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Ingredients for Making Tiramisu with Cocoa
- Mascarpone (fat content of at least 80%) 250 grams
- Savoyardi cookies (chocolate) 20 pieces
- 5 eggs (first grade)
- Sugar 5 tablespoons
- Chocolate grated 1 tablespoon
- Cocoa (powder) 1 tablespoon
- Cocoa (drink) 100 milliliters
- Rum 2 milliliters
- Main Ingredients Eggs, Cheese, Cocoa and Chocolate, Rum
- Portion 3-4
Plates, mixer, serving dish, fridge, tablespoon or silicone spatula.
Step 1: brew cocoa.
Dilute 2 teaspoons of cocoa in 100 milliliters of water. Boil, mix well and let cool to room temperature.
When the cocoa has cooled, add rum and grated chocolate.
Step 2: beat the yolks.
Separate the yolks from the proteins and beat them well with sugar until a homogeneous, pale yellow mass.
Step 3: beat the whites.
Beat the whites with a pinch of salt until a firm foam. If the squirrels do not whip in any way, perhaps a little yolk has come to them, so separate everything very carefully and carefully.
Step 4: mix the cream.
Now gently, already without any mixer, mix the proteins, yolks and greasy creamy mascarpone.
Mix the air and gentle cream until smooth, without whipping it, so as not to damage the structure of the protein foam.
Step 5: collect tiramisu with cocoa.
Dip cookies in turn in cocoa with rum. Not for long, literally on 1-2 seconds, since Savoyard is soaked very quickly.
Then put the cookies on the bottom of the mold (if necessary, you can break it down to enter) and grease the cream with mascarpone cream on top.
Collect your dessert layer by layer, alternating cocoa-soaked cookies and cream.
Send the finished dessert to the refrigerator for several hours, so that it thickens and takes shape.
Sprinkle tiramisu with cocoa powder before serving.
Step 6: serve tiramisu with cocoa.
Serve the chilled tiramisu with cocoa, if you wish, you can decorate it on top with slices of chocolate or pieces of broken Savoyardi cookies. It turns out very tasty.
Enjoy your meal!
- Instead of rum, you can use cognac, or not use alcohol to impregnate cookies at all.