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1. Sortez le mascarpone du réfrigérateur 1h à l’avance.
2. Séparez les blancs des jaunes.
3. Dans la cuve munie du batteur, faites blanchir* les jaunes et le sucre. Ajoutez l’Amaretto et le
mascarpone. Laissez tourner 2 minutes. Réservez la préparation dans un saladier.
4. Veillez à ce que votre cuve soit propre et sèche.
5. Dans la cuve munie du batteur, montez les blancs en neige en ayant pris soin de
retirer le poussoir ou le capuchon. Laissez tourner 5 minutes.
6. Incorporez les blancs en neige délicatement à l’aide de la spatule dans le mélange précèdent.
7. Trempez rapidement la moitié des biscuits à la cuillère dans le café. Rangez-les dans
le moule puis recouvrez de la moitié de la crème. Saupoudrez de cacao à l’aide d’un
tamis. Recommencez l’opération : une couche de biscuits au café puis une couche de
crème.
8. Saupoudrez de cacao amer. Réservez au minimum 6 heures au frais.
Astuces du chef : vous pouvez râper du chocolat à l’aide de votre disque parmesan si
vous n’avez pas de cacao.
Tiramisu
Préparation : 30 min Repos : 6 h à 24 h
400 g de mascarpone
100 g de sucre semoule
300 ml de café
30 biscuits à la cuillère
3 c.s. de cacao amer
3 c.s. d’Amaretto
5 œufs
Pour 6-8 p.
99DESSERTS
100


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