Ricetta classica della torta tiramisù, come preparare una torta tiramisù classica da zero

Ingredienti:
Lingua di gatto
5 albumi d'uovo
1,6 oz/45 g di zucchero
5 tuorli d'uovo grandi
1,6 oz/45 g di zucchero a velo
5,3 oz/150 g di farina setacciata

Passaggi:
1-Whisk egg whites with sugar until soft peak forms and set aside
2-In a separate bowl whisk egg yolks with powdered sugar
3-Add in two batches the egg yolk mixture to the egg white mix
4-Add the flour and gently fold until the flour is well incorporated
5-Pipe with a pastry bag 3 inch/7.5 cm long
6-Sprinkle with powdered sugar
7-Bake at 355°F/180°C for 13 minutes(Baking temperature may vary depending on the oven)

Ingredienti per il ripieno:
4 albumi d'uovo grandi
3,5 oz/100 g di zucchero

220 mL Heavy Cream

4 tuorli d'uovo grandi
2,5 oz/70 g di zucchero

20 mL Espresso/Nescafe
7.8 oz/220g Mascarpone Cheese
0.3 oz/8g Gelatin
60 mL Boiled Water

Passaggi:
1-Whisk egg whites and sugar until soft peak forms and set aside
2-Whip the heavy cream and set aside
3-In a separate bowl mix egg yolks with sugar until sugar is dissolved
4-Add espresso/Nescafe
5-Add mascarpone cheese and keep mixing
6-Add boiled water to the gelatin, mix until it dissolves and add it to the mixture
7-Add the whipped cream and mix gently
8-Add the egg white mix and mix until all is well combined
9-Brush the cat’s tongue biscuits with syrup(150 mL Water, 5.3 oz/150g Sugar, 15 mL Espresso)
10-Scoop one layer into the cake
11-Dip each biscuit into the syrup and place it on top
12-Scoop the remaining of the mixture
13-Place it in the fridge for 4 to 6 hours
14-Dust the top with Nescafe
Godere

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