We've tested a tone of recipes when we were making Tiramisu at the store and this is our favourite. We use this recipe daily to make our Tiramisu. It's a very stable recipe that's pregnant and kids safe as the egg is cooked through the high temperature sugar syrup to get rid of the bacteria in raw eggs. This recipe is very fluffy, rich and creamy. We advise that if you are using this recipe, please choose a very good Mascarpone and coffee solution.
The recipe for the Tiramisu:
Egg Yolks 120g (whip to fluffy and whiter colour)
Sugar 185g (add water so that it covers the sugar to cook the syrup; once it cooks to 118 Degrees Celsius it will be cooked down to the concentrate you need)
Mascarpone 500g (choosing a better brand will ensure better tasting Tiramisu)
Whipped Cream 700g (soft peak)
Rum 5g
Coffee we use 3 shots espresso adding water for 1:1 ratio (we used Nespresso here)
Once made you can rest it in the fridge to set for 5 hours or overnight
蛋黄 120克
糖 185克
马斯卡彭 500克
淡奶油 700克
朗姆酒 5克
咖啡可以使用喜欢的品牌和口味
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20 авг 2024
