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Tiramisu original recipe
Make a strong coffee (if you do not have an espresso machine) from 600ml of water and 10 teaspoons of coffee.
Sweeten as desired, add the rum essence and leave to cool.
When it has cooled, strain it through a sieve into a bowl.
Beat the sour cream with two spoons of sugar, with the mixer, until it hardens and puts it in the fridge.
The yolks are mixed with the remaining sugar until it becomes cream.
Add mascarpone and vanilla and mix on the lowest step until mixed.
Add the whipped cream and mix well.
Put in the cold for an hour.
Spread a tablespoon of cream evenly in a tall tray. It helps not to stick the biscuits to the bottom of the tray.
Pass the biscuits through the coffee for a few seconds and place them next to each other in the tray.
Put half of the cream and spread evenly.
Sprinkle a layer of cocoa powder through a sieve over the entire surface.
Put the second layer of biscuits passed through the coffee.
Level the remaining cream.
Sprinkle a layer of cocoa powder evenly over the entire surface.
Put in the fridge for 6 hours, but best overnight.
Portion and serve.