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1. Tirare fuori il mascarpone dal frigorifero 1 ora prima.
2. Separare gli albumi dai tuorli.
3. Nella bacinella con lo sbattitore mescolare bene i tuorli con lo zucchero. Aggiungere l’Amaretto
e il mascarpone. Lasciar andare 2 minuti. Mettere da parte in una terrina.
4. Verificare che la bacinella sia ben pulita e asciutta.
5. Nella bacinella con lo sbattitore, montare gli albumi a neve senza dimenticare di
togliere il cappuccio del coperchio. Far andare per 5 minuti.
6. Incorporare delicatamente alla preparazione precedente gli albumi montati a neve con la
spatola.
7. Intingere rapidamente metà dei savoiardi nel caffè. Fare uno strato di biscotti nello
stampo e ricoprire con metà della crema. Spolverare sopra un po’ di cacao amaro.
Ripetere l’operazione con i biscotti e la crema.
8. Spolverare con cacao amaro e mettere in frigo per almeno 6 ore.
Consigli del cuoco: se non avete cacao potete grattugiare un po’ di cioccolato fondente
con il disco per grattugiare.
Tiramisù
Preparazione: 30 min Riposo: da 6 a 24 ore
400 g di mascarpone
100 g di zucchero
300 ml di caffè
30 savoiardi
3 cucchiai di cacao amaro
3 cucchiai di Amaretto
5 uova
Per 6-8 p.
DOLCI
116


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