Infinite tenderness, as Tiramisu deserves.
Separate the egg whites from the eggs.
Add the culinary curd, sweetener to the yolks and mix everything together.
Add a pinch of salt and 10 g of vanilla sugar to the egg whites and beat them into stiff foam.
Gradually add the beaten egg whites to the egg yolks, carefully mixing them into the egg yolk-curd mass and trying not to disturb their "airiness".
Put the mass on baking paper or silicone mat ~ 1.5 cm thick (smear the baking paper/silicone mat with oil).
Place in the oven at 175 °C and bake for ~15-20 minutes until the surface becomes golden brown.
Take it out, put the other baking paper on top and turn it to the other side. Carefully remove the baking paper and cool.
Pour 1 teaspoon of instant coffee with 25 g of hot water. Cool down.
Prepare cream - whip the culinary curd with sweetener and cooled coffee. Add the ricotta and carefully mix with the culinary curd (be careful here: don't beat too vigorously, as the ricotta may curdle).
Assemble cake - cut the biscuit into 6 parts (or 4), put the biscuits on top of each other, smearing each one with cream. Spread the top biscuit with cream and put it in the fridge overnight.
In the morning, sprinkle with cocoa, decorate to your liking and enjoy.
Finished product weight 850
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
