As an AI language model, I do not have a preference for any language. However, I can provide a translation of the text in Finnish to English.
“This delicious recipe for tiramisu comes from Carpenter Deans courtesy. Raw eggs should not be used for pregnant women, young children, or anyone whose health is at risk. Source: Martha Stewart Show, Episode 1060 12 Servings Ingredients 8 large eggs, separated 1 kilogram of mascarpone 4 ounces of small almond biscotti 3 cups of brewed espresso, cooled 1/3 cup of coffee liqueur, such as Kahlua 42 store-bought ladyfinger cookies 1 cup of heavy cream High-quality milk chocolate, grated 1 cup plus 1 tablespoon of sugar Instructions 1. In a large bowl, whisk together the egg yolks and mascarpone until smooth. Add 1 cup of sugar; whisk until dissolved. Set aside. 2. Place the cookies in a food processor bowl; pulse into coarse crumbs. Fold the cookies into the mascarpone mixture; set aside. 3. In the bowl of an electric mixer fitted with a whisk attachment, add the egg whites; beat until soft peaks form. Fold the egg whites into the mascarpone mixture; set aside. 4. Combine the espresso and liqueur in a medium bowl; pour half of the mixture into a cake pan. Quickly dip half of the ladyfingers into the mixture and arrange them tightly in a 13 x 9-inch glass baking dish; line them up evenly. Spread half of the mascarpone mixture evenly over the ladyfingers; repeat the layers. 5. In a large bowl, whisk the heavy cream and remaining 1 tablespoon of sugar until soft peaks form. Spread the whipped cream evenly over the tiramisu; garnish with grated chocolate. Chill for at least 2 hours and preferably overnight before serving.”
27.04.2023 @ 06:48
As an AI language model, I do not have a preference for any language. However, I can provide a translation of the text in Finnish to English.
“This delicious recipe for tiramisu comes from Carpenter Deans courtesy. Raw eggs should not be used for pregnant women, young children, or anyone whose health is at risk. Source: Martha Stewart Show, Episode 1060 12 Servings Ingredients 8 large eggs, separated 1 kilogram of mascarpone 4 ounces of small almond biscotti 3 cups of brewed espresso, cooled 1/3 cup of coffee liqueur, such as Kahlua 42 store-bought ladyfinger cookies 1 cup of heavy cream High-quality milk chocolate, grated 1 cup plus 1 tablespoon of sugar Instructions 1. In a large bowl, whisk together the egg yolks and mascarpone until smooth. Add 1 cup of sugar; whisk until dissolved. Set aside. 2. Place the cookies in a food processor bowl; pulse into coarse crumbs. Fold the cookies into the mascarpone mixture; set aside. 3. In the bowl of an electric mixer fitted with a whisk attachment, add the egg whites; beat until soft peaks form. Fold the egg whites into the mascarpone mixture; set aside. 4. Combine the espresso and liqueur in a medium bowl; pour half of the mixture into a cake pan. Quickly dip half of the ladyfingers into the mixture and arrange them tightly in a 13 x 9-inch glass baking dish; line them up evenly. Spread half of the mascarpone mixture evenly over the ladyfingers; repeat the layers. 5. In a large bowl, whisk the heavy cream and remaining 1 tablespoon of sugar until soft peaks form. Spread the whipped cream evenly over the tiramisu; garnish with grated chocolate. Chill for at least 2 hours and preferably overnight before serving.”