Tiramisù classico
Ingredients 4-6 persons
5 eggs split
5 tablespoons granulated sugar
500 grams mascarpone
2 pakken lange vingers of nog beter: savoiardi
8 cups of strong espresso
Splash of milk
Nesquick
mixer
Oblong dish or
6-8 glasses
🕐 20🔪120✋🏽 👩🏼🍳
1. First make the espresso, so that it can cool. Then add a dash of milk.
2. Beat the egg yolks with the 5 spoonfuls of sugar
3. Beat the egg white very stiff
4. Stir the mascarpone a little so that it is not a large lump.
5. Mix the mascarpone with the egg yolk and stir well, but not too long. Then the cream will remain firm.
6. Fold the stiffly whipped egg whites through the cream of mascarpone and egg yolk with sugar.
7. Cover the bottom of a dish with the mascarpone-egg-sugar cream. Or put some of the cream in a glass with a wide base. Sprinkle lightly with some Nesquick.
8. Dip the long fingers in the coffee and milk, but do not let them fill up with moisture. They should remain slightly firm. Then lay them, with the sugar side up, on the cream layer. For the glasses, the long fingers may need to be 'broken' to size.
9. Cover again with cream and sprinkle with Nesquick. Top with long fingers that you have dipped into the coffee.
10. Finish with a cream layer and cover the whole top with Nesquick.
11. Cover with plastic foil and leave to set in the fridge for at least 2 hours.
👉🏽 Er wordt vaak gezegd dat in Tiramisù een drank is verwerkt zoals rum of marsala, maar dat is lang niet overal het geval. Italië kent eigenlijk niet één keuken maar net zoveel keukens als dat er regio's zijn. In Toscane wordt Tiramisù zonder drank geserveerd.
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