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@user6272541040744: كالما كالما 💀 #كريستيانو #رونالدو #ريال_مدريد #برشلونة #كامب_نو

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Monday 20 July 2026 22:40:56 GMT
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🌱 Ingredients: * 18–20 ladyfingers * 4 egg yolks * 8 g vanilla sugar * 100 ml Amaretto * 300 g mascarpone (room temperature) * 200 g whipping cream (cold) * For dipping: * If making the classic version: 1 cup (200 ml) cooled espresso, Vietnamese phin coffee, or instant coffee. * If layering with fresh strawberries: use cooled matcha instead of coffee. * Cocoa powder (for the classic version) 🌱 Instructions: Beat the egg yolks with the vanilla sugar. Stir in the Amaretto, then place the bowl over a saucepan of gently simmering water. Whisk constantly until the mixture becomes light and foamy. Be careful not to overcook the eggs-they should not become thick or scrambled. Remove from the heat and let cool completely. Mix the room-temperature mascarpone with the cooled egg mixture until smooth. Whip the cold heavy cream to soft-medium peaks, then gently fold it into the mascarpone mixture. Avoid using a mixer at this stage, as overmixing may cause the cream to separate. For a more pronounced flavor, you can fold in a small splash of Amaretto and a little coffee (or matcha if making the strawberry version). Use the dipping liquid only after it has cooled completely. Quickly dip each ladyfinger on both sides and arrange them in your serving dish. Spread half of the mascarpone mixture over the ladyfingers. Repeat with the remaining mascarpone mixture. You can also make a third layer if desired. Refrigerate for at least 12 hours. For the classic tiramisu, dust generously with cocoa powder before serving. For the strawberry & matcha version, dust lightly with matcha powder instead of cocoa powder, and garnish with fresh strawberries.
🌱 Ingredients: * 18–20 ladyfingers * 4 egg yolks * 8 g vanilla sugar * 100 ml Amaretto * 300 g mascarpone (room temperature) * 200 g whipping cream (cold) * For dipping: * If making the classic version: 1 cup (200 ml) cooled espresso, Vietnamese phin coffee, or instant coffee. * If layering with fresh strawberries: use cooled matcha instead of coffee. * Cocoa powder (for the classic version) 🌱 Instructions: Beat the egg yolks with the vanilla sugar. Stir in the Amaretto, then place the bowl over a saucepan of gently simmering water. Whisk constantly until the mixture becomes light and foamy. Be careful not to overcook the eggs-they should not become thick or scrambled. Remove from the heat and let cool completely. Mix the room-temperature mascarpone with the cooled egg mixture until smooth. Whip the cold heavy cream to soft-medium peaks, then gently fold it into the mascarpone mixture. Avoid using a mixer at this stage, as overmixing may cause the cream to separate. For a more pronounced flavor, you can fold in a small splash of Amaretto and a little coffee (or matcha if making the strawberry version). Use the dipping liquid only after it has cooled completely. Quickly dip each ladyfinger on both sides and arrange them in your serving dish. Spread half of the mascarpone mixture over the ladyfingers. Repeat with the remaining mascarpone mixture. You can also make a third layer if desired. Refrigerate for at least 12 hours. For the classic tiramisu, dust generously with cocoa powder before serving. For the strawberry & matcha version, dust lightly with matcha powder instead of cocoa powder, and garnish with fresh strawberries.
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