{"id":1944,"date":"2023-05-10T10:36:44","date_gmt":"2023-05-10T14:36:44","guid":{"rendered":"https:\/\/quenebro.ca\/tiramisu-chocolat-et-argousier\/"},"modified":"2023-12-01T15:07:32","modified_gmt":"2023-12-01T20:07:32","slug":"tiramisu-chocolat-et-argousier","status":"publish","type":"post","link":"https:\/\/quenebro.ca\/en\/tiramisu-chocolat-et-argousier\/","title":{"rendered":"Chocolate and Sea Buckthorn Tiramisu"},"content":{"rendered":"\r\n<p><strong>For 6\u00a0persons<\/strong><\/p>\r\n\r\n\r\n\r\n<p><strong>Ingredients for the sponge cake:<\/strong><\/p>\r\n\r\n\r\n\r\n<ul class=\"wp-block-list\">\r\n<li>3 eggs<\/li>\r\n\r\n\r\n\r\n<li>1 pinch of salt<\/li>\r\n\r\n\r\n\r\n<li>50g of sugar<\/li>\r\n\r\n\r\n\r\n<li>80g of flour<\/li>\r\n\r\n\r\n\r\n<li>30g cornstarch<\/li>\r\n<\/ul>\r\n\r\n\r\n\r\n<p><strong>Preparation of the sponge cake:<\/strong><\/p>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\" start=\"1\">\r\n<li>Preheat oven to 180\u00b0C.<\/li>\r\n\r\n\r\n\r\n<li>Break the eggs by separating the whites from the yolks.<\/li>\r\n\r\n\r\n\r\n<li>Add salt to egg whites and whisk until they are fully whipped.<\/li>\r\n\r\n\r\n\r\n<li>Then mix the yolks with sugar and whisk until creamy. Add flour, cornstarch and egg whites and mix well.<\/li>\r\n\r\n\r\n\r\n<li>Cover a baking sheet with a sheet of baking paper (about 30 X 35 cm), spread the dough and bake for 12 minutes at 180\u00b0C.<\/li>\r\n\r\n\r\n\r\n<li>Let cool for a few minutes before cutting out disks using the glass in which you will arrange your Tiramisu.<\/li>\r\n<\/ol>\r\n\r\n\r\n\r\n<p><strong>Ingr\u00e9dients for chocolate and Sea Buckthorn:<\/strong><\/p>\r\n\r\n\r\n\r\n<ul class=\"wp-block-list\">\r\n<li>3 eggs<\/li>\r\n\r\n\r\n\r\n<li>80g of sugar<\/li>\r\n\r\n\r\n\r\n<li>500g of mascarpone cheese<\/li>\r\n\r\n\r\n\r\n<li>300g of velvety sea buckthorn<\/li>\r\n\r\n\r\n\r\n<li>100g of wendigo, sea buckthorn gin<\/li>\r\n\r\n\r\n\r\n<li>100g of chocolate chips or chocolate powder<\/li>\r\n<\/ul>\r\n\r\n\r\n\r\n<p><strong>Directions:<\/strong><\/p>\r\n\r\n\r\n\r\n<ol class=\"wp-block-list\" start=\"1\">\r\n<li>Break eggs, add sugar and whisk until creamy.<\/li>\r\n\r\n\r\n\r\n<li>Gradually add the Mascarpone cheese to this mixture.<\/li>\r\n\r\n\r\n\r\n<li>Divide this preparation in 3: one that you will keep untouched, one that you will mix with the chocolate and the last one that you will mix with 50g of Velvety Sea Buckthorn.<\/li>\r\n<\/ol>\r\n\r\n\r\n\r\n<p><strong>Hydration of the sponge cake:<\/strong><\/p>\r\n\r\n\r\n\r\n<p>Mix the Wendigo and 250g of Velvety, soak the sponge cake discs in it, pressing very lightly so that they soak up the liquid.<\/p>\r\n\r\n\r\n\r\n<p><strong>Assembling the tiramisu:<\/strong><\/p>\r\n\r\n\r\n\r\n<p>Place a disc of soaked hydrated sponge cake in the bottom of each glass, top with untouched virgin mascarpone mixture, place a disc of hydrated sponge cake, top with Sea Buckthorn Mascarpone mixture, place a disc of hydrated sponge cake, top with Chocolate Mascarpone mixture.<\/p>\r\n\r\n\r\n\r\n<p>You can decorate the top with Sea Buckthorn fruit.<\/p>\r\n\r\n\r\n\r\n<p>Place in the fridge for at least 1 hour.<\/p>\r\n\r\n\r\n\r\n<p><em>Tips:<\/em><\/p>\r\n\r\n\r\n\r\n<ul class=\"wp-block-list\">\r\n<li>Put the mascarpone mixture in a piping bag in order to fill the glasses more easily.<\/li>\r\n\r\n\r\n\r\n<li>Serve immediately out of the refrigerator.<\/li>\r\n<\/ul>\r\n\r\n\r\n\r\n<p>Good tasting!<\/p>\r\n\r\n\r\n\r\n<p><em><strong>Recipe of: V\u00e9ronique Le H\u00e9garat<\/strong><\/em><\/p>\r\n","protected":false},"excerpt":{"rendered":"<p>For 6\u00a0persons Ingredients for the sponge cake: Preparation of the sponge cake: Ingr\u00e9dients for chocolate and Sea Buckthorn: Directions: Hydration of the sponge cake: Mix the Wendigo and 250g of&#8230;<\/p>\n","protected":false},"author":8,"featured_media":1945,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[84],"tags":[],"class_list":{"0":"post-1944","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-recipes"},"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/quenebro.ca\/en\/wp-json\/wp\/v2\/posts\/1944","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/quenebro.ca\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/quenebro.ca\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/quenebro.ca\/en\/wp-json\/wp\/v2\/users\/8"}],"replies":[{"embeddable":true,"href":"https:\/\/quenebro.ca\/en\/wp-json\/wp\/v2\/comments?post=1944"}],"version-history":[{"count":2,"href":"https:\/\/quenebro.ca\/en\/wp-json\/wp\/v2\/posts\/1944\/revisions"}],"predecessor-version":[{"id":1960,"href":"https:\/\/quenebro.ca\/en\/wp-json\/wp\/v2\/posts\/1944\/revisions\/1960"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/quenebro.ca\/en\/wp-json\/wp\/v2\/media\/1945"}],"wp:attachment":[{"href":"https:\/\/quenebro.ca\/en\/wp-json\/wp\/v2\/media?parent=1944"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/quenebro.ca\/en\/wp-json\/wp\/v2\/categories?post=1944"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/quenebro.ca\/en\/wp-json\/wp\/v2\/tags?post=1944"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}