Flour, Coffee and water. Sprinkle with cocoa.
Tiramisu is a classic preparation of Italian cuisine, which is made from crackers, coffee and a mixture of mascarpone cheese.
- 4 eggs, only the whites
- 3/4 cups of sugar
- 6 eggs, just the yolks
- 2 1/2 cups flour
- 6 Eggs, only the yolks, for the cream
- 1/2 cups of sugar
- 1/4 cups of water
- 1/2 cups pumpkin puree
- 1/4 teaspoons cinnamon
- 1 pinch of nutmeg
- 1 pinch of clove
- 2 cups of mascarpone cheese
- enough espresso coffee, cold
- to taste whipped cream
- to taste cocoa, to decorate
- to taste cinnamon, to decorate
Divide the Egg into whites and yolks. Reserve the quantities indicated in the recipe.
For the cake: Beat the egg whites with the sugar until they double their size and form a meringue. Later, add the egg yolks little by little and at low speed, until they are fully integrated. Remove the bowl from the mixer and add the flour little by little, enveloping.
Carefully transfer the mixture to a bag with a smooth duya and form the soletas on a tray with waxed paper.
Bake the cookies at 180 °C for 20 minutes or until they are golden. Take out of the oven and let it cool down.
For the cream: Beat the egg yolks in a mixer with the balloon attachment until they double in size and change color.
While the egg yolks are being beaten, cook the sugar with the water until it reaches a temperature of 115 °C (soft ball).
Once the caramel reaches the ideal temperature and the yolks are well assembled, pour the caramel over the yolks in the form of a thread to integrate little by little, continue beating until the preparation is very cold. Booking.
Add the pumpkin puree and spices to the egg yolk mixture, a little at a time. Mix envelopingly and, finally, add the mascarpone cheese and integrate envelopingly.
To form the pumpkin tiramisu: Place a layer of soletas as a base in a refractory, varnish with a little espresso coffee and place a layer of the mascarpone and pumpkin cream with a sleeve with duya.
Repeat the procedure until you form 3 layers, approximately. Refrigerate the tiramisu for 30 minutes or until it is very firm.
Finish the pumpkin tiramisu with a layer of duyed whipped cream and sprinkle with cocoa and ground cinnamon to decorate.