Espresso-Cocoa Smoothie; Simple Tiramisu - Cuisinart Coffee Center BaristaBar SS-4N1T Series Instruction/Recipe Booklet

Espresso-Cocoa Smoothie

A great jolt to the system first thing
in the morning!
Makes 1 serving
¼ cup brewed espresso, chilled
(2 single espresso capsules)
¼ cup milk (dairy or nondairy)
¼ teaspoon pure vanilla extract
1 tablespoon cashew butter
1 tablespoon cocoa powder
1 frozen banana, cut into 1-inch
pieces
1. Put all the ingredients in the order
listed into a blender jar.
2. Run on High until smooth, about 1
minute.
3. Serve immediately.

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) 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, chilled
(6 single espresso capsules or
3 lungo espresso capsules)
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
hand mixer until
®
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 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 tiramisu.
1. =
31