{"id":9785,"date":"2019-10-30T18:37:25","date_gmt":"2019-10-30T15:37:25","guid":{"rendered":"https:\/\/www.konusarakogren.com\/blog\/?p=9785"},"modified":"2019-10-30T18:37:56","modified_gmt":"2019-10-30T15:37:56","slug":"ingilizce-tiramisu-tarifi","status":"publish","type":"post","link":"https:\/\/www.konusarakogren.com\/blog\/ingilizce-tiramisu-tarifi\/","title":{"rendered":"\u0130ngilizce Tiramisu Tarifi"},"content":{"rendered":"<p><span style=\"font-weight: 400;\">Already we say Tiramisu, we know you will desire this delicious dessert. Before its recipe, firstly we will give you some brief information about history of Tiramisu.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Tiramisu is an Italian word which means \u201cpick me up\u201d or \u201ccheer me up\u201d. When you think about its taste, the meaning of the word makes sense, right? It is a coffee flavoured dessert and ladyfingers dipped in coffee are used when it is made. It is claimed that it was first invented in 60s in Veneto, Italy, at the restaurant &#8220;Le Beccherie&#8221;.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Traditional Tiramisu contains a few ingredients in the list; finger biscuits, egg yolks, sugar, coffee, mascarpone cheese, cocoa powder and sometimes liquor.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Even if we know its shape is square, its original shape is rounded. In good restaurants it is served in a rounded glass or in the shape of pyramid.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Modern Tiramisu is included whipped cream or whipped egg or both. This method makes the dessert lighter, thick and foamy.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">The cake is served and eaten cold.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Our recipe for Tiramisu is quite simple and good news; it contains extra chocolate!<\/span><\/p>\n<p><span style=\"font-weight: 400;\">You may want to know the nutrition per serving:<\/span><\/p>\n<p><b>Nutrition Per Serving<\/b><\/p>\n<ul>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Calories 42821%<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Fat 32.8g47%<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Saturates 21.1g105%<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Sugars 21.7g24%<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Salt 0.3g5%<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Protein 7.4g15%<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Carbs 25.3g10%<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Fibre 2g-<\/span><\/li>\n<\/ul>\n<p><b>Of an Adults Reference Intake<\/b><\/p>\n<p><b>Instruction<\/b><\/p>\n<p><span style=\"font-weight: 400;\">Tiramisu is a kind of trifle however the coolest one. As we wrote before, Venetians invented it and they do not have many desserts and this one is a classic. The best thing about Tiramisu is its being very easy to make. The matter is the sponge, the coffee and the cream. But according to us, coffee and chocolate are such good companies in Tiramisu. Some may do not like chocolate as much as we do! If you are one of them, you are free to take out chocolate from the recipe. There are also white eggs in our recipe which is not that traditional but that makes it smoother, lighter and it Is anything else than mascarpone. So here we go;<\/span><\/p>\n<p><b>Ingredients<\/b><\/p>\n<ul>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">250 g quality dark chocolate (70%)<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">50 g butter, diced<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">175 g sponge fingers<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">400 ml good hot sweetened coffee<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">vin santo or other sweet dessert wine<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">4 large free-range eggs<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">100 g caster sugar<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">750 g mascarpone<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">2 oranges<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">a few fresh coffee beans, bashed up finely<\/span><\/li>\n<\/ul>\n<p><b>Method<\/b><\/p>\n<ol>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Firstly, we let you know how to melt chocolate in bain-marie way. Put a glass bowl over a pan which has simmering water gently. It is important that the base of the bowl does not touch the water. So, fit the bowl and pan well. Then, put 200 g of the chocolate into this bowl and keep the remaining 50 g of chocolate in one piece for a later use in the recipe. Leave it for five minutes until it melts and combines. Stir it every now and then.\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">While you are waiting, line your sponge fingers into a large, deep bowl or it may be a round earthenware dish (about 30 cm in diameter and 12 cm deep). Then, pour over the hot and sweetened coffee carefully because it may burn you somehow. Return to your melted chocolate and add a little bit vin santo into it, stir through and spread all over the sponge fingers. With the help of a spatula, smooth it till the edges. This will help you to have a nice layer. Leave it to be cooled.\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Separate your eggs. Putt their whites into one bowl and yolks into another. Add sugar to the yolks and if you want you can add some more (again only a swig) vin santo at this step. Of course, if you feel it would not be a problem for you or for your guests. If you have an electric whisk, whisk this mixture on the highest setting for about 5 minutes. If you do not have one, you can also do it by your hand until all the sugar has dissolved and the yolks are pale and fluffy. Then, add the mascarpone and the zest of 1 orange.\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">After cleaning and drying your electric or hand whisk, whisk the egg whites with a little bit salt (a pinch is preferred) until they have become puffy. They need to be similar in terms of consistency to the yolk and cheese mixture and they should preserve their shape when you lift or leave the mixer from the bowl.\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">At this step, you need to use a large, metal spoon. Add a spoon of egg whites to the yolk mixture and stir slowly. Then pour the rest of the whites to the mixture and stir them all and smooth it onto your chocolate layer.\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Splash the coffee (preferably fresh coffee beans grinded finely) onto the top. To use the chocolate you have left before, with using a sharp knife or a large peeler grate the chocolate. Do the same process with the half of your remaining orange (grate it finely).\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Put your Tiramisu in the fridge for at least 2 hours to set. Serve and eat it cool.\u00a0<\/span><\/li>\n<\/ol>\n<p><span style=\"font-weight: 400;\">So, enjoy this delicious Italian-origin light dessert!<\/span><\/p>\n<h3><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-9788\" src=\"https:\/\/www.konusarakogren.com\/blog\/wp-content\/uploads\/2019\/10\/tiramisu-2.jpg\" alt=\"\" width=\"812\" height=\"467\" srcset=\"https:\/\/www.konusarakogren.com\/blog\/wp-content\/uploads\/2019\/10\/tiramisu-2.jpg 812w, https:\/\/www.konusarakogren.com\/blog\/wp-content\/uploads\/2019\/10\/tiramisu-2-300x173.jpg 300w, https:\/\/www.konusarakogren.com\/blog\/wp-content\/uploads\/2019\/10\/tiramisu-2-768x442.jpg 768w, https:\/\/www.konusarakogren.com\/blog\/wp-content\/uploads\/2019\/10\/tiramisu-2-30x17.jpg 30w, https:\/\/www.konusarakogren.com\/blog\/wp-content\/uploads\/2019\/10\/tiramisu-2-750x431.jpg 750w\" sizes=\"auto, (max-width: 812px) 100vw, 812px\" \/><\/h3>\n<h3>T\u00fcrk\u00e7e \u00c7evirisi<\/h3>\n<p><span style=\"font-weight: 400;\">Tiramisu dedi\u011fimizde bile bu enfes, hafif ve \u015fahane tatl\u0131 i\u00e7in a\u011fz\u0131n\u0131z\u0131n suland\u0131\u011f\u0131n\u0131 tahmin edebiliyoruz. Tariften hemen \u00f6nce, ilk olarak size Tiramisu\u2019nun k\u0131saca tarihi ve ge\u00e7mi\u015fi hakk\u0131nda bilgi vermek isteriz.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Tiramisu kelime anlam\u0131 olarak \u201cne\u015felendirmek\u201d ya da \u201cmutlu etmek\u201d anlamlar\u0131na gelen \u0130talyanca bir s\u00f6zc\u00fck. Tad\u0131n\u0131 ve lezzetini d\u00fc\u015f\u00fcn\u00fcrsek tatl\u0131m\u0131z\u0131n kelime anlam\u0131 daha da anlamla\u015f\u0131yor ve bu noktada \u0130talyanlar\u0131n \u00e7ok da haks\u0131z oldu\u011funu s\u00f6yleyemeyiz san\u0131r\u0131z. Kahve ile tatland\u0131r\u0131lan bu tatl\u0131n\u0131n yap\u0131m\u0131nda, kahveye bat\u0131r\u0131lm\u0131\u015f kedi dili bisk\u00fcviler kullan\u0131l\u0131yor.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Yayg\u0131n inan\u0131\u015fa g\u00f6re bu tatl\u0131m\u0131z ilk kez 60\u2019l\u0131 y\u0131llarda &#8220;Le Beccherie&#8221; ismindeki restoranda icat edilmi\u015f. &#8220;Le Beccherie&#8221; \u0130talya\u2019n\u0131n Veneto b\u00f6lgesinde yer al\u0131yor.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Geleneksel anlamda tiramisu yap\u0131m\u0131 i\u00e7in sadece birka\u00e7 malzeme yeterli oluyor. Bunlar; kedi dili bisk\u00fcvi, yumurta sar\u0131s\u0131, \u015feker, kahve, maskarpon peyniri, kakao tozu ve tercihe g\u00f6re lik\u00f6r \u015feklinde listelenebilir.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Biz bug\u00fcn \u00e7o\u011fu restoranda ya da kafede tiramisuyu kare \u015feklinde g\u00f6rsek de aslen \u015fekli daire ya da k\u00fcre hatta bazen de piramit \u015feklinde ve \u0130talya\u2019da bir\u00e7ok restoranda b\u00f6yle servis edildi\u011fini g\u00f6rebilirsiniz.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Modern anlamda Tiramisu \u00e7\u0131rp\u0131lm\u0131\u015f krema, \u00e7\u0131rp\u0131lm\u0131\u015f yumurta ya da ikisini birden bar\u0131nd\u0131rabilmekte. Bu y\u00f6ntem tiramisuyu daha hafif, daha kal\u0131n ve k\u00f6p\u00fc\u011f\u00fcms\u00fc hale getiriyor.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Tatl\u0131m\u0131z so\u011fuk yeniliyor ve yine so\u011fuk servis ediliyor.\u00a0 Bizim sizinle payla\u015ft\u0131\u011f\u0131m\u0131z tiramisu tarifi olduk\u00e7a basit. \u015eimdi de as\u0131l bombay\u0131 patlat\u0131yoruz; fazladan \u00e7ikolata i\u00e7eriyor!\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Servis ba\u015f\u0131na beslenme oranlar\u0131n\u0131 merak ediyor olabilirsiniz;\u00a0<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Kalori %42821<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Ya\u011f %32.8g47<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Doymu\u015f ya\u011f %21.1g105<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">\u015eeker %21.7g24<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">\u015eeker %0.3g5<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Protein %7.4g15<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Karbonhidrat %25.3g10<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Lif 2g-<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">Bu rakamlar\u0131n yeti\u015fkin bir insan\u0131n almas\u0131 gereken oranlar referans al\u0131narak verildi\u011fini s\u00f6yleyebiliriz.<\/span><\/p>\n<p><b>Yap\u0131l\u0131\u015f\u0131<\/b><\/p>\n<p><span style=\"font-weight: 400;\">Tiramisunun asl\u0131nda \u0130ngiliz mutfa\u011f\u0131ndan tan\u0131d\u0131\u011f\u0131m\u0131z triffle\u2019\u0131n en haval\u0131s\u0131 oldu\u011funu s\u00f6ylemek \u00e7ok da yanl\u0131\u015f olmaz. Yaz\u0131m\u0131zda daha \u00f6nce de belirtti\u011fimiz gibi tiramisu Veneto\u2019lular taraf\u0131ndan icat edilmi\u015f. Kendilerinin \u00e7ok fazla tatl\u0131 k\u00fclt\u00fcr\u00fc oldu\u011funu s\u00f6yleyemeyiz belki ama neticede tiramisu gibi klasikle\u015fmi\u015f bir tatl\u0131lar\u0131 var. Tiramisunun en g\u00fczel yan\u0131 yap\u0131m\u0131n\u0131n \u00e7ok \u00e7ok kolay olmas\u0131. As\u0131l mevzu yumu\u015fac\u0131k olmas\u0131, kahve ve kremas\u0131. Fakat bize g\u00f6re; tiramisu s\u00f6z konusu ise, \u00e7ikolata da kahveye \u00e7ok g\u00fczel e\u015flik eden bir tat. Tabi baz\u0131 okurlar\u0131m\u0131z \u00e7ikolatay\u0131 bizim kadar sevmeyebilir. Bu durumda \u00e7ikolatay\u0131 tariften \u00e7\u0131karmakta da \u00f6zg\u00fcrs\u00fcn\u00fcz. Geleneksel tarifte olmayan ve bizim ekledi\u011fimiz bir ba\u015fka de\u011fi\u015fiklik de yumurta beyaz\u0131 eklemi\u015f olmam\u0131z. Bunun sebebi de \u00e7\u0131rp\u0131lm\u0131\u015f yumurta beyaz\u0131 tatl\u0131y\u0131 \u00e7ok daha yumu\u015fak, hafif yap\u0131yor ve maskarpon peynirinden de farkl\u0131 bir tat vermi\u015f oluyor. Haz\u0131rsan\u0131z ba\u015flayal\u0131m;\u00a0<\/span><\/p>\n<p><b>Malzemeler<\/b><\/p>\n<ul>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">250 g bitter \u00e7ikolata (kaliteli bir marka kullanman\u0131z lezzet a\u00e7\u0131s\u0131ndan tavsiyemiz) (70%)<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">50 g tereya\u011f\u0131, k\u00fcp k\u00fcp dilimlenmi\u015f<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">175 g kedi dili bisk\u00fcvi<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">400 ml kaliteli ve tercihen \u0131s\u0131t\u0131lm\u0131\u015f kahve<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">vin santo or ya da bir ba\u015fka tatl\u0131 \u015farap<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">4 yumurta (tercihen b\u00fcy\u00fck boy)\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">100 g pudra \u015fekeri<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">750 g maskarpon peyniri<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">2 portakal<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Birka\u00e7 taze kahve \u00e7ekirde\u011fi (tercihen iyi \u00f6\u011f\u00fct\u00fclm\u00fc\u015f)<\/span><\/li>\n<\/ul>\n<p><b>Method<\/b><\/p>\n<ol>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">\u0130lk olarak, \u00e7ikolatan\u0131z\u0131 nas\u0131l benmari usul\u00fc eritece\u011finizi size tarif etmekle i\u015fe ba\u015fl\u0131yoruz. Bunun i\u00e7in cam bir kaseyi, i\u00e7erisinde kaynam\u0131\u015f su olan bir tencerenin \u00fczerine koyun ve suyun \u00f6zellikle \u0131l\u0131k ya da fazla kaynar olmamas\u0131na dikkat edin. Bir di\u011fer \u00f6nemli nokta da kasenizin tencere a\u011fz\u0131na tam olarak oturuyor olmas\u0131 ve suya de\u011fmemesi. Bu y\u00fczden kase geni\u015fli\u011fini iyi ayarlaman\u0131z gerekiyor. Sonras\u0131nda \u00e7ikolatan\u0131n 200 g kadar\u0131n\u0131 kasenin i\u00e7ine elinizle par\u00e7alayarak koyun ve geri kalan 50 g \u00e7ikolatay\u0131 tarifin ilerleyen k\u0131s\u0131mlar\u0131nda kullanmak \u00fczere tek par\u00e7a halinde saklay\u0131n. Kasedeki \u00e7ikolatay\u0131 eriyene kadar (ki yakla\u015f\u0131k olarak 5 dakika kadar bekletmenize tekab\u00fcl ediyor) ara ara kar\u0131\u015ft\u0131r\u0131n ve birbirine kar\u0131\u015fmas\u0131n\u0131 sa\u011flay\u0131n.<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">\u00c7ikolatan\u0131n erimesini beklerken, kedi dili bisk\u00fcvilerinizi geni\u015f ve derin bir kaba g\u00fczelce dizin. Kab\u0131n\u0131z yuvarlak ya da k\u00fcre \u015feklinde de olabilir (yakla\u015f\u0131k olarak 30 cm geni\u015flik ve 12 cm derinlik uygundur). Sonras\u0131nda s\u0131cak ve \u015fekerli kahvemizi dikkatlice \u00fczerine d\u00f6kelim. (Aman dikkat kahvenin bir yerinizi yakmas\u0131 olduk\u00e7a olas\u0131). Eritti\u011finiz \u00e7ikolatan\u0131za d\u00f6n\u00fcn ve \u00e7ikolataya \u00e7ok k\u00fc\u00e7\u00fck bir miktar vin Santo \u015farab\u0131 ekleyin, kar\u0131\u015ft\u0131r\u0131n ve tamam\u0131n\u0131 g\u00fczelce (tercihen bir spatula yard\u0131m\u0131yla kedi dili kekinizin \u00fczerine yay\u0131n ve kenarlara kadar d\u00fczle\u015ftirin. B\u00f6ylece d\u00fczg\u00fcn bir kata sahip olacaks\u0131n\u0131z. So\u011fumaya b\u0131rak\u0131n.\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Yumurtalar\u0131n\u0131z\u0131n sar\u0131s\u0131n\u0131 bir kaseye ve beyaz\u0131n\u0131 ba\u015fka bir kaseye ay\u0131r\u0131n. Yumurta sar\u0131lar\u0131na \u015feker ekleyin ve dilerseniz bu a\u015famada biraz daha (yine sadece bir yudum kadar) vin santo \u015farab\u0131 ekleyin. Tabii ki e\u011fer sizin ya da misafirleriniz i\u00e7in sorun olmayaca\u011f\u0131n\u0131 d\u00fc\u015f\u00fcn\u00fcyorsan\u0131z. Elektrikli mikseriniz varsa kar\u0131\u015f\u0131m\u0131 en y\u00fcksek devirde 5 dakika kadar kar\u0131\u015ft\u0131r\u0131n. E\u011fer elektrikli mikseriniz yoksa ve el mikseri ile kar\u0131\u015ft\u0131racaksan\u0131z ki el ile de kar\u0131\u015ft\u0131rabilirsiniz; \u015feker tamamen \u00e7\u00f6z\u00fclene ve yumurta sar\u0131lar\u0131 matla\u015fana ve kabarana kadar kar\u0131\u015ft\u0131r\u0131n. Daha sonra mascarpon peynirini ve 1 portakal\u0131n \u00e7e\u015fnisini ekleyin.\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Elektrikli mikser kulland\u0131ysan\u0131z onu, el mikseri kulland\u0131ysan\u0131z el mikserinizi temizleyin ve sonras\u0131nda yumurta beyazlar\u0131n\u0131 bir miktar tuz (tercihen bir tutam) ile \u00e7\u0131rp\u0131n. Ta ki k\u00f6p\u00fck k\u00f6p\u00fck bir g\u00f6r\u00fcnt\u00fc elde edene kadar. Yo\u011funluk a\u00e7\u0131s\u0131ndan yumurta sar\u0131lar\u0131yla haz\u0131rlad\u0131\u011f\u0131n\u0131z kar\u0131\u015f\u0131ma benzer olmas\u0131 laz\u0131m bu ikinci kar\u0131\u015f\u0131m\u0131n. Bir di\u011fer \u00f6nemli nokta da elektrikli mikseri ya da el mikserini kaseden kald\u0131rd\u0131\u011f\u0131n\u0131z zaman kar\u0131\u015f\u0131m\u0131n \u015feklini koruyor olmas\u0131.\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Bu a\u015famada geni\u015f ve metal bir ka\u015f\u0131k kullanman\u0131z gerekiyor. Yumurta sar\u0131s\u0131 ile haz\u0131rlad\u0131\u011f\u0131n\u0131z kar\u0131\u015f\u0131ma tepeleme bir ka\u015f\u0131k yumurta beyaz\u0131 ile haz\u0131rlad\u0131\u011f\u0131n\u0131z kar\u0131\u015f\u0131mdan ekleyin ve yava\u015f\u00e7a kar\u0131\u015ft\u0131r\u0131n. Sonras\u0131nda yumurta beyaz\u0131 kar\u0131\u015f\u0131m\u0131n\u0131n kalan k\u0131sm\u0131n\u0131 da yumurta sar\u0131s\u0131 kar\u0131\u015f\u0131m\u0131na d\u00f6k\u00fcn ve t\u00fcm\u00fcn\u00fc iyice kar\u0131\u015ft\u0131r\u0131n. Sonras\u0131nda da \u00e7ikolatal\u0131 katman\u0131n\u0131z\u0131n \u00fczerine d\u00fczg\u00fcnce yay\u0131n.\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Tercihen taze ve iyi \u00e7ekilmi\u015f olan kahve \u00e7ekirde\u011finden elde edilmi\u015f olan kahveyi en \u00fcste serpi\u015ftirin. Daha \u00f6nceden ay\u0131rm\u0131\u015f oldu\u011funuz \u00e7ikolatay\u0131 kullanmak i\u00e7in keskin bir b\u0131\u00e7ak ya da soyucu veya rende kullan\u0131n ve \u00e7ikolatay\u0131 g\u00fczelce rendeleyin. Ayn\u0131s\u0131n\u0131 kalan portakal\u0131n\u0131z\u0131n yar\u0131s\u0131 i\u00e7in de yap\u0131n ve onu da g\u00fczelce en \u00fcste rendeleyin.<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Haz\u0131rlam\u0131\u015f oldu\u011funuz tiramisuyu buzdolab\u0131na koyun ve en az 2 dakika bekletin. Bu hem tatl\u0131n\u0131z\u0131n lezzetini artt\u0131racak hem de daha hafif t\u00fcketmenize yard\u0131mc\u0131 olacak. So\u011fuk olarak servis edin ve so\u011fuk olarak yiyin.\u00a0<\/span><\/li>\n<\/ol>\n<p><span style=\"font-weight: 400;\">Bu \u0130talyan tatl\u0131s\u0131n\u0131 tek ba\u015f\u0131n\u0131za, ailenizle ya da misafirlerinizle yerken size afiyetler diliyoruz!<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Already we say Tiramisu, we know you will desire this delicious dessert. Before its recipe, firstly we will give you some brief information about history of Tiramisu.\u00a0 Tiramisu is an<\/p>\n","protected":false},"author":1,"featured_media":9787,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2332],"tags":[],"class_list":["post-9785","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ingilizce-kaynaklar"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.konusarakogren.com\/blog\/wp-json\/wp\/v2\/posts\/9785","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.konusarakogren.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.konusarakogren.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.konusarakogren.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.konusarakogren.com\/blog\/wp-json\/wp\/v2\/comments?post=9785"}],"version-history":[{"count":0,"href":"https:\/\/www.konusarakogren.com\/blog\/wp-json\/wp\/v2\/posts\/9785\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.konusarakogren.com\/blog\/wp-json\/wp\/v2\/media\/9787"}],"wp:attachment":[{"href":"https:\/\/www.konusarakogren.com\/blog\/wp-json\/wp\/v2\/media?parent=9785"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.konusarakogren.com\/blog\/wp-json\/wp\/v2\/categories?post=9785"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.konusarakogren.com\/blog\/wp-json\/wp\/v2\/tags?post=9785"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}