INGREDIENTS
- Do-it-yourself vanilla beans:
- – Whites 4 pcs.
- – Yolks 4 items.
- – Sugar 125 g.
- – Flour 125 g.
- – Vanilla essence 1 cup.
- – Sugar to sprinkle
- Stuffed:
- – 2 cups of very robust espresso.
- – Corgnac espresso liqueur.
- – 8 yolks.
- – 160 g of sugar.
- – 60 cc of water.
- – 600 g of mascarpone cream cheese.
- – 400 g of milk cream.
- -c/n of amargo cocoa.
TIRAMISÚ CAKE the dessert made right into a cake, to be happier. With do-it-yourself vanillas, espresso liqueur in the event you like, espresso, cocoa and cheeses
PROCEDURE:
For the vanillas:
1. Blanch the yolks with half the sugar, beat the egg whites till stiff with the opposite a part of the sugar. Combine each preparations in an enveloping method. Taste with vanilla essence.
2. Add the sifted flour and thoroughly combine.
3. Instantly place the preparation in a piping bag with a easy spherical nozzle (no. 9).
4. Make vanillas (12 cm sticks) on a plate with butter paper, and
sprinkle them with sugar.
5. Cooking at 190 levels for 7 to 10 minutes. They need to brown. It is vital to not open the oven throughout cooking in order that they don’t wrinkle and lose their quantity.
For the filling:
1. Make a syrup with the sugar and water till it’s 121). Beat with mixer
electrical the yolks and add the recent syrup in a thread. Beat till the preparation cools.
2. Beat the cream to medium level. Reserve.
3. Combine the mascarpone cheese.
4. Add the yolk combination with enveloping actions.
5. Lastly, rigorously incorporate the cream.
6.Imbibe the vanillas with robust espresso and occasional liqueur. Place them on the base of the Fountain.
8. Pour half of the cream cheese on high of this primary layer. Put the cake within the freezer for 10 minutes.
9. Soak the vanilla beans with robust espresso and place them on the chilly cream. Pour the second a part of the cream.
10. Cool within the fridge, end with cocoa powder on high.
