Cuisinart EM-200 EM-200 Manual - Page 18

Add the espresso to the steeped milk. Over a medium-low heat, gradually bring to a boil. While the milk/espresso mixture is heating, slowly whisk the sugar and salt into the yolks. Beat together until the mixture is light and thickened. Once the milk/espresso mixture has reached a boil, slowly whisk 2⁄3 of it into the yolk mixture. Return the combined mixture to the remaining milk/espresso in the saucepan. Over a medium-low heat, stirring constantly in a figure-eight rotation with a wooden spoon, heat the mixture until it coats the back of a spoon, about 4 minutes. This mixture must NOT boil or the eggs will overcook. Strain into a container and cool to room temperature. Cover; refrigerate for 2 to 3 hours, or overnight. Once properly chilled, process in a Cuisinart® Ice Cream Maker according to the unit's instructions. Tiramisù Makes 12 servings 4 scoops finely ground espresso or 4 espresso pods 3 large eggs ¾ cup granulated sugar, divided 1 (8-ounce) container mascarpone cheese ½ cup chilled heavy cream 1 teaspoon water ¼ teaspoon of salt 2 cups brewed espresso, cooled 2 tablespoons dark rum (optional) 24 Savoiardi (crisp Italian ladyfingers) ¼ teaspoon shaved bittersweet chocolate, or unsweetened cocoa powder (for garnish) Press the power button of the Cuisinart® Espresso Maker to turn the machine on. The lights around the power, manual, single and double espresso buttons will illuminate and when they stop blinking, the machine has been warmed and is ready to use. Place the two-cup filter basket in the portafilter holder. Spoon the espresso grounds into the basket. Using the tamping tool, press down the grounds with moderate pressure and clean any excess from the rim. Secure the portafilter holder in place. Place a cup underneath the brew head and press the button. Espresso will begin to brew and will stop when 6 ounces have been brewed. Reserve. Whisk together yolks and ½ cup sugar in a large bowl over a simmering pot of water. Whisk in Marsala. Continue whisking until the mixture is thick and pale and warm to the touch. With a Cuisinart® Hand Mixer with the beaters attached and using the lowest speed, beat in the mascarpone cheese, until just combined. Reserve. Using the whisk attachment of the hand mixer, beat the cream to a soft peak. Gently fold in the whipped cream to the mascarpone mixture until just combined, but still streaky. In another bowl, beat the egg whites, salt, and water, with a cleaned whisk attachment on the hand mixer, to a soft peak. While still beating, gradually add the remaining sugar and beat to a medium-stiff peak. Gently fold the meringue into the mascarpone/cream mixture. In a shallow bowl, mix the espresso and rum. Dip 1 ladyfinger in, soaking each side for a few seconds, and transfer to an 8-inch (2-quart) glass baking dish. Repeat with 11 more and arrange in the bottom of the dish, trimming if necessary to cover the entire surface. It should be a tight fit. Spread half of the mascarpone/meringue mixture over the soaked ladyfingers. Make another layer of ladyfingers and spread an even layer of the remaining mascarpone mixture on top. Cover with plastic wrap and chill for at least 6 hours. Before serving, sprinkle with the shaved 18