51
This classic dessert never goes out of style.
classic
tiramisù
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. 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 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 incorporate the 2 mixtures fully and
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 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 of
Kahlúa
®
in a shallow pan. Dip the ladyfi ngers in the
espresso, 4 seconds on each side. Line the dipped
ladyfi ngers on the bottom of a 9-inch square pan,
cutting them to fi t the pan as you need them. Pour half
the mascarpone/cream mixture on top of the ladyfi n-
gers. Repeat with a second layer of soaked ladyfi ngers.
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
½
cup granulated sugar
3
tablespoons Marsala wine,
champagne, or dry white wine
8 ounces
mascarpone
1
cup heavy cream
¼ cup
Kahlúa
®
2
cups espresso or strongly brewed
coffee
28
savoiardi or ladyfi ngers
Makes one 9x9 inch pan of tiramisù.
