Manual Elta em 200 (page 18 of 21) (English)

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Add the espresso to the steeped milk. Over a

medium-low heat, gradually bring to a boil.

While the milk/espresso mixture is heating,

slowly whisk the sugar and salt into the yolks.

Beat together until the mixture is light and

thickened.

Once the milk/espresso mixture has reached a

boil, slowly whisk ⁄



of it into the yolk mixture.

Return the combined mixture to the remaining

milk/espresso in the saucepan. Over a

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 12 servings

4 scoops finely ground espresso

or 4 espresso pods

3 large eggs

¾ cup granulated sugar, divided

1 (8-ounce) container mascarpone

cheese

½ cup chilled heavy cream

1 teaspoon water

¼ teaspoon of salt

2 cups brewed espresso, cooled

2 tablespoons dark rum (optional)

24 Savoiardi (crisp Italian ladyfingers)

¼ teaspoon shaved bittersweet

chocolate, or unsweetened cocoa

powder (for garnish)

Press the power button of the Cuisinart

Espresso Maker to turn the machine on. The

lights around the power, manual, single

and

double espresso buttons will

illuminate and when they stop blinking, the

machine has been warmed and is ready to

use.

Place the two-cup filter basket in the

portafilter holder. Spoon the espresso grounds

into the basket. Using the tamping tool, press

down the grounds with moderate pressure

and clean any excess from the rim. Secure the

portafilter holder in place.

Place a cup underneath the brew head and

press the

button. Espresso will begin to

brew and will stop when 6 ounces have been

brewed. Reserve.

Whisk together yolks and ½ cup sugar in a

large bowl over a simmering pot of water.

Whisk in Marsala. Continue whisking until the

mixture is thick and pale and warm to the

touch.

With a Cuisinart

Hand Mixer with the beaters

attached and using the lowest speed, beat in

the mascarpone cheese, until just combined.

Reserve.

Using the whisk attachment of the hand mixer,

beat the cream to a soft peak. Gently fold in

the whipped cream to the mascarpone

mixture until just combined, but still streaky.

In another bowl, beat the egg whites, salt, and

water, with a cleaned whisk attachment on the

hand mixer, to a soft peak. While still beating,

gradually add the remaining sugar and beat to

a medium-stiff peak. 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. 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

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Elta em 200 Manual

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