolks, mascarpone, vanilla sugar and salt. Mix for 30 seconds at speed 3.5 until smooth.
Mix the cold prepared coffee and rum in a bowl. Briefly dip half the sponge fingers and line a dish about 20 × 25 cm. Spread with half the cream and dust with half the cocoa powder.
Repeat with the remaining sponge fingers, coffee, cream and cocoa. Cover and refrigerate for at least 8 hours before serving.

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Baking

Rectangular ovenproof dish

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Ingredients

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