Cuisinart CHM-7 manual Tiramisu, Génoise, For champagne sabayon Egg yolks, To make sabayon

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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.

Turn cake out onto serving plate and remove pan. Sprinkle the top with sifted confectioner’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

TIRAMISU

Makes one 9-inch square pan, 12 servings

For champagne sabayon:

3 egg yolks

cup granulated sugar cup champagne

8ounces mascarpone

3⁄4cup heavy cream

1⁄4cup plus 31⁄2 tablespoons Kahlua® or coffee liqueur

1⁄4teaspoon pure vanilla extract

3cup espresso or strongly brewed coffee

1recipe Génoise (recipe follows)*

3ounces 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

11⁄2 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 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 11⁄2 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

mixture. You should have about 31⁄2 cups of filling.

Fill a shallow dish with remaining Kahlua® and the coffee.

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 square pan. Cover with half of the filling

and then chocolate curls. Continue with another layer of soaked cake, the remain- ing filling and then finally cover

with the remaining chocolate curls.

Cover with plastic wrap and refrigerate for at least 6 hours before serving.

Note: 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 1⁄2-3⁄4cups whipped cream and serve.

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

GÉNOISE

Makes one 9-inch round cake, 12 servings

2⁄3cup all-purpose flour

1⁄3cup cornstarch

1⁄3teaspoon baking soda

3 large eggs

3large egg yolks

2⁄3cup sugar

1⁄4cup unsalted butter, melted and cooled

Preheat oven to 350° F. Butter and flour a 9-inch round cake pan; reserve. Sift

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