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Tiramisu original recipe

Tiramisu original recipe

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Tiramisu original recipe
A cake that fascinated me when I first ate it (a few years ago). I immediately asked for the recipe and not long after I tried to make it. It didn't work out, although I followed the instructions exactly. That recipe was with the beaten egg whites, added at the end .... I came out with a ... ciorofleasca, which I still ate, since it was sweet ... :) I gave up thinking about Tiramisu. Until I ate again ... Then, I searched the net for recipes and the one that caught my attention was the one from Violeta Postolache's "Recipe Book". I did it and it turned out great! Thank you Vio for such a good recipe!

  • Tiramisu original recipe
  • 300 gr biscuits
  • 250 ml liquid cream
  • 1 sachet for whipping cream
  • 500 gr mascarpone
  • 5 yolks
  • 200 gr powdered sugar
  • 4 tablespoons ness
  • 2 tablespoons cocoa

Servings: 8

Preparation time: less than 60 minutes

RECIPE PREPARATION Original Tiramisu recipe:

Tiramisu original recipe

Rub the yolks with the sugar until they become creamy. Put the bowl in a bain marie and stir continuously until it starts to thicken. Let the egg cream cool. Meanwhile, beat the whipped cream with the hardener sachet until it hardens. Rub two tablespoons of ness with a tablespoon of sugar and a drop of water until the sugar dissolves. Add the rubbed ness over the whipped cream and mix well with the mixer. good. Then pour the mascarpone composition over the whipped cream and mix well until complete homogenization. From the two remaining tablespoons of ness and a tablespoon of sugar, prepare 200 ml of coffee. Soak the biscuits in coffee and place them in a tray (mine was 25/35 cm) in which I put food foil. After placing the first layer of biscuits, put half the amount of cream and level. Place the second row of biscuits. Put the remaining cream on top and level. Sprinkle cocoa on the entire surface of the cake and let it cool for at least 2-3 hours. I left it in the evening until morning. We cut the cake with a sharp knife, which we pass through a stream of hot water every time.

It turned out very good !!!

Tips sites


If you don't like ness too much, or eat children from it, give up the cream ness. :)