Tiramisu
Italian cuisine
30 Minutes
411 Calories
Tiramisu is an Italian dessert that has fallen in love with many people. This time I will share with you how to prepare classic tiramisu easily.
Ingredients:
4 egg yolks
150 g of sugar
300 g of mascarpone
300 g cream 33-36%
300 g Savoyard biscuits
5 tsp instant coffee
2 tsp. black rum
20 g of cocoa powder
Preparation of tiramisu:
We will prepare the coffee for infusion - mix together 700 ml of boiled water, 5 tsp. coffee, 2-3 tsp. Shavirom and let it cool.
To prepare the cream, place the egg yolks and sugar in a wide, fireproof bowl.
Boil water with a small pot and put the jam with egg yolks (the water should not touch the bottom of the jam).
We start beating the eggs with a hand whisk on a steam bath.
When the sugar melts, the mass will double in volume and become light in color, remove it from the pot and continue beating with a mixer, whisking until the mass cools down.
Transfer the mascarpone to a bowl and stir to soften.
In a separate bowl, whip the cream until stiff, then gently (with the help of a shovel) mix it with the mascarpone.
Carefully add the mascarpone/cream mixture to the cooled egg mass one spoon at a time so as not to break the cream. It is important that the temperature of both masses is equal.
To assemble tiramisu, we will need a 22x28 mold.
Dip the biscuits in coffee, arrange them in one layer, pour half of the cream, then the second layer on the biscuits. Finally, the second half of the cream.
We keep the cake in the refrigerator for at least one night. Just before serving, sprinkle with cocoa.
Ingredients:
4 egg yolks
150 g of sugar
300 g of mascarpone
300 g cream 33-36%
300 g Savoyard biscuits
5 tsp instant coffee
2 tsp. black rum
20 g of cocoa powder
Preparation of tiramisu:
We will prepare the coffee for infusion - mix together 700 ml of boiled water, 5 tsp. coffee, 2-3 tsp. Shavirom and let it cool.
To prepare the cream, place the egg yolks and sugar in a wide, fireproof bowl.
Boil water with a small pot and put the jam with egg yolks (the water should not touch the bottom of the jam).
We start beating the eggs with a hand whisk on a steam bath.
When the sugar melts, the mass will double in volume and become light in color, remove it from the pot and continue beating with a mixer, whisking until the mass cools down.
Transfer the mascarpone to a bowl and stir to soften.
In a separate bowl, whip the cream until stiff, then gently (with the help of a shovel) mix it with the mascarpone.
Carefully add the mascarpone/cream mixture to the cooled egg mass one spoon at a time so as not to break the cream. It is important that the temperature of both masses is equal.
To assemble tiramisu, we will need a 22x28 mold.
Dip the biscuits in coffee, arrange them in one layer, pour half of the cream, then the second layer on the biscuits. Finally, the second half of the cream.
We keep the cake in the refrigerator for at least one night. Just before serving, sprinkle with cocoa.