Tiramisu
Classic Italian dessert with mascarpone and espresso
Ingredienti
- savoiardi300 g
- mascarpone500 g
- uovo4 pz
- zucchero a velo80 g
- espresso200 ml
- cacao in polvere20 g
- panna150 ml
Istruzioni
Beat the egg yolks with sugar until pale and fluffy. Brew strong espresso and let it cool.
Add mascarpone to the yolks; gently mix until combined.
Beat the egg whites to stiff peaks; fold into the mixture with a spatula.
Dip the savoiardi in espresso for 2–3 s; arrange in a single layer in the dish.
Spread a layer of cream on top. Repeat twice.
Refrigerate for 4+ hours; dust with cocoa powder before serving.
Altre ricette
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Bruschetta
Toasted bread topped with fresh tomatoes, garlic, and basil.