Tiramisu
28. April 2014
I have prepared this tiramisu for you more than a year ago. I try to expand the kitchenette with rather unique and unconventional recipes, but the main motivation this time was to offer you a traditional recipe for great tiramisu, where you will mainly use the yolks that remain after you have tasted some of the snow cakes or cakes.
Like:
Chocolate-raspberry cake Pavlova
Snow Cave
Lemon-walnut with mascarpone
Lemon meringue pie
Chocolate-lemon meringue pie
And why is he here now?
I prepared Tiramisu to cool down. No one was eating it before I took the camera in my hand. It was beautiful weather and daylight ideal for shooting. I was exceptionally pleased with the photos as I liked. The desserts were adorned with edible flowers of violets from our garden. It was probably just pure joy.) And it probably happened to everyone, but the path of these photos to you was interrupted by just pressing an unusually ordinary button in the camera. I just erased them completely boringly, supposing they were safe and ready for the next trip ... Meanwhile, I did the tiramisu many times, but it was never the right moment for a photo shoot. Until today ...) And the truth is that Gratek did not come here and so spontaneously spontaneously did not start blowing cocoa and she did not come so nice to visit and did not help us eat it all.)
30 minut
-
8
porcí
Postup
1.
In a water bath with a whisk or hand mixer, mix egg yolks with sugar until it becomes a light cream. Allow this cream to warm for at least 7 minutes while stirring. For beginners it means to put a matching bowl on a hot water pot. Water in the pot does not have to roam directly, but bubbling gently. The bowl does not have to touch the water level, the hot steam is enough. In this case, we are pasteurizing egg yolks, it is not about cooking. Stop and let cool slightly.
2.
Add mascarpone to the egg yolk, vanilla pods and mix well. You can use a blender or a whisker. Put it in the fridge. Whip the whipped cream and carefully connect with the second mixture, which may not be warm. It should have at least room temperature or even cooler.
3.
Mix coffee with rum. Prepare a medium rectangular baking pan 20 × 30 cm or equivalent. I like to use single-serving glasses or cups.
4.
Cover the bottom of the container with a continuous layer of sponge, you have to be half the total, but the sponge varies in strength and weight, so do not worry about it and use half ...
Sprinkle it with half of the coffee mixture, or you can soak the sponge, just want to have a bit in the eye of the soak rate. Spread the first sponge layer evenly with half of the cream. Now repeat it all over again. The remaining spits, the second half of the coffee mixture and the cream. Align the surface, cover with foil and allow to cool for at least 2 hours, but ideally for the next day. Before serving, sprinkle with cocoa and even chocolate shavings.
Sprinkle it with half of the coffee mixture, or you can soak the sponge, just want to have a bit in the eye of the soak rate. Spread the first sponge layer evenly with half of the cream. Now repeat it all over again. The remaining spits, the second half of the coffee mixture and the cream. Align the surface, cover with foil and allow to cool for at least 2 hours, but ideally for the next day. Before serving, sprinkle with cocoa and even chocolate shavings.
