Simple Tiramisu - Cuisinart Coffee Center BaristaBar SS-4N1C Series Instructions Manual

Simple Tiramisu

Tiramisu needn't be a laborious task.
You can get this impressive dessert on the
table quickly thanks to our shortcuts.
Makes 20 servings
1 container (8 ounces [227 g])
mascarpone cheese,
room temperature
1 cup [250 ml] chilled heavy cream
¼ cup plus 2 tablespoons [30 ml]
confectioners' sugar
2 tablespoons [30 ml] plus 1 teaspoon
[5 ml] dark rum, divided
1½ cups [375 ml] brewed espresso,
chilled (6 single espresso capsules
or 3 lungo espresso capsules)
28 Savoiardi (crisp Italian ladyfingers)
¼ cup [60 ml] unsweetened cocoa
powder, for garnish
1. Beat the mascarpone in a medium bowl
using a Cuisinart
lightened and slightly whipped. In another
bowl, whip the heavy cream to soft peaks,
adding the confectioners' sugar a little at
a time while whipping. Add 1 teaspoon
[5 ml] of the rum and whip briefly to
incorporate. Gently fold the whipped cream
into the mascarpone one third at a time
until completely incorporated.
2. In a shallow bowl, mix the espresso
with the remaining 2 tablespoons [30 ml] of
rum. Working with one ladyfinger at a time,
dip the cookie into the espresso, soaking
each side for a few seconds, and transfer
to 9-inch [23 cm] square baking pan or
dish. Repeat with 13 more of the
ladyfingers, arranging in the bottom of the
dish to cover the entire surface. It should
be a tight fit.
3. Evenly spread half of the mascarpone cream
over the ladyfingers, covering the entire
surface. Dip the remaining ladyfingers and
arrange over the cream. Spread an even
layer of the remaining mascarpone mixture
on top. Cover with plastic wrap and chill for
at least 6 hours.
4. Before serving, pour the cocoa powder into
a small strainer and dust over the top of the
tiramisu.
hand mixer until
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