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Authentic Tiramisu for Valentine's Day
Authentic Tiramisu for Valentine's Day

Before you jump to Authentic Tiramisu for Valentine's Day recipe, you may want to read this short interesting healthy tips about Here Are A Few Basic Reasons Why Eating Apples Is Good.

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I am certain you know that fruits and vegetables will supply you with many of the vitamins you need to stay healthy, and apples are normally the item that most people have in their houses, but why? You will find that the vitamins and minerals that you will find in apples can be quite beneficial for your health.. A number of the major minerals that you will find in apples are potassium, calcium, phosphorus, manganese, iron, sodium, copper and zinc, and also other trace minerals. And you’ll even come across vitamins in your apples like, vitamin A, B1, B2, niacin, folate, pantothenic acid, B6, C, E, K and other trace vitamins.

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We hope you got benefit from reading it, now let’s go back to authentic tiramisu for valentine's day recipe. To cook authentic tiramisu for valentine's day you need 20 ingredients and 18 steps. Here is how you do that.

The ingredients needed to make Authentic Tiramisu for Valentine's Day:
  1. You need Cocoa sponge cake
  2. You need 2 large Eggs
  3. Prepare 50 grams Granulated sugar
  4. Use 40 grams Cake flour
  5. Take 10 grams Corn starch
  6. You need 10 grams Cocoa powder
  7. You need 10 grams Butter
  8. Prepare 10 grams Milk
  9. Get Syrup
  10. Take 30 ml Coffee (strong)
  11. You need 1 tsp Coffee liqueur
  12. Take Tiramisu mousse
  13. Use 200 grams Mascarpone
  14. You need 2 large Egg yolks
  15. Get 60 grams Granulated sugar
  16. Take 50 ml Milk
  17. Prepare 200 ml Heavy cream
  18. You need 5 grams Gelatin
  19. You need 30 ml Water
  20. Provide 1 Espresso or cocoa powder (for topping)
Instructions to make Authentic Tiramisu for Valentine's Day:
  1. Make the sponge cake. Sift together the cake flour, corn starch, and cocoa powder. Line the mold with parchment paper (a 20 x 28 cm mold) was used).
  2. Melt the butter and milk in a double boiler and let rest in the double boiler. (Butter and milk are optional.) Preheat the oven to 170℃.
  3. Add the eggs and granulated sugar into a bowl and beat until thickened (enough to form ribbons) in a double boiler.
  4. Once it's heated to about body temperature, take it off the double boiler and continue beating until thick ribbons form. Smooth out the batter to finish.
  5. Sift in the already sifted dry ingredients into the bowl and fold gently.
  6. Add about 2 ladles of the batter from Step 5 into the bowl from Step 2 and blend together. Pour it back into the batter from Step 5 and mix slowly.
  7. Pour in the mold. Drop it twice on the countertop from a short distance to remove any air pockets. Bake for about 10 to 12 minutes in a 170℃ oven.
  8. Once baked, drop it once from a high point to prevent it from shrinking. If you don't like the browning on top, you can peel it off by laying on and removing a sheet of plastic cling wrap.
  9. Cut out the sponge cake to fit the circular mold. Line the mold with parchment paper and insert the cake. Brush the surface with syrup.
  10. Make the tiramisu. Soak the gelatin in water and place in a double boiler. Mix the mascarpone brought to room temperature in a bowl to soften.
  11. In another bowl, add the egg yolks and 40 g of granulated sugar. Beat until thickened.
  12. Heat milk in a pot and turn off heat once it starts to bubble near the rim. Mix in the soaked gelatin and gradually add into the mixture from Step 11.
  13. Add the mixture from Step 12 through a strainer into the mascarpone from Step 10 and mix well to ensure there are no inconsistencies in the texture.
  14. In another bowl, combine the heavy cream and 20 g of granulated sugar. Whip the cream until stiff peaks form.
  15. Add the whipped cream in 3 to 4 portions to the batter from Step 13. Mix thoroughly so the cream is well incorporated.
  16. Pour the tiramisu batter into the cake from Step 9. Shake the mold to smooth out the surface, and chill to harden in the fridge (I let it chill for one full day).
  17. This is an 18 cm circular mold (16.6 cm inner radius). Pour in the tiramisu batter as much as you'd like, and pour the rest into a different container to test the taste.
  18. Once firm, remove from mold and sprinkle some espresso or cocoa powder on top through a tea strainer.

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