cocoa powder for powder 20g
450 ml strong coffee
fine white sugar 70g
Savoyardy biscuits 300 g
Philadelphia cheese (I had Violette 340 g
dark rum (I had amareto) 1 tbsp. l.
eggs 3 pcs.
Brew coffee stronger.
Ready coffee pour into another bowl – cooled.
Carefully my eggs, since the whole danger of the eggs lying on the surface. Separate the yolks from the whites. Yolks hide in the refrigerator.
Beat the whites with half the sugar until stiff peaks, about 5-6 minutes on the lowest speed mixer. Proteins whipped best if they are at room temperature. Yolks same naobrot should be chilled.
In another bowl, whisk the egg yolks with the remaining sugar. Yolks should posvetlet and increase in volume.
Add the cheese to the yolks.
Thoroughly whisk with a mixer until smooth.
We connect proteins with cheese mass, mix with a wooden spoon or silicone spatula accurate slow movements from the bottom up. We work very carefully and slowly to the mass does not disgrace.
Mentally divide the cream into 3 parts, the first part has to be the smallest, and it lubricates the bottom of the form.
Pour the coffee into a flat dish and dip cookies in it Savoyardy both sides accurately and quickly to break the pastry, spread on cookie cream.
Lubricating layer Savoiardi cream.
Behind lay another layer of biscuits dipped in coffee each.
Savoiardi layer lubricates the remaining cream. And with the help of a strainer, sprinkle with cocoa powder.
Cover with cling film and remove refrigerate at least 6 hours at night and I did.
Tiramisu was very gentle and the air, melting in the mouth, delightfully delicious dessert. Serve it very cold in a cup of hot coffee.