Post by alosaliziiiii on May 19, 2022 22:35:06 GMT -5
It's not Christmas now though I want to share this recipe of a well-known Italian dessert! You can eat it right away, but the tiramisu tastes even better after it's cold.
INGREDIENTS:
100 g Mascarpone Cheese
1 Egg Yolk be sure to use fresh eggs or pasteurized eggs
25 g Sugar
1/2 tbsp Brandy or rum
150 ml Heavy Cream 36% fat or more
150 g Castella or other type of sponge cake
100 ml Espresso or strong coffee (it's will be even best to brew coffee with an Italian coffee machine)
Cocoa Powder
Powdered Sugar moisture-resistant
1. In a mixing dish, whisk together the fresh egg yolk and sugar. Lightly beat the egg with a hand mixer.
2. Because some individuals are apprehensive to try raw eggs, we float the bowl in hot water at 50-60 °C (122~140 °F). Gradually heat the egg to prevent it from cooking in the bowl.
3. Take the egg out of the bowl and whisk it vigorously until it gets a light tint, as shown. Half of the mascarpone cheese should be added to the egg. Whip the mixture briefly at moderate speed. Allow the cheese to come to room temperature before using to help it mix evenly.
4. Stir in the remaining mascarpone and the brandy. Blend until completely smooth.
5. Whip the heavy cream to a consistency that is nearly identical to the mascarpone mixture. Half of the whipped cream should be added to the bowl. Combine the ingredients with a spatula.
6. Finish with the remaining whipped cream. Also, mix well.
7. Cut the sponge cake into 1.5cm (0.6") thick slices. Arrange the castella pieces on the container's bottom.
8. Soak the castella in a generous amount of Espresso or strong coffee with a kitchen brush. You don't need to add sugar to the coffee because Castella is already sweetened.
9. Cover the castella layer with half of the mascarpone mixture. Evenly distribute.
10. Arrange the castella on top of the cream layer. Re-soak them in the Espresso.
11. Stir in the remaining mascarpone mixture. Evenly distribute. With a scraper, make a clean surface.
12. Sprinkle the cocoa powder over the top and completely cover it.
13. Carefully arrange the paper stencil on top of the tiramisu and dust with icing sugar. This distinguishes the tiramisu!
14. To finish, add decorations.
More about this recipe you can read here
INGREDIENTS:
100 g Mascarpone Cheese
1 Egg Yolk be sure to use fresh eggs or pasteurized eggs
25 g Sugar
1/2 tbsp Brandy or rum
150 ml Heavy Cream 36% fat or more
150 g Castella or other type of sponge cake
100 ml Espresso or strong coffee (it's will be even best to brew coffee with an Italian coffee machine)
Cocoa Powder
Powdered Sugar moisture-resistant
1. In a mixing dish, whisk together the fresh egg yolk and sugar. Lightly beat the egg with a hand mixer.
2. Because some individuals are apprehensive to try raw eggs, we float the bowl in hot water at 50-60 °C (122~140 °F). Gradually heat the egg to prevent it from cooking in the bowl.
3. Take the egg out of the bowl and whisk it vigorously until it gets a light tint, as shown. Half of the mascarpone cheese should be added to the egg. Whip the mixture briefly at moderate speed. Allow the cheese to come to room temperature before using to help it mix evenly.
4. Stir in the remaining mascarpone and the brandy. Blend until completely smooth.
5. Whip the heavy cream to a consistency that is nearly identical to the mascarpone mixture. Half of the whipped cream should be added to the bowl. Combine the ingredients with a spatula.
6. Finish with the remaining whipped cream. Also, mix well.
7. Cut the sponge cake into 1.5cm (0.6") thick slices. Arrange the castella pieces on the container's bottom.
8. Soak the castella in a generous amount of Espresso or strong coffee with a kitchen brush. You don't need to add sugar to the coffee because Castella is already sweetened.
9. Cover the castella layer with half of the mascarpone mixture. Evenly distribute.
10. Arrange the castella on top of the cream layer. Re-soak them in the Espresso.
11. Stir in the remaining mascarpone mixture. Evenly distribute. With a scraper, make a clean surface.
12. Sprinkle the cocoa powder over the top and completely cover it.
13. Carefully arrange the paper stencil on top of the tiramisu and dust with icing sugar. This distinguishes the tiramisu!
14. To finish, add decorations.
More about this recipe you can read here