Tiramisu Cake! ๐ซ☕๐ฎ๐น.
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✍INGREDIENTS: ⠀⠀
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Coffee Syrup
๐ธ️Water .............................. 150 grs.
๐ธ️Instant coffee ......... 2 tbsp.
๐ธ️ Sugar ............................ 150 grs.
๐ธ️Coffee liquor or cognac ... 2 tbsp.
๐Filling:
Y️Yemas ......................... 4 pcs.
๐ธ️Mascarpone cheese .... 400 grs.
๐ธ️ Sugar ......................... 40 grs.
๐ธ️Water ........................... 1 tbsp. (15 grs.)
๐ธ️ Milk cream .......... 100 grs.
๐ธ️Gelatin without flavor ..... 7 grs.
๐Cookies:
๐ธ️Vanillas .......... 1 package.
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AB ELABORATION:
๐For the syrup, soak the sugar and coffee with the water. Take to the fire and when it boils remove. Once cold, perfume with the liquor. ๐For the tiramisu cream, place the yolks, sugar and water in a bowl in a water bath. Beat until a froth similar to that of a sabayon is formed. Remove from the heat and continue beating until cool to room temperature.
Place the mascarpone cheese in a bowl and soften it with a spatula to avoid any lump. Whip the cream halfway (until it becomes consistent).
Then, mix the mascarpone with the yolk preparation and finally, the milk cream until obtaining a homogeneous cream.
If it is to be removed from the mold, add a sachet of hydrated unflavored gelatin with 35 cc of water. If done in a glass bowl or in a tupper, you don't need to add gelatin.
๐For the assembly, in this case use a 14 cm square waist to which I put butter paper on the edges to be able to unmold easily. If you do not want to unmold it, you can use any tupper or glass source. Place a layer on the base of cookies soaked in the coffee syrup. Divide the cream into two equal parts. Place half of the cream on top of the vanilla. Replace another layer of vanilla soaked in syrup and finish with the other half of the cream. Let cool 5 hours in the fridge. Unmold and to finish, sprinkle with bitter cocoa when serving.
๐If you don't get Mascarpone cheese, it can be replaced by a firm Finlandandia cream cheese.
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