Since coming to Israel from the boot country, Italian dessert has become a household name in almost every self-respecting restaurant.
So if you feel like indulging in something sweet, this tiramisu is just for you.
Raw materials:
Rectangular pattern 13X13
10 units of cat tongues
For coffee syrup:
Half a tablespoon of granulated instant coffee
240 ml (glass) boiling water
Teaspoon brandy
For mascarpone cream coffee:
120 ml (half a cup) 38% sweet cream, very cold
45 grams (5.5 tablespoons) powdered sugar
120 grams (half a cup) of mascarpone
Half a teaspoon of quality vanilla extract
Half a teaspoon of ground instant coffee powder
To serve:
High quality cocoa powder
How to prepare
:
Coffee syrup:
Mix the granulated instant coffee with the boiling water until completely dissolved.
Cool slightly, add the brandy and mix.
For mascarpone cream coffee:
While the syrup is cooling, remove the mascarpone cheese from the refrigerator to soften it.
Once the cheese has softened, transfer it to a bowl.
Open it to a uniform cream without lumps with a whisk.
In the mixer bowl with the whisk hook, place the sweet cream and powdered sugar, and whisk until the foam is firm, but not too much.
Add the mascarpone cheese, vanilla extract and coffee powder, and whisk to combine the ingredients and a slightly more stable cream (be careful not to break the cream!).
Transfer to a perfusion bag without a center.
assembly:
Dip 5 units of cat fingers in the chilled coffee syrup and place in a pan, next to each other, densely.
Pour half the amount of cream directly on the cat's fingers, and gently flatten with a small plate or ladle.
Sprinkle a little cocoa with a sieve.
Repeat the operation once more - dip the remaining cat fingers, arrange over the cream densely, drizzle the remaining half of the cream and straighten.
Sprinkle with another layer of cocoa until completely covered.
Refrigerate for about three hours.
Serve.
Yael Dabi is a food blogger, a member of the "Israeli Kitchen" team.
For more recipes in "Israeli Kitchen", click here.