|my name is spelt a little bit wrong, but the card is soooo sweet!|
|nice idea, eh?|
I never did something like this before! Never in my entire life! So, I'm really enthusiast about the invitation (still giggling when I think about it!), that I thought to buy something to wear for the great occasion, like...
|the Santas will be thread on a bakery twine into a necklace!|
.....And moreover, to prepare my D-E-L-I-C-I-O-U-S TIRAMISU' !!!!
So, where to start? Take note of every step and you'll taste something scrumptious (mouthwatering is more realistic!) indeed!
You will need (ingredients and "tools" will be listed together!):
- 150g caster sugar
- 5/6 raw eggs
- 2 packs of SAVOIARDI (or lady fingers)
- 500ml whipping cream
- cocoa powder
- 3 mixing bowls (one has to be big!)
- a food whisk or electric mixer
- a deep serving dish
- a wooden spoon
- a tiny sieve
First, prepare the coffee (you can use even the instant coffee granules, if you like!)!!! In my kitchen we have different options, as you can see...but this morning I decided to use the percolator!!! When ready, pour the coffee in a soup bowl (I've forgotten to put this in the list above!!! Sorry!) and add milk: this wiil be the "cappuccino" in which to dip the biscuits later!
Use the big mixing bowl to whip the cream until it will be actually firm !
Set apart this bowl and in other two ones separate the egg yolks from the whites
Combine the sugar with the yolks and whisk to obtain a soft cream
Once obtained the soft cream, you mix this one with the whipped one, like that :
|after stirring and stirring GENNTLY, this is what you get!|
Collect the bowl whit the egg whites. Add a pinch of salt and whisk until mixture forms stiff peaks!
After this step, you can pour this in the big bowl, so that now you have the Tiramisu' cream mixture!!! Like in the next pictures :
Collect all you need for the following steps : "cappuccino", cream, deep serving dish and savoiardi!!!
Dip each savoiardo in the "cappuccino" blend and place it on the bottom of the serving dish
Continue until you have completed a layer to cover the bottom
Spread evenly the cream over this layer of sponge fingers, like that :
Repeat to make one or two more layers of savoiardi and cream! Remember : top off with the remaining cream mixture and smooth the surface with the back of a large metal spoon, if you like.
So, now that you have completed the recipe, you have to cover the Tiramisu' with the cling film
and place it in the freezer for at least 4 hours. Overnight is better for the flavour to develops!
You have to collect out the Tiramisu' from the freezer at least two hours before serving. When ready, dust evenly with the cocoa powder (help yourself with the use of a little sieve!).
See you soon, xxx
Posted: 8/12/2011 time: 17:40