Hello everybody, it is Brad, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, Simple Way to Make Award-winning Estrela de Natal com Pandoro al Tiramisu. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Estrela de Natal com Pandoro al Tiramisu, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don’t worry if you want to prepare Estrela de Natal com Pandoro al Tiramisu delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this particular recipe, we must first prepare a few components. You can cook Estrela de Natal com Pandoro al Tiramisu using 9 ingredients and 5 steps. Here is how you cook it.
No Natal, você não pode perder o Panetone e o Pandoro, além das outras sobremesas italianas tradicionais, aqui proponho uma receita que pode tornar o Pandoro mais delicioso e bom para ser apresentado à mesa durante as férias de Natal e Ano Novo. Eu cortei o Pandoro em 2/3, tirei parte de sua migalha e recheado com o meu creme de Tiramisu, você pode encontrar aqui na Cookpad a receita, "Pasta Radiatori … Tiramisù", depois eu o decorei com groselhas, folhas e flocos de chocolate, enfim polvilhado com açúcar de confeiteiro, o mesmo encontrado na embalagem do Pandoro. Com o resto do Pandoro eu preparei Cake Pops.
Ingredients and spices that need to be Take to make Estrela de Natal com Pandoro al Tiramisu:
- 1 Pandoro de 1 kg
- 300 gr. Creme de tiramisù (minha receitas aqui no Cookpad)
- Para decoração
- 100 gr groselha vermelha
- 8 folhas chocolate
- 4 grãos de café cobertos de chocolate
- 50 gr flocos de chocolate
- 1 macaron
- qb açúcar de confeiteiro
Instructions to make to make Estrela de Natal com Pandoro al Tiramisu
- Eu cortei o Pandoro para 1/3 começando de baixo,
- Com uma faca pequena, retirei a migalha
- Depois, molhei-o com xarope de limoncello, dissolvendo 50 gramas de açúcar em 50 ml de água quente e adicionando um copo pequeno de licor, e recheado a cavidade com o creme de Tiramisu
- Decorei-o com groselha vermelha, um macaron, folhas, grãos de café e flocos de chocolate, enfim polvilhado com açúcar de confeiteiro, o mesmo encontrado na embalagem do Pandoro.
- Com o restante do Pandoro, fiz o Pop Cake, esfarelando-o com uma batedeira e adicionando o Creme Tiramisu, apenas o suficiente para formar uma massa moldável, de maneira a formar bolinhas que eu congelei por uma hora, depois de espetá-las e depois mergulhado em chocolate branco rosado e caudas de chocolate colorido.
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