Wolfgang Puck WPMFP15 - Manual (Page 41)

80
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
1 In 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.
2 In 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.
3 Place 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.
4 Fold 1/3 of egg whites into cream mixture; be careful not to deflate
the whites. Repeat with the remaining whites.
5 In 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.
6 To 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.
7 Top 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
79
Desserts
FG_FoodProc Manual2 7/7/06 3:54 PM Page 81