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LA SUBIDA
THE TIRAMISU
Ingredients for 4 people
For the Ladyfingers (Savoiardi)
100 g eggs, 100 g caster sugar, 100 g all-purpose flour,
10 g cornflour.
Preparation: Whip the sugar with the whole eggs
until foamy. Add the sieved flours, arrange the Ladyfingers
on the baking tin and cover with caster sugar.
After a thin crust has formed, bake at 175°C
for 8-10 minutes.
For the mascarpone cream
80 g yolk, 120 g caster sugar, 35 g water,
5 g fish gelatin, 400 g mascarpone cheese,
200 g cream, one vanilla bean, rum.
Preparation: Whip the yolks. In the meantime prepare
the syrup with water and sugar and bring it to 118°C.
Drizzle over the yolks to make a meringue,
then add the soaked fish gelatin dissolved in rum.
Add the mascarpone and whip until it becomes
a smooth cream. When ready to arrange the dessert, fold
the whipped cream into the mascarpone cream.
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