7 Recipes - Breville Die Cast Serie Mode D'emploi

Recipes
DESSERTS
BAKED CUSTARDS WITH FRESH RASPBERRY 7. Serve immediately with freshly brewed
coffee.
AND COFFEE FLOAT
Serves 6
750ml cream
3 ⁄ cup caster sugar
4 TIRAMISU
2 vanilla beans, cut lengthways
Makes 4
1 ⁄ cups mascarpone
1 tablespoon gelatine 1
2
1 ⁄ cups cream
⁄ cup strong espresso coffee, cooled 1
3
4
4
2 1 ⁄ tablespoons icing sugar
1 punnet fresh raspberries
2
1 ⁄ cup strong espresso coffee, cooled
1 tablespoon caster sugar, extra
2
⁄ cup Tia Maria or coffee liqueur
1
1 .Combine the cream, caster sugar and
2
vanilla beans in a saucepan. Stir over 16 sponge fingers
medium heat until just boiling. Remove
Cocoa powder, for dusting
the vanilla beans.
1. Combine the mascarpone, cream and
2. Add the gelatine and stir constantly
icing sugar in a large bowl. Whisk lightly
with a wooden spoon until dissolved. until soft peaks form. Set aside.
Remove from heat. Allow the custard to
2. Combine the coffee and liqueur in a
cool.
bowl. Dip the sponge fingers into the
3. Pour custard evenly into 6 x 150ml
coffee mixture a few at a time. Ensure
glasses. Refrigerate for minimum 3 hours
all the coffee mixture is absorbed evenly
or until set.
by the sponge fingers.
4. Place the raspberries into a medium
3. Layer half the sponge fingers evenly
sized bowl, sprinkle with sugar and crush into the base of 4 dessert bowls or
lightly with a fork.
glasses. Spread the layered sponge
fingers with half of the cream mixture.
5. Fold the cooled coffee through the
Repeat the layers with remaining sponge
crushed raspberries. Cover and chill in
fingers and cream mixture.
the refrigerator.
4. Dust evenly with cocoa powder and
6. To serve, top the custards, when set
refrigerate until required.
with the raspberries and coffee mixture.
5. Serve with fresh fruits and freshly
brewed espresso coffee.
DESSERTS
3 7