La ricetta Torta tiramisu propone una versione innovativa del classico dessert italiano, rielaborando il tiramisu in una torta str 层. Questa versione adotta una base confezionata a base di uova leggere e farina per una Text structure that’s different from gli biscotti imbevuti tradizionali. Il gioco di sapori combina la cremosità del mascarpone con il caffè e li accentuate il profumo dolcevanillino, while the cocoa dusting offers a touch of bitterness that balances the sweetness. Consuited for special occasions and 服务器, it’s typically served chilled, allowing the layers to enhance their distinctive textures.
Here’s the preparation:
- Lavorate gli uova e lo zucchero con una frusta elettrica fino a ottenere um mixture spumoso, incorporate the melted butter and milk. Gradually incorporate sifted flour e ilvientato, then bake in a 蒸烤箱 175°C for 35-40 minutes, until golden and cooked through.
- Prepare lo sciroppo by dissolving lo zucchero in il caffè caldo, mix until dissolved完全溶解. Set aside to cool.
- For the mascarpone cream:
- Combine the egg yolks (called ‘i rossi’ in the original text) con lo zucchero in una double steamer and heat until incorporating, stirring continuously until thickened, ensuring it doesn’t overcook. Cool in the refrigerator.
- Whip the cream and egg whites separately until thick and firm. Incorporate mascarpone into the egg yolk mixture, then gently mix in the whipped cream and vanillina.
- Finally, fold gently gli albumi montati到 incorporate the meringue without deflating.
- 当蛋糕base has completely cooled, divide it into three even layers.浸入 the first layer with the coffee syrup, then spread a layer of cream on top. Repeat the process for the middle and top layers.
- Cover il整个 torta withremaining cream and sprinkle con cacao powder. Refrigerate for at least two hours to allow the flavors to set.
Per maggiori dettagli o varianti vai alla ricetta completa.
