Hamilton Beach 63225 manual Cool Cappuccino Pie, Tiramisu, Best if made a day before serving

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Pies and Other Desserts

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Cool Cappuccino Pie

1 cup (250 ml) whipping cream	9-inch (23 cm) chocolate graham
4 ounces (115 mg) cream cheese	cracker or cookie crumb crust
3 tablespoons (45 ml) instant coffee	1-ounce (25 g) semi-sweet baking
1 cup (250 ml) milk	chocolate, grated
3.5-ounce (100 g) box instant
vanilla pudding

Using whisk attachment, whip cream on setting 12 until stiff. Remove from bowl and set aside. Using same whisk and bowl (not necessary to wash) beat cream cheese, instant coffee, and 2 tablespoons (30 ml) of the milk on setting 6 until smooth. Add pudding and remaining milk and beat on setting 6 about 1 minute. Turn off mixer and scrape sides and bottom of bowl. Add whipped cream and mix on speed 4 until blended. Pour into pie shell and sprinkle grated chocolate on top. Refrigerate at least 4 hours before serving. Makes 6 to 8 servings.

Tiramisu

11⁄2 cups (375 ml) whipping cream, divided

1 cup (250 ml) sugar

2 eggs

8-ounces (225 g) cream cheese, room temperature

1 teaspoon (5 ml) vanilla

10-ounce prepared pound cake, bakery or freezer section

1⁄3 cup (80 ml) coffee liqueur*

1⁄3 cup (80 ml) brewed coffee, room temperature

6-ounces (170 g) semi-sweet baking chocolate, finely chopped

*If you do not want to use the liqueur, substitute 2⁄3 cup (150 ml) brewed coffee with 2 tablespoons (30 ml) sugar for the liqueur and coffee.

Best if made a day before serving.

In a medium saucepan combine 1⁄2 cup (125 ml) whipping cream, 1⁄2 cup (125 ml) sugar, and eggs. Cook and whisk constantly over medium-high heat until thick- ened, about 6 minutes. Pour custard into a small bowl and set in freezer to cool. Using whisk attachment, beat 1 cup (250 ml) whipping cream on setting 12 until stiff. Set aside. Using same whisk and bowl (not necessary to wash) beat cream cheese and 1⁄2 cup (125 ml) sugar on setting 6 until blended. Add cooled custard and beat on setting 6 until smooth. Turn off mixer and scrape sides and bottom of bowl. Add vanilla and the whipped cream and mix on setting 4 until smooth and incorporated. Cut pound cake into 1⁄2-inch (1 cm) slices. Mix coffee liqueur with coffee. Reserve 2 tablespoons (30 ml) chopped chocolate. Assemble in a deep bowl. Make a layer of pound cake then drizzle with liqueur-coffee mixture. Sprinkle with chopped chocolate. Spoon on cream mixture. Repeat layering cake, coffee, chocolate then cream mixture. Sprinkle reserved chocolate on top. Cover and refrigerate. Makes 8 to 10 servings.

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