Espresso Tiramisu este o combinatie exploziva de arome de vanilie si amaretto, de rece si fierbinte intr-o singura cana. O ceasca de tiramisu rece peste care adaugam un espresso fierbinte direct din espressor.

INGREDIENTE / INGREDIENTS

(pentru 8 portii / for 8 servings)

• 500 grame mascarpone / 500 grams mascarpone
• 4 oua / 4 eggs
• 8 linguri zahar / 8 tablespoons sugar
• 1 lingurita esenta de vanilie / 1 teaspoon vanilla
• 2 linguri amaretto / 2 tablespoons amaretto
• 1 praf de sare / 1 pinch salt
• 150 grame piscoturi / 150 grams ladyfingers
• 2 lingurite cacao / 2 teaspoons cacao

Pentru preparare separam albusurile de galbenusuri. Intr-un bol, adaugam albusurile si sarea si incepem sa mixam. Cand se formeaza spuma adaugam pe rand 3 linguri de zahar.

Separat mixam galbenusurile cu restul de zahar, vanilia si amaretto pana obtinem o crema deschisa la culoare. Adaugam mascarponele si amestecam cu o lingura pana cand este perfect incorporat. La sfarsit adaugam albusurile spuma.

Montam tiramisul in cesti de cappuccino cu ajutorul unui pos: strat de crema, piscoturi, crema, piscoturi si crema. Pastram la rece timp de minim 1 ora.

Inainte de servire, preparam cate un espresso si il adaugam peste tiramisul rece. Pudram cu cacao si servim imediat cu multa placere.

Detaliile video ale retetei le gasiti aici.

Daca v-a placut Espresso Tiramisu, va recomand sa incercati si o Tarta Tiramisu cu Amaretto sau un Tiramisu clasic.

English version

Espresso Tiramisu

Espresso Tiramisu is an explosive combination of vanilla and amaretto flavors, cold and hot in one cup. A cup of cold tiramisu on top of which we add a hot espresso directly from the espresso machine.

To prepare, separate the whites from the yolks. In a bowl, add the egg whites and salt and start mixing. When the foam forms, add 3 spoons of sugar.

Separately, mix the egg yolks with the rest of the sugar, vanilla and amaretto until you get a light-colored cream. Add the mascarpone and mix with a spoon until it is perfectly incorporated. At the end, add the egg whites.

Assemble the tiramisu in cappuccino cups: layer of cream, ladyfingers, cream, ladyfingers and cream. Keep cold for at least 1 hour.

Before serving, prepare an espresso and add it over the cold tiramisu. Dust with cocoa and serve immediately with pleasure.

You can find the video details of the recipe here.

If you liked Espresso Tiramisu, I recommend you also try a Tiramisu Tart with Amaretto or a classic Tiramisu.

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