Tiramisu Eggs

Break the chocolate into pieces and place it into the MicroCook Pitcher 1L, cover and microwave for 2 min. 30 sec. at 360 watts. Allow to stand for 2 min. Mix using the Silicone Spatula Thin and, if chocolate is not completely melted, microwave again for 20 sec.

Place the SBF Cocoon in the Freezer Mates Large Low 2.25L. Divide the melted chocolate evenly into each cavity. Using the Basting Brush, spread the chocolate over the full surface of each cavity. Freeze for 10 min. (or refrigerate for 20 min).

Using the Speedy Chef, whisk the heavy cream with the mascarpone until stiff. Add the powdered sugar and ricotta and whisk gently again for a few sec.

Divide the mixture into the cavities of the SBF Cocoon layered with chocolate. Cavities are not completely full yet to leave some space for the biscuits.

In the Space Saver Bowl 300ml, mix the coffee and Marsala or Amaretto. Break the ladyfingers into 2 or 3 pieces and soak them for 1-2 seconds in the liquid, then place them on the cream in the SBF Cocoon. Refrigerate for at least 6 h.

Gently unmold and sprinkle with cacao before serving.