We pour the liquid cream, which it must be very cold, in a deep container, well clean of grease, moisture, etc. With the help of some electric rods we beat it until it is mounted, being careful not to go overboard so that it does not cut us. If we do not have electric rods we do it with some manuals, the cream mounts quickly if it is very cold.
In another deep bowl, mix the mascarpone cheese with the icing sugar and a teaspoon of vanilla essence. We stir well so that all the ingredients are mixed evenly and there are no lumps of sugar. We add this mixture to the whipped cream and stir gently so that it does not come down. We pass it to a pastry bag and we reserve in the fridge.
We mix the espresso with the coffee liqueur or the liqueur that we have chosen to use. We bathe the cakes in the mixture and we place at the base of our mold. We spread a layer of cream cheese and, on this, we place another layer of biscuits moistened in coffee. We finish with a second layer of cream cheese.
We keep the tiramisu in the fridge until serving time, when we sprinkle it with cocoa powder and bring it to the table. There is no minimum downtime, but the more hours the better It remains as the cream acquires consistency and the cakes take body despite being juicy.
CAULIFLOWER FILLETS with chimichurri sauce
Despite how innocent this guy looks eggless tiramisuIt is a dessert that is quite filling due to the load of cream and cheese that it carries. Therefore, it is convenient to be moderate with the quantity, especially if it is eaten after a generous meal. It is smooth in texture and flavor, making it pure lust.
Directly to the Palate | How to make homemade tiramisu
Directly to the Palate | Glasses of homemade tiramisu. Express recipe for the unexpected