Cookbook Desserts
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Medium | 6 | 150 minuti |
Ingredients
| 150 g | ladyfingers biscuits |
| 10 | macaroons |
| 2 | ripe peaches |
| 2 | spoons of sugar |
| juice of half a lemon | |
| 500 g | mascarpone Sterilgarda |
| 3 | yolks |
| 100 g | granulated sugar |
| 50 mL | water |
Preparation
- First you need to pasteurize the eggs, put the yolks in the mixer with 50 grams of sugar, and start whipping them (if you don't have a mixer, an electric whisk will also work).
- In a small saucepan, place the water with the remaining 50 grams of sugar over low heat and bring it to a temperature of 121° (if you have a kitchen thermometer, even better; otherwise, you'll notice because the sugar will start to caramelize). Remove from the heat before it darkens.
- Once ready, pour it over the eggs and continue beating them with the whisk.
- In a separate bowl, soften the Sterilgarda Mascarpone with a spoon and gradually incorporate it into the beaten egg yolks.
- Once the cream is smooth and soft, place it in a container and let it rest in the refrigerator for an hour.
- The mascarpone cream is ready.
- Peel the peaches, cut them into pieces and place them in a bowl.
- Add the sugar and the juice of half a lemon, mix and set aside.
- Prepare the mascarpone cream.
- Filter the water they have released from the peaches; this will be used to soak the ladyfingers.
- Place a layer of mascarpone cream on the bottom of the container of your choice, add the ladyfingers slightly moistened with peach juice, cover them with the cream and top with the chopped peaches and a few crumbled amaretti biscuits, continuing in this way until you reach the edge of the mold.
- Refrigerate the peach and amaretti tiramisu for 1 hour before enjoying it.
Score the chestnuts with a knife and throw them into boiling water to boil for about 30 minutes Coarsely chop the dark chocolate and pour it into a bowl ...
Social Wall