sabato 1 gennaio 2011

tiramisù (recipe by Luca Montersino)

One of  the pastry chefs I love over all the others is definitely Luca Montersino, precise and innovative even in one of the most classical recipe as Tiramisù; he made me closer to this sweet because his method of cooking the eggs makes it healthy and so frothy. I got the recipe in his book "The sweet temptations" , which connect the throat to the health and thus also gluten-and sugar-free recipes. I've only replaced in this difficult-to-find ingredients (with maltitol I preferred the honey, as suggested by him) and even the biscuits are classic (not the ones without sugar). Here is the method and the result! Very good indeed ... And please: Do not debase it in aluminum containers!!!


For the tiramisù cream without sugar:

  • 75 g egg yolks
  • 125 g honey
  • 100 gr. fresh whole milf
  • 250 g  mascarpone
  • 250 g cream

For the wet coffee without sugar:

  • 75 g honey
  • 350 g espresso
For finishing:
  • 400 g sponge (or biscuits)
  • 50 g unsweetened cocoa powder
For the cream work the honey with the yolks in a saucepan, add the hot milk and cook up to 85° move all in the planetary and fit till cooling. Sirring gently with a spatula then stir in the mascarpone and whipped cream.

For the wet coffe:  melt the honey in hot coffee.

To finish: on a platter make alternating layers of sponge/biscuits soaked in wet tiramisu cream with honey, then sprinkle the whole with plenty of cocoa powder.

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