Is added to the recipe, Tiramisu, tiramisu cheesecake along with tiramisu ice cream… waiting on the side of the pages of describe 6 different alacarte have entered.
Summer still even though he couldn’t get the full sense of the cold when she decides to do something about this recipe in mind for a long time used. Describe, in general, close to the tiramisu recipe I gave earlier in the blog, this time in the name of the cream part a bit ease, and taste of cheese to get ahead of mascarpone cheese in addition to cream cheese I used, and then I turned the fridge instead of the freezer and our kitchen for refreshments like ice cream that tastes sweet in the heat of summer night. Our recipe follows
– 3 egg yolks
– 2/3 cup granulated sugar
– 100ml milk cream (1/2 box)
– 150 g cream cheese
– 350 gr mascarpone cheese
– 2 espresso cup
– 1 tablespoon sugar
– 1 cup hot water
– 300 GR a cat’s tongue biscuits (savoiardi/Savoye)
– 1 tablespoon cocoa
First, by installing a double boiler (put water in a deep pot on the stove and boiled the hot water pot and container we keep on our six open we place ourselves directly not to touch cream to prepare. so that it will not contact with the boiling hot water in a bowl the egg yolks thoroughly with our flapping, and we keep such as foam, then add sugar and cook stirring until it gets to our consistency we waited and waited and we’re waiting for to cool off.
Our cream cheese in another mixing bowl and we whisked, viscous to ensure a homogeneous mixture. we slowly add the egg mixture to this mixture and stirring the mixture becomes homogeneous, when we leave to mix it up. It’s easier to use the stand mixer for this process.
We prepared espresso 1 cup hot water 1 tablespoon of sugar and add sugar to dissolve after waiting for Our we are starting to prepare tiramisu. (Alternatively, Savoye/the mixture spray a small amount of Marsala wine or whiskey biscuits we gonna kedidili you can add.)
We will prepare our dessert with a stretch film and edge portions of the mold base after the mold base occupy a quantity of cream cheese icing which we made to put our biscuits, one by one, dip into the coffee mixture put over cream as we can. We’ll repeat this process until our pattern. Occupy the upper portion of stretch film with the mold after putting it in the freezer to freeze our tiramisu, we’re good. Resting in the freezer for at least 12 hours to remove our dessert with sifted cocoa stretch film we cover. we may serve by slicing out of the freezer 5-10 minutes. Bon Appetit…
Note: this delicious dessert may be your birthday cake like we did….