Ricetta autentica tiramisù (Authentic Tiramisu)

Name: Ricetta autentica tiramisù (Authentic Tiramisu)
Yield: 4 persons
Cuisine: American
Ingredients: 12,3 once. Mascarpone; 12,3 once di crema di latte semi-montata; 14,1 oz biscotti per tiramisù o pan di spagna; 14.1 oz caffè caldo, espresso italiano ideale; 4 tuorli d'uovo; 6,3 once di zucchero; 3.5 oz water; cacao amaro in polvere per guarnire

chefmauriziocorti @cook_14588424

Mugnano in teverina

Here today you have the authentic recipe, the one we do in restaurants where, as you know, we have the problem of not using raw eggs.

We thus obtain a perfect product to be sold without having any health problems.

Here today you have the authentic recipe, the one we do in restaurants where, as you know, we have the problem of not using raw eggs.

We thus obtain a perfect product to be sold without having any health problems.

chefmauriziocorti @cook_14588424

Mugnano in teverina

Here today you have the authentic recipe, the one we do in restaurants where, as you know, we have the problem of not using raw eggs.

We thus obtain a perfect product to be sold without having any health problems.

Here today you have the authentic recipe, the one we do in restaurants where, as you know, we have the problem of not using raw eggs.

We thus obtain a perfect product to be sold without having any health problems.

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Ingredients

4 persons

12,3once. Mascarpone
12,3once di crema di latte semi-montata
14,1 ozbiscotti per tiramisù o pan di spagna
14.1 ozcaffè caldo, espresso italiano ideale
4tuorli d'uovo
6,3once di zucchero
3.5 ozwater
cacao amaro in polvere per guarnire

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Steps

1

By first we make with the machine the amount of coffee that needs us. We keep. In a large bowl pour the egg yolks and beat little. In a small saucepan pour all the amount of sugar and water and bring to boil to a temperature of 121 degrees Use a kitchen thermometer to measure the temperature observe the bubbles that you have to be similar to the bubbles of boiling honey.
2

With the blender in operation, low speed, pour the boiled syrup little by little. We have to get a very soft and frothy egg cream. Stop the blender when the cream is warm. Assemble the cream with a soft spout and pour in the cream of eggs mixing carefully from the top down.
3

Take 4 large glasses and start with a floor of cookies or sponge cake dipped in the coffee. A little cream, another floor of cookies or sponge cake dipped in the coffee and continue this way until the ingredients are finished.
4

We keep in the fridge or freezer and 30 minutes before serving that fantastic dessert garnish with a bit of sour cocoa powder sieved. As seen in the photo. Thanks for reading my recipes.

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Cooksnaps

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chefmauriziocorti @cook_14588424

on January 03, 2019 11:29

Mugnano in teverina

Hello everyone I am an Italian chef and I have always believed in the tradition and history of Italian cuisine and that is why my recipes are authentic. Study every day the history of my country's recipes and day by day are more than 15 years. I have Italian food evenings in all the restaurants that ask me I've made evenings in Spain, Greece and Portugal and naturally in Italy where I carry the recipes of each region. I hope to give each day something authentic and above all something that you do not find in the Italian restaurants in the world ... almost always a fake meal and that nothing you have to see with the authentic Italian food ... we see each other here. Here you have other recipes