{"id":8462,"date":"2023-06-23T12:22:50","date_gmt":"2023-06-23T12:22:50","guid":{"rendered":"https:\/\/www.matildevicenzi.com\/staging-us\/?p=8462"},"modified":"2025-02-24T09:42:34","modified_gmt":"2025-02-24T09:42:34","slug":"tiramisu-tresse-aux-fraises","status":"publish","type":"post","link":"https:\/\/www.matildevicenzi.com\/ca-fr\/2023\/06\/23\/tiramisu-tresse-aux-fraises\/","title":{"rendered":"Tiramisu tress\u00e9 aux fraises"},"content":{"rendered":"<section id=\"bt_bb_section69f394666e7c5\" class=\"bt_bb_section bt_bb_layout_boxed_1200 bt_bb_vertical_align_top bt_bb_bottom_spacing_medium\"  data-bt-override-class=\"null\"><div class=\"bt_bb_port\"><div class=\"bt_bb_cell\"><div class=\"bt_bb_cell_inner\"><div class=\"bt_bb_row bt_bb_row_width_boxed_1200 bt_bb_row_width_boxed \"  data-bt-override-class=\"{}\"><div class=\"bt_bb_row_holder\" ><div  class=\"bt_bb_column col-xxl-12 col-xl-12 pl-0 pr-0 bt_bb_vertical_align_top bt_bb_align_left bt_bb_padding_normal\" style=\"; --column-width:12;\" data-width=\"12\" data-bt-override-class=\"{}\"><div class=\"bt_bb_column_content\"><div class=\"bt_bb_column_content_inner\"><div class=\"bt_bb_separator bt_bb_border_style_none bt_bb_top_spacing_medium\" data-bt-override-class=\"null\"><\/div><div  class=\"bt_bb_text text-recipes-post\" ><\/p>\n<p><strong>Niveau<\/strong> <strong>: <\/strong>facile<strong><br \/>\nPr\u00e9paration :<\/strong>\u00a020 minutes<br \/>\n<strong>Temps de refroidissement<\/strong> :\u00a02 heures<br \/>\n<strong>Pour\u00a06 personnes<\/strong><br \/>\n<strong>Auteur<\/strong> :\u00a0Erika Luis, semi-finaliste de la recette cr\u00e9ative \u00e0 la Coupe du monde 2019 du Tiramis\u00f9<\/p>\n<p>\n<\/div><div class=\"bt_bb_separator bt_bb_border_style_none bt_bb_top_spacing_medium\" data-bt-override-class=\"null\"><\/div><header class=\"bt_bb_headline bt_bb_font_weight_normal bt_bb_color_scheme_5 bt_bb_dash_none bt_bb_size_inherit bt_bb_align_inherit\" style=\"; --primary-color:#191919; --secondary-color:#786b49;;color:#4a4a4a;border-color:#4a4a4a;\" data-bt-override-class=\"{&quot;bt_bb_size_&quot;:{&quot;current_class&quot;:&quot;bt_bb_size_inherit&quot;,&quot;def&quot;:&quot;inherit&quot;,&quot;xl&quot;:&quot;inherit&quot;},&quot;bt_bb_align_&quot;:{&quot;current_class&quot;:&quot;bt_bb_align_inherit&quot;,&quot;def&quot;:&quot;inherit&quot;,&quot;xl&quot;:&quot;inherit&quot;}}\"><h5 style=\"font-size:24px\" class=\"bt_bb_headline_tag\"><span class=\"bt_bb_headline_content\"><span>Ingr\u00e9dients<\/span><\/span><\/h5><\/header><div class=\"bt_bb_separator bt_bb_border_style_none bt_bb_top_spacing_normal\" data-bt-override-class=\"null\"><\/div><div  class=\"bt_bb_text text-recipes-post\" ><\/p>\n<p><strong>200 g de doigts de dame Vicenzovo<\/strong><\/p>\n<p><strong>1) Pour la p\u00e2te \u00e0 bombe<\/strong><br \/>\n3,09 onces (87 g) de\u00a0<strong>jaune d\u2019\u0153uf<\/strong><br \/>\n6 onces (170 g) de\u00a0<strong>sucre<\/strong><br \/>\n1,76 once (50 g) d\u2019<strong>eau<\/strong><br \/>\n1\/2\u00a0<strong>gousse de vanille<\/strong><\/p>\n<p><strong>2) Pour la cr\u00e8me du tiramisu<\/strong><br \/>\n7,94 onces (225 g) de\u00a0<strong>p\u00e2te\u00a0\u00e0 bombe<\/strong><br \/>\n0,53 once (15 g) de\u00a0<strong>g\u00e9latine<\/strong><br \/>\n8,82 onces (250 g) de\u00a0<strong>cr\u00e8me fouett\u00e9e<\/strong><br \/>\n8,82 onces (250 g) de <strong>mascarpone<\/strong><br \/>\n8,82 onces (250 g) de <strong>fraises<\/strong><\/p>\n<p><strong>3) Pour la composition<\/strong><br \/>\n<strong>Jus de fraise <\/strong>et\u00a0<strong>lait<\/strong>\u00a0pour le jus<br \/>\n<strong>Spray<\/strong>\u00a0velvet red<br \/>\n<strong>Fraises<\/strong>\u00a0et <strong>Isomalt<\/strong>\u00a0pour la\u00a0d\u00e9coration<\/p>\n<p>\n<\/div><div class=\"bt_bb_separator bt_bb_border_style_none bt_bb_top_spacing_medium\" data-bt-override-class=\"null\"><\/div><header class=\"bt_bb_headline bt_bb_font_weight_normal bt_bb_color_scheme_5 bt_bb_dash_none bt_bb_size_inherit bt_bb_align_inherit\" style=\"; --primary-color:#191919; --secondary-color:#786b49;;color:#4a4a4a;border-color:#4a4a4a;\" data-bt-override-class=\"{&quot;bt_bb_size_&quot;:{&quot;current_class&quot;:&quot;bt_bb_size_inherit&quot;,&quot;def&quot;:&quot;inherit&quot;,&quot;xl&quot;:&quot;inherit&quot;},&quot;bt_bb_align_&quot;:{&quot;current_class&quot;:&quot;bt_bb_align_inherit&quot;,&quot;def&quot;:&quot;inherit&quot;,&quot;xl&quot;:&quot;inherit&quot;}}\"><h5 style=\"font-size:24px\" class=\"bt_bb_headline_tag\"><span class=\"bt_bb_headline_content\"><span>Pr\u00e9paration<\/span><\/span><\/h5><\/header><div class=\"bt_bb_separator bt_bb_border_style_none bt_bb_top_spacing_normal\" data-bt-override-class=\"null\"><\/div><div  class=\"bt_bb_text text-recipes-post\" ><\/p>\n<p>Commencer par laver les fraises, les couper en petits morceaux, les arroser de citron et de sucre et laisser reposer jusqu&rsquo;\u00e0 ce que les fraises rendent leur jus. S\u00e9parer les fraises du jus et r\u00e9server.<\/p>\n<p><strong>Pour la p\u00e2te \u00e0 bombe<\/strong><br \/>\nDans une petite casserole, porter l&rsquo;eau et le sucre \u00e0 121\u00b0 en remuant bien. Ajouter les jaunes d&rsquo;\u0153ufs, pr\u00e9alablement mix\u00e9s avec les graines de vanille. Continuer \u00e0 fouetter jusqu&rsquo;\u00e0 refroidissement.<\/p>\n<p><strong>Pour la cr\u00e8me du tiramisu<br \/>\n<\/strong>Chauffer la moiti\u00e9 de la base de cr\u00e8me de tiramisu pasteuris\u00e9e. Ajouter la g\u00e9latine pr\u00e9alablement r\u00e9hydrat\u00e9e dans 5 fois son poids d&rsquo;eau. Ajouter le reste de la base de tiramisu et le mascarpone en remuant avec un fouet. Compl\u00e9ter avec la cr\u00e8me l\u00e9g\u00e8rement fouett\u00e9e. Ajouter les fraises pr\u00e9alablement \u00e9goutt\u00e9es et press\u00e9es.<\/p>\n<p><strong>Composition<\/strong><br \/>\n(\u00e0 l&rsquo;aide d&rsquo;un moule \u00e0 torsion)<br \/>\nAjouter le lait au jus de fraises pr\u00e9alablement pr\u00e9par\u00e9. Mettre d&rsquo;abord une couche de cr\u00e8me de tiramisu dans le moule. Battre l\u00e9g\u00e8rement le moule avec des mouvements fermes et pr\u00e9cis afin que le m\u00e9lange soit compact lors du d\u00e9moulage. Tremper l\u00e9g\u00e8rement les doigts de dame dans le sirop de lait et de jus de fraise et former une couche de biscuits \u00e0 l&rsquo;int\u00e9rieur du moule. Continuer en alternant une couche de cr\u00e8me et une couche de biscuits jusqu&rsquo;au bord (qui doit co\u00efncider avec la couche de biscuits). Placer le moule au cong\u00e9lateur et attendre que l&rsquo;appareil durcisse compl\u00e8tement. D\u00e9mouler le tiramisu et proc\u00e9der \u00e0 la d\u00e9coration. Cr\u00e9er un effet velout\u00e9 sur le g\u00e2teau \u00e0 l&rsquo;aide du spray. D\u00e9corer \u00e0 votre guise avec des fraises et de l&rsquo;isomalt.<\/p>\n<p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><!-- cell_inner --><\/div><!-- cell --><\/div><!-- port --><\/section>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":8464,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[56],"tags":[],"class_list":["post-8462","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes-dete"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.2 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Tiramisu tress\u00e9 aux fraises - Vicenzi Canada<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.matildevicenzi.com\/ca-fr\/2023\/06\/23\/tiramisu-tresse-aux-fraises\/\" \/>\n<meta property=\"og:locale\" content=\"fr_CA\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Tiramisu tress\u00e9 aux fraises - 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