Wow Desserts in Thermomix®

Dessert is where you impress, show off skills and wake up tastebuds. Prepare an impressive dessert and make your guests feel special.
Thermomix ® can make this kind of show-stopping dessert feel effortless. Thermomix® will knead pastry, whip meringues, carefully cook crème anglaise and effortlessly produce caramel, while you focus on finishing touches.

Caramel sauce adds flavour

Caramel Sauce made in Thermomix® gives an extra flavour to your desserts; try stirring in to cheesecakes, or drizzling on top of ice cream desserts. Add a pinch of salt for salted caramel, and add a little to your chocolate recipes.

Mastering pastry

Shortcrust pastry is the go-to pastry for most tart or turnover recipes. It is crisp and easy to make, with a firm texture that can be easily shaped. Sweet shortcrust pastry has icing sugar and egg added to give a sweet, crisp finish. Use it for sweet tarts as well as for cut-out biscuits. Finally nothing beats our Quick puff pastry for flaky, high-rising crusts that are bound to impress. All of these pastries are quick to make and easy to freeze. Defrost overnight in the fridge and use as directed. Bake your tart cases in advance and roll out, shape and bake the decorations at the same time.

Bavarois

This restaurant-style dessert is surprisingly easy to achieve. A light and fluffy mousse, made firm with gelatine or agar agar, it can be molded or simply chilled in individual bowls – the perfect dinner-party dessert. Bavarois fillings pair well with our failsafe sponge cake recipe. Try classic Strawberry bavarois, and move on to other fruit such as raspberry, peach or mango.

For perfect meringue

• Make sure the mixing bowl is completely clean before adding egg whites. Rinse with vinegar to remove all traces of fat. Make sure there is no egg yolk in the egg whites.
• Draw shapes on baking paper, turn the paper over and then pipe or spoon meringue following the shape.
• Crisp meringue must dry out for several hours at a low temperature (100 – 120 °C). Meringue with a soft centre, (e.g. Pavlova) can be baked in less time at a slightly higher temperature.
• Serve with whipped cream or ice cream, fruit or chocolate sauce.

Pro tips:

• To fill, place a piping bag in a wide jar with the edges of the bag folded over the sides of the jar to keep it open. Your hands are free to fill the bag effortlessly.
• Spoon cream or icing into the bag. Do not overfill, to keep the bag manageable. Twist the bag shut.
• To pipe, your dominant hand squeezes the bag from the top, while keeping the top of the bag twisted tightly shut. Your other hand guides the nozzle. Important: the hand near the nozzle exerts no pressure. Practice your piping on a plate and then spoon the icing back into the piping bag.

Finishing touches for show-stopping desserts

• Drizzle caramel sauce onto the plate under your dessert
• On a separate plate, sift icing sugar over sprigs of mint. Use to decorate the dessert for a restaurant-style finish.
• For special occasions, top a chocolate cake with shards of hard-crack caramel or honeycomb.
• Make colourful icing sugar: grind sugar with pistachios (green finish) or with dried raspberries (red finish). Lay strips of baking paper across the cake to make neat lines, then sieve the sugar mixture over the cake.