The "tiramisu" is one of the first cake I learned to do. I remember I was just a young girl and a friend of mine gave me the recipe. The eggs then were raw and the solution was simple: 4 eggs, 4 tablespoons of sugar, 500 g of mascarpone, then this cream with raw eggs, I removed completely from the recipes to do mainly because I did not want to give it to young children.
I started to make the mascarpone cream when I learned to pasteurize the eggs with the hot sugar.
Ingredients for cream
- 200 g sugar 70 g
- water
- 4 egg yolks 4 egg whites
-
- 500 g mascarpone
for tiramisu
- slices of sponge cake
- coffee
- chocolate curls
Cuocere lo zucchero in un pentolino con l'acqua e portarlo a circa 120° se non avete un termometro regolatevi con le bolle devono essere grandi.
Separare i tuorli dagli albumi e montare quest'ultimi con metà dello zucchero bollente.
Poi in un'altra ciotola montare i tuorli con lo zucchero rimanente riportato a temperatura; quando la crema sarà bella gonfia e chiara aggiungere il mascarpone e poi con delicatezza incorporare gli albumi montati.
A questo punto assemblate il tiramisù alternando slices of sponge cake soaked in coffee and mascarpone cream finish with cream sprinkled with chocolate curls.
0 comments:
Post a Comment