Description
This recipe has been submitted by the author, talented chef Olga -Sara as "the Most delicious Tiramisu". And I didn't change the name. As if to avoid copyright infringement)), and this dessert is made in the form of cake, really –DELICIOUS! I understand that online options like tiramisu ...) well.... I will not disappoint myself, and the options are wonderful and worthy! BUT.... why not try something new, especially because it's the"OOOO! how delicious! "(pronounced on the exhale!)
Ingredients
-
Flour
115 g
-
Egg white
138 g
-
Yolk egg
92 g
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Granulated sugar
207 g
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Brown sugar
50 g
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Coffee natural
155 ml
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Instant coffee
9 g
-
Cream
185 g
-
Mascarpone
375 g
-
Liqueur
40 ml
-
Dark chocolate
40 g
Cooking
The recipe consists of sponge cake and coffee cream with mascarpone (well..... you know, and what else? )) Coffee cake. Mix 30 ml svejenarublennogo coffee with 9 grams of soluble. Cool. Lightly beat with a fork 92 gr egg yolk. Sift 115 grams of flour. (I added in more flour 1/8 tsp razryhlitelya for hedging – a "gag" in the recipe this is not). Beat 138 grams egg whites 115 grams sugar until stiff peaks. Remember –at first, just beat egg whites until soft peaks form, yet liquid protein does not remain, then in three steps, enter the sugar, whisking well each time. The sugar in the protein must completely dissolve.
In the resulting meringue gently pour the yolks.
And beat until thick, fluffy, white mass.
Slowly, 1-2 teaspoons to pour coffee.
Stir gently with a spatula – movement "eight" from the bottom, up)) and)))
The top sift the flour and gently stir with a spatula to mix all ingredients.
Distribute on the baking sheet. I have a 42 by 20 cm Thickness of the biscuit should be about 1-1.2 see Bake for about 10-15 minutes (depends on oven) in a pre-heated to a temperature of 180 degrees oven. Readiness is checked with a wooden skewer – it should come out of the cake dry.
Baked biscuit cool on a wire rack. To remove the paper. Cut two squares 20 by 20 cm (you can also bake two square cake 20 by 20 cm, by drawing them on paper, but I like to trim the edges to they were smooth).
Prepare coffee with Amaretto syrup for impregnation of cakes. Need to weld 80 ml of fresh coffee, add 20-50 grams of brown sugar (to taste), mix well. In cold coffee, add 20-40 ml of Amaretto liqueur (to taste). Grate (not large) 40 grams of dark chocolate –it will come in handy when assembling the cake-for dusting. Make a Mousse with mascarpone. Cook 45 ml fresh strong coffee. Slightly beat 3 egg yolks with 92 g of sugar.
A thin stream pour our hot coffee to the egg-sugar mixture, mix well and put to cook on slow fire or water bath.
Our cook mixture until it thickens, not allowing it to boil in any case. Cook patiently is a crucial moment. Constantly stir so it doesn't burn the bottom.) You need to cook to the point that when you ran a spatula (or something)) on the bottom, the trail was delayed not once, but rather slowly, like in the pictures – there is a clear trail. The mixture turns thick enough. Do not forget that after we removed the mixture from the heat, the bottom stays hot and it still continues to heat up. Ie put the bowl in cold water and continue to stir. Cool the resulting cream.
Until the cream cools, take the form of a frame 20 x 20 cm, laid the edge of the acetate tape (I'm not blazed, I have a split form). On the bottom of a square shape put cut and porovnanie Korzh, to impregnate it with half the syrup. Temporarily set aside.
Beat 375 grams mascarpone and enter it in 2-3 doses custard, whisking on medium speed with a mixer. A long time to beat!
That's about it!
Beat until peaks 185 g of cream in cold dishes. Neatly into several methods to introduce the cream into a mass with mascarpone, each time stirring with a spatula until smooth.
Here's a mousse we've got.
Put half of the resulting mousse soaked sponge cake. Flatten with a spatula. Sprinkle with grated bitter chocolate. Cover with another biscuit, soak the cake with syrup. Spread the remaining mousse. Flatten. Place the cake in the fridge for a few hours. (I put on all night). To release from the mold (I'm fanning Boca Hairdryer, and the bottom of my form – vytaskivaya). Sprinkle sifted through a sieve, not sweet cocoa powder. Cut into cakes or left in the form of cake.
Well, that photo shoot!
Pour yourself who he loves and Bon APPETIT, MY fellow COOKS!
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