Ricetta autentica tiramisù (Authentic Tiramisu)
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.
Ricetta autentica tiramisù (Authentic Tiramisu)
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.
Cooking Instructions
- 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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