Ingredients
4 eggs (or 18 quail eggs)
100 g of sugar
500g mascarpone
250 g Savoyardy cookies (about 34 pieces)
350 ml of coffee (instant or brewed)
cocoa powder
2-3 tablespoons wine "Marsala" (or any other), or rum, liqueur, brandy, cognac - on request.
Preparation
This is a popular Italian dessert. It is delicate, airy as a cloud! In the classic recipe, "Tiramisu" uses chicken eggs. If you are afraid to use raw eggs, you can replace them with quail eggs (they are not exposed to salmonella).
Separate the whites from the yolks.
Yolks with sugar.
Add mascarpone and mix with a spoon or spatula.
Whites whipped into a solid foam.
Add yolk and curd and mix gently. It is better to get stir with wooden spoon slowly, so that the cream does not become liquid.
Sticks dipped in cold coffee.
Dip sticks quickly, so they are not soaked.
Prepare the coffee any way you like (I added 350 mL or 4 tsp coffee).
Optionally, you can add wine, rum, liqueur, brandy or cognac. I usually do not add any.
In the bakeware (I used a bakeware size 17X25 cm) firmly put sticks, soaked in coffee.
To put on the sticks half the cream, smooth.
Again put on cream sticks, soaked in coffee.
Sticks to lay out the remaining cream, smooth.
Refrigerate for 5-6 hours.
Then sprinkle on the cocoa through a sieve.
Cut into portions.
You must be very careful tasting , because the dessert is very delicate.
Enjoy your meal.
4 eggs (or 18 quail eggs)
100 g of sugar
500g mascarpone
250 g Savoyardy cookies (about 34 pieces)
350 ml of coffee (instant or brewed)
cocoa powder
2-3 tablespoons wine "Marsala" (or any other), or rum, liqueur, brandy, cognac - on request.
Preparation
This is a popular Italian dessert. It is delicate, airy as a cloud! In the classic recipe, "Tiramisu" uses chicken eggs. If you are afraid to use raw eggs, you can replace them with quail eggs (they are not exposed to salmonella).
Separate the whites from the yolks.
Yolks with sugar.
Add mascarpone and mix with a spoon or spatula.
Whites whipped into a solid foam.
Add yolk and curd and mix gently. It is better to get stir with wooden spoon slowly, so that the cream does not become liquid.
Sticks dipped in cold coffee.
Dip sticks quickly, so they are not soaked.
Prepare the coffee any way you like (I added 350 mL or 4 tsp coffee).
Optionally, you can add wine, rum, liqueur, brandy or cognac. I usually do not add any.
In the bakeware (I used a bakeware size 17X25 cm) firmly put sticks, soaked in coffee.
To put on the sticks half the cream, smooth.
Again put on cream sticks, soaked in coffee.
Sticks to lay out the remaining cream, smooth.
Refrigerate for 5-6 hours.
Then sprinkle on the cocoa through a sieve.
Cut into portions.
You must be very careful tasting , because the dessert is very delicate.
Enjoy your meal.
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