Tiramisu – a detailed recipe for cooking. Share with friends: 
Food Photography: Kon Pulos Time: 40 minutes Difficulty: easy Servings: 8 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 6 yolks of large eggs
- 3/4 Art. Sahara
- 3/4 Art. milk
- 960 gr. mascarpone cheese, room temperature
- 1.5 tbsp. espresso or strong coffee, room temperature
- 1/2 tbsp. brandy or cognac
- 30 – 32 pcs. crumbly cookies (Savoyardi)
- 1/4 Art. cocoa powder
- Dark chocolate to sprinkle
Recipes with similar ingredients: eggs, milk, mascarpone cheese, cream cheese, coffee, brandy, cognac, shortbread cookies, cocoa, chocolate bitter
Recipe preparation:
- Place in a 20 cm square baking dish. plastic film, leaving 7.5 cm. protrusion on all sides. Fill a large bowl with ice water.
- Cook custard: mix in a heat resistant bowl egg yolks and sugar. Put the bowl in a water bath, not allowing the bottom of the bowl touch boiling water, and heat, stirring constantly, until sugar dissolves. Then slowly pour milk and continue to cook, constantly whipping, until the cream will become light and airy, approximately 10 min. Temperature custard should be 76 – 78 ° C.
- Remove the bowl from the pan and place in the bowl with ice; whisk until the cream has cooled, approximately 1 min. Add mascarpone cheese and mix with a rubber spatula. Then whip the cream, to a homogeneous consistency.
- Make tiramisu: mix in a separate bowl of coffee espresso and brandy. Soak cookies with coffee mixture and place one layer into the prepared form. Spread one third on top cream. Continue to lay out the layers in the same sequence stacking cookies in the opposite direction. Spread on top cream and sprinkle with cocoa powder and grated chocolate. Cover tiramisu film and put in the refrigerator for 4 hours, or for the whole night.
