basically is a variant of the classic tiramisu is in fact chocolate instead of coffee in the middle has the PDS instead of the biscuits and pie-shaped! Well
is delicious! Really liked very much at all and I'll just make sure =)
Ingredients for sponge cake:
80 g flour 80 g potato starch
200 gr powdered sugar 6 eggs 1 teaspoon of vanilla extract
proceedings:
Preheat oven to 180 ° C. Separate the yolks from the whites. Beat the egg yolks with sugar until they become white and frothy. Whisk the egg whites steadfast (better if they are at room temperature). Combine the egg yolks to the mixture alternately with sifted flour and potato starch together with the vanilla: mix gently with vertical movements. Pour into a greased and floured cake pan opening of 24 cm in diameter and bake about 30-35 minutes, or until the surface has taken on golden brown. Try this appetizer when you think could be ready! Never open the oven during cooking.
Allow to cool in the oven slightly open pds!
Turn out and cool on a wire rack turned upside down.
to Chocolate:
mix together 6 tablespoons sugar 4 tablespoons unsweetened cocoa powder and milk slowly to combine eye until a fairly thick hot chocolate and then brings everything to a boil out the fire and immediately join any square of dark chocolate (50 gr), mix well and cool!
soon as the chocolate is cold you can make mascarpone!
ingredients for the mascarpone:
4 eggs 6 tablespoons sugar
filled with 500 grams of mascarpone cheese (good and fresh), a teaspoon of marsala
proceedings:
open the mascarpone and take them out of the Arquette is created on the bottom (if there is none better! )
mount whites until stiff and set aside
then always fit with the electric mixer (or in the kenwood) the egg yolks with sugar until you have white and fluffy, add the marsala and mascarpone and go on to mix with the electric mixer for a few seconds until creamy and well blended without lumps.
hours very gently with a spatula to combine the whites by the movement from top to bottom being very careful not to remove the compound.
hold la crema in frigorifero(se non viene usata subito)
montate 250 gr circa di panna fresca con due cucchiai di zucchero a velo.
facoltativo qualche goccia di cioccolato fondente (o ancora meglio qualche piccolo pezzetto di cioccolato tagliato a mano con un coltello!) da mettere tra l’ultimo strato di mascarpone e la panna!
e infine l'assemblaggio del dolce....
dovete prendere una tortiera apribile da 24 cm di diam, foderarla con pellicola trasparente (in modo tale da coprire bene tutta la tortiera) io di solito strappo due belle strisce lunghe e faccio una croce.
Dal pds ricavate due strati più sottili possibile e bagnateli con la cioccolata aiutandovi con un pennello.
Mettete pds on the bottom layer and then cover with half the mascarpone cream, then put another layer of pds always wet with the remaining chocolate and mascarpone cream, if you want you can now add a few slivers of dark chocolate and then finished Cover with a layer of whipped cream!
put it in the freezer for at least one night, then remove from the freezer, when it is still frozen and gently lift up the cake that the plastic wrap (if you have difficulty removing the film, wait an hour to thaw a little, but not too!) leave it in the refrigerator to thaw for at least ten hours and everyway until ready to serve!
then if you like, decorate all around with the split ladyfingers in two (as in my photo)
and above or cocoa or sprinkle with chopped advanced pds!
here is the photo of the interior ...
is buonissimaaa! =)
0 comments:
Post a Comment