Operating instructions

53
This classic dessert never goes out of style.
classic
r
Place egg yolks in Cuisinart
®
mixing bowl. Insert the
chef’s whisk. Turn to speed 3 and mix to break up yolks.
Add sugar and wine and continue to mix for another 30
seconds. Place mixing bowl over a saucepan of simmer-
ing water, being careful not to let the bottom of the
bowl touch the water. Whisk continuously by hand for
about 5 minutes, until mixture becomes very thick and
reaches 165°F (74°C). Once mixture comes to
temperature, return to the stand mixer. Mix on speed
8 until mixture is cool. This egg mixture is called a
sabayon.
While the sabayon is cooling, place mascarpone in a
separate mixing bowl. With a rubber spatula, mix up
mascarpone until smooth. Once sabayon is cool, fold it
into the mascarpone in 3 additions with a large rubber
spatula. Be sure to fully incorporate the 2 mixtures
together evenly.
Transfer mixture to a separate mixing bowl. Wash the
Cuisinart
®
mixing bowl and whisk and rinse with cold
water, then dry. Insert the chef’s whisk. Place heavy
cream and two tablespoons (30 ml) Kahlúa
®
in the
Cuisinart
®
mixing bowl. Turn to speed 4 and then
increase to speed 7 for about 1½ minutes to whip until
soft peaks form. Fold the cream into the mascarpone
mixture in 3 additions, using a large rubber spatula.
Mix the espresso and remaining 2 tablespoons (30 ml)
of Kahlúa
®
in a shallow pan. Dip the ladyfingers in the
espresso mixture, 4 seconds on each side. Line the
dipped ladyfingers on the bottom of a 9-inch (23 cm)
square pan, cutting them to fit the pan as you need
them. Pour half the mascarpone/cream mixture on top
of the ladyfingers. Repeat with a second layer of soaked
ladyfingers. Finish by pouring the remaining cream on
top. Cover with plastic and chill for at least 6 hours.
When ready to serve, dust the top with cocoa powder
and/or chocolate curls.
3 large egg yolks
125 ml ½ cup granulated sugar
45 ml 3 tablespoons Marsala wine,
champagne, or dry white wine
230 g 8 ounces mascarpone
250 ml 1 cup heavy cream
50 ml ¼ cup Kahlúa
®
500 ml 2 cups espresso or strongly
brewed coffee
28 savoiardi or ladyfingers
Makes one 9x9 inch (23 x 23 cm) pan of tiramisù