Cuisinart EM-100N Series Instruction Booklet page 18

Tiramisù
Makes 4½ cups
4 measured scoops finely ground
espresso or 4 espresso pods
3 large eggs
¾ cup granulated sugar, separated
1 (8-ounce) container mascarpone
cheese
½ cup chilled heavy cream
1 tablespoon water
¼ tsp of salt
2 cups brewed espresso, cooled
2 tablespoons dark rum (optional)
24 Savoiardi (crisp Italian ladyfingers)
¼ tsp shaved bittersweet chocolate or
unsweetened cocoa powder
(for garnish)
Place the two-cup filter basket in the
portafilter holder. Spoon the espresso grounds
into the filter basket. Using the tamping tool,
press down the grounds with moderate
pressure and clean any excess from the rim.
Turn the Cuisinart Espresso Maker on.
®
When the machine is heated and ready to
use, the red heating light will go out.
Secure the portafilter holder in place. Place a
glass underneath the brew head and turn the
function knob to the
Espresso will begin to brew. When 1 cup has
been brewed (after about 40 seconds), turn
the large function knob to the off position.
Repeat to brew a total of 2 cups. Reserve.
Whisk together yolks and ½ cup sugar in a
large bowl over a simmering pot of water.
Whisk in rum. Continue whisking until the
mixture is thick and pale and warm to the
touch.
Using a Cuisinart hand mixer with the
®
beaters attached, beat in the mascarpone
cheese, on the lowest level, until just
combined. Reserve.
espresso setting.
With the whisk attachment of the Hand Mixer,
beat the cream to soft peaks. Gently fold in
the whipped cream to the mascarpone
mixture until just combined, but still streaky.
In another bowl, with a cleaned whisk
attachment on the hand mixer, beat the egg
whites, salt, and water, to soft peaks. While
still beating, gradually add the remaining
sugar and beat to medium-stiff peaks. 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. Reserve.
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
chocolate or the cocoa powder.
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