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Tiramisu original recipe
First prepare an espresso coffee, put 2 teaspoons of sugar in it and mix, then leave it to cool.
Separate the yolks from the egg whites, and put the yolks in a saucepan with the sugar. Stir until a cream forms, then add the Amaretto liqueur. Combine the egg cream with the mascarpone cheese and mix until the composition is homogeneous.
We syrup the biscuits with espresso coffee and place them on a plate, at hand.
We move on to the installation of the "cake". :)
I prepared two rectangular trays, which I wrapped in cling film. I first poured a layer of cream, over which I placed a row of biscuits. The second layer of cream follows and we end with the biscuits.
I put the trays in the fridge for a few hours. Well, after so much waiting, we can't wait for the end ...
I prepared two plates on which I overturned the tiramisu. I removed the foil, after which I sprinkled cocoa powder, so that it covers the whole surface well. I shaved the chocolate on top.
usually eggs are put raw in cream, but for safety, I preferred to cook them beforehand, rubbing them on the fire, in a bain-marie.
in order for the cream to thicken as much as possible, it is preferable to stay in the fridge for as many hours as possible.
for a more successful finish, without lumps, I put the 2 tablespoons of cocoa in a strainer and so I powdered tiramisu.