KENTUCKY AMERICAN STYLE FRIED CHICKEN

HOW TO PREPARE TIRAMISU

HOW TO PREPARE TIRAMISU

HOW TO PREPARE TIRAMISU

Hello Friend how are you?
Today I am going to show you how to prepare a good homemade tiramisu.

Ingredients

sabayon

yolks - 3

fortified wine - 40 g or 3 cds.

sugar - 35 g or 3 cds.

Cream

sabayon - all

mascarpone - 250 g

whipping cream - 200 g

sugar - 20-30 g or 2-3 cds

+

cupcakes - 20-28 units

rum - 2 cds.

coffee - 1 cup

cocoa - to taste

Instructions

The first thing we are going to do is prepare sabayon.

We put water in a saucepan and bring it to a boil.

Add the sugar to the yolks.

With the help of a mixer, beat them at maximum power until they turn whitish.

We add the wine.

The wine I am using is a port. Usually marsala wine is used but I don't have it. You can also use sherry.

We integrate it with the yolks.

Once the water has started to boil we make the heat medium low.
We wait a bit so that they have modified the boil.

Once the boiling has decreased, we put the mixture on the casserole and we beat it until it thickens.

You have to beat it without pauses.

Taken in making the cream 10 minutes. You may need a little more time or less.

Look at the marks left by the various ones.

I am going to teach you a trick that is going to tell you that sabayon is made.

It consists of dipping into a spoon, taking it out, turning it and counting to 5: 1,2,3,4,5. If the cream does not fall from the spoon counting to 5, the sabayon is ready.

The only thing I am going to ask you to remember is that this sabayon has prepared to make tiramisu, do not eat it!

We cover it with transparent film and keep it in the fridge to cool down.

We mount the cream or cream. Remember that for it to mount well it must be very cold.

When you see that the various are beginning to leave the marks, add the sugar. And mount the cream to the peaks.

We add mascarpone.

We ingest it with the cream.

Add chilled sabayon.

We integrate it into the cream.

Add a couple of spoons of rum to the coffee. It's optional.

We proceed to mount the tiramisu.

We take the biscuits, we dip them in coffee, not much, and we place them in the source.

I made these biscuits on my own. If you also want to make them, here you can see the recipe.

Visually divide the cream into 2 and put a part on top of the biscuits.

We put on top of the second layer of biscuits.

We cover them with the cream.

We put on top of the remaining cream.

We cover it with transparent film and keep them in the fridge for at least 3 hours but better all night.

With a napkin we clean the edges of the source.

Sprinkle with cocoa.

And we serve.

Notes on the tiramisu recipe

At the moment I have not seen this recipe on the net and that is why
I decided to share it with you.
It is from a book written by an Italian pastry-baker called Franco galli and our recipes have me in love.

 Since they are well thought out and accomplished. Franco Galli emigrated from Italy to the USA and there he set up a successful chain of Italian restaurants, the benchmark of Italian cuisine.

In addition, of all the tiramisu recipes that I have tried, it is the one that I like the most and I think you will like it too.
Although this recipe for tiramisu and tiramisu without coffee are also very good.

To prepare the tiramisu cream, the ideal is to use mascarpone cheese, but if you do not have it and you cannot get it, use any other cream cheese with a mild flavor. The important thing is that it is not acidic.

This recipe is actually 2 × 1 because apart from tiramisu, I teach how to prepare delicious sabayon. A dessert that once you try it, you will never stop doing it anymore. Because maybe it's the best creamy dessert there is ...

Tell me in the comments how you like the recipe.
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See you
.