Copy tu facebook cua ban Tracy Nguyen
To make this tiramisu, you will need
- A 20x20cm glass bowl.
- 2 large mixing bowls
- Wooden spoon
- Spatula (optional but it can scoop out all the cheese better n help with the folding)
- Electric mixer (manual mixer works just fine but needs some extra work)
Ingredients:
- 500g Mascarpone cheese
- 5 egg whites (put it in the prepared large mixing bowl)
- 3 eggs yolks (put it in the other mixing bowl)
- 3 tablespoons of granulated sugar
- 1 pinch of salt
- Good-quality chocolate power to sprinkle on top of the cake
- 2 cups of cool coffee (I use expresso shots but Americano is fine)
- 1 pack of ladyfinger cookies (24 individual cookies)
Instructions:
*Making the cream
- Beat the egg yolks with all the sugar well until the sugar is evenly distributed.
- Add the mascarpone cheese in slowly and mix it at the same time with a wooden spoon until they completely blend. You will have a yellow cream mixture.
- Add 1 pinch of salt to the bowl containing the egg whites, whisk it well with the electric mixer for 10 minutes at maximum speed until stiff peak form (with the manual mixer, just keep whisking until it's foamy and a peak is formed when you lift the mixer out of the mixture). You will have a white foamy mixture.
- Using wooden spoon, slowly fold the white mixture into the yellow mixture. Be careful do not mix them otherwise they will become watery. (You fold it in the downward and upward motion).
Now you have the mixture ready for the tiramisu. Keep it in the fridge while you prepare the coffee. Pour the coffee into a wide-mouthed bowl so you can dip the cookie in it later. Let it cools to room temperature. We can start resemble the dessert.
* Resembling:
- Dip half amount of the ladyfingers in the cool coffee (one by one, do not let it soak for too long, about 2-3 second for each cookies which is only enough for dipping and lifting it out immediately). Once you lift the cookie out of the coffee, place it in the glass bowl so as to half of the cookies will fit in and cover the bottom of the bowl completely.
- Pour half of the cream mixture on top of the cookie layer. Even it out so it has the same thickness all over the cookies.
- Repeat the dipping and placing in the bowl with the other half of the cookies. And then pour the rest of the cream on top and even it out.
- Finish off by sprinkling coco power on top of the top cream layer evenly.
- Put the finish tiramisu in the fridge for 4 hours or more so the cream will be thicken and stay firmly.
- Cut the tiramisu in desired size and shape, place it in a plate.
Ready to serve. ^_^
Note: The quality of tiramisu is varied upon the quality of eggs (the fresher, the better)
- A 20x20cm glass bowl.
- 2 large mixing bowls
- Wooden spoon
- Spatula (optional but it can scoop out all the cheese better n help with the folding)
- Electric mixer (manual mixer works just fine but needs some extra work)
Ingredients:
- 500g Mascarpone cheese
- 5 egg whites (put it in the prepared large mixing bowl)
- 3 eggs yolks (put it in the other mixing bowl)
- 3 tablespoons of granulated sugar
- 1 pinch of salt
- Good-quality chocolate power to sprinkle on top of the cake
- 2 cups of cool coffee (I use expresso shots but Americano is fine)
- 1 pack of ladyfinger cookies (24 individual cookies)
Instructions:
*Making the cream
- Beat the egg yolks with all the sugar well until the sugar is evenly distributed.
- Add the mascarpone cheese in slowly and mix it at the same time with a wooden spoon until they completely blend. You will have a yellow cream mixture.
- Add 1 pinch of salt to the bowl containing the egg whites, whisk it well with the electric mixer for 10 minutes at maximum speed until stiff peak form (with the manual mixer, just keep whisking until it's foamy and a peak is formed when you lift the mixer out of the mixture). You will have a white foamy mixture.
- Using wooden spoon, slowly fold the white mixture into the yellow mixture. Be careful do not mix them otherwise they will become watery. (You fold it in the downward and upward motion).
Now you have the mixture ready for the tiramisu. Keep it in the fridge while you prepare the coffee. Pour the coffee into a wide-mouthed bowl so you can dip the cookie in it later. Let it cools to room temperature. We can start resemble the dessert.
* Resembling:
- Dip half amount of the ladyfingers in the cool coffee (one by one, do not let it soak for too long, about 2-3 second for each cookies which is only enough for dipping and lifting it out immediately). Once you lift the cookie out of the coffee, place it in the glass bowl so as to half of the cookies will fit in and cover the bottom of the bowl completely.
- Pour half of the cream mixture on top of the cookie layer. Even it out so it has the same thickness all over the cookies.
- Repeat the dipping and placing in the bowl with the other half of the cookies. And then pour the rest of the cream on top and even it out.
- Finish off by sprinkling coco power on top of the top cream layer evenly.
- Put the finish tiramisu in the fridge for 4 hours or more so the cream will be thicken and stay firmly.
- Cut the tiramisu in desired size and shape, place it in a plate.
Ready to serve. ^_^
Note: The quality of tiramisu is varied upon the quality of eggs (the fresher, the better)
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