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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>piscoturi &#8211; 30 buc</p>
<p>mascarpone &#8211; 500 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; 160 g</p>
<p>gelatina pudra &#8211; 16 g</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>smantana pentru frisca 30% &#8211; 600 ml</p>
<p>cafea &#8211; 300 ml</p>
<p>apa &#8211; 60 ml</p>
<p>galbenusuri de ou &#8211; 5 buc</p>
<p>esenta de vanilie &#8211; 1 lingurita</p>
<p>cacao &#8211; pentru decor</p>
<p><img class="alignnone size-full wp-image-27601" src="https://bucatarianoastra.online/wp-content/uploads/2021/12/tort-tiramisu.png" alt="" width="1024" height="1536" /></p>
<p>Mod de preparare:</p>
<p>Puneti galbenusurile intr-un castron.</p>
<p>Puneti recipientul intr-o baie de apa si incalziti incet.</p>
<p>In acest timp, bate bine galbenusurile cu zaharul.</p>
<p>Se amesteca cu telul pana se dizolva zaharul si se obtine o consistenta spumoasa si pufoasa, usoara.</p>
<p>In acel moment se scoate de pe aragaz si se lasa sa se raceasca.</p>
<p>Intre timp, pregatiti gelatina.</p>
<p>Se toarna saizeci de mililitri de apa, se baga la cuptorul cu microunde timp de 15 secunde si apoi se lasa sa se umfle.</p>
<p>Adaugati gelatina la baza de galbenusuri si amestecati.</p>
<p>In aceasta etapa, adaugati si mascarpone si amestecati totul impreuna.</p>
<p>Adaugati si alte ingrediente, inclusiv esenta de vanilie si frisca.</p>
<p>Amesteca totul bine, ideal doar cu spatula, pentru a crea o crema pufoasa si moale.</p>
<p>Luati piscoturile si inmuiati-le in cafea.</p>
<p>Se toarna intr-o farfurie adanca pentru ca pandispanul sa functioneze mai bine.</p>
<p>Cafeaua trebuie sa fie suficient de tare.</p>
<p>Asezati piscoturile inmuiate pe fundul formei de tort, astfel incat sa o acopere complet.</p>
<p>Daca este necesar, rupeti cateva.</p>
<p><img class="alignnone size-full wp-image-17939" src="https://bucatarianoastra.online/wp-content/uploads/2021/12/piscoturi.jpg" alt="" width="879" height="567" /><br />
Aplicati o parte din crema finita pe stratul de piscoturi.</p>
<p>Urmeaza un strat de piscoturi inmuiate in cafea si apoi din nou un strat de smantana.</p>
<p>Ultimul strat ar trebui sa fie cel cremos.</p>
<p>Se netezeste stratul superior de crema.</p>
<p>Daca ramane crema, se poate pune intr-o punga de patiserie si puteti decora desertul.</p>
<p><img class="alignnone wp-image-17940" src="https://bucatarianoastra.online/wp-content/uploads/2021/12/crema.jpg" alt="" width="873" height="566" /></p>
<p>Faza finala este doar stropirea cu pudra de cacao.</p>
<p>Puneti tiramisu astfel preparat la frigider.</p>
<p>Dupa ce ati scos, impartiti forma de tort si puteti feli si servi celebrul desert italian.</p>
<p>Sa aveti pofta!</p>

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