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46 lines
1.2 KiB
Markdown
46 lines
1.2 KiB
Markdown
---
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title: "Tiramisu"
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date: 2023-06-25
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hideDate: true
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draft: false
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---
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Surprisingly, tiramisu isn't that hard to make (if you pre-buy some things). I followed [this recipe from the NYT.](https://cooking.nytimes.com/recipes/1018684-classic-tiramisu)
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Total Time: 25 minutes + chill time
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# Ingredients
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- 1 ¾ cups espresso or strong coffee
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- 2 tablespoons unsweetened cocoa powder
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- Pack of ladyfingers
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#### Cream
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- 4 egg yolks
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- ½ cup sugar
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- ¾ cup heavy cream
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- 1 cup mascarpone (8 oz)
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# Recipe
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#### Making the cream
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1. Whip egg yolks and 1/4 cup of sugar until pale yellow and tripled in volume.
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- A slight ribbon should fall from the beaters (or whisk attachment) when lifted from the bowl.
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- Move to another bowl.
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2. Whip heavy cream and other 1/4 cup of sugar until soft-medium peaks
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3. Add mascarpone and whip until soft, spreadable mixture.
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4. Gently fold into the egg yolk bowl.
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#### Build up the layers
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1. Dust bottom layer of an 8x8 dish with 1 tbsp cocoa powder.
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2. Pour espresso into a shallow bowl.
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3. Quickly dip each ladyfinger and create a layer in the dish.
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4. Add half the cream as the next layer, then repeat.
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5. Cover top layer with other tbsp of cocoa powder.
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6. Cover with plastic wrap and chill in fridge for at least 4 hours.
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