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PRAJITURA TIRAMISU


By retete culinare (Visit website)

(5.00/5 - 1 vote)


200G ZAHAR, 4 GALBENUSURI, 40ML LICHIOR AMARETTO, 500G MASCARPONE, 250G PISCOTURI, 2 CESTI CAFEA ESPRESSO, 20ML CONIAC, 2 LINGURI CACAO.





SE BAT GALBENUSURILE CU ZAHARUL CCA 10 MINUTE, SE ADAUGA 1/2 DIN AMARETTO SI SE PUNE CU GRIJA IN MASCARPONE. PE FUNDUL UNEI TAVI SE ASEAZA UN STRAT DE PISCOTURI SI SE STROPESC CU O CEASCA DE CAFEA AMESTECATA CU CONIAC. SE PUNE DEASUPRA UN STRAT DE CREMA, UNUL DE PISCOTURI INMUIATE IN RESTUL DE CAFEA CU CONIAC, ULTIMUL STRAT FIIND DE CREMA.

SE PUDREAZA CU CACAO SI SE DA LA RECE PESTE NOAPTE - MINIM 6 ORE-.

SE TAIE PATRATE SI SE SERVESTE.



ESTE UN DESERT ITALIENESC DESTUL DE RECENT INVENTAT, DAR CONSIDERAT UNUL DINTRE CELE MAI BUNE DESERTURI DIN LUME.




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