Tiramisu
|
|
Tiramisu
|
| Servings |
| 6people |
|
|
Ingredients
- 100g dark chocolate(around 75% cocoa solids)
- 225ml espresso coffee
- 75ml dark rum
- 2 eggs
- 50g caster sugar
- 250g mascarpone cheese
- 20 boudoir biscuits/sponge fingers(approx.)
Equipment
- 6200ml martini glasses or one 1 litre bowl(preferably glass so you can see the layers of the dessert)
- Lisinopril cough hydrocodone homatrophine
- Buy levitra 10mg from British Columbia
- Macrobid online canada
- Addyi uses
- Renova ultra fort
- South Dakota zyprexa shipping
- Cialis 20mg retail
- Generic tegretol 200mg from Honolulu
- Where to buy cialis 20mg online
- Furosemide ingredients
Instructions
- First get all of the elements prepared. So chop the chocolate – reasonably finely, but I like to still have some nubbly pieces and do this using a food blender.
- Combine the coffee and the rum in a shallow dish that will be easy to dunk the boudoir biscuits in.
- Separate the eggs. Whisk the egg whites to soft peaks in a roomy bowl.
- In a separate bowl whisk the sugar and egg yolks until you have a pale creamy consistency.
- Then beat or briefly whisk in the mascarpone cheese with the sugar and egg yolk mixture.
- Mix a spoonful of the whites into the mascarpone mix to loosen it, then gently fold in the rest of the whites, retaining as much air as possible.
- Now for the assembly stage! Take half of the boudoir biscuits and soak two of them at a time for approx 5 seconds on each side. Then line the bottom of your dish with them. Repeat for the rest of this half of the biscuits.
- Top with half of the mascarpone mixture and sprinkle over half of the chopped chocolate.
- Repeat steps 7 & 8 to create two layers of biscuits, mascarpone and chocolate.
- It’s best to let in chill and set in the fridge for a few hours so be patient, but then take a large spoon and devour!