Cuisinart CUI EM-100 manual

Using a Cuisinart® hand mixer with the beaters attached, beat in the mascarpone cheese, on the lowest level, until just combined. Reserve.

With the whisk attachment of the Hand Mixer, beat the cream to soft peaks. Gently fold in the whipped cream to the mascarpone mixture until just combined, but still streaky.

In another bowl, with a cleaned whisk attachment on the hand mixer, beat the egg whites, salt, and water, to soft peaks. While still beating, gradually add the remaining sugar and beat to medium-stiff peaks. Gently fold the meringue into the mascarpone/cream mixture.

In a shallow bowl, mix the espresso and rum. Dip 1 ladyfinger in, soaking each side for a few seconds, and transfer to an 8-inch (2- quart) glass baking dish. Repeat with 11 more and arrange in the bottom of the dish, trimming if necessary to cover the entire surface. It should be a tight fit. Reserve.

Spread half of the mascarpone/meringue mixture over the soaked ladyfingers. Make another layer of ladyfingers and spread an even layer of the remaining mascarpone mixture on top. Cover with plastic wrap and chill for at least 6 hours.

Before serving, sprinkle with the shaved chocolate or the cocoa powder.

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