Description
Tiramisu (Tiramisu) — one of the most popular desserts in the world. There are several stories of creation and versions of the translation of the name. First learned about it 10 years ago, I read in the book of the English author about his adventures in Portugal. "Uma Casa em Portugal", Richard Hewitt. The dessert was served at the party the local "Jet Set". Reading, very interested, looked everywhere for the recipe. To make this interesting dessert could only a year later, when appeared in the sale of "mascarpone". This fresh Italian cheese, the consistency resembles thick cream unfortunately, nothing is impossible. If you have the opportunity, be sure to buy and prepare! Now - Tira-me isso (Port. ) Give me that.. ; -)
Ingredients
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Chicken egg
4 piece
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Sugar
60 g
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Mascarpone
250 g
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Cookies
150 g
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Coffee natural
150 ml
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Rum
4 Tbsp
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Cocoa powder
2 Tbsp
Cooking
To make a very strong black coffee. Better not be lazy and grind, the smell will be stronger. In cooled coffee add 4 tablespoons of rum.
Beat on maximum speed the egg yolks with 50g of sugar until the volume increases 2 times and to obtain a firm white foam, continuing to whisk (at this time, the speed decrease) gradually introduce fresh mascarpone.
It turns out that such a fluffy white mixture.
Separately, very well, until resistant foam, whisk the whites, gradually adding 10gr of sugar.
Mix gently with a spoon, gradually enter the beaten egg whites into the yolk cream.
The fluffy mass ready.
In in advance prepared a beautiful shape (you can sort kremanku) spread 1/3 of mixture. Sticks cookie breaks into 3 pieces and soaked in coffee-rum mixture pieces stacked on the surface of the cream. Soak the biscuits have to be very fast, not letting it soak.
The layer of cookies put the rest of our whipped cream, level the surface. Cover with plastic wrap and immediately put in the freezer for 30 min, maximum 60 min.
Before serving, sprinkle with cocoa powder. Products in the recipe this is based on 4 people, you can, if desired, to increase the derived half and lay the pieces of biscuit in 2 layers. The upper part of the cream should be always thicker than the bottom. Bon appetit! P. S. So as not to get Salmonella mousses (with the presence of fresh eggs, which are not subject to heat treatment) need to eat fresh, do not leave stored for more than 24 hours. Keep only in the fridge! And my advice, if the egg has a greenish color - it's better not to risk it. Greenish color of the protein may indicate the presence of Salmonella..
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