الكاتب : الشيف السوري سمير كلور يقدم وصفة تيراميسو
Mascarpone Creamo
Mascarpone cheese 1 50g (pls use mascarpone rather
(than cream cheese, So much more authentic
Heavy Cream 125g
Egg Yolk 34g
Sugar 32g
Water 14g
Coffee Syrupo
Guideline: 1 ladyfinger to absorb 12~15ml of the coffee syrup
Water 40ml
Espresso 48ml (if you don't have espresso, use 6g of
(instant coffee + 42ml of water
Instant Coffee 0. 8g
Sugar 6g
Kahlua (coffee liquor) 5ml (you can substitute it with
Amaretto, or Marsala. If you don't have any of them, just
(leave it out
Method
Coffee Syrupe
Add everything together and make sure the sugar melts
completely. Dip the ladyfingers in the syrup and place
them at the bottom of the cartons. Leave it in the fridge
Mascarpone Cream
Lightly beat the mascarpone cheese
Add the heavy cream in and beat it until you reach the
desired consistency (not too soft). Keep this in the fridge
while you work on the pâte bombe
Pâte a bombe: Add egy yolk + water + sugar in a
saucepan and raise it to 85C using a hot water bath. I
recommend straining it. Whip it until you get a light yellow
colour
Add the pâte a bombe to the mascarpone & heavy
cream that we've whipped earlier. Mix everything well and
whip it again until you get a stiffer consistency
Pour it over the coffee syrup soaked lady fingers
Let it chill/set in the fridge for at least 3~4hrs
!Dust it with cocoa powder and serve
وجوة تعبيريةوجوة تعبيرية