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TIRAMISU TORTA

Zamamna talijanska slastica – u obliku torte

Sastojci:

paket piškota (savaroida)

4 najsvježija jaja

3 žlice mekog smeđeg šećera

1 vanilin šećer

500 g sira mascarpone

1,5 dl slatkog vrhnja

Prstohvat soli

3 šalice jake crne kave, ohlađene

čašica maraschina ili ruma

5 g želatine u prahu

1 žl šećera

gorki kakao za posipanje

Priprema:

Piškote umačite u kavu pomiješanu s maraschinom pa obložite dno i stjenku kalupa za tortu.

Žutanjke pomiješajte sa šećerom i vanilin šećerom i kuhajte nad  jako laganom vatrom dok se ne počnu gustiti. Maknite s vatre i prohladite.

Želatinu pomiješajte sa šećerom malo vode i ostavite da nabubri. Stavite na laganu vatru i miješajte dok ne dostigne temperaturu od 60-70 stupnjeva./Ja najčešće probam prstom. Ako je vruće, gotovo je. :-) /Maknite s vatre i ostavite da se malo prohladi.

Bjelanjke istucite sa solju u čvrst snijeg.

Mascarpone sir i slatko vrhnje tucite mikserom 2 min pa umiješajte mlake žutanjke. U tankom mlazu, stalno miješajući mikserom, dodajte i želatinu. Lopaticom, polako i nježno umiješajte snijeg.

Polovinu kreme ulijte na pripremljene piškolte. Prekrijte novim slojem piškota pa po vrhu rasporedite preostalu kremu. Po vrhu obilno posipajte gorki kakao.

Tortu stavite u hladnjak na 1-2 sata da se stisne.

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TIRAMISU CAKE

Ingredients:

1 package ladyfingers (savoiardi)
4 eggs, farm fresh
3 tbsp soft brown sugar
1 pouch vanilla sugar
500 g mascarpone
a pinch of salt
3 cups strong esspresso coffee, cooled
1 shot glass maraschino or rum
5 g powder gelatine
1 tbsp sugar
bitter cocoa powder for sprinkling

 

Method:

Soak 1 ladyfinger at a time in the coffee and maraschino mixture and arrange in neat rows covering the bottom and the sides of a cake tin.
Cook the egg yolks, sugar and vanilla sugar over very low heat until they start thickening. Remove from heat and leave to cool.
Mix the gelatine, sugar and a small amount of water and leave to dissolve until all water has been absorbed. Stir over low heat until it reaches a temperature of 60-70 °C (I usually use my fingertip as a thermometer – if it’s hot, it’s done. 🙂 Remove from heat and leave to cool.
Whip the egg whites and salt until stiff, glossy peaks form.
Whip the cheese with a mixer, adding lukewarm egg yolks. Slowly pour in the gelatine, mixing constantly. Use a spatula to gently and slowly fold the egg whites into the mixture.
Pour in half the mousse over the ladyfingers, and then create another layer of ladyfingers (soaked in coffee) and mousse. Sprinkle lavishly with cocoa powder.
Refrigerate for 1-2 hours to set.

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Arhiva