{"id":18730,"date":"2020-06-30T07:32:11","date_gmt":"2020-06-30T07:32:11","guid":{"rendered":"https:\/\/recetasdecocina.online\/cocixfr\/comment-faire-du-tiramisu-classique\/"},"modified":"2020-06-30T07:32:11","modified_gmt":"2020-06-30T07:32:11","slug":"comment-faire-du-tiramisu-classique","status":"publish","type":"post","link":"https:\/\/cocinarrecetasdepostres.net\/fr\/comment-faire-du-tiramisu-classique\/","title":{"rendered":"Comment faire du tiramisu classique"},"content":{"rendered":"<p><\/p>\n<p>            \t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"731\" height=\"1024\" class=\"attachment-large size-large lazy wp-post-image\" alt=\"tiramisu\" src=\"https:\/\/cocinarrecetasdepostres.net\/wp-content\/uploads\/2020\/01\/C\u00f3mo-hacer-tiramis\u00fa-cl\u00e1sico.jpg\"\/><\/p>\n<p><strong>1 pr\u00e9parer le plat<\/strong>: Graisser l\u00e9g\u00e8rement un plat de cuisson de 8 \u00d7 8 pouces.<\/p>\n<p><strong>2 Battez les jaunes et le sucre pour faire le zabaglione<\/strong>: Placer un grand r\u00e9cipient r\u00e9sistant \u00e0 la chaleur sur une source d&#8217;eau bouillante pour cr\u00e9er une double chaudi\u00e8re (la tasse doit reposer sur le bord du plateau et le fond ne doit pas toucher la surface de l&#8217;eau).<\/p>\n<p>Battre les jaunes d&#8217;oeufs et 3\/4 tasse de sucre dans le bol.  Continuez \u00e0 battre jusqu&#8217;\u00e0 ce que le sucre soit dissous, que le m\u00e9lange ait l\u00e9g\u00e8rement augment\u00e9 de volume et apparaisse jaune clair.  Je ne suis pas s\u00fbr?  Frottez un peu le m\u00e9lange entre deux doigts (il sera chaud mais pas trop chaud au toucher), il devrait \u00eatre doux et soyeux;  Si vous sentez des granules de sucre, continuez \u00e0 fouetter.<\/p>\n<p><img width=\"600\" height=\"400\" class=\"attachment-sr-venti size-sr-venti lazyload\" alt=\"tiramisu \" srcset=\" https:\/\/cocinarrecetasdepostres.net\/data: image \/ gif; base64, https:\/\/cocinarrecetasdepostres.net\/R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw == \" tama=\"\" m=\"\" https:=\"\" uploads=\"\" .jpg=\"\" tiramisu-1-600x400.jpg=\"\" www.=\"\" simplyrecipes.com=\"\" auto=\"\" a=\"\" el=\"\" ron=\"\" mezcle=\"\" gradualmente=\"\" onzas=\"\" cucharadas=\"\" del=\"\" y=\"\" contin=\"\" batiendo=\"\" r=\"\" sobre=\"\" la=\"\" caldera=\"\" doble=\"\" durante=\"\" aproximadamente=\"\" minutos=\"\" hasta=\"\" que=\"\" mezcla=\"\" est=\"\" espesa=\"\" espumosa=\"\" de=\"\" color=\"\" amarillo=\"\" muy=\"\" p=\"\" puede=\"\" usar=\"\" una=\"\" batidora=\"\" manual=\"\" para=\"\" este=\"\" paso=\"\" si=\"\" lo=\"\" prefiere=\"\" taz=\"\" d=\"\" un=\"\" lado=\"\" se=\"\" enfr=\"\" al=\"\" menos=\"\" o=\"\" temperatura=\"\" ambiente.=\"\" banner=\"\" desktop=\"\"\/>\n\t\t<\/p>\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>1 pr\u00e9parer le plat: Graisser l\u00e9g\u00e8rement un plat de cuisson de 8 \u00d7 8 pouces. 2 Battez les jaunes et le sucre pour faire le zabaglione: Placer un grand r\u00e9cipient r\u00e9sistant \u00e0 la chaleur sur une source d&#8217;eau bouillante pour cr\u00e9er une double chaudi\u00e8re (la tasse doit reposer sur le bord du plateau et le &hellip;<\/p>\n","protected":false},"author":1,"featured_media":18731,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[126,430,390,2305],"class_list":["post-18730","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-espagnol-typique","tag-classique","tag-comment","tag-faire","tag-tiramisu"],"_links":{"self":[{"href":"https:\/\/cocinarrecetasdepostres.net\/fr\/wp-json\/wp\/v2\/posts\/18730","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cocinarrecetasdepostres.net\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cocinarrecetasdepostres.net\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cocinarrecetasdepostres.net\/fr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cocinarrecetasdepostres.net\/fr\/wp-json\/wp\/v2\/comments?post=18730"}],"version-history":[{"count":0,"href":"https:\/\/cocinarrecetasdepostres.net\/fr\/wp-json\/wp\/v2\/posts\/18730\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cocinarrecetasdepostres.net\/fr\/wp-json\/wp\/v2\/media\/18731"}],"wp:attachment":[{"href":"https:\/\/cocinarrecetasdepostres.net\/fr\/wp-json\/wp\/v2\/media?parent=18730"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cocinarrecetasdepostres.net\/fr\/wp-json\/wp\/v2\/categories?post=18730"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cocinarrecetasdepostres.net\/fr\/wp-json\/wp\/v2\/tags?post=18730"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}