We had such a ball filming with James Doherty at Bistro Bella Vista, that we are definitely going to do it all again...Thanks to one of Australia’s very authentic Italian restaurants, we had the chance to film some beautiful iconic dishes from their menu with the Head Chef. This is the first, the famed Tiramisu. So simple, but so delicious. And a very easy version for the Thermomix here as well.
Go get the coffee on the brew, you can be eating this in a couple of hours.
Thanks again to the team at Bistro Bella Vista, if you are in Perth, you really should go and say hi. Great food, family atmosphere and make sure you stick your head in the kitchen to say hi to James.
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- 40 Grams egg white
- 100 Grams caster sugar (divided into 30g and 70g)
- 2 egg yolks
- Splash liquor of choice (such as Marsala, Madeira wine, dark rum, Amaretto, Tia Maria, Kahlúa)
- 500 Grams Mascarpone
- 2 Cups Coffee strong freshly brewed BUY
- 1 Pack Savoiardi (sponge finger) biscuits
- cocoa powder for dusting BUY
Whip egg white 4 min/37º/Butterfly/speed 3. After 1 minute passes, add 30g sugar 1 teaspoon at a time through the hole in the lid. Remove from Thermomix bowl into a large mixing bowl and set aside.
Whip mascarpone, egg yolks, 70g sugar and liquor of choice 10-20 sec/Butterfly/speed 4 checking every 5 seconds until soft peaks form. Do not over whip or the mascarpone may split.
Add mascarpone mix to egg whites and fold through gently using a large metal spoon or spatula. Refrigerate.
Dip Savoiardi biscuits into just warm coffee. Don’t dip too long, but long enough the biscuits are well coated. Line a baking dish all the way to the edges breaking biscuits if need be.
Spread half the mascarpone mix over the biscuits. Repeat with a second layer of coffee-dipped biscuits then remaining mascarpone. Refrigerate until chilled and set.
To serve, cut into generous pieces and sprinkle with cacao or chocolate powder.
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