The classic Italian dessert tiramisu is made from savoyard, mascarpone, cava and cocoa. However, this traditional herb can be made seasonal by adding raspberries, which go wonderfully with chocolate. WomanEL tells you how to prepare tiramisu using the original summer recipe from chef Volodymyr Yaroslavsky.
ContentHow to prepare tiramisu with raspberries following the recipe of Volodymyr Yaroslavsky For the sake of the chef, prepare tiramisu
Tiramisu – I love this dessert, fluffy and tender – like love! And I also need to add some flavor to the new carnage – to make the most of the season – immediately there were raspberries! It also suits me if I replace cocoa with milk chocolate, – the chef shared.
Yak prepare tiramisu with raspberries following the recipe of Volodymyr Yaroslavsky
Ingredients:
• 330 grams mascarpone syre
• 6 grams melena cava
• 4 eggs (approx): 130 grams whites and 70 grams meat
• 85 grams of zukor
• 140 grams of prepared cava or 2 Americano
• 30 grams of amaretto and cognac
• 24 – 28 sticks of savoyarde< /p>
• cocoa for sprinkling
• 200 grams of raspberries
Next, remove the mascarpone from the refrigerator, add the chalk cava and mash it with a spatula. Beat cold egg whites 130 grams with 75 grams of curd. Beat the whites themselves into a light foam with a little salt, then gradually add the grains and garlic powder and beat until they form a stiff peak.
Beat the zvezhki with a hand blender with 10 grams of the zur to the froth, then add the mascarpone and mix with a whisk. Next, add mascarpone, in 3 steps, add beaten egg whites, carefully whisk with a whisk – the cream is ready. Now that the cava is ready, it may not be meaty, we add amaretto to it.
We begin to assemble the dessert: put a bit of cream on the bottom of the mold. Drain a stick of savoyard with amaretto, place it on top of the cream and place a piece of cream on top of the cream. The easiest way to add a seasonal note is to place a ball of fresh raspberries.
Repeat once again the ball stick, cream, cocoa and raspberries. The top is traditionally sizzled with cocoa. Let the dessert sit in the refrigerator for 4 – 6 years.
For the sake of the chef, prepare well tiramisu
Volodymyr Yaroslavsky recommends eggs (preferably not home-made) whole, fresh and well-processed (Blanidas tablets) or you would like to eat them with the Lord’s mil. You can replace raspberries with berry puree 1:1.
In this case, you need to heat it with 10% juice, add 5 g of gelatin, cool and add mascarpone. You can also do it yourself or replace 50% mascarpone with tops – fat content 30% or more. In this case, you need to mix the cold tops and soft mascarpone and carefully beat until stiff.
Previously, we learned how to prepare a summer dessert from Olga Ryabenko.