Sunday, August 30, 2015

Tiramisu


This is not a simple recipe. And is not a gluten and dairy free one. I tried to make it free of gluten and dairy, but it just doesn't work. So, try this recipe only if you don't have high intolerance and you want to fool around and go wild once in your lifetime! As for a celebration!

For the recipes which contain gluten, I recommend you to take Gluten Digest Enzymes. For the dairy ones, you can take Dairy Digest Complete. Of course, you can choose other brands of enzymes. I recommend Now Foods" because I used it for many years and I trust it. 

Ingredients:

10 organic pastured egg yolks
5 tablespoons organic sugar cane
500 grams mascarpone cheese
500 grams whipped cream
1 kilo ladyfinger cookies
2 tablespoons organic almonds extract
750 grams strong brewed decaf coffee, cold room temperature; if the kids are too small, you could replace the decaf coffe with fresh orange juice or other fresh juices like wild berries juice... or any other red fruits, for a nice color... even carrot juice
1 tablespoon unsweetened cocoa powder (for garnishing)

Prepare the brewed coffee, 1 or 2 hours before making the tiramisu 
and place it in the fridge, to cool down.

Mix the yolks with organic sugar cane.


Pour the mixture over the mascarpone cheese and stir gentle.


Prepare the whipped cream as the instructions on the package.


Mix together very gentle both mixtures.


Take one by one the ladyfinger cookies, dip it in the cold coffee,
but keep it no more then 2 seconds in coffee, otherwise it will soften to much.
And lay them down in a glass tray, like I did in the picture below. 



After the first layer of ladyfinger cookies, put over half of the quantity of cream mixture.
Then again another layer of ladyfingers dipped in coffee. 


And on top, the rest of the mixture.


Keep it in the fridge for one day. 
Take if off when you want to eat it, and powder over the cocoa powder.



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