The best italian tiramisù you will ever make: 3 alternative recipes!
published on 12 April, 2019 at 12:01
Mint tiramisu:
INGREDIENTS
ladyfingers
for the syrup to soak ladyfingers:
200ml milk
mint syrup
for the cream:
4 egg whites
4 pasteurized yolks
100ml mint syrup
500g mascarpone cheese
DIRECTIONS
1. Dip the ladyfingers in a mixture of milk and mint syrup.
2. Put together the tiramisu by alternating layers of ladyfingers and the minty mascarpone cheese.
3. Add chocolate chips and refrigerate for 3 hours.
4. Serve with a dusting of cocoa powder or some whipped cream.
HERE’S HOW TO PASTEURIZE THE EGG YOLKS:
Beat the egg yolks in a bowl. In a pan, start making a syrup by combining 50g of sugar to 25g of water. Let it cook on low heat. When the syrup is ready, pour it into the bowl with the egg yolks and keep beating them. By following this procedure the eggs will be perfectly safe to eat!
ladyfingers
for the syrup to soak ladyfingers:
200ml milk
mint syrup
for the cream:
4 egg whites
4 pasteurized yolks
100ml mint syrup
500g mascarpone cheese
DIRECTIONS
1. Dip the ladyfingers in a mixture of milk and mint syrup.
2. Put together the tiramisu by alternating layers of ladyfingers and the minty mascarpone cheese.
3. Add chocolate chips and refrigerate for 3 hours.
4. Serve with a dusting of cocoa powder or some whipped cream.
HERE’S HOW TO PASTEURIZE THE EGG YOLKS:
Beat the egg yolks in a bowl. In a pan, start making a syrup by combining 50g of sugar to 25g of water. Let it cook on low heat. When the syrup is ready, pour it into the bowl with the egg yolks and keep beating them. By following this procedure the eggs will be perfectly safe to eat!
-------------------------------------
Starry tiramisù cake:
INGREDIENTS
for the cream:
500g mascarpone cheese
4 pasteurized egg yolks
1 espresso coffee
4 egg whites beaten to stiff peaks
milk, as needed
cookies, as needed
hazelnut cream, as needed
unsweetened cocoa powder
for the cream:
500g mascarpone cheese
4 pasteurized egg yolks
1 espresso coffee
4 egg whites beaten to stiff peaks
milk, as needed
cookies, as needed
hazelnut cream, as needed
unsweetened cocoa powder
DIRECTIONS
1. Prepare the cream by combining the mascarpone cheese, eggs, and coffee.
2. Dip the cookies in a mixture of milk and coffee and use them to make the first layer of the cake.
3. Alternate layers of cookies, mascarpone cream, and hazelnut cream.
4. Top it off with one final layer of cream and decorate it with some cookies and hazelnut cream.
5. Refrigerate for at least 3 hours.
1. Prepare the cream by combining the mascarpone cheese, eggs, and coffee.
2. Dip the cookies in a mixture of milk and coffee and use them to make the first layer of the cake.
3. Alternate layers of cookies, mascarpone cream, and hazelnut cream.
4. Top it off with one final layer of cream and decorate it with some cookies and hazelnut cream.
5. Refrigerate for at least 3 hours.
----------------------------------
Tiramisù using a bottle:
INGREDIENTS
ladyfingers, as needed
250g mascarpone
200g whipped cream
50g sugar
2 eggs
1 pinch of salt
2 bottles
coffee, as needed
ladyfingers, as needed
250g mascarpone
200g whipped cream
50g sugar
2 eggs
1 pinch of salt
2 bottles
coffee, as needed
DIRECTIONS
Take two bottles and cut off the tops part of each. Then, cut them in half lengthwise to create a log shaped mold. Prepare the cream by combining the whipped cream and the mascarpone, beaten egg yolks with the sugar and the egg whites previously beaten to soft peaks. Now you can start putting together the tiramisù log. First, put the cream then the coffee soaked ladyfingers. In the center, pour some chocolate syrup to give it a soft and decadent center. Place in the freezer for at least 2/3 hours and finally, cover with some dark chocolate. Garnish with fresh fruit and some mint leaves and serve.
Take two bottles and cut off the tops part of each. Then, cut them in half lengthwise to create a log shaped mold. Prepare the cream by combining the whipped cream and the mascarpone, beaten egg yolks with the sugar and the egg whites previously beaten to soft peaks. Now you can start putting together the tiramisù log. First, put the cream then the coffee soaked ladyfingers. In the center, pour some chocolate syrup to give it a soft and decadent center. Place in the freezer for at least 2/3 hours and finally, cover with some dark chocolate. Garnish with fresh fruit and some mint leaves and serve.
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