INGREDIENTS
- Substances:
- – 600 to 800 g of vanilla.
- – 2 cups of sturdy 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 600 g of spreadable cream cheese.
- – 400 g of milk cream.
- – c/n of amargo cocoa. .
Get pleasure from probably the greatest Italian desserts that exist TIRAMISÚ , with its distinctive taste . As we speak at cooking-recipescooking-recipesarg cooking-recipesbraceli ready it following this recipe .
Process:
1. Place yolks, sugar and water in a bowl in a double boiler.
2. Beat till you receive a foam much like that of a sabayon that reaches 85º c. Take away from warmth and proceed beating with an electrical mixer till cool.
3. Take the mascarpone out of the fridge an hour beforehand in order that it’s 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.
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. On this primary layer, place one in all mascarpone cream. Repeat the operation (in whole there can be 2 layers of vanilla and a couple of of cream.
6. Cool within the fridge and serve, sprinkling with bitter cocoa, and luxuriate in! .
