I confess I have more than one Thermomix bowl…in fact I have more than two…but I am not admitting to more than three….hahaha!
This recipe is easier with more than one bowl, but I have tried to write it as though I had only one bowl! So it was easier for me, than it will be if you only have one bowl, but perservere, or phone your local thermomix consultant and order a second bowl and blade set. You will wonder what you did without it before.
As for how many servings this recipe makes, I am thinking around one on a good day and probably up to twelve if you can stop eating it yourself. The trouble with blogging BEFORE Christmas is that I make all this great stuff and we eat it before Christmas is actually here…but I am feeling the Crio Love here and this may just have to be re-made…mascarpone added to the shopping list…again! Merry Crio Christmas all!
- 50 g Crio Bru Crio Bru granules BUY
- 500 g water
- 30 g chocolate or coffee liqueur of choice (great home made recipe of choice)
- 50 g dark chocolate
- 100 g pure icing sugar
- 3 egg yolks
- 500 g mascarpone cream cheese
- 1 tsp Vanilla - Bean Paste Heilala vanilla bean paste BUY
- 2 egg whites
- 18 italian sponge fingers
- 400 g cream
- Icing sugar and premium cocoa to dust
Make a strong Crio Bru brew. Place crio bru 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.
Reserve 3 tbsp of the brewed Crio granules.
Place chocolate into dry Thermomix bowl and mill 10 sec/speed 10.Remove from bowl and set aside.
Place sugar and yolks into clean, dry Thermomix bowl and whip 4 min/50ºC/speed 3.
Add mascarpone and vanilla bean paste and blend gently 10 sec/speed 4. Remove from bowl and set aside.
Insert Butterfly and place egg whites into clean, dry Thermomix bowl and whip 3 min/50ºC/speed 3. Remove butterfly and add mascarpone mixture back into Thermomix bowl. Blend 10 sec/speed 5.
Assemble Crio Misu by placing the sponge fingers into the cooled Crio Bru liquid. They will soak it up almost immediately. Use the full amount of liquid. Sprinkle the reserved Crio Bru granules across the top of the sponge fingers.
Top with the mascarpone mixture. Spread the milled chocolate across the mascarpone custard.
Insert butterfly into Thermomix bowl (no need to wash) and add cream. Whip until soft peaks form, 10-20 sec/speed 4.
Spread cream on top of custard. Dust generously with cocoa. Make shapes or a pattern with the icing sugar if desired.
Allow to stay in fridge overnight or several hours before serving.
This is easily made in individual serving glasses as well.