Conair CC-10 Specifications download pdf (Page 18)

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brew and will stop when 6 ounces (180 ml)

have been brewed. Reserve.

Whisk together yolks and ½ cup (125 ml)

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

(20 cm) (2-quart [1.9 L]) 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

chocolate or the cocoa powder.

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