Raylene Richards Foto

Tiramisu.

Ingredients:

grams of sugar

-100 -300 ml

special cream to mount

-250 Grams of mascarpone cheese, eggs -3

-

cocoa powder, coffee (mild or sharp to taste)

-sponge fingers (20-24 units)

, brandy and vanilla essence (optional )

Prepared

whip the cream and the last time we add 50 grams of sugar (half) and finished tuning.

separate the whites from the yolks. Beat the egg whites and set aside.

Beat the yolks with the remaining 50 grams of sugar (the other half) and add the mascarpone cheese. We integrate wrapping, no mixing. Similarly incorporate the yolks and cream. It has to be fluffy, not have to miss the steamy texture so the movements should be light and from the bottom up.

Mounted:

We smearing the sponge fingers in coffee (where we put the brandy and vanilla essence if you want). Have to be quick because this type of cake is very fragile and breaks away. We put the biscuits on the bottom, put a layer of cream and sprinkle with cocoa powder sieve. We put biscuits, cream and cocoa ... so many times as you want depending on the mold and the quantities that we have. It is finished with cream. You are not adding cocoa to the last layer because putting it in the fridge so it would be ugly thrown into the ready to serve diners.

have to leave it in the refrigerator for a minimum of 6 hours for the ingredients are compacted and should be eaten within a day or so.

Enjoy!