Tiramisù - Cuisinart EM-15 Instruction/Recipe Booklet And Guarantee

Pinch sea or kosher salt
1 tablespoon liquid pectin
1. In a medium saucepan, combine cream
and 1½ cups of the milk. Set over
medium/medium-low heat and bring to
a simmer.
2. While cream/milk mixture is heating, put
the remaining milk, espresso, sugar,
cornstarch and salt into a small/medium
mixing bowl. Whisk to combine.
3. Once milk/cream mixture comes to a
simmer, add the milk/sugar mixture and
stir until fully combined. While still set
over medium/medium-low heat, stir
continuously until mixture boils and
thickens so that it can coat the back of
a spoon (this will take about 15 minutes,
depending on the stove being used).
4. Remove pan from heat, stir in pectin,
strain and cool to room temperature.
Cover and refrigerate overnight.
5. Whisk mixture together again before
pouring into the ice cream maker. Pour
the mixture into the mixing bowl of the
Cuisinart Ice Cream Maker. Mix until
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thickened, about 30 minutes. The gelato
will have a soft, creamy texture. If a
firmer consistency is desired, transfer
to an airtight container and place in
freezer for about 2 hours. Remove
from freezer about 15 minutes
before serving.
Tiramisù
A simple variation of the Italian classic.
Makes 9 servings
1 container (8 ounces) mascarpone
cheese, room temperature
1 cup chilled heavy cream
¼ cup plus 2 tablespoons
confectioners' sugar
2 tablespoons, plus 1 teaspoon dark
rum, divided
1½ cups brewed espresso, cooled
28 Savoiardi (crisp Italian ladyfingers)
¼ cup 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 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 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 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 tiramisù.
14
hand mixer until
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