Documentos de Académico
Documentos de Profesional
Documentos de Cultura
cheese, raw eggs, sugar, espresso coffee, ladyfingers, liquor and cocoa
(heavy cream is optional). The following recipes may vary slightly in
amounts of each ingredient that are used, and there may be some small
substitutions (e.g. cake, ugh! not authentic!) instead of ladyfingers, the type
of liquor used, etc.). But essentially, the recipes present Tiramisu in its
purest form. For all of these recipes, you'll need 2 to 4 mixing bowls, a food
whip or electric mixer, and a glass baking or serving dish (sizes vary from 3quart to 6-quart).
..... !!
1,5
500 .
3 ,
100 .
80 .
6 ( ) 1 2
, 128 .
, .
, .
. ""
.
.
.
, .
, ,
.
2020 , .
, ,
.
2 .
8 400 ml , 50 ml , 100 ml , (
)
:
5
150 .
5
125 .
( )
( )
:
500 .
100 .
5
5
30 .
:
200C.
.
.
.
8 . 2 .
. 15 ,
. .
: .
. 30 .
.
.
: ,
.
.
. 3-4 , ,
. .
.08 ( )
. "", .
3 ( )
2 captain morgan
2 ( 8 ) -
/ espresso)
500 600 .
3
. , ()
- (
).
. ,
.
( ).
. .
: GreekMasa - .08 (
) http://www.greekmasa.gr/index.php?option=com_content&task=view&id=6389&Itemid=49#ixzz2CxevXQD4
.03 ()
, ,
, ( , Tira-mi su ) . :
, , , , , {
55% ,
}. , 950 .
, 1670
. ,
. ,
.
2-3
1/2 { }.
4-5
1 ,
.
1 1 -
,
.
70 ,
.
- .
, , ,
.
.
- .
, ..
!.
....
!! CiaoBella !!!
: GreekMasa - .03 (
) http://www.greekmasa.gr/index.php?option=com_content&task=view&id=3052&Itemid=49#ixzz2Cxfu7oQa
.03 ()
&
1 ,
4
110 .
2.
50 .,
:
85 . , :
3 , .
.
500 ,
70 . ,
,
1 .
, , .
, , ,
, ,
.
: GreekMasa - .03 (
) http://www.greekmasa.gr/index.php?option=com_content&task=view&id=3052&Itemid=49#ixzz2Cxg9wvYE
400 ml
50 ml
50 ml
300 .
2 .. 1
30 ml
3 ..
12
, .
.
( ), .
,
. 115C, .
, .
-, , , . ,
( ) .
, , , .
.
, .
- , ,
. . (
) ). ( ). ( )
-.
, ,
1 .
:
, .
Tiramisu 15
600 ml ( light)
250 .
75 ml Marsala
5 ( )
300 ml ( espresso)
175 200 . tiramisu
25 .
2
. Marsala
, ,
. .
tiramisu .
, .
: . espresso lungo
300 ml .
.
: , . ,
, ,
. ,
.
: ,
1-2 .
.
.
: ,
. .
: , ,
.
: 8 , ,
.
tiramisu
. ,
.
. ,
.
1 .
2 ..
3/4 . + 3 ..
1 (250 .)
350 .
500 .
4 ..
50 .
2 ..
E
. .
. ()
.
, . 3 ..
. 3 .. .
.
, . .
. 2 .
.
, . .
.