Chocolate Tiramisu in the Thermomix

Name: Chocolate Tiramisu in the Thermomix
Prep time: 25 min
Total time: 25 min
Cuisine: Italy
Ingredients: 24 pieces ladyfingers; 300 ml of strong coffee ((cooled)); 500 g of mascarpone; 100 g of sugar; 20 g of cocoa powder ((for dusting)); 50 g of dark chocolate (grated); 4 eggs ((whites and yolks separated)); 50 g of dark chocolate (melted); 1 rum

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Rediscover the classic chocolate tiramisu, fully reworked for your Thermomix. A smooth, airy mascarpone cream, coffee-soaked ladyfingers and a touch of rum, all made with the precision of your machine for an indulgent no-bake dessert.

Total time: 25 min
Prep: 25 min
Cook: –
Rest: 4 h
Difficulty: Easy
Per person: €2.17

By the CookinBreak team

Ingredients 9

servings

Estimated cost €13.00

Equipment

Whiskor electric whisk
Spatula
Bowl
Spoon
Thermomix
Refrigerator
Fine-mesh strainer

Instructions

Tap a number to check off the step, and a time to start a timer.

Start by making a very strong coffee and let it cool completely. Separate the egg whites from the yolks and set them aside.

Insert the whisk into the Thermomix bowl. Add the egg yolks and sugar. Whisk for / Speed 3.5.
Remove the whisk. Add the mascarpone and melted dark chocolate to the bowl. Mix for / Speed 3. Transfer this cream to a large mixing bowl and set aside.
Clean and dry the Thermomix bowl and whisk very thoroughly. Insert the whisk. Add the egg whites. Whip the whites to stiff peaks for / Speed 3.5, leaving the measuring cup in place.
Gently fold the whipped egg whites into the reserved mascarpone cream with a spatula, using circular motions from the bottom up so you don't deflate them. Add the rum and mix gently.
Quickly dip the ladyfingers in the cooled coffee, without letting them get soggy.
Arrange a first layer of soaked ladyfingers in the bottom of your serving dish.
Spread half of the mascarpone cream over the ladyfingers.
Repeat with a second layer of dipped ladyfingers, then cover with the rest of the cream.
Generously dust the top with cocoa powder using a fine sieve.
Place the tiramisu in the refrigerator for at least so the flavors can meld well and the cream can set.
Just before serving, grate the remaining dark chocolate over the top for an extra indulgent touch.

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Goes well with

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As a starter

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As a main

5.0

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To drink

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Nutrition facts

per serving · estimate

350kcal

Protein6 g7%
Carbs30 g33%
Fat25 g61%
Fiber2 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For perfectly stiff egg whites, make sure the Thermomix bowl and whisk are spotlessly clean and dry before whipping the whites. The slightest trace of fat could keep them from setting properly.

Freezing : Can you freeze this recipe?

Not recommended

The texture of the mascarpone and ladyfingers breaks down after thawing.

Storage : How long does it keep?

Keeps 2-3 days max in an airtight container in the fridge, to be eaten quickly because of the raw eggs.

Making ahead : Can you make it the day before?

Yes

Make it the day before or at least 4 hours ahead for developed flavors and a good set.

Reheating : How do you reheat it?

A dessert served cold. No reheating needed.

Variations

Add a little rum to the mascarpone cream.
Grate dark chocolate on top just before serving.
Dust generously with cocoa using a fine sieve.

Mistakes to avoid

Soaking the ladyfingers too long: dip them quickly in the cooled coffee.
Folding in the whipped egg whites too roughly: fold them in gently.
Leaving fat in the bowl: clean and dry the bowl well before whipping the whites.

Frequently asked questions

How do I make the mascarpone cream in the Thermomix?

Whisk the yolks with the sugar for 3 minutes at speed 3.5, then add the mascarpone and melted dark chocolate for 30 seconds at speed 3, before gently folding in the whipped egg whites.

How do I whip the egg whites?

Clean and dry the bowl and whisk very thoroughly, then whip the whites for 3 minutes at speed 3.5. Then fold them into the cream with a spatula, using circular motions from the bottom up.

How long should the tiramisu rest?

Place the tiramisu in the refrigerator for at least 4 hours so the flavors meld and the cream sets, then grate the remaining dark chocolate on top just before serving.

How do I soak the ladyfingers?

Dip them quickly in the cooled strong coffee, without letting them get soggy, then arrange two layers of ladyfingers alternating with the mascarpone cream and finish with a veil of cocoa.