Magimix MINI PLUS - Manual (Page 15)

Preparation: 15 min.
Rest : 6 to 24h
Equipment: rectangular
tin, bowl
Tiramisu
Remove the mascarpone from the refrigerator 1 hour in
advance.
Separate
the eggs. Whisk the egg whites until stiff (see p. 45)
and set aside in a large bowl.
In
the bowl, fitted with egg whisk, blend the yolks and sugar
until pale. Add the Amaretto and mascarpone. Tip this mixture
onto the egg whites and fold in gently with a spatula.
Quickly
dip the sponge fingers in the coffee and place a
layer of them on the bottom of the tin, then cover with half
the cream.
Repeat
this process, with one layer of coffee-soaked
biscuits then a layer of cream. Dust with cocoa powder and
chill at least for 6 hours.
Ingredients
(serves 4)
• 4 eggs
• 1 tbsp unsweetened
cocoa powder
• 3 tbsp Amaretto
• 300 g (14 oz)
mascarpone cream
• 20-24 sponge fingers
• 100 g (4 oz) caster
sugar
• 200 ml (10 fl oz)
strong coffee
Dessert
25
Fry the chopped onion in a pan with a dash of olive oil. Spread
the dough and prick a few times with a fork
Cover
the dough with the tomato coulis, tomatoes onion,
courgette and mozzarella. Season each layer (salt and pepper).
Lower
the temperature of the oven to 220°C / 425°F (gas mark
7). Cook the pizza for 15-20 min. Take care. Adjust the cooking
time according to pizza base thickness.
Sprinkle
with fresh basil and drizzle with chili oil.
• 6 tbsp tomato coulis
/ puree
• 1 small courgette
• 2 tomatoes
• 1 onion
• 300 g mozzarella
• 5 fresh basil leaves