Tiramisu by Tuba Karlik
From TP in Greece
INGREDIENTS
HOW TO PREPARE
For the biscuit: • 4 egg whites • 70 grams sugar • 4 egg yolks
01. Preheat oven to 175°C. 02. Beat egg whites until frothy. Gradually add sugar and whisk until stiff peaks form. 03. Beat egg yolks with sugar until pale in a separate bowl. 04. Fold the yolk mixture into the egg whites and gently mix the dry ingredients. 05. Spread the mixture on a greased tray and bake until golden brown. 06. Cut into rounds using a glass and soak in coffee. 07. Place water in a pot and bring it to a boil. Once boiling, lower the heat. 08. Whisk egg yolks and sugar in a heatproof bowl over simmering water, ensuring the bowl does not touch the water. Continue whisking until the mixture becomes light and thickened. 09. If the zabaglione becomes too thick, thin it with cold milk. 10. Layer the cream between the biscuits. 11. Wrap it with gelatin and chill in the fridge for a few hours. 12. Top with zabaglione and cocoa dust. 13. Lift the gelatin and serve cold. 14. Whisk cream until soft peaks form, then add mascarpone, powdered sugar, and vanilla syrup. Whisk until smooth and creamy.
• 15 grams sugar • 100 grams flour • 20 grams corn starch • 5 grams vanilla • Coffee (for soaking) For the cream: • 200 grams cream • 75 grams powdered sugar • 250 grams mascarpone • 2 drops of vanilla extract For zabaglione: • 4 egg yolks
• 45 grams sugar • Milk (optional)
World Desserts | Tastes That Cross Borders
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