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 mix of creamy cheeses for toast).
- – 400 g of milk cream.
- – Cocoa amargo c/n.
TIRAMISÚ spectacular one of many richest desserts for espresso followers
PROCEDURE:
1. Place yolks, sugar and water in a bowl in a bain-marie. Beat till you receive a foam much like that of a sabayon that reaches 85ºC.
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. Whip the cream to half a degree. Add it to the chilly yolk batter simply earlier than beginning to combine the cheeses.
3. Combine mascarpone (or the cheese combination) with the cream. Be part of the egg yolk foam with a rubber spatula.
4. Place a layer of vanilla soaked in espresso flavored with
cognac.
5. On this primary layer, place one in all mascarpone cream. Repeat the operation (in whole there might be 2 layers of vanilla and a pair of of cream.
6. Cool within the fridge and serve sprinkling with bitter cocoa.
