INGREDIENTS
- – 600 to 800 g of vanilla.
- – 2 cups of robust espresso with 2 tablespoons of sugar.
- – 1 measure of cognac or espresso liqueur to taste the espresso.
- – 8 yolks.
- – 160 g of sugar.
- – 30 cc de cognac.
- – 600 g of mascarpone cheese (or a combination of creamy cheeses for toast).
- – 400 g of milk cream.
- – Cocoa amargo c/n.
- Further:
- – 1 orange.
- – 1 semisweet choco bar.
TIRAMISÚ, probably the most basic and one of many richest desserts, full recipe beneath
PROCEDURE:
1. Place yolks, sugar and water in a bowl in a double boiler. Beat till you get hold of a foam much like that of a sabayon that reaches 118ºC.
2. Take away from warmth and proceed beating with an electrical mixer till it cools. Take the mascarpone out of the fridge an hour earlier than to make it simpler to melt.
3. Beat the cream to medium level. Add it to the chilly yolk batter simply earlier than beginning to combine the cheeses.
4. Combine mascarpone (or the cheese combination) with the cream. Be part of the egg yolk foam with a rubber spatula.
5. Place a layer of vanilla soaked in espresso flavored with cognac.
6. On this primary layer, place one in all mascarpone cream. Repeat the operation (in whole there shall be 2 layers of vanilla and a pair of of cream.
7. Cool within the fridge and serve sprinkling with bitter cocoa.
