{"id":5734,"date":"2020-05-19T06:14:27","date_gmt":"2020-05-19T06:14:27","guid":{"rendered":"https:\/\/bonamb.com\/?p=5734"},"modified":"2020-06-16T06:21:26","modified_gmt":"2020-06-16T06:21:26","slug":"cooking-to-overcome-3","status":"publish","type":"post","link":"https:\/\/bonamb.com\/en\/cooking-to-overcome-3\/","title":{"rendered":"Cooking to overcome (III) – Tiramis\u00fa"},"content":{"rendered":"

Cooking to overcome<\/span><\/span>\u00a0(III) –\u00a0<\/span><\/b>Tiramis\u00fa<\/b><\/span><\/p><\/h1><\/div>

Since confinement began in our homes, we have seen an incredible growth of liv<\/span>e streams about food<\/span>, families spending hours cooking or just people who have been encouraged to learn to cook. This\u00a0<\/span>makes us\u00a0<\/span>really happy<\/span>, because moreover, the kitchen serves as social assistance.<\/span>\u00a0<\/span><\/p>\n

\u00a0<\/span>We wanted to contribute our grain of sand, broadcasting every week, gastronomic\u00a0<\/span>live streams<\/span> with our chef Alberto Ferruz and other members of our team. The protagonist of this third part is sweetness<\/span><\/span>, where our pastry chef Laura Garc\u00eda prepares a classic<\/span>:<\/span>\u00a0<\/span><\/p>\n

Tiramisu<\/span><\/b>
\n<\/span>Ingredients<\/span><\/b>\u00a0<\/span><\/p>\n

    \n
  • 250g mascarpone cheese.<\/span>\u00a0<\/span><\/li>\n
  • 175g liquid cream.<\/span>\u00a0<\/span><\/li>\n
  • 25 ml of water.<\/span>\u00a0<\/span><\/li>\n
  • 50 gr. white sugar.<\/span>\u00a0<\/span><\/li>\n
  • 3\u00a0<\/span>egg\u00a0<\/span>yolks.<\/span>\u00a0<\/span><\/li>\n<\/ul>\n

    Ladyfingers<\/span><\/b>\u00a0<\/span><\/p>\n

      \n
    • 2\u00a0<\/span>egg\u00a0<\/span>yolks.<\/span>\u00a0<\/span><\/li>\n
    • 2\u00a0<\/span>egg whites<\/span>.<\/span>\u00a0<\/span><\/li>\n
    • 60 gr. white sugar.<\/span>\u00a0<\/span><\/li>\n
    • 60g of flour.<\/span>\u00a0<\/span><\/li>\n
    • 100ml coffee<\/span>\u00a0<\/span><\/li>\n
    • Liquor.<\/span>\u00a0<\/span><\/li>\n<\/ul>\n

      \u00a0<\/span>Preparation<\/span><\/b>\u00a0<\/span>\u00a0<\/span><\/p>\n

        \n
      1. For\u00a0<\/span>the ladyfingers<\/span>:<\/span>\u00a0whiten the 2 buds with 30g of sugar and whiten the 2 clears with another 30g of sugar. Stir in the two mixtures to 60g of sifted flour. Insert into a sleeve. On a sulphurized paper on an oven plate, make shapes\u00a0<\/span>of\u00a0<\/span>2 cm wide and 12 in length. Sprinkle with icing sugar. Bake at 180o\u00a0<\/span>\u00a0<\/span>for 14-16 minutes.<\/span>\u00a0<\/span>Cool down.<\/span>\u00a0<\/span><\/li>\n
      2. For the cream: mix 250gr of mascarpone cheese with 175gr of liquid cream and beat. Make a syrup with 25 ml of water and 50g of sugar.\u00a0<\/span>Put away and b<\/span>eat 3 egg yolks and gradually incorporate the syrup, while still beating. Combine the mixture of mascarpone + cream, with the yolks + syrup.\u00a0<\/span>Put away.<\/span>\u00a0<\/span><\/li>\n
      3. In a bowl, mix the coffee with some amaretto-style liquor. Wet the screeds.<\/span>\u00a0<\/span><\/li>\n
      4. Stack: In a glass, insert a layer of\u00a0<\/span>ladyfingers<\/span>\u00a0and on top of a layer of cream. As many layers as the height of the cup.<\/span>\u00a0<\/span><\/li>\n<\/ol>\n<\/div>
        \"Tiramis\u00fa<\/span><\/div>
        <\/div><\/div><\/div><\/div><\/div>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":5523,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-5734","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/bonamb.com\/en\/wp-json\/wp\/v2\/posts\/5734","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bonamb.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bonamb.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bonamb.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/bonamb.com\/en\/wp-json\/wp\/v2\/comments?post=5734"}],"version-history":[{"count":9,"href":"https:\/\/bonamb.com\/en\/wp-json\/wp\/v2\/posts\/5734\/revisions"}],"predecessor-version":[{"id":5768,"href":"https:\/\/bonamb.com\/en\/wp-json\/wp\/v2\/posts\/5734\/revisions\/5768"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bonamb.com\/en\/wp-json\/wp\/v2\/media\/5523"}],"wp:attachment":[{"href":"https:\/\/bonamb.com\/en\/wp-json\/wp\/v2\/media?parent=5734"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bonamb.com\/en\/wp-json\/wp\/v2\/categories?post=5734"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bonamb.com\/en\/wp-json\/wp\/v2\/tags?post=5734"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}