Tiramisu – the easy recipe! – reteta usoara!

Nu pot spune ca ma descurc extraordinar cand vine vorba despre gatit dulciuri, mai ales cele sofisticate. Acest tiramisu este cea mai simpla varianta si foarte gustos.

 

Ingrediente:

  • 1 pachet piscoturi Savoiardi;
  • 500g mascarpone;
  • 2 linguri zahar;
  • O ceasca mare de cafea tare, optional puteti adauga niste rom in ea;
  • Ciocolata neagra pentru decor.

Pregatiti din timp o forma pentru prajitura. Eu am folosit un vas  yena de dimensiuni 20x23cm. Faceti o cafea mare si tare si lasati-o sa se raceasca. Mixati branza mascarpone cu zaharul (eu am pus in plus si vreo doua linguri cu varf de iaurt grecesc). Strecurati cafeaua intr-o farfurie mai larga si treceti fiecare piscot rapid prin cafea, asezandu-le unul langa altul in vasul pregatit in prealabil. Dupa primul strat de piscoturi, puneti jumatate din compozitia de branza mascarpone, apoi radeti ciocolata. Urmeaza alt strat de piscoturi inmuiate in cafea, alt strat de crema mascarpone, alta ciocolata rasa (puteti cerne deasupra si cacao, daca vreti). Se acopera si se lasa la rece de preferinta peste 6 ore. Este excelent si a doua zi. Pofta buna!

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I can’t say I’m doing great when the subject is cooking sweets, especially sophisticated ones. This tiramisu is the easiest out there and very tasty.

 

Ingredients:

  • 1 pack savoiardi biscuits;
  • 500g mascarpone;
  • 2 tablespoons sugar;
  • A large, strong coffee, optional with some rum in it;
  • Dark chocolate for decorating.

Prepare the dish you’ll use for the cake. I used a yena dish 20×23 cm. Prepare a strong, large coffee and let it cool. Mix mascarpone with sugar (I added a couple of spoonfulls Greek yoghurt). Pour the coffee in a larger bowl and dip quickly the biscuits in the coffee, arranging them on the base of the dish. After this first layer, add half from the cheese composition, then grate some chocolate on it. Continue with another layer of the biscuits, then the rest of the mascarpone cream, then sprinke grated chocolate on top (you can use cocoa too, if you prefer). Cover it and let it in the fridge at least 6 hours. It’s excellent the following day too. Enjoy!

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