Cuisinart CUI EM-100 manual Tiramisù, For garnish

2cups espresso beans

1cup brewed espresso

10large egg yolks

1cup granulated sugar pinch of salt

Place the two-cup filter basket in the portafilter holder. Spoon the espresso grounds into the basket. Using the tamping tool, lightly press down on the grounds and clean any excess from the rim.

Turn the Cuisinart® Espresso Maker on. When the machine is heated and ready to use, the amber 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 espresso maker off. 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

4measured scoops finely ground espresso or 4 espresso pods

water

3 large eggs

¾cup granulated sugar, separated

1(8-ounce) container mascarpone cheese

½cup chilled heavy cream

1 tablespoon water

pinch of salt

2 cups brewed espresso, cooled

2 tablespoons dark rum (optional)

24ounces bittersweet chocolate, shaved or unsweetened cocoa powder

(for garnish)

Place the two-cup filter basket in the portafilter holder. Spoon the espresso grounds into the basket. Using the tamping tool, lightly press down on the grounds and clean any excess from the rim.

Turn the Cuisinart® Espresso Maker on. When the machine is heated and ready to use, the amber 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 espresso maker off. Repeat to brew a total of 2 cups. Reserve.

Whisk together yolks and ½ cup 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.