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Tiramisu cake original recipe

Tiramisu cake original recipe

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Tiramisu original recipe


Mix the egg yolks with the sugar, add the oil, then the milk and the essence.

Incorporate cocoa with baking powder, then flour.

Beat the egg whites with a pinch of salt.

We add them over the yolk composition, we mix them lightly with a silicone palette.

Divide the composition into two bowls evenly.

We line with baking paper a tray with a diameter of 26 cm, we pour the first part of the composition.

Put it in the hot oven at a suitable temperature for 12 minutes.

When ready, take out the first sheet and bake the second.

Let them cool down.

You can bake the whole top and then cut it into two sheets.


We mix the yolks with the sugar and starch until they are homogenized, in a stainless steel bowl.

Transfer the bowl to the steam bath, mix at the right speed for about 10-12 minutes, until the sugar is melted and we get a frothy cream.

Set it aside, let it cool.

Mix the mascarpone a little, then add the cold yolk cream, essence and mix until smooth.

Coffee syrup:

we mix the cold coffee with amaretto.

On a plate we put the first sheet of countertop, we place a detachable ring around it, we syrup it well, we put a layer of cream.

We pass the biscuits through the coffee syrup, we place them over the cream, we come again with a layer of cream, then we put the second sheet of countertop and we syrup it.

Put the rest of the cream on top (I stopped about 3 tablespoons full of cream to put on top) and level it.

Put the cake in the fridge for 4-5 hours.

In the meantime we do chocolate hearts:

Break the chocolate into pieces, put it in a bowl with the 3 tablespoons of liquid cream.

Transfer them to a steam bath, mix until the chocolate is completely melted.

We take the pan from the steam bath, we pour the chocolate in the heart shapes, we put them in the fridge until they harden.

Mix liquid cream with sour cream, cold, powdered sugar and mix them until you get a frothy consistency.

Take the cake out of the fridge, remove the ring, cover the edges of the cake with whipped cream.

Above, on the edge, we make a few moats of whipped cream.

Powder with cocoa on top, place the chocolate hearts and put it in the fridge for 1-2 hours or overnight.

Portion and serve.

Good appetite!


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