L’overnight porridge tiramisu it is the ideal light breakfast for those who are on a diet because it looks like a real dessertpleases the eye, but actually has few calories.
It will feel like you are eating a real dessert even if it is unsweetened, fat-free, without cookingand with healthy ingredients which are good for our body. Like oats, flax seeds and low-fat Greek yogurt.
You will no longer have excuses for not having breakfast because the overnight porridge tiramisu It can be prepared quickly the night before and kept in the fridge.
Fresh and light you can enrich the overnight porridge with dark chocolate flakes, peanut or hazelnut butter, or fresh fruit. However, it is already good as it is and is very fast as well as fresh.
It will become your favorite summer breakfast with that light taste of tiramisu. Or your healthy snack or light after-dinner treat!
Let’s see the recipe now.
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The tiramisu mimosa cake it is the dessert we chose to celebrate women’s day. Friday is March 8th and even though we are living in a period where there isn’t much to celebrate, at least we can drown your sorrow in a dessert. And we assure you that this will win you over, spoonful after spoonful. The procedure followed is the same as the mimosa cake. What changes is the cream, strictly mascarpone. And of course everything comes soaked in coffee. On the surface, the classic sponge cake cubes, to recall the flowers of the moment, with a nice sprinkling of cocoa to recall the color of the tiramisu.
Tiramisu mimosa cake
Ingredients
eggs 4
granulated sugar 260 g
00 flour 260 g
water 50 ml
baking powder for desserts 1 sachet
mascarpone cream (2 eggs, 80 g sugar, 500 g mascarpone, 2 tablespoons corn starch)
coffee 150 ml
Preparation
The first thing to do to prepare the tiramisu mimosa cake It’s sponge cake. Add the eggs to the granulated sugar and beat them with an electric whisk until smooth a frothy mixture. Add the flour, yeast and water and continue to work. Butter a cake tin, pour the mixture into it and cook 180 degrees for 30 minutes. Prepare the coffee, sugar it and add it to the milk, then set aside. Now let’s get ready the mascarpone cream. In a mixer combine the eggs, sugar, mascarpone and corn starch. Mix everything together, then transfer the mixture into a saucepan.
Cook over a low heat, stirring constantly until reached the desired density. Meanwhile the sponge cake has cooled, and you can cut it horizontally in 3 parts. With a brush, distribute the coffee on the disc below. Pour the mascarpone cream, leaving a few spoonfuls aside, then cover with the top slice of sponge cake. Wet this too with coffee and spread the leftover mascarpone. Cut the central sponge cake slice into pieces to form the classic cubes and cover the entire surface of the cake. Complete with a sprinkling of bitter cocoa. Your tiramisu mimosa cake ready.
The Tiramisu (tiramisu) it's a spoon dessert exquisite, great classic from the Italian cuisine, beloved all over the world! realized without cooking, with savoiardi biscuits soaked in the coffee alternating in layers with Mascarpone cream, then covered with bitter cocoa finally it is put in the fridge to rest, to then be served cold! Imagine the creaminess And softness joined to intense taste! A unique delight whose origins are uncertain And disputes between disputes between Piedmont, Friuli Venezia Giulia, Tuscany and Veneto! You want prepare it at home? Here is for you Tiramisu recipe with all tricks And secrets illustrated with step by step photo ; for realized in a short time a Perfect tiramisu!In terms of compact and non-liquid consistency, from balanced taste and delicate; And ease of execution! Own like that of the best Italian pastry shops!
Like any traditional recipe they exist different versions And many variations! What I give you today there Original recipe of the Classic tiramisu, which my family has been preparing for as long as I can remember.
It's about a easy preparation and also very fast! You can choose whether to make the most genuine homemade Savoiardi yourself, or buy them, of great quality. The secret for best results use cold ingredients from the fridge: Both the coffee to soak the cookies, otherwise they get soaked, both the filling so that it does not run out it turns out firm! but also the rest in the fridge of your dessert! Fundamental so that all flavors blend together.
In this case I have chosen to realize a single pan. But you can safely make a Single portion tiramisu in single coccotte, small glasses, cups.
The Tiramisu' it's perfect like dessert at the end of the meal for all Seasons; in particular for Special occasions And anniversaries as Christmas, Sundays in family, Birthdays, Buffet!
Discover also:
Tiramisu without eggs (perfect variant for children and pregnant women!)
Pasteurized tiramisu (if you don't have fresh eggs, pasteurize them in 5 minutes)
Tiramisu recipe
PREPARATION TIMES
Preparation
Cooking
Total
20 minutes
0 minutes
20 minutes
Ingrediants
Quantity for 6 people – 1 pan of 22 cm
250 gr of ladyfingers
4 – 5 cups of cold espresso coffee from the fridge
500 grams of mascarpone
4 very fresh egg yolks
2 very fresh egg whites
100 grams of granulated sugar
1 tablespoon of Marsala or other liqueur you prefer (alternatively a pinch of vanilla)
2 tablespoons of unsweetened cocoa powder
Method
How to make Tiramisu
First of all prepare the coffee, put it in the fridge to cool.
Then separate the yolks from the whites.
Then whisk the egg whites with 40 g of sugar until stiff. Stop when they are very solid.
Finally, whip the egg yolks with the rest of the sugar. Whip until the eggs are dense, frothy, clear and by dropping the mixture from the spoon, it falls heavily!
Whip the cold mascarpone from the fridge with the liqueur with an electric mixer to make it creamy:
Then pour the egg yolks into the mascarpone, mix gently from the bottom up. Do not worry if the mixture is hard, it is normal, be patient and do not rush, otherwise the mixture will be dismantled!
Always proceed from bottom to top and only when the mixture is blended add the egg whites until stiff.
These too must be slowly blended from the bottom up.
The thick and full-bodied Tiramisu Cream is ready:
Assemble the Tiramisu:
First of all, dip each Savoyard from both sides into a bowl in which you have poured the cold coffee and place in a pan, creating a base.
When necessary, cut the ladyfingers with a knife to avoid creating spaces:
Then add a layer of mascarpone cream. You can do it with a spoon or with a piping bag with a wide nozzle or without a nozzle:
Then cover with a new layer of ladyfingers soaked in coffee on both sides, without crushing too much.
Finally add a last layer of cream
Finally, place in the fridge to harden for at least 20 minutes, preferably a couple of hours! Before serving, sprinkle with bitter cocoa!
Here is ready Tiramisu
Storing the Tiramisu '
In the refrigerator for 1 – 2 days, then I recommend you freeze it!
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Like any traditional recipe they exist different versions And many variations! What I give you today there Original recipe of the Classic tiramisu, which my family has been preparing for as long as I can remember.
Storing the Tiramisu '