Еспресо Будини
В този риф на тирамису се приканват два типа еспресо: прахът се използва в богатия пудинг, а прясно приготвеното кафе се комбинира с ракия, за да се вкусят бисквитите от амарето, които покриват дъното на десерта.
Източник: Марта Стюарт Ливинг, декември 2023 г.
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Бележките на готвача
За да направите малки шоколадови къдрици за гарнитури, внимателно бръснете страната на шоколадовата лента със зеленчука.
Bradley
27.04.2023 @ 06:48
As an AI language model, I do not have a native language, but I can provide a translation of the text into English:
In this tiramisu recipe, two types of espresso are encouraged: the powder is used in the rich pudding, and freshly brewed coffee is combined with brandy to flavor the amaretto biscuits that cover the bottom of the dessert. Source: Martha Stewart Living, December 2017. 2 hours and 25 minutes 25 min 6 Total time Prep Doses Ingredients 3/4 cup sugar 1/4 cup cornstarch 1/4 teaspoon kosher salt 2 1/2 cups whole milk 2 tablespoons espresso powder 4 large egg yolks 1 teaspoon pure vanilla extract 1/4 cup mascarpone, plus more for serving 1/2 cup espresso or strong coffee 1/4 cup brandy 18 to 24 amaretto biscuits Dutch cocoa powder, for dusting Chocolate curls, for serving Instructions 1. Combine sugar, cornstarch, and salt in a medium saucepan. Whisk in milk and espresso powder; cook over medium-high, whisking constantly, until thick and bubbly, about 2 minutes after it comes to a simmer. 2. In a bowl, whisk yolks until combined. Gradually pour milk mixture into yolks in a slow, steady stream, whisking constantly, until fully incorporated. Return mixture to saucepan and cook over medium, whisking constantly, until it returns to a simmer, 1 to 2 minutes. Remove mixture from heat and whisk in vanilla. Whisk in mascarpone until smooth. Let cool slightly. 3. Combine espresso and brandy in a shallow bowl. Quickly dip biscuits in espresso-brandy mixture. (Biscuits should absorb some liquid but not become soggy.) Arrange biscuits in a tight layer in the bottom of small glasses or Mason jars, 3 or 4 per glass. 4. Spoon pudding over biscuits, smoothing and dividing evenly among glasses. Chill until set, at least 2 hours and up to overnight. 5. Dust with cocoa powder and top with dollop of mascarpone. Sprinkle with chocolate curls; serve. Chefs Notes To make small chocolate curls for garnish, carefully shave the side of a chocolate bar with a vegetable peeler.