Tiramisu Chocolate and Red Chili

Tiramisù with Chocolate and Red Chili

The Tiramisu is a symbol of simplicity and at the same time a delicious sweet, made ​​even more original from unusual touch of hot chili that makes it even more unique. You will love it!

INGREDIENTS Makes 4-6 servings:

• 8 Ounces (226 g.) Mascarpone cheese (room temperature)
• 3 Eggs
• 4 Tbs of sugar
• Pinch of salt
• Sponge cake 7 ounces (200 g.)
• 1 Tbs of vanilla extract
• 3 Tbs of water
• 3 Tbs of cocoa powder (dark)
• 1 tbs of chili powder

[QR size=”200×200″ link=”yes”]Tiramisù with Chocolate and Red Chili 8 Ounces (226 g.) Mascarpone cheese (room temperature) 3 Eggs 4 Tbs of sugar Pinch of salt Sponge cake 7 ounces (200 g.) 1 Tbs of vanilla extract 3 Tbs of water 3 Tbs of cocoa powder (dark) 1 tbs of chili powder[/QR]

DIRECTIONS

With an electric mixer, beat the egg whites until stiff.  Add a pinch of salt and 1 tablespoon of sugar while mixing

In a separate bowl, beat the egg yolks, adding 3 tbs of sugar. Beat until the mixture has a consistency of mousse (about 3-4 minutes)

Add the mascarpone cheese to the egg yolk mixture. Beat quickly at a reduced speed until creamy. Using a wooden spoon, fold in the egg whites

Add 4 tbs of cocoa powder and chili powder (“Chocolate and Chili cream”)

Mix with a spoon (gently)

In a separate bowl combine a tbs of vanilla extract and 3 tbs of water

Cut Sponge Cake into vertical slices exactly 1/4 inch thick.  You can use the small pieces to fill in any gaps

With a pastry brush moisten the sponge cake with the vanilla extract. In a food container (in plastic, glass or aluminum. Size 9×9) or individual water glasses (about 8 fluid ounces), place a layer of the “Chocolate and Chili cream” then the sponge cake soaked in a vanilla extract. Repeat for 2 layers.

Spread the top with cocoa

Chill for 2-3 hours before serving