Tiramisu, the authentic Italian! yes, yes, with this recipe I am going to teach you how to prepare the authentic, the original, the one that appeared in Venice in the fifties and that has spread throughout the world, perfectly compressible, since it is to shoot rockets .
This tiramisu so easy and fastIt is one of my favorite dessert recipes and I hope that when you finish reading this post it will be yours too. You can make it in advance and even freeze it but nothing like taking it from one day to the next since the cocoa will enhance the flavor of the coffee more. Are you ready to prepare a dessert 10 like a true Italian? Yes, well let’s go for the recipe.
500 gr of mascarpone cheese
250 ml whipping cream
4 egg yolks
100 grams of sugar
1 tablespoon icing sugar
200 gr of sponge cakes
4 tablespoons of soluble coffee
1 glass of amaretto or rum
Tiramisu, the authentic Italian! Step by Step
1.- The first thing is to put 1/2 liter of water and the coffee in a container, you stir it very well until all the coffee dissolves so that the cakes are soaked and take on all the flavor. Then add the glass of amaretto or rum and stir again.
2.- Next, you place the cream and icing sugar in a bowl and mount it until it is stiff. Beat it until it is firm but do not overdo it because otherwise it will turn into butter and it will not serve you.
3.- The next step is to mix the yolks with the normal sugar in another container until it has a mixture with a foamy consistency and reaches a yellowish color.
4.- At this time you add the mascarpone little by little to make it easier for you to mix it. You incorporate the cream, also little by little, so that it does not lose air and does not come down. You have to remove it with enveloping movements from the bottom up.
5.- Soak the cakes in the coffee, place them at the base of the mold and cover them with half of the mascarpone cream.
6.- Repeat the operation, a layer of biscuits and another of cream well spread.
7.- And finally, you decorate it with cocoa. I recommend that you take a plate and put a colander with the cocoa powder on top and tap it to remove the excess cocoa. Once this is done, cover the entire tiramisu with a good layer and clean the edges with absorbent paper.
8.- And for the refrigerator for at least 1 hour although it is better to leave it overnight so that the flavors mix well
My tips and tricks
You can sprinkle a layer of cocoa in between the dessert before adding the second layer of biscuits.
The eggs and sugar are beaten immediately since the sugar cooks the eggs, what things right ???
Do not remove the mascarpone cheese from the refrigerator until the last moment as it is a fresh cheese and can be cut, especially in summer.
You can also do it in individual glasses following the same process.
Look what a delicious thing!
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