Tiramisu Entremet


Italy, coffee and mascarpone cheese go hand in hand – that’s always my first thought whenever I think of Italian cuisine and culture. I’m not a huge coffee lover though, I don’t drink it unless I’m in immediate need of an energy boost, but I love its aroma early in the morning and its flavor in desserts. And I love mascarpone cheese as well – the kind of love that gets close to addiction sometimes. Therefore when I was asked to come up with an Italian inspired dish, Tiramisu was my first thought. But since I like thinking outside of the box, I took the basic idea of a Tiramisu and elevated it to the next level.

These miniature cakes were born after a few brainstorming sessions and many sketches. My Tiramisu has a genoise bottom layer, brushed with coffee syrup, topped with an airy, rich mascarpone mousse, followed by a denser, but just as creamy coffee cremeux. The next layer consists of a chocolate mousse studded with bits of praline powder. The glaze felt like the most natural thing to use for these cakes and even though it has an intense taste, it doesn’t overpower the final taste of the cakes at all. As decoration, I decided to go with a chocolate ring and an Amaretto chocolate truffle, plus a touch of edible gold leaf which I find utterly elegant and truly the only thing a cake like this needs to look stunning.


There’s a few things I totally loved about these cakes – the first one is the delicate coffee aroma. Even if you’re not a coffee drinker, you’ll still enjoy this cake – the flavor is delicate and mild and it only brings out the best of chocolate. Another thing I totally loved and was quite impressed with was the praline powder which can easily become a praline paste if you continue pulsing it in the food processor, adding 1-2 tablespoons of vegetable oil while doing so. It’s so delicious! Both powder and paste and be used in a variety of desserts so it’s a great thing to have around. And last but not least, I loved making them – from the first idea to a sketch then a dessert, everything was fun and so enjoyable. True passion, isn’t it?!


Praline powder turned into praline paste

4.8 from 4 reviews
Tiramisu Entremet
Serves:: 6-8 mini-cakes
  • 4 eggs
  • 85g sugar
  • 115g all-purpose flour
  • 20g cornstarch
  • 1 pinch salt
  • 40g butter, melted
Coffee syrup:
  • 100ml coffee
  • 50g sugar
Mascarpone mousse:
  • 150g mascarpone cheese
  • 1 teaspoon vanilla extract
  • 4g gelatin + 20ml cold water
  • 150g white chocolate, melted and chilled
  • 150ml heavy cream, whipped
Coffee cremeux:
  • 150ml heavy cream
  • 75ml strong brewed coffee
  • 2 egg yolks
  • 20g sugar
  • 60g milk chocolate, chopped
  • 4g gelatin + 20ml cold water
Chocolate praline mousse:
  • - Praline powder:
  • 60g sugar
  • 30ml water
  • 60g hazelnuts
  • - Mousse:
  • The praline powder from above
  • 2 egg yolks
  • 50g sugar + 25ml water
  • 4g gelatin + 20ml cold water
  • 150g dark chocolate, chopped
  • 300ml heavy cream, whipped
Chocolate coffee glaze:
  • 50ml heavy cream
  • 80ml water
  • 150g sugar
  • 100g glucose
  • 150ml milk
  • 50g cocoa powder
  • 1 pinch salt
  • 1 teaspoon instant coffee
  • 11g gelatin + 55ml cold water
  1. Mix the eggs with sugar for a few minutes until tripled in volume.
  2. Sift the flour with salt and cornstarch and incorporate it in the whipped eggs using a spatula, adding one tablespoon of flour at a time and mixing gently.
  3. Take a few spoonfuls of batter in a bowl and stir in the butter. Transfer the mix back in the batter and mix gently.
  4. Pour the batter in a 40x30cm baking tray lined with baking paper.
  5. Bake for 8-10 minutes at 180C.
  6. When done, allow to cool then cut small circles of genoise and place them in your mini-cake rings (line the cake rings with acetate sheets prior to that). Place aside.
Coffee syrup:
  1. Mix the coffee and sugar in a bowl and cook over medium flame for 5 minutes.
  2. Allow to cool then brush the genoise circles with the coffee syrup. Place aside.
Mascarpone mousse:
  1. Bloom the gelatin with cold water for 10 minutes.
  2. Mix the mascarpone with vanilla then add the melted gelatin and chocolate.
  3. Fold in the whipped cream then pour 2-3 tablespoons of mousse into each cake ring. Place in the fridge to set.
Coffee cremeux:
  1. Bloom the gelatin in cold water for 10 minutes.
  2. In a saucepan, mix the cream, coffee, egg yolks, sugar and a pinch of salt and place over low heat.
  3. Cook for 5-10 minutes until it begins to thicken.
  4. Remove from heat and stir in the chocolate. Mix until melted then add the gelatin.
  5. Allow to cool to room temperature then pour the cremeux over the mascarpone mousse and place back in the fridge.
Chocolate praline mousse:
  1. - Praline:
  2. Mix the sugar and water in a saucepan and place over medium heat. Cook for a few minutes until it begins to caramelize, washing down the sides of the pan with a brush dipped in cold water as it cooks.
  3. When it has a golden, amber color, remove from heat and add the hazelnuts. Mix to coat them well and transfer on a baking tray lined with baking paper.
  4. Allow to cool and set then break and place into a food processor.
  5. Pulse until you get a fine powder and place aside.
  6. - Mousse:
  7. Bloom the gelatin in cold water for 10 minutes.
  8. Mix the sugar and water in a saucepan and place over low heat. Cook for 2-3 minutes until the sugar melts.
  9. In the meantime, start mixing the yolks until they turn pale and thick. Gradually pour in the hot sugar syrup, mixing all the time until double in volume.
  10. Add the melted gelatin then the chocolate and mix well. Allow the mixture to come to room temperature.
  11. Fold in the whipped cream then add the praline powder.
  12. Pour 3-4 tablespoons of mousse over the coffee cremeux and place back in the fridge to set.
Coffee Glaze:
  1. Bloom the gelatin in cold water for 10 minutes.
  2. Mix the remaining ingredients in a saucepan and place over low heat.
  3. Cook for 5-7 minutes from the moment it begins to boil until it looks thickened and dark.
  4. Remove from heat and allow to cool for 10 minutes.
  5. Add the gelatin, mix well, then pass the glaze through a fine sieve.
  6. Allow to cool completely before use.
  7. To glaze the cakes, place them in the freezer at least one hour then remove the cake rings and acetate sheets. Place the cakes on a wire rack over a pan to collect the glaze as it drips off the cakes. Carefully pour the glaze over each cake and allow it to drip off as needed.
  8. Transfer on cake boards or platters and place back in the fridge.
Amaretto Truffles:
  1. Mix the heavy cream and salt in a bowl and place over low heat. Bring to the heating point then remove from heat and add the chocolate.
  2. Mix well until melted and smooth then add the butter and Amaretto.
  3. Cover with plastic wrap and place in the fridge for a few hours.
  4. Take one teaspoon of mixture and shape it into a bowl. Roll right away through cocoa powder.
  1. To decorate the cakes, I melted some chocolate, tempered it slightly and spread it on an acetate sheet which I then wrapped around a small cake ring and placed in the fridge to set.
  2. Add a truffle and the décor is finished.
  3. Enjoy!


Mini torturi cu ciocolata si cafea sau Tiramisu my way


Cand ma gandesc la Italia si aromele ei, cafeaua e printre primele lucruri care imi vin in aminte, urmata indeaproape de Amaretto. Sunt doua arome care ma duc cu gandul imediat la bucataria si cultura italiana si ador sa le combin, cu toate ca nu sunt o bautoare de cafea. In mod ciudat insa, iubesc aroma cafelei proaspat facute si imi place enorm sa inspir aroma de cafea din borcanul sigilat in care isi tine mama cafeaua macinata. Si mai ales, imi place felul in care cafeaua eleveaza aroma ciocolatei, motiv pentru care am stiut din prima ce voi face cand am vazut provocarea #romacuelectrolux lansata de Electrolux. Tu gatesti un preparat de inspiratie italiana, ei te trimit la Taste of Roma in perioada 18-20 septembrie sa iei parte la workshop-uri si demonstratii interactive cu cei mai renumiti chefi ai orasului. How interesting and fun does that sound?! O provocare e bine-venita oricand si oricum, te scoate din rutina si iti traseaza un tel, te scoate din zona de comfort si se si poate incheia cu o experienta frumoasa la Roma. Nu o puteam rata!

Pe masura ce citeam articolul parca simteam in nari parfumul cafelei si imi imaginam ce gust bun ar avea intr-un desert cu ciocolata si mascarpone. Inspiratia mea pentru acest desert a fost celebrul desert italian Tiramisu – am pastrat ideea unui tiramisu in sensul in care am folosit mascarpone (nu pot exprima in cuvinte iubirea mea pentru branza asta atat de cremoasa si bogata), cafea si am elevat totul cu ciocolata si pralina fina cu alune de padure. Glazura e de ciocolata cu o aroma subtila de cafea, iar pentru decor am optat pentru o trufa de ciocolata neagra cu Amaretto si ciocolata din plin.

Intr-un fel sau altul, tiramisu nu prea mai are nevoie de introducere. E un desert traditional italian al carui gust e inconfundabil datorita combinatiei dintre cafea si mascarpone, totul acoperit cu un strat subtire de cacao. Se pare ca desertul ar fi originar din regiunea Veneto si reteta e destul de reteta, intrucat nu s-au gasit marturii ale acestui tip de desert in cartile de bucate de dinainte de 1960. Reteta originala se pare ca nu avea decat cateva ingrediente de baza: galbenusuri, mascarpone, cafea, piscoturi, zahar si cafea, fara albusuri si fara frisca, dar si fara Marsala sau alt lichior. Pornind de la aceasta reteta de baza au aparut apoi tot felul de variante, dar pentru mine tiramisu trebuie sa contina in primul rand cafea si mascarpone, fara cele doua nu putem vorbi de un astfel de desert.



Ce mi-a placut enorm la acest desert e felul in care componentele se complementeaza unele pe celelalte. Cand planific un desert si mi-l imaginez, fac schite si incerc sa imi dau seama din ceea ce am facut sau gustat anterior, daca aromele merg impreuna.. si nu aveam nicio indoiala ca acestea sunt a match made in heaven, dar mi-a depasit si mie orice asteptari. Baza e un genoise imbogatit cu putin unt, insiropat usor cu un sirop gros de cafea. Urmeaza un mousse delicat, aerat si vanilat de mascarpone, apoi un cremeux de cafea care e usor mai dens decat un mousse, dar la fel de cremos si se topeste in gura. Urmatorul strat e un mousse de ciocolata in care am adaugat o pudra fina de pralina (caramel si alune de padure). Ca fapt divers, daca continuati sa pulsati pralina in vasul robotului de bucatarie cateva minute, adaugand 2 linguri de ulei vegetal, veti obtine o pasta absolut delicioasa. Sigur, si pasta merge intr-un mousse (chiar foarte bine), dar eu mi-am dorit in acest desert si o textura crocanta, ori pudra de pralina cu bucati mai mici si mai mari de zahar caramelizat si alune de padure exact asta face.



Glazura, desi ciocolatoasa, nu e atat de intensa incat sa acopere celelalte arome. Ba dimpotriva, fiind aromata cu putina cafea, e exact ce are nevoie desertul pentru a se apropia de perfectiune, mai ales ca e si atat de lucioasa si eleganta. Trufa de ciocolata neagra si Amaretto e doar cireasa de pe tort pentru acest desert de inspiratie italiana.

Cat despre chefs de la care mi-ar placea nu sa smulg cuvinte de lauda, ci critici cat mai constructive, i-as numi aici pe Luca Montersino si Gabriele Riva, ambii cu o tehnica grozava si o creativitate iesita din comun, ambii modele de urmat pentru orice tanar aspirant la titlul de pastry chef.


Trufe cu Amaretto

5.0 from 2 reviews
Mini torturi cu ciocolata si cafea sau Tiramisu reinventat
Serves:: 8 mini-tortulete
  • 4 oua
  • 85g zahar
  • 115g faina alba
  • 20g amidon
  • 1 praf de sare
  • 40g unt, topit si racit
Sirop de cafea:
  • 100ml cafea
  • 50g zahar
Mousse de mascarpone:
  • 150g mascarpone
  • 1 lingurita extract de vanilie
  • 4g gelatina + 20ml apa rece
  • 150g ciocolata alba, topita si racita
  • 150ml smantana pentru frisca, batuta
Cremeux de cafea:
  • 150ml smantana pentru frisca
  • 75ml cafea tare
  • 2 galbenusuri
  • 20g zahar
  • 60g ciocolata cu lapte, tocata
  • 4g gelatin + 20ml apa rece
Mousse de ciocolata cu pralina:
  • - Pralina:
  • 60g zahar
  • 30ml apa
  • 60g alune de padure
  • - Mousse:
  • Pralina de mai sus
  • 2 galbenusuri
  • 1 praf de sare
  • 50g zahar + 25ml apa
  • 4g gelatina + 20ml apa rece
  • 150g ciocolata (50-60% cacao), topita
  • 300ml smantana pentru frisca, batuta
Glazura de ciocolata si cafea:
  • 50ml smantana pentru frisca
  • 80ml apa
  • 150g zahar
  • 100g glucoza
  • 150ml lapte
  • 50g cacao
  • 1 lingurita cafea instant
  • 11g gelatina + 55ml apa rece
Trufe de ciocolata cu Amaretto:
  • 70ml smantana pentru frisca
  • 50g ciocolata 55%, tocata
  • 50g ciocolata 70%, tocata
  • 30g unt
  • 2 linguri Amaretto
  • 1 praf de sare
  • Cacao pentru a acoperi trufele
  • Ciocolata topita
  • Foita de aur
  1. Mixati ouale intregi cu zaharul cateva minute pana isi tripleaza volumul.
  2. Cerneti faina cu sarea si amidonul apoi incorporati-o in ouale batute folosind o spatula.
  3. Luati deoparte cateva linguri de blat si adaugati untul. Turnati inapoi in bolul mare si incorporati usor cu o spatula.
  4. Transferati blatul intr-o tava mare de copt tapetata cu hartie de copt (40x30cm) si coaceti 8-10 minute la 180C.
  5. Lasati sa se raceasca apoi taiat cercuri de blat pe care le montati in inele de inox tapetate cu folie de acetat. Dati deoparte.
Sirop de cafea:
  1. Fierbeti cafeaua si zaharul pentru 5 minute apoi lasati sa se raceasca.
  2. Cu o pensula, insiropati usor fiecare disc de blat taiat mai devreme. Nu exagerati cu siropul, nu vreti sa se scurga din blat, ci doar sa pastreze blatul umed. Dati formele de inox deoparte.
Mousse de mascarpone:
  1. Hidratati gelatina in apa rece pentru 10 minute.
  2. Mixati mascarpone cu vanilia intr-un bol, apoi adaugati ciocolata topita si gelatina.
  3. Incorporati smantana batuta si puneti 2-3 linguri de mousse in fiecare forma de inox, peste blatul insiropat. Dati la rece.
Cremeux de cafea:
  1. Hidratati gelatina in apa rece pentru 10 minute.
  2. Intr-un vas, amestecati smantana pentru frisca, cafeaua, galbenusurile si un praf de sare si puneti pe foc mic.
  3. Gatiti pentru 5-10 minute pe foc foarte mic pana compozitia incepe sa se ingroase.
  4. Luati de pe foc si adaugati ciocolata. Amestecati bine sa se topeasca.
  5. Incorporati gelatina topita apoi lasati cremeux sa vina la temperature camerei.
  6. Turnati cremeux-ul peste mousse-ul de mascarpone si dati din nou la rece.
Mousse de ciocolata
  1. - Pralina:
  2. Combinati zaharul si apa intr-un vas si fierbeti cateva minute, spaland peretii vasului cu o pensula imbibata in apa rece, pana incepe sa se caramelizeze.
  3. Cand are o culoare aurie frumoasa, luati de pe foc si adaugati alunele de padure.
  4. Amestecati sa le acoperiti cu zahar caramelizat apoi turnati amestecul intr-o tava tapetata cu hartie de copt. Lucrati cu grija pentru ca e foarte fierbinte.
  5. Lasati sa se raceasca complet apoi rupeti in bucati mici si puneti in vasul robotului de bucatarie. Pulsati pana obtineti o pudra fina cu bucati usor mai mari pe ici pe colo.
  6. - Mousse:
  7. Hidratati gelatina in apa rece pentru 10 minute.
  8. Combinati zaharul si apa intr-un vas pe foc mic si dati in clocot. Fierbeti 2-3 minute pana se topeste zaharul.
  9. Intre timp, mixati galbenusurile cu un praf de sare pana isi dubleaza volumul. Mixand continuu, adaugati siropul de zahar fierbinte si continuati sa mixati pana se raceste compozitia.
  10. Adaugati gelatina topita si ciocolata, apoi lasati amestecul sa vina la temperatura camerei.
  11. Incorporati frisca batuta apoi adaugati pralina.
  12. Turnati 3-4 linguri de mousse peste cremeux-ul de cafea si dati la rece peste noapte.
Glazura de ciocolata si cafea:
  1. Hidratati gelatina in apa rece pentru 10 minute.
  2. Combinati restul ingredientelor intr-un vas cu fund dublu si dati in clocot.
  3. Fierbeti 5-7 minute pana incepe sa se ingroase, avand grija pentru ca are tendinta sa dea in foc si sa se lipeasca de fundul vasului.
  4. Luati de pe foc, lasati sa se raceasca 10 minute apoi adaugati gelatina topita.
  5. Amestecati bine apoi treceti glazura printr-o sita fina.
  6. Acoperiti cu folie la suprafata si lasati sa se raceasca la temperatura camerei.
Pentru a glazura torturile:
  1. Puneti torturile la congelator cel putin 1 ora inainte de a glazura, apoi inlaturati formele de inox si foliile de acetat si puneti-le pe un gratar asezat deasupra unei tavi adanci care sa colecteze excesul de glazura.
  2. Aveti grija ca glazura sa nu fie prea calda inainte de a o turna peste prajituri.
  3. Turnati cu grija glazura peste fiecare tort si lasati sa se scurga bine inainte de a le transfera pe un platou.
Trufe de ciocolata cu Amaretto:
  1. Combinati smantana si sarea intr-un vas si puneti pe foc mic. Infierbantati bine fara a da in clocot, apoi luati de pe foc si adaugati ciocolata.
  2. Amestecati pana la topirea completa apoi adaugati untul si Amaretto.
  3. Acoperiti cu folie la suprafata si dati la rece cateva ore.
  4. Pentru a forma trufele, luati 1 lingurita de amestec si dati-i forma uneil bile. Rulati trufa prin cacao chiar inainte de a o folosi la decor.
  1. Pentru a decora torturile, am topit ciocolata neagra, am temperat-o, apoi am intins-o pe o foaie de acetat si am infasurat-o in jurul unui inel de inox pentru a-i da forma de cerc.
  2. Foita de aur comestibila si trufele facute mai devreme sunt nelipsite.
  3. Sa aveti pofta!


{Dulce de Leche Tiramisu} – Tiramisu cu dulce de leche

dulce de leche tiramisu

Having received a few cans of sweetened condensed milk before Christmas has led to a a constant search for recipes that use it. And then it hit me – wait a second, I could turn the sweetened condensed milk into dulce de leche, right?! And I did – and I felt sorry as it tastes so good that i can’t stop eating it! However, I managed to salvage a bit for this tiramisu which is not the classic coffee recipe so not quite a tiramisu, but still one in its essence if we consider the mascarpone based cream. However, it barely matters what it is when you taste it cause God, it’s heavenly! The dulce de leche mascarpone mousse is so rich and creamy, although not low in calories, that you will want a second slice and the chocolate Amaretto syrup balances perfectly, creating a cake to crave for!

The highlight of this tiramisu is, obviously, the dulce de leche mousse. Apart from that, the cake also consists of a buttery Genoise and a chocolate Amaretto syrup used to soak the ladyfingers into. Compared to my entremets, this cake is easy peasy though so don’t be scared by its elements. It’s easily done in 1-2 hours, including the chilling wait time so go for it!

{Dulce de Leche Tiramisu}
Serves:: 8-10 servings
Butter Genoise:
  • 5 eggs
  • 105g white sugar
  • 1 teaspoon vanilla extract
  • 145g all purpose-flour
  • 1 pinch salt
  • ¼ teaspoon baking powder
  • 30g butter, melted and cooled
Chocolate Amaretto syrup:
  • 50g heavy cream
  • 50g dark chocolate, chopped
  • 150ml milk
  • 1 tablespoon Amaretto
Dulce de leche mascarpone mousse:
  • 2 egg yolks
  • 30g sugar
  • 4g gelatin
  • 20ml cold water
  • 200g mascarpone
  • 200g dulce de leche
  • 1 teaspoon vanilla extract
  • 300ml heavy cream, whipped
  • Plus 10 ladyfingers
Chocolate lace:
  • 100g dark chocolate, melted
  • Plus 100g sugar for the sugar work
Butter Genoise:
  1. Preheat your oven to 350F - 180C and line a round cake pan - 24cm diameter - with baking paper.
  2. Sift together the flour, salt and baking powder.
  3. Combine the whole eggs with sugar in the bowl of your mixer and mix until the eggs triple their volume, at least 5 minutes.
  4. Stir in the vanilla extract then fold in the flour, spoon by spoon.
  5. Take a few spoonfuls of batter into a smaller bowl and mix it with the melted butter. Pour the batter back into the larger bowl and slowly incorporate it with a spatula. This is done because butter is heavier than the batter and tends to sink at the bottom of the bowl, but mixing it aside with a small quantity of batter makes this task easier.
  6. Pour the batter into your prepared pan and bake the sponge in the oven for 30-35 minutes or until it passes the toothpick test.
  7. Allow the sponge to cool in the pan then carefully remove it and level it if needed. Cut the sponge into 2 equal discs and place one of them in your cake ring.
Chocolate Amaretto syrup:
  1. Heat the heavy cream in a saucepan.
  2. Remove from heat and stir in the chocolate. Mix until melted then add the milk and Amaretto and mix well.
  3. Allow the syrup to cool before use.
Dulce de leche mascarpone mousse:
  1. Combine the gelatine with cold water and let it bloom for 10 minutes.
  2. Mix the egg yolks with sugar into a heatproof bowl. Place the bowl over a hot water bath and mix with an electric mixer until stiff and creamy.
  3. Remove the bowl from heat and keep mixing until the egg yolks cool down slightly.
  4. Stir in the melted gelatin then allow the mixture to cool to room temperature.
  5. Add the mascarpone and mix well then stir in vanilla and dulce de leche.
  6. Fold in the whipped cream and divide the mousse in half.
To assemble the cake:
  1. Brush the bottom layer of sponge with chocolate syrup then pour half of the mascarpone mousse over the sponge.
  2. Dip each ladyfinger into the chocolate syrup and arrange them over the mousse.
  3. Top with the remaining mousse and cover with the other half of sponge.
  4. Refrigerate the cake for 1 hour to allow the mousse to set. I put it in the freezer for about 40 minutes as it's much quicker.
  5. Remove the cake from the cake ring and place it on a platter.
Chocolate decoration:
  1. Melt the chocolate over a hot water bath or in the microwave.
  2. Pour the chocolate into a paper cone then lay a large baking paper sheet on your working surface and carefully drizzle it with chocolate.
  3. Carefully wrap it around the chilled cake and place in the fridge to allow to set.
  4. Once set, remove the baking paper and top the cake with a dust of cocoa powder.
Caramel ball:
  1. Melt the sugar until it has an amber color then using a fork, form thin strands of caramel over a large pan lined with parchment paper.
  2. Carefully gather the strands into a ball and place it on top of the cake.

dulce de leche tiramisu


Pentru ca de curand am primit cateva cutii de lapte condensat de la o prietena, in ultimul timp am tot cautat retete cu lapte condensat. Si desi initial imi spusesem ca nu voi incerca sa fac dulce de leche, am cedat tentatiei si am fiert una dintre conserve cateva ore (!!!) pana a devenit un dulce de leche cremos, caramelizat, delicat si care da dependenta. Am mancat cateva linguri aproape inca cald si am pastrat restul epntru acest tiramisu care poate nu o fi un tiramisu traditional, dar e delicios, cremos, aromat.


Blat Genoise cu unt:

  • 5 oua
  • 105g zahar alb
  • 1 lingurita extract de vanilie
  • 145g faina alba
  • 1 praf de sare
  • 1/4 lingurita praf de copt
  • 30g unt topit si racit

Sirop de ciocolata si Amaretto:

  • 50g frisca lichida
  • 50g ciocolata neagra, tocata
  • 150ml lapte
  • 1 lingura Amaretto

Mousse de mascarpone si dulce de leche:

  • 2 galbenusuri
  • 30g zahar
  • 4g gelatina
  • 20ml apa rece
  • 200g mascarpone
  • 200g dulce de leche
  • 1 lingurita extract de vanilie
  • 300ml frisca lichida batuta
  • 10 piscoturi

Decoratiune de ciocolata:

  • 100g ciocolata topita
  • Plus 100g zahar pentru firele de caramel

Mod de preparare:


  1. Preincalziti cuptorul la 180C si tapetati o tava de 24cm diametru cu hartie de copt.
  2. Mixati ouale cu zaharul pana isi treipleaza volumul, apoi adaugati vanilia.
  3. Incorporati faina, sarea si praful de copt cernute impreuna apoi luati 2-3 linguri de aluat deoparte si adaugati uleiul. Mixati usor pana amestecul devine omogen si transferati aluatul cu unt in bolul mare cu restul de aluat.
  4. Amestecati usor cu o paleta si turnati aluatul in tava pregatita.
  5. Coaceti pana trece testul scobitorii apoi lasati blatul sa se raceasca si taiati-l in doua discuri egale. Asezati unul dintre discuri intr-un inel de tort si dati deoparte.

Sirop de ciocolata si Amaretto:

  1. Infierbantati frisca apoi adaugati ciocolata si amestecati pana se topeste.
  2. Adaugati laptele si Amaretto apoi lasati siropul sa se raceasca.

Mousse de mascarpone cu dulce de leche:

  1. Combinati gelatina cu apa rece.
  2. Mixati galbenusurile cu zaharul intr-un vas termorezistent si puneti vasul pe baie de aburi. Continuati sa mixati pana galbenusurile devin pufoase si se infierbanta bine. Dati deoparte si adaugati gelatina topita.
  3. Lasati amestecul sa se raceasca apoi adaugati mascarpone, urmat de dulce de leche si vanilie.
  4. Incorporati frisca batuta.

Pentru a finisa tortul:

  1. Folosind o pensula, insiropati usor discul de blat asezat in inelul de tort cu sirop de ciocolata. Turnati jumatate din mousse-ul de mascarpone si dulce de leche, apoi asezati deasupra piscoturile, insiropate in ciocolata in prealabil.
  2. Turnati si restul de crema peste piscoturi si acoperiti cu cel de-al doilea disc de blat.
  3. Dati tortul la rece pentru cel putin 2 ore.

Decoratiune din ciocolata:

  1. Masurati o fasie de hartie de copt sa acopere laturile tortului in intregime apoi turnati ciocolata intr-un con de hartie si decorati fasia dupa plac – fie model dantelat, fie dungi, puteti face chiar o combinatie de ciocolata alba cu ciocolata neagra.
  2. Cu grija infasurati hartia de copt in jurul tortului si dati la rece cateva minute apoi inlaturati hartia de copt cu grija.
  3. Acoperiti tortul cu cacao neagra.
  4. Pentru firele de caramel, topiti 100g zahar pana are o culoare aurie frumoasa apoi cu o furculita, formati fire subtiri de zahar. Strangeti firele de caramel intr-o bila si decorati tortul.


dulce de leche tiramisu