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<p>Ingrediente:</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="5" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>Aluat:</p>
<p>faina &#8211; 120 g</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>zahar &#8211; 120 g</p>
<p>cacao &#8211; 25 g</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>oua &#8211; 6 buc</p>
<p>praf de copt &#8211; 1 punga</p>
<p>ulei &#8211; 2 linguri</p>
<p>sare &#8211; 1 praf</p>
<p>Crema:</p>
<p>mascarpone &#8211; 500 g</p>
<p>frisca lichida &#8211; 500 ml</p>
<p>galbenusuri de ou &#8211; 2 buc</p>
<p>zahar &#8211; 2 linguri</p>
<p>esenta de vanilie &#8211; dupa gust</p>
<p>In plus:</p>
<p>piscoturi &#8211; 400 g</p>
<p>cafea &#8211; 1 cana</p>
<p>zahar &#8211; 1 lingura</p>
<p>esenta de rom &#8211; dupa gust</p>
<p>Mod de preparare:</p>
<p>Desi tiramisu clasic nu este copt, la aceasta varianta trebuie sa coacem blatul de cacao.</p>
<p>Se incepe cu pregatirea aluatului.</p>
<p>Ingredientele sunt ouale, care se amesteca cu zaharul si se bat bine.</p>
<p>Apoi se adauga si sare si cand au consistenta perfecta, se adauga ulei.</p>
<p>Ulterior, este randul materiilor prime libere, sub forma de faina, praf de copt si cacao.</p>
<p>Totul se amesteca la viteze mici.</p>
<p>Apoi aluatul se toarna pe o tava tapetata cu hartie de copt si se da in cuptorul incins la 180 de grade Celsius.</p>
<p>Timpul de coacere este de aproximativ 25 de minute.</p>
<p><img class="alignnone size-full wp-image-17815" src="https://bucatarianoastra.online/wp-content/uploads/2021/11/blat-cu-cacao.jpg" alt="" width="862" height="562" /></p>
<p>Pana se coace aluatul, ne apucam de crema.</p>
<p>Are la baza galbenusurile de ou, care se bat cu zahar cu ajutorul unui blender.</p>
<p>Mai intai clasic, apoi vasul se pune intr-o baie de apa.</p>
<p>Continuati la viteze mai mici pana cand obtineti o consistenta spumoasa.</p>
<p>Doar in acest moment se pot amesteca mascarpone si vanilia in baza de crema.</p>
<p>La final, crema se inmoaie cu frisca, se mareste viteza si se bate totul pana cand crema este suficient de densa.</p>
<p>Cea mai importanta lucrare este asamblarea.</p>
<p>Blatul finit si rece se taie in doua jumatati.</p>
<p>Unul va deveni baza pentru tiramisu.</p>
<p>Pe acest strat se aplica apoi putina crema.</p>
<p>Pe acest strat de crema vine un strat de piscoturi.</p>
<p>Inainte de a fi puse peste crema, sunt inmuiate in cafea, care se amesteca cu putina esenta de rom sau lichior si zahar.</p>
<p>Urmeaza un strat de crema, urmat de un un nou strat de piscoturi.</p>
<p>Li se aplica din nou crema pe care se pune cealalta jumatate de blat cu cacao.</p>
<p><img class="alignnone size-full wp-image-17816" src="https://bucatarianoastra.online/wp-content/uploads/2021/11/piscoturi.jpg" alt="" width="878" height="540" /></p>
<p>Aplicati restul de crema pe ea si neteziti-o perfect.</p>
<p>Totul se poate pune la frigider pentru cateva ore si inainte de servire este indicat sa presarati tiramisu cu cacao de calitate.</p>
<p><img class="alignnone size-full wp-image-17817" src="https://bucatarianoastra.online/wp-content/uploads/2021/11/tiramisu.jpg" alt="" width="877" height="568" /></p>
<p>Sa aveti pofta!</p>

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