Cuisinart HM-70C - Hand Mixer Instruction Booklet page 11

TIRAMISÙ
Makes one 9-inch (23 cm) square pan,
12 servings .
For champagne sabayon:
3 egg yolks
1 ⁄ cup (125 ml) granulated sugar
2
⁄ cup (125 ml) champagne
1
2
8 ounces (225 g) mascarpone
3 ⁄ cup (175 ml) heavy cream
4
1 ⁄ cup (50 ml) plus 3 1 ⁄ tablespoons
4 2
(52.5 ml) Kahlua or coffee liqueur
®
⁄ teaspoon (1 ml) pure vanilla extract
1
4
3 cup (85 g) espresso or strongly brewed
coffee
é
1 recipe g noise (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 attach-
ment, beat the yolk mixture on Speed 2 or 3 .
Add champagne after 1 ⁄ minutes . Continue
1
2
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 1 ⁄ tablespoons (25 ml)
1
2
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
3 ⁄ cups (875 ml) of filling . Fill a shallow dish
1
2
with remaining Kahlua and the coffee .
®
Slice the génoise into ⁄ -inch (1 .25 ml) strips .
1
2
Soak the cake pieces in coffee until
saturated . Use soaked cake to line the bot-
tom 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 ⁄ to ⁄ cups (125 - 175 ml)
1 3
2 4
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 ⁄ cup (50 ml) confectioners' sugar, sifted
4
⁄ teaspoon (2 ml) pure vanilla extract
1
2
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
®
®
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