Real tiramisu and Mandarin

Description

The proper cooking tiramisu from the Italian grandmother. The classic version with eggs (properly cooked). And for a variety of tangerine tiramisu, I loved it. Did not expect that so delicious will be. Easy trade, no hassle. Help yourself, dear Powerade)))

Ingredients

Mascarpone

250 g
Chicken egg

3 piece
Sugar

3 Tbsp
Cookies

12 piece
Coffee natural

150 ml
Cocoa powder

20 g
Mascarpone

250 g
Chicken egg

3 piece
Sugar

3 Tbsp
Cookies

12 piece
Chocolate milk

30 g
Jam

200 g
Liqueur

50 g
Mandarin

5 piece

Cooking

The first and mandatory thing to do is thoroughly wash eggs in warm soapy water. And give You some recommendations how to protect yourself when drinking raw eggs. Don't skimp and don't take "fight"; use only fresh eggs, do not take eggs with traces of litter; cracking the eggs with steel knife; wash hands before eating, store eggs in the refrigerator in a separate location, where no meat or dairy products. Prepare the ingredients:

Split eggs on whites and yolks. First whisk the whites as they will hold the foam while we beat the yolks, and yolks can't do that.

In this tiramisu uses raw eggs but now we touch base and we will beat them in a water bath. Put a bowl of protein for a pot of moderately boiling water. Beat 4 minutes until a firm foam which the roll-over will not roll over. Well whipped, add a pinch of salt.

The same is done with egg yolks. Whisk them with sugar (three tablespoons)

In the beaten yolks cheese mascarpone cheese and beat with a mixer.

Will have such a homogeneous mass.

Now in this mixture, beat in the whites very gently from the bottom up.

Don't overdo it, weight should be airy and delicate.

Take the convenient form, so as to eat most likely will right out of it. It is certainly possible to get but dessert is so tender that you eat straight from the ramekins. Dip cookies for a few seconds in the coffee and put it into the form.

Now cover the bowl with a generous egg-cheese mass. In Italy only do one layer but I form deep so I made two layers. Ask yourself why in restaurants a lot-ball desserts? The answer is simple - cheese biscuits are cheaper, so they reduce the cost of the finished product. But we do to save yourself will not)))

Put into the fridge for at least 6 hours, ideally overnight. And then sprinkle the cocoa, sift through a strainer.

Here it is in context))) To the extent of soaked biscuits and tender consistence. Eat cold)))

Let's move to tangerine tiramisu. Many fans of this dessert do not accept any deviation from the classic recipe. But believe me, the taste of tangerine dessert You very pleasantly surprised. I will not repeat. Egg-cheese mass is prepared as the same as for the classic version. Tangerines peel, in a blender, and squeeze the juice through a strainer. Currant jam, too, pass through a sieve to get rid of the seeds and fruit skins.

The liquor to pour in tangerine juice, put on fire and boil off the alcohol.

Use any shape. I chose the glasses))) Soon Valentine's day and is a great way to give your loved one a sweet gift, looks spectacular. On the bottom place a spoonful of the cheese mass...

The cookies broke in half that would fit. For a couple of seconds dip in tangerine juice and lay on top.

On top of the biscuits put a spoonful of currant jam and so alternate the layers until you fill the glass. And sprinkle grated chocolate)))

Here You have two options, and You have to decide what more to taste))) Bon appetit)))

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