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the title of the recipe is 3 tiramisu ideas for your next party
recipe information 3 tiramisu ideas for your next party , in section Worldwide RecipesTiramisù roll-up:
INGREDIENTS ladyfingers, as needed milk coffee 250g mascarpone cheese 100g whipped cream 4 pasteurized egg yolks 100g powdered sugar unsweetened cocoa powder chocolate chips
DIRECTIONS Soak the ladyfingers in milk and coffee and place them in two rows onto cling wrap. Cover them with another sheet of cling wrap and freeze for 2 hours. In the meantime, prepare the cream by mixing the mascarpone cheese with the powdered sugar, the egg yolks, one unsweetened espresso coffee and the whipped cream. Take the ladyfingers out of the freezer and spread the cream and chocolate chips over them. Roll everything up very slowly and carefully. Decorate it with some whipped cream and unsweetened cocoa powder and serve.
INGREDIENTS 250g mascarpone cheese 50g powdered sugar one strong espresso coffee 140g ladyfingers
DIRECTIONS Mix the mascarpone cheese with the powdered sugar and the coffee. Add the crumbled up ladyfingers and mix. Refrigerate for 30 minutes, or freeze for 15 minutes to speed-up the process. Once chilled, take some of the dough and flatten it with your hands, add some hazelnut cream in the center and roll it up into a ball. Roll the ball in some cocoa powder and your truffle is ready. We suggest refrigerating for at least one hour before serving to bring out all the flavors.
Tiramisù brownie cake:
INGREDIENTS for the base: 3 eggs 100g flour 100g sugar 100g melted chocolate 100g butter 40g cocoa powder
for the cake: 4 pasteurized egg yolks 500g mascarpone cheese 120g sugar 2 espresso coffees 4 egg whites 2 gelatin leaf ladyfingers
DIRECTIONS Beat the eggs. Add the sugar, butter and melted chocolate. Gradually blend in the flour and cocoa powder. Pour the batter into a buttered cake pan. Bake at 190° for 17 minutes. In the meantime, prepare the cream by mixing together the mascarpone, sugar, coffee, 4 egg whites and 4 pasteurized yolks. Melt the gelatin in some hot coffee and add that to the cream. Let the chocolate base cool. Add a layer of ladyfingers (dipped in coffee) and pour the cream on top of them. Refrigerate for at least 5 hours, or overnight. Serve cold.
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