THIRD STOP
This experiencie is being incredible, Japan could not like it anymore. After this, I thought I was not going to be surprised anything else, but I was wrong, and that is not very fan of desserts, but... It was to get to Italy and fall in love with the tiramisú and that is not my favourite drinks either.
That is why I will then leave the tiramisú recipe to make at home in a simple way.
This experiencie is being incredible, Japan could not like it anymore. After this, I thought I was not going to be surprised anything else, but I was wrong, and that is not very fan of desserts, but... It was to get to Italy and fall in love with the tiramisú and that is not my favourite drinks either.
That is why I will then leave the tiramisú recipe to make at home in a simple way.
INGREDIENTS
- Temperate mascarpone cheese
- Camper eggs
- Coffee (drink) cold
- Sugar
- Pure cocoa powder
- Homemade (savoiardi or Novara)
Production: 30 min
Rest: 8 hours
PREPARATION
Step 1. First, we prepare the coffee and let it cool, leaving it 15-20 minutes.
Step 2. Let us spread the buds from egg whites. The clears are mounted about light snow and we reserve. The yolks are beaten with the sugar until bleached and the sugar dissolves completely, achieving a pale yellow colour. Step 3. Stir the cheese mascarpone to make it easier later when it comes to adding the sugary yolks, mixing, important without beating, with soft and enveloping movements.
Step 4. The clears are added and mixed in a soft way, thus adding enveloping movements, in this way we achieve a soft, creamy and ethereal texture, thus maintaining the built – in air.
Step 5. He gets wet in the cold coffee we made in step 1, the cakes, placing them at the base of the mould. Then a layer of egg cream will be made and the cheese mascarpone above, thus covering the surface. This step will be repeated until the cream layer is finished.
Step 6. Finally, it will be sprinkled with a layer of cocoa in pure powder and let it rest until the next day in the refrigerator. Before serving it, it will be removed 10-15 minutes before the refrigerator, covering it again with a thin layer of cocoa powder.
Step 1. First, we prepare the coffee and let it cool, leaving it 15-20 minutes.
Step 2. Let us spread the buds from egg whites. The clears are mounted about light snow and we reserve. The yolks are beaten with the sugar until bleached and the sugar dissolves completely, achieving a pale yellow colour. Step 3. Stir the cheese mascarpone to make it easier later when it comes to adding the sugary yolks, mixing, important without beating, with soft and enveloping movements.
Step 4. The clears are added and mixed in a soft way, thus adding enveloping movements, in this way we achieve a soft, creamy and ethereal texture, thus maintaining the built – in air.
Step 5. He gets wet in the cold coffee we made in step 1, the cakes, placing them at the base of the mould. Then a layer of egg cream will be made and the cheese mascarpone above, thus covering the surface. This step will be repeated until the cream layer is finished.
Step 6. Finally, it will be sprinkled with a layer of cocoa in pure powder and let it rest until the next day in the refrigerator. Before serving it, it will be removed 10-15 minutes before the refrigerator, covering it again with a thin layer of cocoa powder.
If you want to follow the recipe at the same time that you cook, I will present yourself with a podcast so that it is more pleasant: Podcast
You can found this recipe in:
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