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For this recipe and more, visit mieleexperience.com.au or mieleexperience.co.nz 44. This cake is worthy of a special celebration. Scan the QR codes below to create a special dinner party. Charred baby cucumbers with confit kingfish and honey chilli pearls Maggie Beer's roast chicken with garlic and verjuice Matt Stone's roasted potatoes, confit garlic, rosemary Method Tiramisu sabayon cream 1. Place the yolks, sugar, Tia Maria, Masala and coffee granules into a saucepan on low heat, induction setting 3. Use an electric hand beater or balloon whisk to whisk continuously for 10-15 minutes until the mixture turns pale and thickens to a custard consistency. 2. Whisk the cream and mascarpone in the bowl of a freestanding mixer with a whisk attachment until soft peaks form. Fold a large spoon of the sabayon through the cream until almost incorporated and then fold through the remaining sabayon. Chocolate curls 1. Place the chocolate in a saucepan and melt gently on induction setting 2. 2. Pour the melted chocolate onto a marble bench or glass surface and spread it out with a palette knife to 5 mm depth. Allow to set, but not go too hard. 3. Create the curls by holding a large knife at 45° angle away from you and scrape the chocolate into curls. To serve 1. When the cakes are cool, top one cake with an even layer of the tiramisu sabayon cream. Top with the remaining cake and spread remaining frosting over the top of the cake. 2. Decorate with the coffee meringue shards and chocolate curls. Hints and tips • This cake has been inspired by a cake which is usually cooked in a water bath; it's ideal for our combi steam Pro ovens. • Tap the cake on the bench once removed from the oven; this helps prevent shrinkage. • The low temperature range of our induction cooktops allows us to cook the sabayon without needing to use a double boiler. Chocolate sponge cake with tiramisu sabayon cream