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Tiramissu
🇧🇷Brazil
•View in original language
(Português)
35 min(s)
10 servings
Téia Lofrano
@teiagastronomia- Ingredients
- Recipe
- Egg Yolks6 unit(s)
- Egg whites6 unit(s)
- Refined sugar7 tablespoon
- Prepared coffee300 ml
- Rum1 tablespoon
- Mascarpone cheese500 g
- Boscoito Champagne (2 packs)300 g
- Cocoa powder1/2 cup
- Start by preparing the coffee as it needs to cool down. Add a tablespoon of rum to the coffee and set aside.
- Separate the yolks from the whites. Beat the egg yolks with half the sugar in a stand mixer for 4 minutes or until a whitish cream forms. Disconnect. : Add the mascarpone and turn the mixer on again to mix (1 minute). Reserve the cream.
- Heat the egg whites with the other half of the sugar in a bain-marie until the sugar dissolves and beat in a mixer until stiff.
- Mix the mascarpone cream and egg yolks with the egg whites gently, from bottom to top, until completely incorporated.
- To assemble the tiramisu, place a layer of cream and on top a layer with the cookies soaked in the coffee (soak without soaking and place one next to the other).
- Repeat the process making the layers. I like to mount it in a tall container, not too wide and transparent to be able to make more layers and be visible. Can be mounted in individual bowls as well.
- Cover with cling film and refrigerate for 6 hours. Put the cocoa on top with the help of a sieve when serving.
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