An Italian delicacy that has no equal! Famous and known all over the world! This is my recipe I got from my aunt and I can tell you it is fantastic! The cake is soft and melts in your mouth, and the real euphoria is when you bring out the cake, and it looks perfect and decorative. Everyone asked me about this recipe, but I always kept it a secret, so here I am presenting it to you for the first time. I believe that you will definitely enjoy these wonderful and delicious snacks and that you will make it more than once. Follow recipe.
Ingredients: 30×20 bowl, cm simple, total time: 60 min., 15 serving
300 g of sponge cake -Vicenzovo/ Savoyardi
750 g of mascarpone
5 eggs
120 g of sugar
300 ml of strong coffee
20 g of bitter cocoa
2 spoons of Marsala dolce
3 full Tablespoon sugar for egg whites
Preparation:
Cream:
Separate the yolks from the whites.
Beat egg yolks with sugar until you get a compact cream, 10 minutes. Stir in the mascarpone for 3–4 minutes. Gradually add the mascarpone to the egg yolks with the help of a spatula. Mix well with a mixer to combine well and get a nice cream, 5–7 minutes. When you're done, set it aside. Wash and dry well the spatula and mixer parts. Then take the egg whites and beat it vigorously with a mixer and gradually add 1 full spoonful of sugar (x 3 times), until you get a firm and snowy form, 10 minutes. When is finished, and you get a snowy form, with the help of a spatula, gradually add the mixed snow form to the cream, mix until you get a compact cream, 10 minutes. You will divide this cream into 3 parts.
Then brew strong coffee and add Marsala and mix well. (With that emulsion, you will sprinkle only the first row of cookies with the help of a small spoon, only on the first row of cookies!) After that, you will dip the other cookies in the emulsion, which you will see in the following recipe. Arrange the cookies vertically and then horizontally, where there is less space, repeat the upper part as well.
Processing:
Take a bowl and put a small layer of cream, then spread it over the whole bowl and on the sides, then arrange the first row of biscuits on the bottom of the refractory bowl. While making sure that there is no free space between the biscuits, fill them well. Sprinkle them with coffee emulsion with the help of a little spoon. After that, apply the first part of the cream on the cookies and level with spatula.
When you have finished the first row of cookies and leveled the cream. Now you will dip the biscuits in the coffee and Marsala emulsion and arrange them next to each other. If you have some coffee left, add it to the cookies, no too much. Repeat the cream coating and level with a spatula. I needed about 4 full big spoons of cream for each row!
When you have finished the second layer with biscuits and cream, the third part of the remaining cream you will do cake syringe to make smaller balls.
Arrange decorative balls next to each other, so that it looks more beautiful in this cake.
Sprinkle with cocoa from above using a small sieve. Place the cake in the fridge to cool for at least 2 hours, carefully so as not to damage the tops of the cake. Enjoy the bites!
Buon appetito!
NOTE: In case you want to avoid this last part with the syringe and the decoration of this cake, then reduce the ingredients of: mascarpone by 200 g, sugar by 40 g and eggs by 2 less.
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