{"id":319,"date":"2011-10-23T16:16:03","date_gmt":"2011-10-23T16:16:03","guid":{"rendered":"http:\/\/www.tezzatron.com\/loadsofrecipes\/2011\/10\/23\/tiramisu\/"},"modified":"2011-10-23T16:16:03","modified_gmt":"2011-10-23T16:16:03","slug":"tiramisu","status":"publish","type":"post","link":"https:\/\/loadsofrecipes.co.uk\/dessert-recipes\/tiramisu\/","title":{"rendered":"Tiramisu"},"content":{"rendered":"<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>400g mascarpone<\/li>\n<li> 4 eggs, separated<\/li>\n<li> 4 tbsp caster sugar<\/li>\n<li> 2 tsp espresso<\/li>\n<li> 8 tbsp weak coffee<\/li>\n<li> 3-4 tbsp Marsala, brandy or rum<\/li>\n<li> about 20 Boudoir biscuits<\/li>\n<li> 2 tsp cocoa powder<\/li>\n<li> 2 tsp finely ground coffee <\/li>\n<\/ul>\n<p> <strong>Method:<\/strong><\/p>\n<p>In a large bowl whisk the egg yolks until they go pale. Add the mascarpone and beat together until well combined &#8211; this is much easier using an electric whisk. Very gradually add the sugar (about a teaspoon at a time) whisking constantly.<\/p>\n<p> Pour in the espresso and mix thoroughly.<\/p>\n<p> In a separate bowl, beat the egg whites until stiff. Add a large spoonful of the beaten egg whites to the mascarpone mixture and mix through &#8211; this will slacken the mixture and make it easier to fold in the rest of the egg whites. Fold in the remainder of the beaten egg whites. Set aside.<\/p>\n<p> In a shallow dish mix together the weak coffee and the alcohol. Dip half of the biscuits in one by one and line the bottom of a dish. (Don&#8217;t leave the biscuits in the liquid for any length of time or they will just disintegrate!)<\/p>\n<p> Pour over half the mascarpone mixture. Repeat. Bang dish to settle the layers.<\/p>\n<p> Chill for at least 3 hours or preferably overnight.<\/p>\n<p> To serve, mix together the cocoa and ground coffee and sieve over the top until it is totally covered<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients: 400g mascarpone 4 eggs, separated 4 tbsp caster sugar 2 tsp espresso 8 tbsp weak coffee 3-4 tbsp Marsala, brandy or rum about 20 Boudoir biscuits 2 tsp cocoa powder 2 tsp finely ground coffee Method: In a large bowl whisk the egg yolks until they go pale. Add the mascarpone and beat together [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[10,20],"tags":[47,55],"class_list":["post-319","post","type-post","status-publish","format-standard","hentry","category-dessert-recipes","category-italian-recipes","tag-dessert-recipes","tag-italian-recipes"],"acf":[],"_links":{"self":[{"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/posts\/319","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/comments?post=319"}],"version-history":[{"count":0,"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/posts\/319\/revisions"}],"wp:attachment":[{"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/media?parent=319"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/categories?post=319"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/tags?post=319"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}