This dessert was the first thing I did to Sara. A delight, really.
This is the recipe that she shows us in his kitchen.
Incidentally, my clarification for myself, and one ingredient I added to my taste, whiskey, he knew it would be good.
Ingredients: 3 eggs
1 tub mascarpone (250 grams) 200 gr sugar
crumbled remains of cake (or hard biscuits Fontaneda elongated, 2 packets inside in the box is a picture of the tiramisu, which helps to see the outcome of the assembly)
pure cocoa
sprinkle 3 ounces of grated chocolate (chocolate may be black) 2 cups of coffee
concentrated (cold, can be made with decaffeinated coffee)
(1 / 2 cup of whiskey)
Preparation:
- In a bowl beat the egg yolks and sugar until you see part of remaining at one point sparkling.
- Add the mascarpone previously beaten yolks and beat again all together to form a uniform cream. Add the egg whites until stiff.
(Beat with blender bowl, fitting and appropriate to the egg whites until stiff strong beat add half a teaspoon of sugar and continue beating at the very end to add another teaspoon of sugar to hose connections are well formed if no merengue okay, continue as is)
Assembly:
- In a bowl (or rectangular aluminum container) put a layer of biscuits we dip the brush generously with coffee (whiskey) which is cold.
- Put a layer of cream (more or less thick)
- sprinkle grated chcolate
- put another layer of cake, we turn to wet (in coffee with whiskey)
- another layer of cream
- complete with cocoa dusted. I recommend putting the cocoa to serve.
- keep in the fridge and some 6 hours before serving.
(if you were turning out too soft to put it in the freezer until hard.
Unmold on a platter and sprinkle with cocoa powder)
Soft, delicate and delicious. Thanks Sara!
Time: 10 minutes (it took me a little more, about 40 minutes)
Difficulty: no
Season: year
Hometown: Sara - Sara recipes
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