Coffee tiramisu with thermomix

Preparation of coffee Tiramisu with thermomix

1. Start this wonderful recipe with the preparation of the Sponge Cake. To do this, preheat the oven to 180°C.
2. Then, place non-stick paper or baking paper at the bottom of a Ø 20 cm mold.
3. To continue, place the butterfly on the blades and have the following ingredients in the Thermomix bowl: eggs, sugar, vanilla sugar and salt, program.
4. 5 minutes / Temperature 45° / Speed ​​4.
5. Immediately pour in the flour and cornstarch and program.
6. 10 seconds / speed 4.
7. Remove the butterfly, finish mixing with the spatula very gently, pour the batter into the prepared pan and smooth the surface.
8. Bake for 15 minutes at 180°C. Watch as depending on the intensity of the oven, you can spend cooking.
9. On the other hand, and while the cake is cooking, wash the glass, the lid and the butterfly.
10. Once the cooking time has elapsed, remove from the oven and let rest for 5 minutes before unmolding.
11. Unmold onto a wire rack to cool completely.
12. I continued with the preparation of the milk cream, to do this, pour the milk together with the sugar, cornstarch and vanilla sugar into the Thermomix bowl and program.
13. 10 minutes / Temperature 80° / Speed ​​3.
14. Pour the mixture into a bowl, cover with plastic wrap and refrigerate for a few minutes, until completely cold.
15. Again, wash the glass of the thermomix preferably with cold water to cool it down.
16. Quickly, place the butterfly on the blades, add the cold cream and, without putting the cup, program.
17. No time / Speed ​​3.
18. Until the cream is whipped and creamy, be careful not to over-whip.
19. Then spread the whipped cream and milk cream, mixing gently. Reserve once more in the refrigerator.
20. And to finish and achieve a beautiful assembly, we will do the following: heat a saucepan over the fire, pour sugar and stir until it caramelizes and acquires a toasted hue.
21. Immediately remove from the heat, add the pistachios (without skin, without salt and chopped), stir well to integrate.
22. Pour the caramel onto a sheet of non-stick paper or baking paper, spread out and let cool.
23. To serve, you can create individual presentations by cutting 6 circles of sponge cake, the size of the dessert glasses where you will serve them, place them in the bottom of the glasses (approx. 200 ml). Mix the coffee with the water (or rum) and drizzle the biscuits.
24. Divide the milk cream between the glasses, add the slightly crushed pistachio crunch, sprinkle with grated lemon peel and voila, a delicious dessert.