Tenina.com's Chocolate Brew-Misu



  1. Make a strong Brew Choc brew. Place brew granules and water into Thermomix bowl and cook 10 min/90ºC/speed 2. Strain and pour into flat lasagne dish or other flat deep sided dish. Add alcohol, if using to this liquid.

  2. Reserve 3 tbsp of the brewed Brew Choc granules.

  3. Place chocolate into dry Thermomix bowl and mill 10 sec/speed 10. Remove from bowl and set aside.

  4. Place sugar and yolks into clean, dry Thermomix bowl and whip 4 min/50ºC/speed 3.

  5. Add mascarpone and vanilla bean paste and blend 10 sec/speed 4. Remove from bowl and set aside.

  6. Place egg whites into clean, dry Thermomix bowl and whip 3 min/50ºC/Butterfly/speed 3. Remove butterfly and add mascarpone mixture back into Thermomix bowl. Blend 10 sec/speed 5.

  7. Assemble Chocolate Brew-Misu by placing the sponge fingers into the cooled brewed liquid. They will soak it up almost immediately. Use the full amount of liquid. Sprinkle the reserved granules across the top of the sponge fingers.

  8. Top with the mascarpone mixture. Spread the milled chocolate across the mascarpone custard.

  9. Insert Butterfly into Thermomix bowl (no need to wash) and add cream. Whip until soft peaks form, 10-20 sec/Butterfly/speed 4.

  10. Spread cream on top of custard. Dust generously with cocoa. Make shapes or a pattern with the icing sugar if desired.

  11. Allow to stay in fridge overnight or several hours before serving.


This is easily made in individual serving glasses as well.

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