I really wanted to make something rich, sweet, creamy, yet I find it much better than the sweet salty food, but I said, I'll try .
I love the creaminess of the cheese, I love coffee, and not to mention the masses, so take a Tiramisu recipe I found in an Italian book, translated into English, and I got the dough.
The result does not disappoint, I am very good, not too sweet, with a rich almond and coffee flavor, the creaminess of mascarpone.
INGREDIENTS:
250 gr.
mascarpone cheese 1 bag of 250 grams of biscuits or biscotelas
3 eggs 3 tablespoons sugar filled
2 cups cold coffee 2 ounces of chocolate
black
I love the creaminess of the cheese, I love coffee, and not to mention the masses, so take a Tiramisu recipe I found in an Italian book, translated into English, and I got the dough.
The result does not disappoint, I am very good, not too sweet, with a rich almond and coffee flavor, the creaminess of mascarpone.
INGREDIENTS:
250 gr.
mascarpone cheese 1 bag of 250 grams of biscuits or biscotelas
3 eggs 3 tablespoons sugar filled
2 cups cold coffee 2 ounces of chocolate
black
2 teaspoons ground cinnamon (essential for my, I love cinnamon) 1 shot of amaretto
PREPARATION:
PREPARATION:
read that the secret of a good tiramisu is in the texture of mascarpone cream to achieve the right texture to do two things:
starting work the day before and give far too much air ....
The day before we start preparing the preliminaries of our recipe, we separate the yolks from the whites. Then assemble the egg whites with care, we put a few grains of salt to help the assembled.
Then mix the yolks with sugar until a paste. Add in the mascarpone cheese and stir again until a uniform mass. Then join
mixtures: add the egg whites until stiff mascarpone, but in doing so, we must give air, ie, beat with a fork, and when done for a soufflé, air is incorporated into the dough.
When the mixture is ready put it in the cold about 12 hours. Once
is sufficiently cooled the mixture, pass the following step, we divide into two biscuits and drunk with coffee mixed with amaretto.
is important not to know that should not be too wet, too wet, otherwise the tiramisu lose its consistency.
We put a layer of cake in pan, then a layer of mascarpone mixture, another layer of biscuits and mascarpone last.
At the end sprinkle with grated chocolate and cinnamon together to give the final touch.
We leave in the refrigerator before serving to make it as cool as possible.
IDEAS:
amaretto
With no other liquor can be used, such as Frangelico, is better than liquor used is based on fruit dry, are almonds, pecans, or hazelnuts.
When assembling the dessert, we can do directly in individual cups.
When the mixture is ready put it in the cold about 12 hours. Once
is sufficiently cooled the mixture, pass the following step, we divide into two biscuits and drunk with coffee mixed with amaretto.
is important not to know that should not be too wet, too wet, otherwise the tiramisu lose its consistency.
We put a layer of cake in pan, then a layer of mascarpone mixture, another layer of biscuits and mascarpone last.
At the end sprinkle with grated chocolate and cinnamon together to give the final touch.
We leave in the refrigerator before serving to make it as cool as possible.
IDEAS:
amaretto
With no other liquor can be used, such as Frangelico, is better than liquor used is based on fruit dry, are almonds, pecans, or hazelnuts.
When assembling the dessert, we can do directly in individual cups.
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