Hamilton Beach 63220 Guía De Uso página 22

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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 ⁄ cups (375 ml) whipping cream,
2
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
with 2 tablespoons (30 ml) sugar for the liqueur and coffee.
Best if made a day before serving.
In a medium saucepan combine
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 ⁄ cup (125 ml) sugar on setting 6 until blended. Add cooled custard
2
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
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.
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9-inch (23 cm) chocolate graham
cracker or cookie crumb crust
1-ounce (25 g) semi-sweet baking
chocolate, grated
10-ounce prepared pound cake,
1 ⁄
3
1 ⁄
3
6-ounces (170 g) semi-sweet baking
chocolate, finely chopped
1 ⁄ cup (125 ml) whipping cream,
2
1 ⁄ -inch (1 cm) slices. Mix coffee liqueur
2
bakery or freezer section
cup (80 ml) coffee liqueur*
cup (80 ml) brewed coffee,
room temperature
2 ⁄ cup (150 ml) brewed coffee
3
1 ⁄
2
cup (125 ml)