Biscotti biscuit puddings with coffee cream sauce
These indulgent biscotti biscuit puddings with coffee cream sauce combine crushed Amaretti and biscotti biscuits with a rich custard base. The Thermomix makes light work of whisking egg whites to stiff peaks and blending the velvety coffee cream sauce. Using the butterfly whisk accessory, this impressive dessert achieves professional results with minimal effort.
Thermomix TM7 Benefits
- Automated whisking - The Thermomix whisks egg whites into stiff peaks with the butterfly whisk for airy texture. [Automation]
- Hands-free blending - TM7 combines caster sugar, butter and brewed coffee into a silky sauce automatically. [Hands-Free]
- Versatile preparation - The Thermomix grinds Amaretti biscuits into fine crumbs, then whips cream in one bowl. [Multi-Function]
Ingredients
- caster sugar
- egg whites
- lemon juice
- biscotti biscuits
- Amaretti biscuits
- unsalted butter
- egg yolks
- pouring (whipping) cream
- gluten free cornflour
- brewed coffee
Instructions
- Preheat oven to 180°C.
- Place sugar into mixing bowl and mill 15 sec/speed 10. Transfer half of the sugar to a bowl.
- Insert butterfly whisk. Add egg whites and lemon juice, then mix 5 min/70°C/speed 3.5. Transfer to a separate bowl and set aside. Remove butterfly whisk.
- Place biscuits into mixing bowl and chop 10 sec/speed 8.
- Add butter and mix 20 sec/speed 4. Transfer ⅓ mixture (100 g) to bowl with whipped egg whites, then combine gently with spatula until incorporated. Transfer remaining biscuit mixture to egg whites and repeat until incorporated. Divide between holes in Thermomix® Nester then bake for 15-20 minutes (180°C). Remove from oven and set aside to cool for approximately 10 minutes. Meanwhile, continue with the recipe.