Tiramisu Klasike

Përbërësit:

400gr biskota Savoiardi
500gr krem maskarpone
6 vezë
120gr sheqer
kakao pluhur
kafe expres

Pergatitja:

Si fillim, pergatisim kafen ekspres (ose moka) e cila do te na nevojitet per te lagur biskotat (rreth nje filxhan caji), e hedhim ne nje ene te vogel, e sheqerosim dhe e leme te ftohet.

Me ndihmen e nje rrahesi elektrik, rrahim te verdhat e vezeve me gjysmen e sheqerit duke formuar nje perberje kremoze dhe me ngjyre te hapur.

Shtojme pak nga pak kremin maskarpone tek te verdhat e vezeve duke vazhduar rrahjen me shpejtesi minimale derisa te dy kremerat te homogjenizohen plotesisht.

Ne nje ene tjeter rrahim te bardhat e vezeve me pak kripe, dhe pasi te jete formuar nje mase qe nuk bie nga ena i shtojme sheqerin duke e perzjere edhe per pak minuta.

Kremin me te bardhat e vezeve ia shtojme te verdhave te vezeve me sheqerin dhe maskarponen; ne kete menyre kemi perftuar kremin e Tiramisù-se.

Vendosim me rradhe biskotat Savoiardi ne nje bazament te qendrueshem (psh nje karton te forte) ose ne nje tave te madhe dhe fillojme ti lagim me kafen e pregatitur me pare derisa te jene komplet te zbutura por jo te squllura.

I mbulojme biskotat me nje shtrese kremit qe pregatitem me siper dhe veprojme ne te njejten menyre edhe me shtresen e dyte duke patur kujdes qe; nqs ne shtresen e pare Savoiardit i kemi vendosur horizontalisht, tani i vendosim vertikalisht.

E mbulojme embelsiren me kremin e mbetur duke e sperkatur siperfaqen me kakao pluhur apo copeza cokollatash te prera imet. E vendosim ne frigorifer per disa ore dhe tiramisù- ja jone eshte gati per tu servirur.

KESHILLE:
Duke qene se vezet nuk gatuhen, ato duhet te jene shume te fresketa. Per ti dhene nje shije me te vecante Tiramisù-se, i hedhim vezeve pak rum ose amaretto dhe vazhdojme proceduren si me siper.

English Version

Ingredients: 

 400gr Savoiardi biscuits 500gr cream mask 6 eggs 120gr sugar Cocoa powder Coffee expres 

Preparation: 

 Initially, prepare espresso coffee (or moka) that we will need to wet the cookies (around a cup of tea), throw it in a small bowl, sprinkle it and let it cool. With the help of an electric beater, beat the egg yolks with half the sugar forming a creamy, open-colored mixture. Add little by little the maskarpone cream to the egg yolks by continuing the beating at minimal speeds until both creams are fully homogenized. In another bowl we beat white eggs with less salt, and after we have formed a mass that does not fall from the container we add sugar and stir it for a few minutes. We add the egg whites to the egg yolks with the sugar and the maskarpon; In this way we have acquired Tiramisu's creams. Put the Savoiardi biscuits in a stable base (eg a strong cardboard) or in a large pan and start wandering with the coffee prepared before until they are completely softened but not straightened. We cover the biscuits with a layer of creams that we prepare above and we do the same in the same way with the second layer, taking care that; If we put them horizontally in the first layer of Savoyard, now we place them vertically. We cover the cream with the remaining cream spilling the surface with cocoa powder or crushed chocolate cuts. We put it in the fridge for several hours and our tiramisu is ready for serving.