Turn the Cuisinart
®
Espresso Maker on.
When the machine is heated and ready to
use, the red heating light will go out.
Secure the portafilter holder in place. Place a
glass underneath the brew head and turn the
function knob to the espresso setting.
Espresso will begin to brew. When 1 cup has
been brewed (after about 40 seconds), turn
the large function knob to the off position.
Reserve.
Pour milk into a medium sized, heavy-
bottomed saucepan. Over medium-low heat,
gradually bring the milk to a boil. Turn the
burner off and stir in the espresso beans.
Let steep for 15 to 20 minutes. Strain; discard
beans.
Add the espresso to the steeped milk. Over
medium-low heat, gradually bring to a boil.
While the milk/espresso mixture is heating,
slowly whisk the sugar and salt into the egg
yolks. Beat together until the mixture is light
and thickened.
Once the milk/espresso mixture has reached a
boil, slowly whisk 2∕3 of it into the yolk mixture.
Return the combined mixture to the remaining
milk/espresso in the saucepan. Over medium-
low heat, stirring constantly in a figure-eight
rotation with a wooden spoon, heat the
mixture until it coats the back of a spoon,
about 4 minutes. This mixture must NOT boil
or the eggs will overcook.
Strain into a container and cool to room
temperature. Cover; refrigerate for 2 to 3
hours, or overnight.
Once properly chilled, process in a Cuisinart
®
Ice Cream Maker according to the unit’s
instructions.
Tiramisù
Makes 4½ cups (1.25 L)
4
measured scoops finely ground
espresso or 4 espresso pods
3 large
eggs
¾
cup (175 ml) granulated sugar,
separated
1
(8-ounce) container mascarpone
cheese
½
cup (125 ml) chilled heavy cream
1
tablespoon (15 ml) water
¼
tsp (1 ml) of salt
2
cups (500 ml) brewed espresso,
cooled
2
tablespoons (30 ml) dark rum
(optional)
24
Savoiardi (crisp Italian ladyfingers)
¼
tsp (1 ml) shaved bittersweet
chocolate or unsweetened cocoa
powder (for garnish)
Place the two-cup filter basket in the
portafilter holder. Spoon the espresso grounds
into the filter basket. Using the tamping tool,
press down the grounds with moderate
pressure and clean any excess from the rim.
Turn the Cuisinart
®
Espresso Maker on.
When the machine is heated and ready to
use, the red heating light will go out.
Secure the portafilter holder in place. Place a
glass underneath the brew head and turn the
function knob to the espresso setting.
Espresso will begin to brew. When 1 cup
(250 ml) has been brewed (after about 40
seconds), turn the large function knob to the
off position. Repeat to brew a total of 2 cups
(500 ml). Reserve.
Whisk together yolks and ½ cup (125 ml)
sugar in a large bowl over a simmering pot of
water. Whisk in rum. Continue whisking until
the mixture is thick and pale and warm to the
touch.
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