The Tiramisu Cake

Description

Today we take you to Sunny Italy. I want to share with You my version of the famous Italian dessert. Incomparable flavor and aroma of this dessert brought him worldwide recognition. For me, tastier and more beautiful than nothing. I hope that in Your heart extraordinary tiramisu take its rightful place. Let's get started...

Ingredients

Instant coffee

2 cup
Mascarpone

400 g
Cream

400 g
Cookies

600 g
Gelatin

8 g
Sugar

190 g
Yolk egg

5 piece
Rum

80 ml
Cocoa powder
Strawberry

Cooking

400 grams of whipping cream, beat with a mixer until stable peak. Tara whipped cream cover with cling film and put into the fridge until need.

In a heat proof bowl mix with whisk 5 egg yolks, 190 grams of sugar and 50 milliliters of sweet wine or rum. Put the bowl on a steam bath ( the surface of the bowl should not touch water) and stirring constantly, bring the egg mixture to a temperature of 70 degrees. ( Measurement of spend with a cooking thermometer) Pour the egg mixture in the bowl of a mixer and whisk on high speed until cool.

Meanwhile, soak 8 grams of gelatin sheet in a small amount of cold water (look at the instructions on the package). If you use regular gelatin, then pour 6 tablespoons of cold water. According to the rule, in tiramisu gelatin is not added, and You can also skip this step. But then tiramisu is to put in the bowl, in which you can serve dessert on the table. Perfect glass shape with high sides.

400 grams of mascarpone cheese put in a large bowl and stir with a spatula.

Of soaked and squeezed out gelatine to dissolve in a water bath to a liquid state. ( Sheet gelatin can be dissolved without adding extra liquid)

Now we need 3 admission to enter the mascarpone to whipped yolks with sugar and alcohol. Stir with a spatula with movements from the top down until smooth. Trickle through a sieve enter gelatin.

Take out of the refrigerator and our whipped cream should be mixed with the egg-cheese mass. Gently with a spatula stir the cream our about sent it into the fridge for 20 minutes.

It is time to assemble our cake. Cookies Savoiardi to drop for 1-2 seconds in iced coffee with the addition of 30 grams of alcohol ( rum, wine, brandy). Spread bottom of cookies.

On the layer of biscuits spread 1/3 of the cream and level it. In the same sequence, spread 2 and 3 layer cookies, fluff cream. Send our tiramisu in the refrigerator for 4 hours, preferably overnight.

Pass a knife about the edge of the form and remove the split ring. Using a small sieve, sift a generous layer of cocoa on the surface of the cake.

The sides of the cake decorate with the remaining biscuits Savoiardi. Sprinkle top of cake with chocolate chips and decorate with fresh berries in season.

Comments and reviews

Leave a comment or a recipe review