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Tiramisu original recipe
We prepare to make the dessert a day before serving it, because the flavors will combine very well.
We make a large cup of hard espresso coffee and leave it to cool.
We take care of the cream. the eggs are removed a few hours before use. Separate the yolks from the yolks.
Mix the yolks with the sugar and vanilla, until it doubles in volume and becomes a creamy foam. Then add the mascarpone cream, stirring constantly with the mixer.
Beat the egg whites well with a little salt until they become hard and add it to the yolk cream, mixing with a spatula with circular movements from top to bottom. You can add a little bayley or martini. It depends on everyone's taste.
We start to incorporate the dessert in the form. I made it in a rectangular ceramic shape, not very big. Grease the bottom with a layer of cream. Soak the biscuits in coffee generously, but do not overdo it, so that the biscuits do not crumble and place them nicely in the form (see photo), put the cream on top, then another layer of cream. Repeat with the biscuits and finish with a layer of cream. Top with cocoa powder using a small sieve. AND put in the fridge covered for a few hours.