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pan well. Add enough flour to coat the
buttered interior, being sure to tap the pan
and remove any excess flour. Place the
parchment circle at the bottom of the pan
and butter and flour it as well.
Melt the butter and chocolates in a
stainless bowl over a double boiler, and
set aside.
Separate eggs into two mixing bowls,
adding the extra whites to the bowl of egg
whites. Add
3
⁄4 cup of the sugar to the bowl
of yolks. Mix the yolks and sugar on Speed
4 for 1
1
⁄2 minutes until very pale and thick;
reserve. Using the chef’s whisk, beat the
egg whites on Speed 5 for 1 minute; add
the remaining
1
⁄2 cup of sugar and continue
beating whites for an additional 2 minutes
until it reaches soft peaks. Remove the
chef’s whisk and insert the beaters. Using
Speed 1, and reserving about one quarter
of the whites, fold whites into the yolk
mixture in three additions. Scrape the
bottom and sides of bowl to make certain
the mixture is evenly blended. Sift in the
flour into mixture and fold gently. Finally
add the last of the egg whites again using
the same folding technique. To ensure
complete incorporation, use a rubber
spatula to scrape the bottom and sides
of the bowl.
Transfer the batter to the prepared pan
and bake in the preheated 365°F oven for
about 40 minutes, until cake has puffed
and cracked but is still soft to the touch
on top.
Turn cake out onto serving plate and
remove pan. Sprinkle the top with sifted
confectioners’ sugar. Serve immediately
or at room temperature.
Nutritional information per serving:
Calories 195 (42% from fat) • carb. 25g • pro. 5g
• fat 10g • sat. fat 5g • chol. 123mg • sod. 43mg
• calc. 22mg • fiber 1g
TIRAMISÙ
Makes one 9-inch square pan, 12 servings
For champagne sabayon:
3 egg yolks
1
⁄2 cup granulated sugar
1
⁄2 cup champagne
8 ounces mascarpone
3
⁄4 cup heavy cream
1
⁄4 cup plus 3
1
⁄2 tablespoons Kahlua
®
or coffee liqueur
1
⁄4 teaspoon pure vanilla extract
3 cup espresso or strongly brewed
coffee
1 recipe génoise (recipe follows)*
3 ounces semi-sweet chocolate,
made into chocolate curls (with
vegetable peeler)
To make sabayon:
Place egg yolks and sugar in mixing bowl.
Using beater attachment mix yolks and
sugar until pale and thick on Speed 4. Place
bowl over warm water bath to resemble
double boiler. Using the chef’s whisk attach-
ment, beat the yolk mixture
on Speed 2 or 3. Add champagne after
1
1
⁄2 minutes. Continue beating for as long
as 8 minutes, until the mixture has tripled in
volume and it is too warm to submerge your
finger. Remove bowl from heat and continue
beating an additional 30 seconds to cool
slightly; set aside.
In two separate mixing bowls, place the
mascarpone and heavy cream. With the
beaters, mix the mascarpone until smooth.
Fold the mascarpone into the yolk mixture
using the lowest speed. Using the whisk
attachment, beat the heavy cream on Speed
5. After 1 minute add 1
1
⁄2 tablespoons of
Kahlua
®
and vanilla. Continue beating until
soft peaks form, about 2 minutes total.
Fold the whipped cream into the yolk and
mascarpone mixture. You should have about
3
1
⁄2 cups of filling. Fill a shallow dish with
remaining Kahlua
®
and the coffee.
Slice the génoise into
1
⁄2-inch strips. Soak the
cake pieces in coffee until saturated. Use
soaked cake to line the bottom of a 9-inch
square pan. Cover with half of the filling and
then chocolate curls. Continue with another
layer of soaked cake, the remaining filling
and then finally cover with the remaining
chocolate curls. Cover with plastic wrap and
refrigerate for at least 6 hours before serving.
After removing sabayon from heat, transfer
to a bowl and allow to cool. Cover and
place in the refrigerator until completely
chilled. Fold in
1
⁄2 to
3
⁄4 cups whipped cream
and serve.
Note: The sabayon is wonderful on its own
with berries for a simple dessert.
Nutritional information per serving:
Calories 382 (53% from fat) • carb. 33g • pro. 5g
• fat 23g • sat. fat 12g • chol. 184mg • sod. 68mg
• calc. 56mg • fiber 1g
*May substitute 18 to 20 savoiardi (crisp
lady fingers), purchased or homemade.
13