{"id":30866,"date":"2022-05-08T03:00:00","date_gmt":"2022-05-08T01:00:00","guid":{"rendered":"http:\/\/katinkaskitchen.com\/?p=30866"},"modified":"2022-12-04T12:28:37","modified_gmt":"2022-12-04T11:28:37","slug":"nuovo-tiramisu","status":"publish","type":"post","link":"https:\/\/katinkaskitchen.com\/?p=30866","title":{"rendered":"Tiramis\u00fa speziale"},"content":{"rendered":"\n<figure class=\"wp-block-image is-resized\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/files.katinkaskitchen.com\/2019\/04\/BEEAB98F-9375-43BC-8863-D2DE58A1516B-1024x1024.jpg\" alt=\"\" class=\"wp-image-30871\" width=\"512\" height=\"512\" srcset=\"https:\/\/files.katinkaskitchen.com\/2019\/04\/BEEAB98F-9375-43BC-8863-D2DE58A1516B-1024x1024.jpg 1024w, https:\/\/files.katinkaskitchen.com\/2019\/04\/BEEAB98F-9375-43BC-8863-D2DE58A1516B-150x150.jpg 150w, https:\/\/files.katinkaskitchen.com\/2019\/04\/BEEAB98F-9375-43BC-8863-D2DE58A1516B-300x300.jpg 300w, https:\/\/files.katinkaskitchen.com\/2019\/04\/BEEAB98F-9375-43BC-8863-D2DE58A1516B-768x768.jpg 768w\" sizes=\"auto, (max-width: 512px) 100vw, 512px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Jag skulle g\u00f6ra tiramis\u00fa till dessert efter en middag med risotto. Vid ig\u00e5ngs\u00e4ttning i k\u00f6ket uppt\u00e4ckte jag att savoiarde-kexen som man brukar ha i var gamla och luktade dammigt. D\u00e5 vi nyligen varit i Italien och k\u00f6pt med underbara cantucci (i Sverige kallas de ofta f\u00f6r biscotti) gjorda p\u00e5 r\u00e5socker och med sm\u00e5 chokladbitar i, t\u00e4nkte jag att de kanske kunde passa och samtidigt ge lite crunch. F\u00f6r att ytterligare fr\u00e4scha upp denna underbara klassiska dessert tillsatte jag finrivet citronskal i mascarpone-kr\u00e4men och drog ner lite p\u00e5 sockret. Det blev ett mycket lyckat resultat, enligt g\u00e4sterna runt bordet. Citronskalet bidrog med fr\u00e4sch\u00f6r och passar v\u00e4ldigt bra med kaffesmaken. <\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Den h\u00e4r varianten kommer jag garanterat att g\u00f6ra om &#8211; och rekommenderar det samma till er! <\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">G\u00f6r g\u00e4rna dubbel sats. Den som undrar varf\u00f6r tiramisun ser s\u00e5 l\u00f6s ut kan, i likhet med mig, l\u00e4ra sig att den beh\u00f6ver vila l\u00e4ngre tid i kylen \u00e4n den h\u00e4r fick. Men gott smakade det! <\/p>\n\n\n\n<figure class=\"wp-block-image is-resized\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/files.katinkaskitchen.com\/2019\/04\/fullsizeoutput_2661-1024x768.jpeg\" alt=\"\" class=\"wp-image-30872\" width=\"512\" height=\"384\" srcset=\"https:\/\/files.katinkaskitchen.com\/2019\/04\/fullsizeoutput_2661-1024x768.jpeg 1024w, https:\/\/files.katinkaskitchen.com\/2019\/04\/fullsizeoutput_2661-150x113.jpeg 150w, https:\/\/files.katinkaskitchen.com\/2019\/04\/fullsizeoutput_2661-300x225.jpeg 300w, https:\/\/files.katinkaskitchen.com\/2019\/04\/fullsizeoutput_2661-768x576.jpeg 768w\" sizes=\"auto, (max-width: 512px) 100vw, 512px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><em>Du beh\u00f6ver f\u00f6r ca 6 personer: <\/em><\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">3 \u00e4gg, delade i gulor och vitor<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">50 gram socker, helst finmalet r\u00e5socker (jag bortlade mitt h\u00e4rliga Cassonade-r\u00e5socker) <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">en nypa salt till \u00e4ggvitorna<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">250 gram mascarpone<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">det finrivna skalet av 1\/2 &#8211; 1 citron, v\u00e4l tv\u00e4ttad och helst ekologisk<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2 koppar espresso (jag tog Nespressos Ristretto)<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">g\u00e4rna lite kaffelik\u00f6r att blanda i kaffedoppet:)<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">ca 20-25 stycken, g\u00e4rna med choklad i men de med mandel g\u00e5r ocks\u00e5 bra!<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">kakao att pudra \u00f6ver &#8211; ju b\u00e4ttre kvalitet desto b\u00e4ttre slutresultat! &#8211; jag tog Valrhona<\/p>\n\n\n\n<figure class=\"wp-block-image is-resized\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/files.katinkaskitchen.com\/2019\/04\/fullsizeoutput_2665-1024x768.jpeg\" alt=\"\" class=\"wp-image-30873\" width=\"512\" height=\"384\" srcset=\"https:\/\/files.katinkaskitchen.com\/2019\/04\/fullsizeoutput_2665-1024x768.jpeg 1024w, https:\/\/files.katinkaskitchen.com\/2019\/04\/fullsizeoutput_2665-150x113.jpeg 150w, https:\/\/files.katinkaskitchen.com\/2019\/04\/fullsizeoutput_2665-300x225.jpeg 300w, https:\/\/files.katinkaskitchen.com\/2019\/04\/fullsizeoutput_2665-768x576.jpeg 768w\" sizes=\"auto, (max-width: 512px) 100vw, 512px\" \/><\/figure>\n\n\n\n<h4 class=\"wp-block-heading\"><em>G\u00f6r s\u00e5 h\u00e4r:<\/em><\/h4>\n\n\n\n<p class=\"wp-block-paragraph\">B\u00f6rja med att g\u00f6ra kaffet s\u00e5 det hinner svalna.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Vispa \u00e4ggulorna med h\u00e4lften av sockret till por\u00f6st skum, vispa d\u00e4refter i mascarponen. Eftersom mascarponen l\u00e4tt klumpar sig \u00e4r det bra att ta fram den n\u00e5gon timme innan s\u00e5 den \u00e4r rumstempererad och d\u00e4rmed mjukare &#8211; d\u00e5 \u00e4r det l\u00e4ttare att vispa i den och f\u00e5 en sl\u00e4t smet. Tills\u00e4tt \u00e4ven det finrivna citronskalet. Var noga med att tv\u00e4tta citronen innan. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Vispa \u00e4ggvitorna med en nypa salt till h\u00e5rt skum. Tills\u00e4tt den \u00e5terst\u00e5ende m\u00e4ngden socker och vispa tills vitorna blivit riktigt styva. V\u00e4nd ner \u00e4ggviteskummet i \u00e4ggule-mascarponeskummet och r\u00f6r f\u00f6rsiktigt ihop s\u00e5 det blir en j\u00e4mn tjock smet. H\u00e4r har du din &#8221;crema&#8221; till din tiramisu.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ta fram en form som du ska g\u00f6ra din tiramisu i. Jag anv\u00e4nde en kristallsk\u00e5l p\u00e5 fot och kan rekommendera att anv\u00e4nda n\u00e5got k\u00e4rl som \u00e4r smalare l\u00e4ngst ner, g\u00e4rna i glas s\u00e5 att man ser de h\u00e4rliga lagren. Krossa cantuccisarna l\u00e4tt i mortel eller i en plastp\u00e5se som du bankar p\u00e5 med n\u00e5got h\u00e5rt. L\u00e4gg ett lager i botten som du h\u00e4ller en kopp espresso \u00f6ver samt n\u00e5gra skedar kaffelik\u00f6r. L\u00e5t det st\u00e5 och sv\u00e4lla innan du l\u00e4gger p\u00e5 ett f\u00f6rsta lager kr\u00e4m, sl\u00e4ta till med en sked eller slickepot. Pudra ett lager kakao \u00f6ver. L\u00e4gg d\u00e4refter ett nytt lager grovsmulade cantucci \u00f6ver kr\u00e4mlagret, skeda f\u00f6rsiktigt lite espressokaffe \u00f6ver utan att det blir f\u00f6r bl\u00f6tt. I detta varv tog jag inte kaffelik\u00f6r f\u00f6r jag ville f\u00e5 fram kaffesmaken och inte f\u00e5 det f\u00f6r s\u00f6tt. Bred sedan ett nytt lager kr\u00e4m \u00f6ver och pudra kakao \u00f6ver. St\u00e4ll din tiramisu att svalna och &#8221;mogna&#8221; i n\u00e5gra timmar eller \u00f6ver natt i kylen. Vid servering str\u00f6r du lite mer cantucci-kross \u00f6ver f\u00f6r att f\u00e5 extra crunch och textur. <\/p>\n\n\n\n<figure class=\"wp-block-image is-resized\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/files.katinkaskitchen.com\/2019\/04\/C935014E-C895-4055-9D72-50184CF80D8D-1024x1024.jpg\" alt=\"\" class=\"wp-image-30874\" width=\"512\" height=\"512\" srcset=\"https:\/\/files.katinkaskitchen.com\/2019\/04\/C935014E-C895-4055-9D72-50184CF80D8D-1024x1024.jpg 1024w, https:\/\/files.katinkaskitchen.com\/2019\/04\/C935014E-C895-4055-9D72-50184CF80D8D-150x150.jpg 150w, https:\/\/files.katinkaskitchen.com\/2019\/04\/C935014E-C895-4055-9D72-50184CF80D8D-300x300.jpg 300w, https:\/\/files.katinkaskitchen.com\/2019\/04\/C935014E-C895-4055-9D72-50184CF80D8D-768x768.jpg 768w\" sizes=\"auto, (max-width: 512px) 100vw, 512px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Servera och njut!<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Buon appetito \u00f6nskas med v\u00e4nliga matglada h\u00e4lsningar fr\u00e5n Katinkas italienska Kitchen!<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Katinka Hammarski\u00f6ld<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">katinka.hammarskiold@hotmail.com<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">www.katinkaskitchen.com<\/p>\n\n\n\n<figure class=\"wp-block-image is-resized\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/files.katinkaskitchen.com\/2019\/04\/fullsizeoutput_2669-1024x768.jpeg\" alt=\"\" class=\"wp-image-30875\" width=\"512\" height=\"384\" srcset=\"https:\/\/files.katinkaskitchen.com\/2019\/04\/fullsizeoutput_2669-1024x768.jpeg 1024w, https:\/\/files.katinkaskitchen.com\/2019\/04\/fullsizeoutput_2669-150x113.jpeg 150w, https:\/\/files.katinkaskitchen.com\/2019\/04\/fullsizeoutput_2669-300x225.jpeg 300w, https:\/\/files.katinkaskitchen.com\/2019\/04\/fullsizeoutput_2669-768x576.jpeg 768w\" sizes=\"auto, (max-width: 512px) 100vw, 512px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image is-resized\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/files.katinkaskitchen.com\/2019\/04\/fullsizeoutput_2667-1024x901.jpeg\" alt=\"\" class=\"wp-image-30876\" width=\"512\" height=\"451\" srcset=\"https:\/\/files.katinkaskitchen.com\/2019\/04\/fullsizeoutput_2667-1024x901.jpeg 1024w, https:\/\/files.katinkaskitchen.com\/2019\/04\/fullsizeoutput_2667-150x132.jpeg 150w, https:\/\/files.katinkaskitchen.com\/2019\/04\/fullsizeoutput_2667-300x264.jpeg 300w, https:\/\/files.katinkaskitchen.com\/2019\/04\/fullsizeoutput_2667-768x675.jpeg 768w\" sizes=\"auto, (max-width: 512px) 100vw, 512px\" \/><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Jag skulle g\u00f6ra tiramis\u00fa till dessert efter en middag med risotto. Vid ig\u00e5ngs\u00e4ttning i k\u00f6ket uppt\u00e4ckte jag att savoiarde-kexen som man brukar ha i var gamla och luktade dammigt. D\u00e5 vi nyligen varit i Italien och k\u00f6pt med underbara cantucci (i Sverige kallas de ofta f\u00f6r biscotti) gjorda p\u00e5 r\u00e5socker [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":30871,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[103,108,71,112],"tags":[],"class_list":["post-30866","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-agg","category-choklad-kakao","category-efterratter","category-pasta-italienskt"],"_links":{"self":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/30866","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=30866"}],"version-history":[{"count":7,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/30866\/revisions"}],"predecessor-version":[{"id":34655,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/30866\/revisions\/34655"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/media\/30871"}],"wp:attachment":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=30866"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=30866"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=30866"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}