Mix liquid chocolate with the coffee, add the egg yolks, sugar and vanilla sugar and beat these ingredients with the beater until the mixture is light in colour. Using the beating disc, whip the cream until it is stiff and then carefully add it to the egg mixture. Using the beater, beat the egg white until it is stiff and then carefully fold it in. Transfer the mousse into bowls or dessert glasses and leave these to chill in the fridge for 6 hours.

Using the beater, beat the egg yolks and the sugar until the mixture is light in colour, then add the lemon zest and the mascarpone. With the beater, beat the egg whites until stiff and fold into the egg mixture. Mix the coffee, amaretto and sugar together. Place the sponge fingers in layers, drizzle half of the liquid over them and cover them with half of the cream mixture. Leave to chill in the fridge for at least 6 hours and then sprinkle with cocoa powder before serving.

Freeze the fruit in small pieces. Drizzle lemon juice over the apples before freezing them. Process the frozen fruit, cream and sugar in a jug using the multi-purpose blade. Always rotate the bamix® gently from the wrist. Serve the fruit ice cream immediately or store it in an ice cream container in the freezer. Larger quantities can also be made in a larger container.

Cook water and sugar until the sugar is completely dissolved. Grind the chocolate in the PROCESSOR or GRINDER pour it in a jug together with the cream and the cocoa powder. Pour in the syrup and process with the WHISK attachment. Add butter and blend again. Freeze for at least 4 hours wash, peel and core the mango. Cut it into coarse pieces. Place the mango pieces I a jug with the sugar. Puree well with the MULTIPURPOSE blade. Pass it through a sieve and stir in the passion fruit pulp. Pour some soup on a plate. Scoop ice cream and place in the middle of the plate. Garnish with the chips and serve immediately.