Suicune
November 12th, 2009, 11:03 PM
Ingredients:
2 egg yolks
1/2 cup sugar
5 oz. mascarpone cheese
3/4 cup heavy cream
2/3 cup espresso
7 oz. sponge cake (ready-made)
cocoa powder (as required)
1. Cut the sponge cake into 1/4" slices.
2. Beat the egg yolks in a bowl before adding the sugar.
3. Whisk the sugar and yolks until light.
4. Grab a saucepan and a mixing bowl. Fill the mixing bowl with ice water.
5. Heat some water in the saucepan until a little steam starts to rise, then turn off the heat.
6. Place the bowl containing the egg yolks and sugar over the saucepan so the bottom of the bowl touches the hot water. Whisk the egg yolks until creamy.
7. Put the bowl containing the egg yolks in the other bowl so its bottom touches the ice water. Whisk as the mixture cools.
8. Remove the bowl from the ice water, add the mascarpone and stir well.
8. Now grab 2 mixing bowls.
Add 3/4 of cream to one of the mixing bowls.
9. Fill the other bowl with ice water. Place the bowl with the cream in the other bowl so its bottom touches the ice water.
10. Whip the cream until it thickens so that when the whisk is lifted, the cream drips slowly down.
11. Add the whipped cream to the egg yolk and mascarpone mix. Add half the cream at a time, stirring it in.
12. Grab a dish or tray.
13. Pour a third of the cream mixture into the dish, spreading it evenly across the bottom.
14. Layer half of the sliced sponge cake on top of the cream mixture.
15. Use a pastry brush to coat the sponge cake layer with half of the espresso.
16. Add half of the remaining cream mixture and then top it with the rest of the sliced sponge cake.
17. Coat the sponge cake with the rest of the espresso.
18. Pour on the rest of the cream mixture and use a rubber spatula to spread it evenly over the surface.
Place the teramisu in the refridgerator for approx. 3 hours to set.
20. Using the tea strainer, dust the surface of the teramisu lightly with cocoa powder.
Enjoy!♪
2 egg yolks
1/2 cup sugar
5 oz. mascarpone cheese
3/4 cup heavy cream
2/3 cup espresso
7 oz. sponge cake (ready-made)
cocoa powder (as required)
1. Cut the sponge cake into 1/4" slices.
2. Beat the egg yolks in a bowl before adding the sugar.
3. Whisk the sugar and yolks until light.
4. Grab a saucepan and a mixing bowl. Fill the mixing bowl with ice water.
5. Heat some water in the saucepan until a little steam starts to rise, then turn off the heat.
6. Place the bowl containing the egg yolks and sugar over the saucepan so the bottom of the bowl touches the hot water. Whisk the egg yolks until creamy.
7. Put the bowl containing the egg yolks in the other bowl so its bottom touches the ice water. Whisk as the mixture cools.
8. Remove the bowl from the ice water, add the mascarpone and stir well.
8. Now grab 2 mixing bowls.
Add 3/4 of cream to one of the mixing bowls.
9. Fill the other bowl with ice water. Place the bowl with the cream in the other bowl so its bottom touches the ice water.
10. Whip the cream until it thickens so that when the whisk is lifted, the cream drips slowly down.
11. Add the whipped cream to the egg yolk and mascarpone mix. Add half the cream at a time, stirring it in.
12. Grab a dish or tray.
13. Pour a third of the cream mixture into the dish, spreading it evenly across the bottom.
14. Layer half of the sliced sponge cake on top of the cream mixture.
15. Use a pastry brush to coat the sponge cake layer with half of the espresso.
16. Add half of the remaining cream mixture and then top it with the rest of the sliced sponge cake.
17. Coat the sponge cake with the rest of the espresso.
18. Pour on the rest of the cream mixture and use a rubber spatula to spread it evenly over the surface.
Place the teramisu in the refridgerator for approx. 3 hours to set.
20. Using the tea strainer, dust the surface of the teramisu lightly with cocoa powder.
Enjoy!♪