tiramisù with caramel of the restaurant La Maremma in Florence

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Photos tiramisù with caramel of the restaurant La Maremma in Florence The tiramisu is perhaps the most disputed origins of the sweet Italian cuisine from the Veneto to Tuscany all the way down in Sicily, all have the originality of a famous sweet and tasty.
In culinary encyclopedias there are traces of tiramisu after 60 years, so any interpretation must be taken for what it is. Probably the similarity with other traditional sweets encourages the claim of the delicious tiramisu.
However Treviso or Siena does not matter, the important thing is that it is good, there is proposed the classic version enriched with an element that we think is perfect: the caramel toffee.

Instructions

first of all, we prepare the caramel:

Dissolve the sugar in a nonstick skillet.
when the sugar is completely melted and liquid, put slowly the cream and stir over low heat until the mixture is liquid and smooth.
let cool and then store in refrigerator.


now the tiramisu:

take two plastic containers
breaking eggs and share in the 2 containers yolk and the wihte egg,
later put also the sugar and red fitted with a whisk or beater.
then, put the mascarpone cheese to the mixture, taking care to filter the liquid.
Continue to mount, depending on the type of mascarpone will be used more or less time to obtain a creamy base.
at this time to mount the whites until stiff and add immediately to the mixture using a spoon and stir from bottom to top. Do not use a whisk or mixer or the compound apart.


At this point the mascarpone cream is ready.
we now have the cream in a container, pour the coffee and biscuits in the compound adagiamoli alternating a layer of cream on a biscuit.
the cake is ready.
uses spoon and garnish with cocoa and caramel sauce.

enjoy your meal

tempi_realizzazione

Prep Time: 25 minutes
Cook Time: 0 minutes
Yield: tiramisù al caramello mou

Nutrition facts

385 calories, 0 grams_fat

Ingredients

for Tiramisu:

500 g mascarpone
4 eggs
125 g sugar
coffee taste
Savoy

toffee:
150 grams of sugar
150 dl fresh cream