ingredients:
For the Base
300 g of Ladyfingers
For the Bath
1 kg of strawberries
juice of one lemon
40 g granulated sugar
For the cream
4 fresh eggs at room temperature
500 g Mascarpone (amount of fat greater than 45%)
160 g granulated sugar
40 g of water
To decorate
200 g of strawberries
A few mint leaves
Method
Prepare the syrup for the ladyfingers,
put strawberries, lemon juice and sugar in a mixer and bring to the boil, then let it cool.
Now dip the ladyfingers in the water that has cooled down and place them on a serving plate or in a pasta cup.
Then we prepare the tiramisu cream
put the eggs and sugar and whisk until they become frothy, we can also do it separately if we want, first whisk the yolks and then the egg whites then add them mixing from bottom to top without disassembling the dough.
We then prepare the pata bomb with the water and the semi-sweet sugar, bringing the mixture to 121 degrees and slowly pour it into our egg whites and yolks.
When our mixture is well whipped, add the mascarpone and continue mixing with the planetary mixer at medium speed until the mixture has a good structure.
At this point we can assemble our tiramisu.
Let's put a little cream on top of our ladyfingers and make another layer.
Finally, add a little more cream and level everything with a spatula.
Now let's put it in the fridge for at least 3 hours but if you want some advice it would be better all night, so the ladyfingers you put in your tiramisu will soak better and your dessert will be more balanced with the taste.
Before serving your dessert, take some strawberries and decorate as you like.
A dusting of icing sugar and dear friends yummmmm
your tiramisu is top notch....
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