Classical Tiramisu Dessert

By Mexico.is

April 22, 2016

The classical Italian dessert is still one of the favorites of everyone who has the sweet tooth.

We will use the traditional ingredients as follows

egg yolks
caster sugar
mascarpone cheese
package of sponge fingers
a small cup of strong coffee with a tablespoon of your favorite liqueur
a bar of chocolate

  • Prep: 25 mins
  • Cook: 35 mins

Directions

1Put a a metal bowl over a pot of simmering water .Then place the sugar and the eggs yolk in it, be careful to keep the minimum heat so you can blend both ingredients easily, cook stirring during 10 minutes.

2Add mascarpone cheese to the yolks and sugar.Stir all the ingredients until they are completely blended together. Remove from the heat.

3Assamble the spongefinger on a tray, sprinkle them with the coffe , spoon the mixture of mascarpone, sugar and eggs over the spongefingers and grate chocolate over them. Continue with a second lay of spongefinger, spoon mascarpone cream and grate the chocolate over this layer, too. Top with grated chocolate and small blackberries or strawberries.

4Chill until you serve it. Presentthe dessert on the tray or cut small portions and serve them on individual plates.

Tiramisu (from Italian, spelled tiramisù [tiramiˈsu], meaning "pick me up", "cheer me up", "wake me up" or "lift me up") is a popular coffee-flavored Italian dessert. It is made of lady’s fingers (Italian: Savoiardi, [savoˈjardi]) dipped in coffee, layered with a whipped mixture of eggs, sugar, and mascarpone cheese, flavoured with cocoa. The recipe has been adapted into many varieties of cakes and other desserts. Its origins are often disputed among Italian regions such as Veneto, Friuli Venezia Giulia, Piedmont, and others.

Ingredients

2 egg yolks

250 g caster sugar

200 g mascarpone cheese

1 package of sponge fingers

1 strong coffee with a tablespoon of your favorite liqueur

100 g chocolate

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Written by Mexico.is

Food Mexico y Yo, empezó como Food Acapulco, y ahora ofrece una estrategia publicitaria completa. Ha sido impresa y comercializada no sólo en el área de revistas de Sanborns, sino también en Facebook y Twitter.

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