Tiramisu, the Original with Thermomix

Pour 500 grams of water into your coffee maker in the Thermomix bowl.

Add 80 grams of ground coffee into your coffee maker in the Thermomix bowl.

Prepare the coffee.

Set aside.

Put 5 tablespoons of powdered sugar into the Thermomix bowl.

Add 5 egg yolks into the Thermomix bowl.

Add the whisk attachment.

Cover with the lid and the measuring cup.

Mix 6 min / speed 4.

Remove the whisk.

Add the lid without the measuring cup.

Mix 2 min 10 sec / speed 4, slowly adding 500 grams of mascarpone through the lid opening during the entire mixing process.

Transfer to a mixing bowl.

Wash and thoroughly dry the Thermomix bowl.

Add the whisk attachment.

Place 5 egg whites into the Thermomix bowl.

Add a pinch of salt into the Thermomix bowl.

Cover with the lid without the measuring cup.

Mix 5 min / speed 4.

The egg whites should be very firm.

Gently fold the egg whites into the cream mixture using a spatula.

Pour 5 tablespoons of white rum into the cooled coffee in the Thermomix bowl.

Place 400 grams of spoon biscuits into a container in the Thermomix bowl.

Dip each biscuit one by one into the coffee for about 3 seconds to soak well without over-dipping. Immediately place them at the bottom of a tall-sided dish, pressing them together tightly to form the first layer (half of the total quantity).

Add a layer of half the cream. Spread evenly. Create a second layer with the remaining biscuits, again pressing them tightly.

Finish with the remaining cream, smoothing the surface well.

Sprinkle 50 grams of unsweetened cocoa powder through a fine sieve into the Thermomix bowl.

Generously dust the entire surface of the cream with cocoa powder. Use a small fine sieve: gently place small amounts of cocoa into the sieve and tap lightly on the edge to disperse a thick layer of cocoa over the entire dessert.

Remove excess cocoa from the edges of the mold.

Refrigerate for 12 hours.