Tiramisu de morangos ... Aardbei tiramisu in glas

Hmmm lekker... Que bom ...Super lekker!

Wat je nodig hebt:

250 g mascarpone
250 g kwark
2-3 c / soep amandellikeur
50-75 g suiker
250 g aardbeien
75 g Amarettini
75 ml koud sterke espresso
cacao voor het afstoffen

Aan de slag:

Klop de mascarpone, kwark, amandel likeur en suiker tot een gladde massa.

Was de aardbeien (reserve 2 aardbeien voor de garnering).

Snijd de rest van de aardbeien in plakjes.

Leg de plakjes aardbeien tegen de rand van de 4 glazen.

Doe ongeveer 5 Amarettini op de onderkant van elke beker en besprenkel met 1 eetlepel espresso.

Verdeel over de amarettini 2-3 eetlepels room in elk glas en de top met 5 amaretti.

Besprenkel nog een keer met 1 eetlepel espresso, top met 2-3 eetlepels room en top met aardbei plakjes.

Dek af met lichte room en het resterende ongeveer 30 minuten. koud. 2 Snijd de aardbeien doormidden.

Bestrooi de crème voor het opdienen met cacaopoeder en versier met stukjes aardbeien

Ingredientes

250 g de Mascarpone 250 g de quark 2-3 c/ sopa de licor de amendoa 50-75 g de acucar 250 g de morangos 75 g Amarettini 75 ml de espresso forte frio cacau para polvilhar

Como fazer:

Bata o mascarpone e o quark, licor de amendoa e o acucar ate ficar homogeneo. Lave os morangos (reserve 2 morangos para decorar).
Limpe e corte os restantes morangos as fatias.
Ponha as fatias de morango na borda de 4 copos.
Ponha cerca de 5 Amarettini no fundo de cada copo e regue com 1 colher de espresso. Distribua por cima dos amarettini 2-3 colheres de sopa de creme em cada copo e cubra com 5 amaretti. Regue outa vez com 1 colher de espresso, cubra com 2-3 colheres de sopa de creme e cubra com fatias de morango. Cubra com o restante creme e leve cerca de 30 min. ao frio.
Corte os 2 morangos ao meio.
Polvilhe o creme antes de servir com o cacau em po e decore com as metades de morango.

https://www.petiscos.com/receita.php?recid=21241&catid=19

Limoncello tiramisu

Limoncello tiramisu

you can totally cheat on this one and use store bought pound cake as well as a jar of lemon curd. I made this recipe up because I was trying to use up a stale lemon syrup cake and I had loads of meyer lemons around...

here's how I did it:

lemon syrup cake (delicious served with yoghurt and rhubarb puree):

pre heat oven to 400f / 180c

cream: 4oz/ 125g butter with 1/2 cup sugar, beat until pale

add: 1/2 cup honey, 3 eggs, and zest & juice of 1 lemon beat for 1 minute

add: 1 1/4 cups self raising flour and 2 tblspns desiccated coconut

pour: into buttered loaf pan and bake for 35-40 minutes. remove from oven,let the cake sit for 5 minutes

mix: juice 1 1/2 lemons with 1/3 cup superfine / castor sugar and stir to dissolve the sugar slightly

invert: cake from the pan onto a wire rack and pour the syrup over it whilst still hot

pour: lemon syrup over the hot cake

lemon curd:

combine juice and grated zest of 3 meyer lemons with 3 beaten eggs, 3 1/2 oz (100g) melted butter and 6oz / 170g superfine/castor sugar in a small saucepan

bring slowly to the boil over a medium flame. do not let boil, gently simmer for 1 minute or until mixture thickens to coat the back of a spoon

remove from heat, pour through a strainer or sieve to remove any lumps and allow to cool

tiramisu:

for each tiramisu, place about 1 inch of whipped cream in the bottom of a glass tumbler

cut circles into 1 inch slices of pound cake by using the glass tumbler and slicing around it

Tiramisu de morangos ... Aardbei tiramisu in glas

Hmmm lekker... Que bom ...Super lekker!

250 g mascarpone
250 g kwark
2-3 c / soep amandellikeur
50-75 g suiker
250 g aardbeien
75 g Amarettini
75 ml koud sterke espresso
cacao voor het afstoffen

Klop de mascarpone, kwark, amandel likeur en suiker tot een gladde massa.

Was de aardbeien (reserve 2 aardbeien voor de garnering).

Snijd de rest van de aardbeien in plakjes.

Leg de plakjes aardbeien tegen de rand van de 4 glazen.

Doe ongeveer 5 Amarettini op de onderkant van elke beker en besprenkel met 1 eetlepel espresso.

Verdeel over de amarettini 2-3 eetlepels room in elk glas en de top met 5 amaretti.

Besprenkel nog een keer met 1 eetlepel espresso, top met 2-3 eetlepels room en top met aardbei plakjes.

Dek af met lichte room en het resterende ongeveer 30 minuten. koud. 2 Snijd de aardbeien doormidden.

Bestrooi de crème voor het opdienen met cacaopoeder en versier met stukjes aardbeien

Limoncello tiramisu

Limoncello tiramisu

you can totally cheat on this one and use store bought pound cake as well as a jar of lemon curd. I made this recipe up because I was trying to use up a stale lemon syrup cake and I had loads of meyer lemons around...

here's how I did it:

lemon syrup cake (delicious served with yoghurt and rhubarb puree):

pre heat oven to 400f / 180c

cream: 4oz/ 125g butter with 1/2 cup sugar, beat until pale

add: 1/2 cup honey, 3 eggs, and zest & juice of 1 lemon beat for 1 minute

add: 1 1/4 cups self raising flour and 2 tblspns desiccated coconut

pour: into buttered loaf pan and bake for 35-40 minutes. remove from oven,let the cake sit for 5 minutes

mix: juice 1 1/2 lemons with 1/3 cup superfine / castor sugar and stir to dissolve the sugar slightly

invert: cake from the pan onto a wire rack and pour the syrup over it whilst still hot

pour: lemon syrup over the hot cake

lemon curd:

combine juice and grated zest of 3 meyer lemons with 3 beaten eggs, 3 1/2 oz (100g) melted butter and 6oz / 170g superfine/castor sugar in a small saucepan

bring slowly to the boil over a medium flame. do not let boil, gently simmer for 1 minute or until mixture thickens to coat the back of a spoon

remove from heat, pour through a strainer or sieve to remove any lumps and allow to cool

tiramisu:

for each tiramisu, place about 1 inch of whipped cream in the bottom of a glass tumbler

cut circles into 1 inch slices of pound cake by using the glass tumbler and slicing around it

place the round slice of cake on top of the cream

pour a good capful of limoncello over each slice of cake (I use more)

add: 1 inch lemon curd on top of the soaked cake

top: with another inch of whipped cream

Contact

Speciaal

Tiramisu de morangos ... Aardbei tiramisu in glas

Hmmm lekker... Que bom ...Super lekker!

250 g mascarpone 250 g kwark 2-3 c / soep amandellikeur 50-75 g suiker 250 g aardbeien 75 g Amarettini 75 ml koud sterke espresso cacao voor het afstoffen

Klop de mascarpone, kwark, amandel likeur en suiker tot een gladde massa.

Was de aardbeien (reserve 2 aardbeien voor de garnering).

Snijd de rest van de aardbeien in plakjes.

Leg de plakjes aardbeien tegen de rand van de 4 glazen.

Doe ongeveer 5 Amarettini op de onderkant van elke beker en besprenkel met 1 eetlepel espresso.

Verdeel over de amarettini 2-3 eetlepels room in elk glas en de top met 5 amaretti.

Besprenkel nog een keer met 1 eetlepel espresso, top met 2-3 eetlepels room en top met aardbei plakjes.

Dek af met lichte room en het resterende ongeveer 30 minuten. koud. 2 Snijd de aardbeien doormidden.

Bestrooi de crème voor het opdienen met cacaopoeder en versier met stukjes aardbeien

Limoncello tiramisu

Limoncello tiramisu

you can totally cheat on this one and use store bought pound cake as well as a jar of lemon curd. I made this recipe up because I was trying to use up a stale lemon syrup cake and I had loads of meyer lemons around...

here's how I did it:

lemon syrup cake (delicious served with yoghurt and rhubarb puree):

pre heat oven to 400f / 180c

cream: 4oz/ 125g butter with 1/2 cup sugar, beat until pale

add: 1/2 cup honey, 3 eggs, and zest & juice of 1 lemon beat for 1 minute

add: 1 1/4 cups self raising flour and 2 tblspns desiccated coconut

pour: into buttered loaf pan and bake for 35-40 minutes. remove from oven,let the cake sit for 5 minutes

mix: juice 1 1/2 lemons with 1/3 cup superfine / castor sugar and stir to dissolve the sugar slightly

invert: cake from the pan onto a wire rack and pour the syrup over it whilst still hot

pour: lemon syrup over the hot cake

lemon curd:

combine juice and grated zest of 3 meyer lemons with 3 beaten eggs, 3 1/2 oz (100g) melted butter and 6oz / 170g superfine/castor sugar in a small saucepan

bring slowly to the boil over a medium flame. do not let boil, gently simmer for 1 minute or until mixture thickens to coat the back of a spoon

remove from heat, pour through a strainer or sieve to remove any lumps and allow to cool

tiramisu:

for each tiramisu, place about 1 inch of whipped cream in the bottom of a glass tumbler

cut circles into 1 inch slices of pound cake by using the glass tumbler and slicing around it

place the round slice of cake on top of the cream

pour a good capful of limoncello over each slice of cake (I use more)

add: 1 inch lemon curd on top of the soaked cake

top: with another inch of whipped cream

Contact

Speciaal

250 g mascarpone
250 g kwark
2-3 c / soep amandellikeur
50-75 g suiker
250 g aardbeien
75 g Amarettini
75 ml koud sterke espresso
cacao voor het afstoffen