Chocolate Tiramisu Recipe – Italian Cuisine – Italian Cuisine

  • 500 g milk
  • 120 g sugar
  • 100 g egg yolks
  • 60 g corn starch
  • 500 g mascarpone
  • 280 g pastry cream
  • 200 g fresh cream
  • 5 g edible gelatine in sheets
  • 400 g fresh cream
  • 300 g pastry cream
  • 60% dark chocolate
  • 200 g mascarpone
  • dry or soft ladyfingers
  • espresso
  • bitter cocoa

For the chocolate tiramisu recipe, mix the egg yolks with the sugar and corn starch; heat the milk until it boils, then pour it over the egg yolks; mix well, heat to a temperature of 82 ° C, that is up to
when the cream does not begin to thicken, without boiling.
For the mascarpone cream: Soak the gelatin in cold water. Weigh 280 g of the pastry cream you have prepared and, while it is still hot, melt the squeezed gelatin. Mix well, then blend with
the immersion mixer. Whip the cream with the mascarpone and incorporate it into the cream, stirring gently.
For the chocolate cream: Chop the chocolate, collect it in a bowl, pour over 300 g of pastry cream while still hot and stir until it has melted. Blend with the immersion mixer. Whip cream and mascarpone together and add to the chocolate cream.
To make tiramisu: Distribute a layer of chocolate cream in a large bowl, place the biscuits soaked in the coffee on top and cover generously with more chocolate cream. Create a new layer, even double if you want, of biscuits dipped in coffee and complete with the mascarpone cream. Seal the cup with plastic wrap and put it to cool in the refrigerator for at least 4 hours. Decorate with cocoa-covered sponge cake slices: place them on the tiramisu just before serving.

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