John Myers
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Tiramisu Slices
The perfect tiramisu slices recipe with a picture and simple step-by-step instructions.
For the ground
- 4 piece Eggs
- 1 packet Vanilla sugar
- 100 g Sugar
- 1 Pr Salt
- 100 ml Esspresso cold
- 100 ml Oil
- 2 packet Chocolate pudding powder
- 1 tbsp Cocoa
- 1 packet Baking powder
- 150 g Flour
Potions
- 250 ml Water
- 2 tbsp Instant coffee
- 50 ml Amaretto
cream
- 800 ml Cream
- 2 tbsp San apart
- 500 g Mascarpone
- 1 teaspoon Vanilla syrup
- 100 g Couverture melted white
- 80 g Powdered sugar
- 1 Packet – depending on the size Spoon bisquit
at the end
- Cocoa
- Line a 45×20 cm baking pan with parchment paper – or place a baking frame on a baking sheet – and set aside. For the drink, bring the water to the boil and mix it with the instant coffee, let it cool down a little and then mix in the amaretto, set aside.
- Whip eggs, both types of sugar and salt until creamy white, then stir in the remaining ingredients one after the other and pour into the prepared dish, smooth out and bake for about 15-20 minutes at 180 ° C under / top heat. After baking, allow to cool and place the bottom on a suitable plate. Place a baking frame around it.
- Whip the cream with San apart until stiff. Beat the mascarpone with the vanilla syrup, melted couverture and the powdered sugar until smooth. Carefully fold in the cream. Pour 1/3 of the cream into a piping bag with a round nozzle and put in a cool place.
- Spread half of the potion on the bottom, then spread half of the cream on top. Dip spoon bisquit into the remaining potions and place on the cream. Now put the rest of the cream on it and smooth it out.
- Take the cream in the piping bag out of the refrigerator and sprinkle dots on the cream layer. Now the cake has to stand cold for at least 3 hours – but preferably overnight.
- Sieve cocoa over the top before serving.
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