MASCARPONE CHEESE 500G
SUGAR 120 G
COFFEE : ENOUGH TO DIP THE LADYFINGERS
COCOA POWDER TO DUST TIRAMISU
CHOCOLATE CHIPS FOR FINAL DECORATION
To get ready the tiramisù, divide the eggwhites from yolk , add half of the sugar to the yolks and beat eletric whisk . Then add the mascarpone to the composed to be foamy and creamy. Then prepare the egg white and beat until still with an electric whisk, and when will be semimontati add the other half of the sugar to rain and continued to ascend finchè will be not at snow quite service. until stiff with A time that the eggwhites will be ascended to the perfection you it it to the composed one of them, sugar and mascarpone. Fairies this operation delicately, blending from the low one towards the high, with a spoon so as to not to dismantle the eggwhites. You arrange a spoon of cream above the Savoyards, leveled the cream and covered with another layer of Savoyards soaked in the coffee if the first have arranged them vertically, these last you it it horizontally (and vice versa), leveled well and spolverizzate with the bitter cocoa in dust. If it want it be able to sprinkle the surface of the cupping glass with some curl of chocolate. You put back in refrigerator for some now to make to compact the sweet and... good appetite!
40 gr cocoa powder
3 egg yolks
3 spoons of flour
3 spoons of sugar
3 glasses of milk
1 more glass of milk
1 spoon of Alchermes liqueur
1 lady finger package
dark chocolate chips as decoration
Mix egg yolks, flour, lemon peel, sugar and milk. Stir carefully to avoid clumps.
Cook the mixture for about 10 minutes until cream becomes firm.
Remove from fire and divide cream: in one part add cocoa and stir well.
In a bowl pour Alchermes liqueur and milk. Immerse ladyfingers and put in a plate, pour above white cream and then cocoa cream.
Go on with layers until plate edge: finish with white or cocoa cream.
Put dessert in fridge for 1 hour.
Decorate with chocolate chips and serve chilled.