Specifications

TIRAMISÙ
Makes one 9-inch (23 cm) square pan,
12 servings.
For champagne sabayon:
3 egg yolks
1
⁄2 cup (125 ml) granulated sugar
1
⁄2 cup (125 ml) champagne
8 ounces (225 g) mascarpone
3
⁄4 cup (175 ml) heavy cream
1
⁄4 cup (50 ml) plus 3
1
⁄2 tablespoons
(52.5 ml) Kahlua
®
or coffee liqueur
1
⁄4 teaspoon (1 ml) pure vanilla extract
3 cup (85 g) espresso or strongly brewed
coffee
1 recipe g
énoise (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
1
⁄ 2 minutes. Continue
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
1
⁄ 2 tablespoons (25 ml)
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
1
⁄ 2 cups (875 ml) of filling. Fill a shallow dish
with remaining Kahlua
®
and the coffee.
Slice the génoise into
1
⁄ 2 -inch (1.25 ml) strips.
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
1
⁄ 2 to
3
⁄ 4 cups (125 - 175 ml)
whipped cream and serve.
Note: The sabayon is wonderful on its own
with berries for a simple dessert.
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*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
⁄4 cup (50 ml) confectioners’ sugar, sifted
1
⁄2 teaspoon (2 ml) pure vanilla extract
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.
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