{"id":656,"date":"2021-12-02T18:11:38","date_gmt":"2021-12-02T18:11:38","guid":{"rendered":"https:\/\/oishiinippon.it\/?p=656"},"modified":"2022-08-23T13:38:17","modified_gmt":"2022-08-23T13:38:17","slug":"tiramisu-alla-zuccuri","status":"publish","type":"post","link":"https:\/\/oishiinippon.it\/en\/2021\/12\/02\/tiramisu-alla-zuccuri\/","title":{"rendered":"Zuccur\u00ec Tiramis\u00f9"},"content":{"rendered":"

[vc_row row_height_percent=”0″ override_padding=”yes” h_padding=”5″ top_padding=”4″ bottom_padding=”4″ overlay_alpha=”50″ gutter_size=”3″ column_width_percent=”100″ shift_y=”0″ z_index=”0″ uncode_shortcode_id=”757939″][vc_column column_width_percent=”100″ position_vertical=”middle” align_horizontal=”align_center” gutter_size=”2″ style=”dark” overlay_alpha=”50″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ medium_width=”0″ mobile_width=”0″ width=”1\/1″ uncode_shortcode_id=”179655″][vc_custom_heading heading_semantic=”h4″ text_size=”h4″ text_transform=”uppercase” uncode_shortcode_id=”107965″]Ingredients:[\/vc_custom_heading][vc_column_text uncode_shortcode_id=”200834″]For the Zuccur\u00ec
\n<\/b>250 g of Zuccur\u00ec
\n30 g of maple syrup
\nq.s. vanilla essence<\/p>\n

For the cream
\n<\/b>2 egg yolks
\n50 g of granulated sugar
\n2 egg whites
\n50 g of granulated sugar
\n250 g of mascarpone<\/p>\n

For the wet
\n<\/b>250 g of coffee
\n75 g of granulated sugar
\nRum to taste<\/p>\n

For finishing
\n<\/b>16 ladyfingers
\nq.s. cocoa powder[\/vc_column_text][vc_empty_space empty_h=”2″][vc_custom_heading heading_semantic=”h4″ text_size=”h4″ text_transform=”uppercase” uncode_shortcode_id=”852630″]Preparation:[\/vc_custom_heading][vc_column_text uncode_shortcode_id=”254599″]For the Zuccur\u00ec
\n<\/b>Cut the Zuccur\u00ec into 5 cm slices, wrap with aluminum foil.
\nBake in the oven at 200 degrees for 30 minutes.
\nRemove the aluminum foil, with the help of a spoon, obtain about 150 g of Zuccur\u00ec pulp.
\nAdd the maple syrup and vanilla essence, mix with a whisk until creamy.
\nLeave to rest at room temperature.<\/p>\n

For the cream
\n<\/b>Beat the egg yolks with the granulated sugar until a foamy consistency is obtained.
\nBeat the egg whites with the granulated sugar until stiff.
\nIn a bowl, mix the mascarpone with the Zuccur\u00ec cream.
\nAdd the egg yolk mixture and incorporate the whipped egg whites.<\/p>\n

For the wet
\n<\/b>In a bowl, combine the granulated sugar in the hot coffee.
\nCool to room temperature, then flavor with rum.<\/p>\n

For finishing
\n<\/b>Soak the ladyfingers in the syrup and arrange them on the base of the pan.
\nPour in half of the Zuccur\u00ec cream.<\/p>\n

Again spread the ladyfingers soaked in the syrup and sprinkle with the other half of the cream.<\/p>\n

Leave to rest in the refrigerator, complete with cocoa powder before serving.[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column column_width_percent=”100″ align_horizontal=”align_center” gutter_size=”3″ style=”dark” overlay_alpha=”50″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ medium_width=”0″ mobile_width=”0″ width=”1\/1″ uncode_shortcode_id=”775303″][vc_custom_heading heading_semantic=”h4″ text_size=”h4″ uncode_shortcode_id=”168732″]Chef Hiro[\/vc_custom_heading][vc_empty_space empty_h=”1″][vc_icon display=”inline” icon=”fa fa-instagram” size=”fa-2x” uncode_shortcode_id=”148342″ link=”url:https%3A%2F%2Fwww.instagram.com%2Fchef_hiro%2F|target:_blank”][\/vc_icon][vc_icon display=”inline” icon=”fa fa-facebook-square” size=”fa-2x” uncode_shortcode_id=”148247″ link=”url:https%3A%2F%2Fwww.facebook.com%2FChefHiro|target:_blank”][\/vc_icon][vc_row_inner][vc_column_inner width=”1\/4″][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_gallery el_id=”gallery-162971″ isotope_mode=”fitRows” medias=”1004″ gutter_size=”3″ media_items=”media|lightbox|poster,icon|md,title” screen_lg=”1000″ screen_md=”600″ screen_sm=”480″ single_text=”under” single_width=”12″ single_overlay_opacity=”50″ single_overlay_anim=”no” single_text_visible=”yes” single_text_anim=”no” single_image_anim=”no” single_h_align=”center” single_padding=”2″ single_icon=”fa fa-play” single_border=”yes” uncode_shortcode_id=”768450″][\/vc_column_inner][vc_column_inner width=”1\/4″][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

6 Servings | Easy<\/p>\n","protected":false},"author":4,"featured_media":657,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[23],"tags":[],"class_list":["post-656","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-zuccuri"],"_links":{"self":[{"href":"https:\/\/oishiinippon.it\/en\/wp-json\/wp\/v2\/posts\/656","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/oishiinippon.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/oishiinippon.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/oishiinippon.it\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/oishiinippon.it\/en\/wp-json\/wp\/v2\/comments?post=656"}],"version-history":[{"count":5,"href":"https:\/\/oishiinippon.it\/en\/wp-json\/wp\/v2\/posts\/656\/revisions"}],"predecessor-version":[{"id":1254,"href":"https:\/\/oishiinippon.it\/en\/wp-json\/wp\/v2\/posts\/656\/revisions\/1254"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/oishiinippon.it\/en\/wp-json\/wp\/v2\/media\/657"}],"wp:attachment":[{"href":"https:\/\/oishiinippon.it\/en\/wp-json\/wp\/v2\/media?parent=656"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/oishiinippon.it\/en\/wp-json\/wp\/v2\/categories?post=656"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/oishiinippon.it\/en\/wp-json\/wp\/v2\/tags?post=656"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}