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Receta Lorenza Di Medici's Basic Tiramisu
by Global Cookbook

Lorenza Di Medici's Basic Tiramisu
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Ingredientes

  • 3 x EGG YOLKS
  • 1 x EGG WHITES, (1 to 2)
  • 3 Tbsp. SUGAR, superfine (castor)
  • 1/3 c. VIN SANTO, or possibly MARSALA, or possibly BRANDY, 1
  • 1/4 c. ESPRESSO COFFEE, strong,
  • 8 ounce MASCARPONE CHEESE
  • 1/2 c. CREAM
  • 4 ounce SAVOIARDI (LADY FINGERS)

Direcciones

  1. According to Kenneth, it's "best with home-made Mascarpone, for those who have the patience." He has also substituted Sherry and Frange Lico for the liquor in di Medici's recipe. Di Medici uses a double boiler. No information provided on number of servings this makes. Directions
  2. Make a zabaglione by beating the egg yolks and sugar in the top of a double boiler till ivory colored.
  3. Add in 1/3 c. liquor and whisk over gently simmering water till the mix begins to thicken. Let it cold.
  4. Stir the coffee into the Mascarpone, and add in the sugar.
  5. Whip the cream to soft peaks.
  6. Beat the egg white(s) till stiff. Fold the egg white(s) into the zabaglione.
  7. Dip the lady fingers into the remaining liquor and line the bottom of a 9-inch bowl or possibly individual containers (wine glasses work well).
  8. Cover them with half the Mascarpone, then half the zabaglione, then half the whipped cream.
  9. Repeat the layers, finishing with the cream.
  10. Chill for several hrs before serving.