Hamilton Beach 63225 - Manual (Page 22)

22
9-inch (23 cm) chocolate graham
cracker or cookie crumb crust
1-ounce (25 g) semi-sweet baking
chocolate, grated
Pies and Other Desserts
Check our Web site for more recipes.
Cool Cappuccino Pie
1 cup (250 ml) whipping cream
4 ounces (115 mg) cream cheese
3 tablespoons (45 ml) instant coffee
1 cup (250 ml) milk
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
1 1 ⁄
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
*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.
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
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