The mouth-watering tiramisu is ready in a few minutes-proiezionidiborsa.it
Christmas lunches and dinners are now a memory. The leftovers from the New Year’s Eve dinner and the first day of January, on the other hand, are still there, all to be seen. The usual ballet begins to try to dispose of them. Either by heating them or making new recipes out of them. So why not take advantage of it to transform the pandoro we still have at home into something different? Let’s read together how to use them in a really greedy way.
The Pandoro is a typically Christmas dessert Venetian origin, especially in the Verona area. From there it practically spread throughout Italy, thanks to its sweetness and softness. A history of more than one hundred years, which starts in 1884 with the filing of the patent by Dominic Melegatti. This dessert is particularly appreciated by children, who prefer it to panettone for its simplicity. Difficult to be able to advance on the table, but if we still had one packaged we could use it as a base another famous dessert of Venetian origin. We are talking about the tiramisu. So let’s go and see what ingredients we need to make one with pandoro.
- 20 g of sugar;
- 200 ml of coffee;
- 300 g of mascarpone;
- 40 g of dark chocolate;
- a pandoro;
- 2 tablespoons of Marsala;
- bitter cocoa;
- 2 eggs.
The soft tiramisu made with pandoro is ready in a few minutes
Let’s start by going to break the eggs, separating the yolks from the whites. We will beat the first ones together with the sugarcreating a frothy mixture. Later, we will add the mascarpone cheese along with two tablespoons of Marsala. We could also omit the liqueur, as in the original recipe, but this little addition will surely add an extra touch to our dessert. We could even choose if we wanted to other types of drinkssuch as the Benevento Witch.
We begin the preparation by separating the yolks from the albumi-proiezionidiborsa.it
How to prepare mascarpone cream for tiramisu
Next, we’ll have to whip the two egg whites until stiffperhaps adding a pinch of salt. Then we will combine everything with the compound created earlier. A fluid cream it should be the perfect result of this process.
In the meantime, we will prepare the mocha for coffee. Let’s always remember to pay the right maintenance, changing the gasket cyclically. Once ready, we let it cool in a cup.
So let’s take the pandoro, cut it into slices and let’s arrange them in a baking dish. Let’s take a kitchen brush and with it we generously soak the slices with the coffee. We have the first layer of cream, spreading it over the entire surface, before proceeding with the second layer. More cream, then the third and final step that will complete the work. Let’s take a small sieve and proceed with the drafting of the bitter cocoa.
We complete the dessert by sprinkling some bitter cocoa on the entire surface-proiezionidiborsa.it
The mouth-watering tiramisu is ready in a few minutes, ears and as much as possible given its goodness. We transfer to the refrigerator and we leave chill for at least two hoursbefore serving. A perfect dessert to best complete the Christmas holidays.
