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Tiramisu recipe with almonds
I also used a gelatin sachet.
Make a strong coffee, sweetened to taste and with almond essence and enriched coffee. Leave to cool.
Rub the yolks vigorously (mix) with caster sugar (6 tablespoons) and vanilla sugar until they become the consistency of a cream and increase in volume.
Put them on the sea bath and stir constantly until they become an oily cream, about 15 minutes after the water boils under them. Leave to cool.
Beat the egg whites with a pinch of salt, add three tablespoons of sugar and beat until they harden well. Put them on the sea bath, beat them there for about 5 minutes. Add a few drops of lemon and beat little bit.
The gelatin is dissolved in a little cold water and then the pot is put in it in boiled water but not on fire, until it liquefies.
The yolk cream (cold) is mixed with mascarpone, just taken out of the fridge, until smooth. Then put the egg whites but carefully, with movements from bottom to top as I explained on the cake. Put a little of this composition in gelatin liquid and mix, then pour the gelatin into the rest of the cream.
In a shape (tray), a little high, preferably rectangular, put the first layer of biscuits quickly syruped in cold coffee. Do not syrup too hard to soften too badly. Put 1/2 of the cream over which half of the chocolate is grated. I preferred a dark chocolate. Place the almonds on top of the cream, side by side, well syruped, left in the coffee for a while. Grate the other half of the chocolate. Put the remaining cream and let it cool until the next day.
For an essential, impeccable look, sift cocoa over the cake through a strainer (sieve) when serving.
Be with lust!