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For this recipe and more, visit mieleexperience.com.au or mieleexperience.co.nz 42. Ingredients Method Coffee meringue shards 1. Combine the sugar and egg whites in a bowl, mix well. 2. Place the mixture into a vacuum sealing bag . Place into the vacuum sealing drawer and Vacuum on level 3 and Seal on level 3. Place the bag into a perforated steam container and Steam at 65°C for 20 minutes. 3. Remove the bag from the steam oven and empty the contents of the bag into the bowl of a freestanding mixer with a whisk attachment. Whisk for approximately 10 minutes or until stiff, glossy peaks form. Add the coffee granules and continue to whisk until well incorporated. 4. Line a perforated baking tray with reusable silicon mats or baking paper and spread the meringue into a thin layer. Cook in the warming drawer on cook setting 5 for 4 hours or until crisp. Chocolate sponge cake 1. Grease and line two 24 cm round cake tins. 2. Heat the oil in a small saucepan on medium-low heat, induction setting 4. Add the cocoa and coffee and heat for approximately 2 minutes, or until the aroma is released. Mix in the milk and sugar. 3. Remove the saucepan from the heat and transfer the mixture to a large mixing bowl. Add the egg yolks one at a time, whisking well between each addition. 4. Sift in the flour and salt and whisk until smooth. 5. Place the egg whites into the bowl of a freestanding mixer with a whisk attachment and whisk on a low speed until the egg whites are foamy. Increase the speed to medium, add the cream of tartar and continue whisking, adding the sugar one spoonful at a time. Beat well between each addition, until the egg whites reach stiff peaks. 6. Add a small portion of the egg whites to the yolk batter and incorporate well before gently folding the remaining egg whites into the batter. 7. Pour the batter into the cake tins and smooth the surface. Lightly tap the tins against the bench to remove any large air bubbles. 8. Place the cake onto shelf level 1 (2 in the 60 cm) in the combi steam oven. Select Combi mode: Fan Plus at 120°C + 30% moisture + 40 minutes. 9. Remove the cake from the oven and cool in the tins for 10 minutes. Turn onto a wire rack, remove the baking paper and continue to cool completely. Coffee meringue shards 110 g (½ cup) caster sugar 2 egg whites 1 tsp instant coffee granules Chocolate sponge cake 80 ml ( 1 / 3 cup) grapeseed oil 35 g ( 1 / 3 cup) Dutch-processed cocoa 2 tsp instant coffee granules 250 ml (1 cup) milk 75 g ( 1 / 3 cup) caster sugar 8 eggs, separated 200 g (1 1 / 3 cups) cake flour (low- protein flour) or plain flour ¼ tsp salt flakes 1 tsp cream of tartar 150 g ( 2 / 3 cup) caster sugar, extra Tiramisu sabayon cream 2 egg yolks 40 g caster sugar 1 tbsp Tia Maria 1 tbsp Masala 1 tsp instant coffee granules 300 ml cream 250 g mascarpone Chocolate curls 150 g good-quality dark chocolate, roughly chopped Appliance / Function Vacuum sealing drawer, Combi mode, Induction, Steam and Warming drawer Miele accessories Vacuum sealing bags, Steam containers and Perforated baking tray Serves 12 Preparation time 1 hour 30 minutes, plus cooling time Cooking time 1 hour, plus 4 hours for the meringue Chocolate sponge cake with tiramisu sabayon cream