Cuisinart BRK-300 manual Mascarpone Lemon Squares

In a heat-proof bowl over a pot of simmering water, melt the chocolate and butter. Keep warm; reserve.

In a large bowl, mix the egg yolks and ¾ cup of sugar, using a Cuisinart® Hand Mixer fitted with the whisk attachment, until pale and thickened. Whisk in the cooled chocolate mixture. Reserve.

Wash and dry the whisk attachment well and whip all of the egg whites, water and salt until foamy, about 1 to 2 minutes. Slowly add the remaining sugar and whip to a medium-stiff peak, about 3 to 4 minutes.

Stir a very small amount of the egg whites into the chocolate/yolk mixture. Gently fold

¾of the whites into the lightened chocolate/ yolk mixture using a large rubber spatula until the ingredients are incorporated. Sift in the flour and gently fold into mixture. Gently fold in the remaining whites.

Pour into prepared pan and bake in the preheated oven for 35 to 45 minutes until cake has puffed and appears dry, but still soft to the touch.

Turn cake out onto serving plate and remove pan and parchment. Top with whipped cream and strawberries, if desired. Serve immediately.

Nutritional information per serving

(based on 16 servings):

Calories 194 (43% from fat) • carb. 25g • pro. 5g

•fat 10g • sat. fat 5g • chol. 123mg • sod. 43mg

•calc. 23mg • fiber 1g

Mascarpone Lemon

Squares

A twist on a classic, these lemon squares

will disappear fast!

Makes 16 servings

½cup pine nuts, toasted

1¼ cups unbleached, all-purpose flour, divided

1⁄3 cup confectioners’ sugar, plus more for finishing

1teaspoon salt, divided

2teaspoons lemon zest, divided (1 lemon)

4 large eggs

¾cup granulated sugar

½cup freshly squeezed lemon juice

(about 3 medium lemons)

½teaspoon vanilla extract

½teaspoon baking powder

¼cup mascarpone, room temperature

Preheat Cuisinart™ Brick Oven to 350°F on the bake setting with a rack in position A. Coat a 9-inch square baking dish with non- stick cooking spray; line with 2 pieces of parchment, leaving a 1 to 2-inch overhang on each side. Reserve. Lower temperature to 300°F.

Pulse pine nuts in a Cuisinart® Food Processor fitted with the metal chopping blade until ground. Add 1 cup flour, confectioners’ sugar, ½ teaspoon salt and 1 teaspoon zest. Pulse until mixture resembles coarse crumbs. Press into prepared baking dish. Bake in preheated oven for about 20 minutes, or until lightly browned. Remove and reserve. Lower temperature to 300ºF.

In a medium bowl, beat eggs with a Cuisinart® Hand Mixer until lightened, about 30 seconds. Add the sugar and beat until light and thickened, another 30 seconds to 1 minute. Add lemon juice, vanilla and remaining zest and mix to incorporate. Add baking powder, remaining salt, and remaining

¼cup of flour and mix to incorporate. Gently beat in the mascarpone. Pour on top of prepared crust. Bake at 300° for 25 to 30 minutes, or until set.

Dust with confectioners’ sugar before cutting into squares and serving.

Nutritional information per serving:

Calories 178 (49% from fat) • carb. 19g • pro. 4g

•fat 10g • sat. fat 4g • chol. 70mg • sod. 182mg

•calc. 29mg • fiber 0g

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