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Robyn C.
Tiramisu with dark chocolate
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Ingredients
Directions
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Mix the coffee with the liqueur and let cool. Dip half of the long fingers on both sides in the coffee and divide them over 4 plates.
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Drizzle with a little more coffee and sprinkle with 1/3 of the chocolate. Let alone until later use.
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Beat the egg yolks with the sugar with a mixer and place the bowl on a pan with a layer of boiling water (the bowl should not touch the water).
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Continue to beat until the mixture is pale yellow, bound and creamy. Take the bowl off the pan and whisk again gently to allow the mixture to cool.
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Beat the egg whites in a clean bowl. Beat the mascarpone well through the egg cream.
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Then gently scoop the proteins through: start with a bit and then continue with the rest.
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Put half of this mixture on the long fingers. Dip the rest of the long fingers into the coffee mixture and place them on the mascarpone.
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Sprinkle with a layer of chocolate and spread the rest of the mascarpone over it.
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Put the tiramisu in the refrigerator for a few hours to half a day and sprinkle with the remaining chocolate just before serving.
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Nutrition
790Calories
Sodium0% DV0g
Fat88% DV57g
Protein30% DV15g
Carbs17% DV50g
Fiber0% DV0g
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