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- Ingredients
- Recipe
- Mascarpone cheese200 g
- Cocoa50 g
- Eggs3 unit(s)
- White/Crystal sugar100 g
- Coffee to taste
- Cream / sour cream 35%120 ml
- Champagne wafer sticks1 can(s)
- In a container (it can be a glass bowl) put 100g of egg whites and 50h of sugar and place the container in a bain-marie the bowl cannot be in contact with the water, so the whites do not cook and stir until the sugar is completely dissolved. and the egg whites lose their viscosity.
- Then remove the bowl from the bain-marie and beat the egg whites until they are stiff and stiff, you can test by turning the bowl upside down, if the white doesn't fall out, it's ready, then set it aside
- In a mixer, beat 3 egg yolks with 50 grams of sugar, until pale cream is formed and set aside.
- Then beat the 120 ml of whipped cream, beat on medium speed (the cream must be in the fridge until it's time to beat)
- Add the cream of the yolk and sugar to the whipped cream and beat until you get a homogeneous mixture (no need to beat for a long time)
- Then add to the mixture 200g of mascarpone cheese (which must be in the fridge until it's time to beat) and beat again until you get a homogeneous mixture (do not beat for too long)
- Then mix the snow whites, mix with a spatula, put in parts, involve, moving from the bottom to the top, incorporate everything until you get a homogeneous mixture
- After the cream is ready, we move on to the assembly, choose if you want the monger in glasses on a platter or in a mold with a mobile base, in a soup plate put 200ml of unsweetened coffee
- Start by wetting the cookie, with the part with the sugar facing down, and put it in your mold/cup, repeat the process until the bottom is filled with cookies
- Then put the cream, smooth and sprinkle the cocoa on top
- Put the moistened cookies back in the coffee and repeat the process, at the end finish with the cocoa sprinkled on top, and store the tiramisu in the fridge to consume the next day.
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