INGREDIENTS
- Vanillas:
- – Yolks 4 models.
- – Whites 4 pcs.
- – Sugar 100 g.
- – Flour 0000 100 g.
- – Vanilla essence.
- – Impalpable sugar.
- Stuffed:
- – Yolk 8 models.
- – Frequent cream cheese 300 g.
- – Agency cream cheese 300 g.
- – Milk cream 400 cc.
- – Unflavored gelatin 7 g.
- – Chilly water 35 cc.
- – Vanilla essence 2 tbsp.
- Syrup
- – Sugar 160 g.
- – Water 60 cc.
- Humidification:
- – Robust espresso 400 cc.
- – Sugar 2 tbsp.
- – Espresso liqueur 1 measure.
- Further:
- – Chantilly cream 200 g.
- – Bitter cocoa.
For this lovely Sunday we go away you the recipe for an all-time traditional… the beloved TIRAMISÚ in cake by the genius of Gladys along with cooking-recipescoto_ar the place yow will discover all of the merchandise to make it at residence! I adopted the step-by-step beneath
Process:
1. For the vanillas, beat the yolks with 30 g of sugar and the vanilla essence. However, meringue the egg whites with the remainder of the sugar. Add the flour interspersed with the meringue in three components with enveloping actions.
2. Put the preparation in a sleeve and assemble the vanilla beans on a greased plate.
3. Sprinkle with powdered sugar, drizzle with water and bake at excessive temperature for 10 to 12 minutes. And they’re prepared.
4. For the filling, beat the yolks, add the essence and add the syrup (on the level of a medium ball, that’s, at 118ºC) within the type of a thread. If it exceeds this temperature, lumps will kind; whether it is decrease, the yolks will not be cooked.
5. Individually, combine the cheeses at room temperature and combine the semi-whipped cream with enveloping actions.
6. Then add the yolk combination to the cheese and cream combination and combine with enveloping actions.
7. Individually, hydrate the gelatin in chilly water, soften it in a bain-marie, take a bit of the combination we simply made, combine it with the gelatin after which combine this small combination into the bigger preparation in an enveloping method. By doing this, densities are equalized and we keep away from lumps.
8. Individually, soak the vanilla beans in espresso with espresso liqueur and sugar. Place the bottom in a 22 cm mildew (detachable and with acetate on the interior circumference to offer it an ideal form).
9. Cowl with a bit filling, put it within the fridge and make a layer of hydrated vanilla once more. And once more pour the second layer of cream.
10. Place within the fridge once more till solidified.
11. As soon as the cake is chilly, make flakes of whipped cream and sprinkle with cocoa powder.
