H4 Rezepte: Unterschied zwischen den Versionen

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Hier finden sich Rezepte des Flurs [[H4]].

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'''Tiramisù''' (Recipe according to Lorenzo)

*Ingredients

**Ground coffee beans: ~ 200 g

**Eggs: 8

**Mascarpone: 1 kg (Italian-style cream cheese)

**"Savoiardi" ladyfingers: 3 × 400 g

**Granulated sugar

**Unsweetened cocoa powder

*Preparation

**Make a lot of coffee haha

**Add water to the coffee. Ratio ~ 5:1

**In 2 separate bowls, separate the egg whites from the yolks

**Add 100 g of sugar to the yolks. Then stir and add the Mascarpone. Beat until a creamy consistency is obtained

**Add another 100 g of sugar to the whites and beat until a creamy consistency is obtained

**Under no circumstances mix the white with the yolk!

**Combine the two mixtures and stir carefully until a single mixture with a homogeneous consistency is obtained

**Once at this step, place a thin layer of the obtained cream ("Crema Pasticcera") on the base of a new (final) dish, then place the ladyfingers side by side, previously soaked in coffee

**Dip the ladyfingers very briefly in the coffee, otherwise they will break!

**If the coffee is cold, they can be left submerged in coffee for a little longer

**The final layer of cream must be aesthetically well done. Once this step is finished, sift cocoa on top

**Cover and refrigerate for at least two hours

**Done!

*Additional Details

**Author: Lorenzo from Turin

**Shelf life: Eat within a maximum of four days from its preparation

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@@ Zeile 1: / Zeile 1: @@
 Hier finden sich Rezepte des Flurs [[H4]].
+_____________________________________________________________________________________________________________________________________________________
+'''Tiramisù''' (Recipe according to Lorenzo)
+*<u>Ingredients</u>
+**Ground coffee beans: ~ 200 g
+**Eggs: 8
+**Mascarpone: 1 kg (Italian-style cream cheese)
+**"Savoiardi" ladyfingers: 3 × 400 g
+**Granulated sugar
+**Unsweetened cocoa powder
+*<u>Preparation</u>
+**Make a lot of coffee haha
+**Add water to the coffee. Ratio ~ 5:1
+**In 2 separate bowls, separate the egg whites from the yolks
+**Add 100 g of sugar to the yolks. Then stir and add the Mascarpone. Beat until a creamy consistency is obtained
+**Add another 100 g of sugar to the whites and beat until a creamy consistency is obtained
+**Under no circumstances mix the white with the yolk!
+**Combine the two mixtures and stir carefully until a single mixture with a homogeneous consistency is obtained
+**Once at this step, place a thin layer of the obtained cream ("Crema Pasticcera") on the base of a new (final) dish, then place the ladyfingers side by side, previously soaked in coffee
+**Dip the ladyfingers very briefly in the coffee, otherwise they will break!
+**If the coffee is cold, they can be left submerged in coffee for a little longer
+**The final layer of cream must be aesthetically well done. Once this step is finished, sift cocoa on top
+**Cover and refrigerate for at least two hours
+**Done!
+*<u>Additional Details</u>
+**Author: Lorenzo from Turin
+**Shelf life: Eat within a maximum of four days from its preparation
+_____________________________________________________________________________________________________________________________________________________