the mixture is evenly blended. Sift in the
flour into mixture and fold gently. Finally
add the last of the egg whites again using
the same
folding technique. To ensure complete
incorporation, use a rubber spatula to
scrape the bottom and sides of the bowl.
Transfer the batter to the pre p a red pan
and bake in the preheated 365°F oven for
about 40 minutes, until cake has puff e d
and cracked but is still soft to the touch
on top.
Tu rn cake out onto serving plate and
remove pan. Sprinkle the top with sifted
c o n f e c t i o n e r’s sugar. Serve immediately
or at room temperature .
Nutritional information per serving:
Calories 195 (42% from fat) • carb. 25g • pro. 5g
• fat 10g • sat. fat 5g • chol. 123mg • sod. 43mg
• calc. 22mg • fiber 1g
T I R A M I SU
Makes one 9-inch square pan, 12 serv i n g s
For champagne sabayon:
3
egg yolks
1
⁄
2
cup granulated sugar
1
⁄
2
cup champagne
8
ounces mascarpone
3
⁄
4
cup heavy cream
1
⁄
4
cup plus 3
1
⁄
2
tablespoons Kahlua
®
or coffee liqueur
1
⁄
4
teaspoon pure vanilla extract
3
cup espresso or strongly brewed
coffee
1
recipe Génoise (recipe follows)*
3
ounces 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 attachment, beat the yolk mixture
on Speed 2-3. 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 submerg e
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
Beater attachment, mix the mascarpone
until smooth. Fold the mascarpone into the
yolk mixture using the lowest speed. Using
the whisk attachment, beat the heavy
c ream on Speed 5. After 1 minute add 1
1
⁄
2
tablespoons of Kahlua
®
and vanilla.
Continue beating until soft peaks form
about 2 minutes total. Fold the whipped
c ream into the yolk and mascarpone
m i x t u re. You should have about 3
1
⁄
2
cups
of filling.
Fill a shallow dish with remaining Kahlua
®
and the coff e e .
Slice the Génoise in
1
⁄
2
inch strips. Soak the
cake pieces in coffee until saturated. Use
soaked cake to line the bottom of a 9-inch
s q u a re pan. Cover with half of the filling
and then chocolate curls. Continue with
another layer of soaked cake, the re m a i n-
ing filling and then finally cover
with the remaining chocolate curls.
Cover with plastic wrap and refrigerate for
at least 6 hours before serv i n g .
N o t e :
The sabayon is wonderful on its own
with berries for a simple dessert.
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
-
3
⁄
4
cups whipped cre a m
and serv e .
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 18-20 savoiardi (crisp lady
fingers), purchased or homemade
G É N O I S E
Makes one 9-inch round cake, 12 serv i n g s
2
⁄
3
cup all-purpose flour
1
⁄
3
cup cornstarch
1
⁄
3
teaspoon baking soda
3
large eggs
3
large egg yolks
2
⁄
3
cup sugar
1
⁄
4
cup unsalted butter, melted
and cooled
P reheat oven to 350° F. Butter and flour a
9-inch round cake pan; re s e rve. Sift
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