Sabiam que a 14 de Abril se celebra o Dia Mundial do café? Confesso que também não sabia apesar de gostar muito de café 😄 Ora, nada melhor para celebrar do que uma sobremesa, certo?!
Uma das minhas sobremesas favoritas é Tiramisu, este fim-de-semana decidi fazer uma receita que, pelo menos em aspecto se aproximasse do original, mas na realidade a minha expectativa foi largamente superada e esta receita ainda me permitiu utilizar umas sobras que, de outra forma ficariam congeladas ad eternum! Curiosos? Então passamos à receita...
Vão necessitar de 250gr de café, poderá ser mais ou menos forte, consoante o vosso gosto pessoal, pelo que podem utilizar a máquina expresso, a cafeteira "de saco" ou a cafeteira tradicional. Deixam arrefecer.
Colocam no copo da Bimby® o açúcar e pulverizam 15seg/vel 10. Retiram e reservam.
Inserem a borboleta no copo, colocam as natas e batem sem programar tempo/ vel 3,5, até ficarem firmes. Retiram e reservam.
No copo ainda com a borboleta, colocam o tofu silk com o açúcar e a baunilha, misturam 1min/vel 4, com a espátula baixam o que estiver nas paredes do copo, adicionam metade das natas e misturam 10seg/vel 3, com a espátula baixam o que estiver nas paredes do copo. Adicionam as restantes natas e misturam 10seg/vel 3, com a espátula baixam o que estiver nas paredes do copo e misturam pela última vez, 5seg/ vel 3.
De seguida passam à montagem: colocam as fatias do bolo numa taça quadrada/pirex e cobrem cuidadosamente com café por cima e de seguida, uma generosa camada de creme, repetem até terem terminado todos os elementos, sendo que a última camada deverá ser uma boa camada de creme 😋
Levam ao frigorífico pelo menos 1 h antes de servir, antes de servir polvilham com cacau cru em pó.
Hi everyone!
Did you know that April 14th is World Coffee Day? I confess that I didn't know, even though I really like coffee 😄 Well, there's nothing better to celebrate than a dessert, right?! One of my favorite desserts is Tiramisu, and this weekend I decided to make a recipe that, at least in appearance, would resemble the original, but in reality, my expectations were far exceeded, and this recipe even allowed me to use up some leftovers that would otherwise have been frozen forever! Curious? Then let's move on to the recipe...
200g of soy whipping cream (very cold!)
300g of silk tofu
120g of demerara/brown sugar
1 tsp of vanilla extract (or 1 vanilla pod)
250g of coffee
300g of Easter cake*
Cocoa powder to taste
*Easter cake? That's right, last week, around Easter time, I made a very tasty Easter cake, but as you can imagine, there was quite a bit left over, which I froze already sliced. The idea was that whenever I felt like having a slice, I could just take it out, thaw it, and enjoy it. Well, I thought that the texture of the Easter cake would be good for soaking up the coffee, so I decided to give it a try 😁 it worked out well, if you don't have Easter cake, you can use any dry cake that absorbs coffee well, the end result should be a creamy and soft dessert.
Preparation in the Thermomix®:
You will need 250g of coffee, it can be stronger or weaker according to your personal taste, so you can use an espresso machine, a "sock" coffee maker, or a traditional coffee maker. Let it cool.
Place the sugar in the Thermomix® bowl and pulverize for 15sec/speed 10. Remove and set aside.
Insert the butterfly whisk in the bowl, add the cream and whip without setting time/speed 3.5, until firm. Remove and set aside.
In the bowl, still with the butterfly whisk, place the silk tofu with the sugar and vanilla, mix for 1min/speed 4, using the spatula to scrape down the sides of the bowl. Add half of the whipped cream and mix for 10sec/speed 3, using the spatula to scrape down the sides of the bowl. Add the remaining whipped cream and mix for 10sec/speed 3, using the spatula to scrape down the sides of the bowl, and mix for the last time for 5sec/speed 3.
Next, assemble the dessert: place the cake slices in a square dish/pyrex and carefully cover with coffee on top and then, a generous layer of cream, repeat until you have finished all the elements, making sure that the last layer is a good layer of cream 😋 Chill in the refrigerator for at least 1 hour before serving, and before serving, dust with raw cocoa powder.
Traditional preparation:
You will need 250g of coffee, it can be stronger or weaker according to your personal taste, so you can use an espresso machine, a "sock" coffee maker, or a traditional coffee maker. Let it cool.
Place the cream in a bowl and beat with an electric mixer until firm. Set aside.
In another bowl, place the silk tofu with powdered sugar and vanilla and beat until creamy, add half of the whipped cream and beat until well mixed, add the remaining whipped cream and beat again until a very creamy homogeneous mixture is obtained.
Next, assemble the dessert: place the cake slices in a square dish/pyrex and carefully cover with coffee on top and then, a generous layer of cream, repeat until you have finished all the elements, making sure that the last layer is a good layer of cream 😋 Chill in the refrigerator for at least 1 hour before serving, and before serving, dust with raw cocoa powder.
Doesn't it sound good? Unfortunately, I didn't have the opportunity to take better photos, so I'll have to make this recipe again 😂
Hope you try it!
Whenever possible opt for organic ingredients and avoid waste