The stars have aligned to give me two back-to-back days off! Today I'm catching up with you guys, plus taking you along for some treats and some tea-shopping. Plus you can try out my recipe for a gorgeous homemade tiramisu!
#foodvlog #recipes #vlog
ALL MY RECIPES AND MORE: https://maverickbaking.com/
~ * TIRAMISU WITH VANILLA AND SEA SALT RECIPE * ~
INGREDIENTS
250ml-400ml (1-2 cups) black coffee, from pulled espresso or from a moka/cafetiere
5 large eggs, separated into yolks and whites
100g (½ cup) granulated sugar
750g (26 oz) mascarpone cheese
Seeds from ½ a vanilla pod, or 1 tsp of vanilla bean paste
Generous pinch of flaky sea salt
300g-350g (1-2 packs) savoiardi biscuits or pistokeddos
1-2 tbsp cocoa powder, or a sprinkling of dark chocolate shavings, to decorate (optional)
INSTRUCTIONS
1) Prepare the black coffee, pour it out into a wide bowl and set it aside to cool while you prepare your other components. I like to make a large amount, as the quantity required can vary depending on the size and porosity of the biscuits you use.
2) In a large bowl, whisk together the egg yolks and sugar until pale and airy. This should only take 3-4 minutes.
3) Whisk the mascarpone, vanilla seeds, and salt into the egg yolk and sugar mixture for 1-2 minutes, or until creamy and fluffy. Set aside.
4) Using a clean whisk and separate large bowl, beat the egg whites until holding soft white peaks.
5) Gently stir the fluffy egg whites into the mascarpone mixture until you have a smooth and light cream. Try not to stir TOO much, as you risk knocking out too much of the air. Once you have prepared your mascarpone cream, and your coffee has cooled, it’s time to assemble!
6) Look out a rectangular dish, trifle bowl, or individual glasses.
7) Soak a few savoiardi biscuits (both sides) in the coffee and place them into your dish(es). Only a few seconds of dunking is needed, and don’t worry if you have to break the savoiardi into smaller pieces to fit.
8) Spoon and spread over enough of the mascarpone cream to make an even layer covering the biscuits.
9) Repeat this layering process until you’ve used up all of your mascarpone cream, or you’ve no space left in your dish(es). Any leftover savoiardi and sponge soak make a tasty sweet snack in the meantime!
10) Place your filled dish(es) in the fridge to chill and set for at least 3 hours, or up to 24 hours. By this time the cream should be thickened and the sponge fingers softened.
11) Top your tiramisu with chocolate shavings or a dusting of cocoa powder and serve cold.
12) Enjoy!
BE A MAVERICK: why not sprinkle a handful of chopped toasted almonds or hazelnuts between each layer of mascarpone cream for extra flavour and texture?
This tiramisu will keep well in the fridge for up to 3 days, but is best enjoyed the day after making!
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THANKS TO PHILIPPA, TERESA, JEN, ANGELINA, CATERINA, LEA, CLAIRE, SOFIA, ASHLEY, ARIADNE, PAOLO, SAKI, E, AMELIA, CASEY, REBECCA, AND WERLOCK FOR THE PATREON SUPPORT
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CHAPTERS:
00:00 - breakfast and catch-up
03:49 - let's make lunch!
05:43 - shopping, games, and chilling
08:00 - breakfast in Padova
08:46 - let's make tiramisu!
13:13 - dinner and relaxing with friends
THANKS FOR WATCHING!
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