Wolfgang Puck WPMFP15 manual Desserts Tiramisu

FG_FoodProc Manual2 7/7/06 3:54 PM Page 81

Desserts

Tiramisu

Serves 12

INGREDIENTS

7 large eggs, separated 1/2 cup sugar

1 pound mascarpone

1/3 cup chocolate liqueur 3/4 cup whipping cream

1 cup espresso or very strong coffee cooled

35 lady fingers

3 ounces dark chocolate, grated

METHOD

1In the bowl of the food processor fitted with the Emulsifying disc add the whip cream and process to stiff peaks (do not over process). Remove whipped cream to large bowl and reserve.

2In the bowl of the food processor fitted with the Emulsifying disc add egg whites and process to stiff peaks. Remove egg whites to a separate container and reserve.

3Place the S-Blade in food processor. Add the mascarpone, sugar, egg yolks, and 1/2 the chocolate liqueur. Process until you reach a smooth consistency. Gently fold the whipped cream into the mascarpone mixture.

4Fold 1/3 of egg whites into cream mixture; be careful not to deflate the whites. Repeat with the remaining whites.

5In a large bowl combine coffee with remaining chocolate liqueur. Place the clean food processor bowl onto base with the grating disc attached. Gently push the chocolate through the feed tube.

6To assemble, dip lady fingers into coffee mixture. (Dip not soak). Lay them on the bottom of a 9 x 13 inch baking dish. Spread half the mousse mixture over lady fingers, and then sprinkle half the grated chocolate over mousse.

7Top that with another layer of dipped lady fingers. Top with remaining mousse, sprinkle with remaining grated chocolate. Cover and refrigerate at least 3 hours before serving. For a twist to this delicious dessert use white chocolate liqueur and white chocolate shavings

Recipe courtesy Debra Murray, Wolfgang Puck HSN Host

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