Cuisinart HM-70C Instruction Manual - Page 11

TiramisÙ Makes one 9-inch (23 cm) square pan, 12 servings. For champagne sabayon: 3 egg yolks 1⁄2 cup (125 ml) granulated sugar 1⁄2 cup (125 ml) champagne 8 ounces (225 g) mascarpone 3⁄4 cup (175 ml) heavy cream 1⁄4 cup (50 ml) plus 31⁄2 tablespoons (52.5 ml) Kahlua® or coffee liqueur 1⁄4 teaspoon (1 ml) pure vanilla extract 3 cup (85 g) espresso or strongly brewed coffee 1 recipe génoise (recipe follows)* 3 ounces (85 g) semi-sweet chocolate, made into chocolate curls (with vegetable peeler) To make sabayon: Place egg yolks and sugar in mixing bowl. Using beater attachment mix yolks and sugar until pale and thick on Speed 4. Place bowl over warm water bath to resemble double boiler. Using the chef's whisk attachment, beat the yolk mixture on Speed 2 or 3. Add champagne after 11⁄2 minutes. Continue beating for as long as 8 minutes, until the mixture has tripled in volume and it is too warm to submerge your finger. Remove bowl from heat and continue beating an additional 30 seconds to cool slightly; set aside. In two separate mixing bowls, place the mascarpone and heavy cream. With the beaters, mix the mascarpone until smooth. Fold the mascarpone into the yolk mixture using the lowest speed. Using the whisk attachment, beat the heavy cream on Speed 5. After 1 minute add 11⁄2 tablespoons (25 ml) of Kahlua® and vanilla. Continue beating until soft peaks form, about 2 minutes total. Fold the whipped cream into the yolk and mascarpone mixture. You should have about 31⁄2 cups (875 ml) of filling. Fill a shallow dish with remaining Kahlua® and the coffee. Slice the génoise into 1⁄2-inch (1.25 ml) strips. Soak the cake pieces in coffee until saturated. Use soaked cake to line the bottom of a 9-inch (23 cm) square pan. Cover with half of the filling and then chocolate curls. Continue with another layer of soaked cake, the remaining filling and then finally cover with the remaining chocolate curls. Cover with plastic wrap and refrigerate for at least 6 hours before serving. After removing sabayon from heat, transfer to a bowl and allow to cool. Cover and place in the refrigerator until completely chilled. Fold in 1⁄2 to 3⁄4 cups (125 - 175 ml) whipped cream and serve. Note: The sabayon is wonderful on its own with berries for a simple dessert. Nutritional information per serving: Calories 382 (53% from fat) • carb. 33g • pro. 5g • fat 23g • sat. fat 12g • chol. 184mg • sod. 68mg • calc. 56mg • fiber 1g *May substitute 18 to 20 savoiardi (crisp lady fingers), purchased or homemade. Grand Marnier® Whipped Cream Makes about 2 cups (500 ml). 1 cup (250 ml) heavy cream 1⁄4 cup (50 ml) confectioners' sugar, sifted 1⁄2 teaspoon (2 ml) pure vanilla extract 3 tablespoons (45 ml) Grand Marnier® liqueur Place heavy cream in mixing bowl. Using the chef's whisk attachment, whip the cream on Speed 5 for about 1 minute. Add the sifted sugar, vanilla, and Grand Marnier®. Whip for an additional minute until soft peaks form. Nutritional information per serving (2 tablespoons): Calories 64 (76% from fat) • carb. 3g • pro. 0g • fat 6g • sat. fat 3g • chol. 20mg • sod. 6mg • calc. 13mg • fiber 0g 11