{"id":2372,"date":"2023-01-30T09:43:45","date_gmt":"2023-01-30T09:43:45","guid":{"rendered":"https:\/\/soulinthekitchen.com\/?p=2372"},"modified":"2023-01-30T09:43:45","modified_gmt":"2023-01-30T09:43:45","slug":"tiramisu","status":"publish","type":"post","link":"https:\/\/soulinthekitchen.com\/index.php\/2023\/01\/30\/tiramisu\/","title":{"rendered":"Tiramis\u00fa"},"content":{"rendered":"
    \n
  1. Comienza separando las yemas usando los dedos -no las pases por las c\u00e1scaras, as\u00ed reduces las posibilidades de contaminaci\u00f3n-. A\u00f1ade el az\u00facar y bate con unas varillas hasta que la mezcla se blanquee -adquiera un color blanquecino- y doble su tama\u00f1o.<\/li>\n
  2. Para hacerlo al ba\u00f1o mar\u00eda coloca en el fuego un cazo con 2 dedos de agua. Coloca el bol (que sea met\u00e1lico) sobre el cazo, sin que toque el agua. Ve retir\u00e1ndolo de vez en cuando, tiene que calentarse, pero no subir de 70\u00baC, porque se nos har\u00eda un revuelto de yemas.<\/li>\n
  3. Deja enfriar la mezcla y a\u00f1ade el mascarpone. Bate bien e incorpora el licor. Guarda la crema de mascarpone en la nevera.<\/li>\n
  4. Prepara un caf\u00e9 negro y col\u00f3calo en un plato hondo. Ve untando los bizcochos de soletilla y disponi\u00e9ndolos en una bandeja de unos 25 cm de largo. Este paso es importante, ya que el bizcocho no puede quedarse seco, pero si se empapa demasiado, el l\u00edquido se quedar\u00e1 en la bandeja.<\/li>\n
  5. Despu\u00e9s de una primera capa de bizcochos, extiende la mitad de la crema de mascarpone. Una capa m\u00e1s de bizcochos y termina cubriendo con la crema de mascarpone. Tapa la bandeja con papel film y guarda en la nevera durante 12-24h.<\/li>\n
  6. Antes de servir el tiramis\u00fa espolvorea cacao en polvo por encima ayud\u00e1ndote de un colador peque\u00f1o.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

    Comienza separando las yemas usando los dedos -no las pases por las c\u00e1scaras, as\u00ed reduces las posibilidades de contaminaci\u00f3n-. A\u00f1ade el az\u00facar y bate con unas varillas hasta que la mezcla se blanquee -adquiera un color blanquecino- y doble su tama\u00f1o. Para hacerlo al ba\u00f1o mar\u00eda coloca en el fuego un cazo con 2 dedos […]<\/p>\n","protected":false},"author":2,"featured_media":2375,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[10],"tags":[155,111,178,107,177],"class_list":["post-2372","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dulces","tag-cocina-italiana","tag-dulce","tag-mascarpone","tag-postre","tag-tiramisu"],"acf":[],"yoast_head":"\nTiramis\u00fa - Soulinthekitchen<\/title>\n<meta name=\"description\" content=\"El tiramis\u00fa es el postre m\u00e1s apa\u00f1ado, f\u00e1cil y result\u00f3n que puede prepararse. 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