EAster is a time for family and thinking, yes, but it is also a time when all the sweet things, including candy, are the main event. Although there are many recipes in the world for Tiramiso, it is in the first three places of the Sodha family, and therefore it will always have a place on our table. Given that, as a family, we often take our food on the Middle East Road (this year, we will eat the Iranian Vicinan and Gorma SabziI wanted to join Tiramisu on the trip, and then the rich and generous Thahini and the celestial mixture of coffee and cardamom.
Tiramisu tahini
You will need a plate or a baking plate with a length of about 30 cm x 23 cm x 6 cm (I use 9 -inch American x 13 inches). These quantities make a file big Tiramisu, so simply half of them if you want to serve six. Either way, you will need to achieve this on the day before the service, or start in the morning to serve in the evening.
Preparatory 10 minutes
Cook 50 minutes
cold 4 hours+
Serving 12
360 ml of strong hot coffee – I used espresso
120 ml Disaronno
1½ teaspoon hill the floor
4 large eggs
180g Sugar wheels
400g Mascarpone
¾ 1 teaspoon of sea salt
Double refrigerator 300ml refrigerator
160g tahini (8 tablespoons)
30 sponge fingers (AKA Ladyfingers or Savoiardi) – i.e. 2 x 200 grams
1 tablespoon of cocoa powder
1 tablespoon of black sesame seedsTo finish
Mix the coffee, Disaronno and the cardamom into a jug, then pour half of it into a deep -sided dish and put the jug and the dish on one side.
Grab a large bowl. Separate the eggs, put the eggs in one bowl and the yolk in the other. White egg whites into solid peaks.
The taste of the taste is added to the egg yolk bowl and whisk until the mixture doubles in size and turned to pale and fat. Add the mascarpone and three quarters of a teaspoon of salt, and whisk for three minutes at a slow to medium speed until it is well combined. Press the diving to hit any Mascarbon with a bit in the bowl, then put it on one side (do not wash the abyss yet).
Pour the cold cream into another large bowl and beat to the harsh peaks. Add tahini and mix well with whisk until well combined. Using a spoon or wooden spoon, fold and mix the cream mixture and flour in the egg yolk and sugar mixture, until it is well integrated. Supportly carefully (so as not to empty the eggs), fold the egg whites in the cream mixture with a spoon, then set on one side.
Put the baking plate/Tiramisu tray in front of you. Work with one biscuit at one time, wrap it and soak each biscuit for a second or two in the fermented coffee dish, Disaronno and the cardamom, then put it in the Tiramisu tray. Repeat, put the biscuit strictly side by side, until you use half of the biscuit and all the coffee mixture in the dish. Pour half of the mascarbone cream above the biscuit and spread it evenly.
Re -fill the empty dish now with the remaining coffee, Disaronno and Coulsamom Mix of the jug, wrap and soak the remaining biscuits in it as before, and arrange it precisely the top of the creamy mascarbon layer. Spread the rest of the Muscarbon cream evenly on top.
Place the cocoa powder in a small sieve, then sprinkle it evenly over the top, then finish the scattering of black sesame seeds. Cover TIRAMISU and Pop in the TE In for Apport OUS OUSTHT, or Enight, before applying.
