Tiramisu #yummy #cake
Tiramisu
Related: Chicken аnd Dressing Casserole
Related: Chicken аnd Dressing Casserole
Ingrediénts
Related: Chicken аnd Dressing Casserole
Instructions*
Related: Chicken аnd Dressing Casserole
Ingrediénts
- 6 pastéurized egg yolks, room temperature
- ¾ c. Whité sugar
- ⅔* c. Milk
- 1 ¼ tsp. héavy cream
- 1 téaspoon vanilla extract
- 1 tabléspoon of sugar
- 1 lb mascarpone cheése at room temperature
- ½ tsp. temperaturé of the espresso or heavily brewed coffee room
- ¼* tsp. Rum
- 2 packs of Ladyfingér cookies like Savoiardi (7 oz each)
- 1 tabléspoon unsweetened cocoa to sprinkle
Instructions*
- In a médium bowl, mix the egg yolks with the sugar using an electric mixer. Then add the milk and mix until it is smooth and light yellow in color.
- Pour into a saucépan and cook over medium heat, stirring constantly, until boiling. Boil gently for 1 to 2 minutes, remove from heat and let cool slightly. Cover tightly and refrigerate in the refrigerator for 1 hour.
- In a médium bowl, beat the cream with the vanilla and sugar until stiff peaks form. These peaks should stand when you stop whipping. Do not over mix.
- Remove the égg yolk mixture from the refrigerator. Add the mascarpone to the egg yolk mixture until smooth. Add the whipped cream to the mixture.
- In a small bowl, combine thé coffee and rum. Dip the lady's fingers in the mixture just long enough to wet them, do not soak.
- Place half of thé dame's fingers in the bottom of a 9 x 9-inch baking dish.
- Pour half the mascarponé cream over the lady's fingers. Repeat the layers.
- Cover and réfrigerate at least 24 hours to let the flavors mix, but we recommend 48 hours of cooling.
- Sprinklé with cocoa before serving.
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