{"id":3239,"date":"2019-04-24T23:43:47","date_gmt":"2019-04-24T21:43:47","guid":{"rendered":"http:\/\/bakeme.com.hr\/?p=3239"},"modified":"2019-08-02T22:28:14","modified_gmt":"2019-08-02T20:28:14","slug":"tiramisu","status":"publish","type":"post","link":"https:\/\/bakeme.com.hr\/?p=3239","title":{"rendered":"TIRAMISU"},"content":{"rendered":"

Tiramisu je klasi\u010dan talijanski recept. Toliko je jednostavan da ga to \u010dini savr\u0161enim. Svoju popularnot duguje pi\u0161kotima (ladyfngers) i divno kremastom mascarpone-u. I upravo mi je bez njih nezamisliv.<\/p>\n

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Tiramisu se radi sa svje\u017eim jajima, ali ako bi htjeli izbje\u0107i kori\u0161tenje svje\u017eih jaja, tada ih trebate samo stu\u0107i na pari skupa sa \u0161e\u0107erom. Napisat \u0107u vam obje varijante.<\/p>\n

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Kombinacija kave s pi\u0161kotima, bogate, hladne kreme i kakaa mi je toliko divna da bi ovaj kola\u010d mogla jesti svako malo.<\/p>\n

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Ovo je prvi put da sam tiramisu radila s doma\u0107im pi\u0161kotima i ovako mi je jo\u0161 ukusniji. A i sam osje\u0107aj da je cijeli kola\u010d napravljen mojim rukama mi je posebno lijep. <\/span><\/p>\n

Recept za pi\u0161kote imate na blogu, ako se odlu\u010dite za varijantu doma\u0107ih, kliknite ovdje<\/a>.\u00a0<\/span><\/p>\n

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Ja u kavu volim nadodati malo likera, vi mo\u017eete presko\u010diti ovaj dio, ali vjerujte mi, dobit \u0107ete divnu aromu.<\/p>\n

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Tako\u0111er, krema mi je divna kad joj nadodam malo soka naran\u010de. Tako lijepo nadopuni okuse.<\/p>\n

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Tiramisu se na kraju pospe kakaom u prahu. Ja uvijek pretjeram s koli\u010dinom kakaa, ba\u0161 ga volim.<\/p>\n

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TIRAMISU<\/h3>\n<\/blockquote>\n

SASTOJCI<\/h5>\n

KREMA<\/p>\n

    \n
  • 3 \u017eumanjka (jaja provjerenog uzgoja)<\/li>\n
  • 75 g \u0161e\u0107era<\/li>\n
  • 500 g mascarpone-a<\/li>\n
  • 1 \u017elica soka naran\u010de, sve\u017ee cje\u0111enog<\/li>\n
  • 200 g vrhnja za \u0161lag<\/li>\n<\/ul>\n

    DODATNO<\/p>\n

      \n
    • 150 g pi\u0161kota (oko 24 komada)<\/li>\n
    • 120 ml kave (ja koristim instant kavu)<\/li>\n
    • 1 \u017elica Grand Marnier likera ili po \u017eelji<\/li>\n
    • 20-ak g kakaa u prahu (za posipanje)<\/li>\n
    • 120 ml vode<\/li>\n
    • 8 g instant kave ili po \u017eelji<\/li>\n<\/ul>\n

       <\/p>\n

      PRIPREMA<\/h5>\n
        \n
      1. Skuhate kavu. Ja koristim instant koju uspem u vrelu vodu i promije\u0161am. Kavi nadodajte \u017elicu Grand Marnier likera.<\/li>\n
      2. \u017dumanjke i \u0161e\u0107er pjenasto izradite mikserom. Ako ne \u017eelite koristiti svje\u017ee \u017eumanjke, tada ih sa \u0161e\u0107erom tucite na pari dok ne posvijetle (nekoliko minuta). Pustite ih malo da se ohlade.<\/li>\n
      3. \u017dumanjcima i \u0161e\u0107eru dodajte mascarpone i sok naran\u010de. Izradite mikserom.<\/li>\n
      4. Vrhnje za \u0161lag stucite dok ne postane \u010dvrsto. Umije\u0161ajte ga u kremu.<\/li>\n
      5. U posudu dimenzija 30 x 25 cm poslo\u017eite red pi\u0161kota, polijte ih kavom pa stavite polovicu kreme. Kremu pa\u017eljivo rasporedite po pi\u0161kotima.<\/li>\n
      6. Poslo\u017eite jo\u0161 jedan red pi\u0161kota pa ih polijte kavom. Stavite preostalu kremu i zagladtite je \u0161patulom.<\/li>\n
      7. Kremu pospite kakaom u prahu.<\/li>\n
      8. Tiramisu prije poslu\u017eivanja dobro ohladite u hladnjaku (najbolje preko no\u0107i).<\/li>\n<\/ol>\n

         <\/p>\n

        Dobar tek!<\/p>\n

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         <\/p>\n","protected":false},"excerpt":{"rendered":"

        Tiramisu je klasi\u010dan talijanski recept. Toliko je jednostavan da ga to \u010dini savr\u0161enim. Svoju popularnot duguje pi\u0161kotima (ladyfngers) i divno kremastom mascarpone-u. I upravo mi je bez njih nezamisliv.   Tiramisu se radi sa svje\u017eim jajima, ali ako bi htjeli izbje\u0107i kori\u0161tenje svje\u017eih jaja, tada ih trebate samo stu\u0107i na pari skupa sa \u0161e\u0107erom. Napisat […]<\/p>\n","protected":false},"author":2,"featured_media":3244,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[11,12,3],"tags":[341,7,343,340,342,339],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/bakeme.com.hr\/wp-content\/uploads\/2019\/04\/204C7CD8-BD70-4FD7-81D8-0DEF6CA3C931.jpeg","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/sa0eVY-tiramisu","_links":{"self":[{"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=\/wp\/v2\/posts\/3239"}],"collection":[{"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3239"}],"version-history":[{"count":13,"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=\/wp\/v2\/posts\/3239\/revisions"}],"predecessor-version":[{"id":4077,"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=\/wp\/v2\/posts\/3239\/revisions\/4077"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=\/wp\/v2\/media\/3244"}],"wp:attachment":[{"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3239"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3239"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3239"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}