Tiramisu with rum
Tiramisu with rum, The result of this recipe will absolutely ARROW in love, even those who are not fans of tiramisu. It is delicate, creamy and with an incredible flavor. I can’t wait for them to tell me when they do it because I’m so sure they’re going to love it.
The best classic tiramisu recipe in the world, also with the option to make chocolate tiramisu. Another recipe that never fails from Anaisa Lopez from annas pasteleria blog – Best tiramisu recipe ever from annaspasteleria.com
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If you have any questions regarding the ingredients or the preparation, if you want to suggest or ask for a recipe, or if you prepared this tiramisu and want to tell me how it turned out (I would love to know your experience!), Do not hesitate to put it in the comments. down.
Tiramisu recipe with cream cheese
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Tiramisu recipe jamie oliver
6 egg yolks, at room temperature
1 cup (200 grams) of sugar
1 1/4 cups (285 g) Mascarpone cheese, at room temperature *
420 ml (1 3/4 cups) whipping cream or whipping cream (known in Spain as whipping cream), very cold
400 g of bars type Lady Fingers (Savoiardi)
1 cup (240 milliliters) of strong black coffee, at room temperature. It can be substituted for chocolate milk to make chocolate tiramisu.
1/2 cup (120 ml) coffee liqueur or golden rum (optional)
Optional: cocoa powder or whipped cream, to decorate
Tiramisu recipe no alcohol
Have a 9-inch or 24-centimeter diameter square pan on hand.
Combine the egg yolks and sugar in a bowl suitable for heat, beat with the rods until incorporated and cook in a Bain-marie ** for approximately 10 minutes, stirring continuously with the rods. Sacar del fuego y batir (con la batidora o manualmente) hasta que la mezcla se vea espesa y de un color similar al del limón.
Añadir el mascarpone a la mezcla anterior y batir hasta tener una mezcla homogénea. In a separate bowl, beat the whipping cream until it has a thick texture and has doubled in volume.
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Using a rubber spatula, incorporate the whipped cream previously to the previous yolk mixture with enveloping and delicate movements until you have a homogeneous mixture. Set aside.
In another bowl, mix the coffee (or chocolate) with the liquor to use. If the liquor is not going to be used, substitute for the same amount of coffee or chocolate.
Dip the Lady Fingers for a few seconds in the mixture of coffee (or chocolate) and liquor. Do not soak for too long so that they do not break.
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Make a layer of Lady Fingers in the mold (previously dipped in the coffee or chocolate mixture) and place a layer of the cream on top. Make another layer of Lady Fingers again, place another layer of cream and decorate as desired.
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Put in the fridge for 4 hours or overnight. To serve.
Notes: * If you do not have Mascarpone cheese, you can substitute this mixture: Add 225 grams of cream cheese, ¼ cup of whipping cream and 2 tablespoons of unsalted butter at room temperature. Beat until everything comes together and use in the recipe (these amounts give the equivalent of 1 ¼ cups of Mascarpone) ** To make a Bain-marie, bring a little water to boil in a pot or saucepan. In a smaller one, empty the sugar and egg yolks and put this pot on top of the one with water, making sure that the bottom of the pot that goes up does not touch the water.
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