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Tiramisu original recipe

Tiramisu original recipe

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Tiramisu original recipe

The first time the coffee is boiled without sugar and left to cool, meanwhile the eggs are separated.

Beat the 8 egg whites with a pinch of salt until they harden perfectly, then beat the yolks with the 5 tablespoons of sugar until they reach the consistency of meringue, over them add the contents of the mascarpone box, an essence of rum and add egg whites over the cream obtained from the yolks and mascarpone as you see fit (IMPORTANT! THE CREAM MUST BE STRONG.).

After you finish mixing, put the cream in the fridge for 3-5 minutes.

Take a full-size tray with a high border (preferably commercial aluminum trays, disposable). Remove the biscuits and put them in a single movement in the coffee mixed with a vial of rum and place them on the bottom of the tray, in whatever shape you want, remove the cream from the fridge, add over the biscuits half of the quantity, put a row of biscuits soaked in coffee and add the other half of the cream. On top of the last layer of cream sift cocoa (I sift with a small tea strainer). Then put in the fridge and leave for at least 8 hours.