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<p>Astazi va prezentam o minunata reteta de tiramisu cu inghetata, poate fi gatit pentru orice ocazie deoarece gustul sau este pur si simplu fenomenal! Cafeaua face ca aceasta delicatesa sa fie irezistibila. Odata ce o faceti, familia o sa o ceara intotdeauna in locul inghetatei din magazin.</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="5" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>Ingrediente:</p>
<p>-300 g piscoturi;</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>-250 ml cafea dulce;</p>
<p>-4 galbenusuri;</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>-200 g zahar;</p>
<p>-500 g mascarpone;</p>
<p>-200 ml frisca;</p>
<p>-100 g ciocolata neagra.</p>
<p>Mod de preparare:</p>
<p>Pregatiti cafeaua si lasati-o sa se raceasca. Amestecati galbenusurile si zaharul intr-un recipient pus la abur pana se ingroasa apoi lasati la racit. Amestecati mascarpone (la temperatura camerei) cu crema obtinuta din galbenusuri si zahar. Aceasta trebuie sa ajunga la temperatura camerei. Amestecati crema obtinuta cu ciocolata taiata cubulete.</p>
<p>Intr-o tava de cozonac puneti folie de gatit, inmuiati piscoturile in cafea si asezati-le pe toata tava. Se toarna jumatate din crema. Puneti 2-3 piscoturi pe mijloc si apoi adaugati restul cremei asa cum este aratat in fotografia de mai jos. Peste crema asezati piscoturile inmuiate in cafea.</p>
<p><img class="alignnone size-full wp-image-11130" src="http://bucatarianoastra.online/wp-content/uploads/2020/02/fig-1.jpg" alt="" width="822" height="477" /></p>
<p><img class="alignnone size-full wp-image-11131" src="http://bucatarianoastra.online/wp-content/uploads/2020/02/fig-2.jpg" alt="" width="865" height="289" /></p>
<p>Acoperiti prajitura cu folie si bagati-o la congelator timp de 5 ore. Scoateti prajitura cu 30 de minute inainte de a o consuma. Indepartati folia si pudrati cu cacao.</p>
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