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Tiramisu ... Ciack the I °

Sono una Latitante!!! Lo ammetto, ma per via del lavoro e altri piccoli problemucci faccio fatica trovare la voglia di scrivere, ma sopratutto la voglia di postare le cose... Quando iniziano i problemi si incanalano tutti per quel verso, nel senso che parte uno e di li a poco ne arrivano altri.. E' difficile ammettere i propri errori, ma di più é vedere che le altre persone se ne STRA-FREGANO di tutto e di tutti.. Purtroppo sono di indole altruista, emotiva and blood "What is?" Well I do bend over backwards to anyone who is close to my heart, but at the same time I am taking huge boulders on their shoulders and, unfortunately, six months ago I passed through a tunnel, where I did not see a way out and I felt lost because of one person I considered the most important of my life, and instead there has been a person who is not worth anything ..
And I'm here to tell you that after all the bad experiences, I felt the need to feel good "I" first and to try with my new energy and desire to live to do good to others, because the world is full of malice and envy .. so just grudges and bitter enough to make the blood at all.
I am happy that I've become, it was thanks alla mia famiglia, ad Elena (la mia migliore amica) ed al mio Master in Reiki detta anche Mamma Lidia, se non avessi avuto tutti loro a darmi man forte non so proprio dove sarei stata in quest'istante, quindi li ringrazio di cuore.
Vi lascio la ricettina del mio tiramisù, perchè mi serve proprio una bottarella di vita in questi giorni, dove sono subentrati nuovi problemucci...

TIRAMISU'

Ingredienti

1 confezione di pavesini

10 tazzine di caffè zuccherat o

2 tazzine di acqua (I do not like much of a coffee and desserts and then dilute it a bit ')

500g mascarpone

4 egg whites + 2

150 g of sugar

cocoa powder to taste

Prepare the coffee, sugar and allow to cool and add the milk, more if it is to your liking. To prepare the mascarpone cream: In a bowl 4 egg yolks with sugar. Add the mascarpone and continue to work with frusta.A Whip the egg whites with a pinch of salt and add to the mixture prepared in precedeza. Take the Pavesini and soak them (wet) and place them on the coffee teglia.Mi Pavesini recommend the consistency of it must not crumble in poltiglia.Stendere reduced the mascarpone cream and cover with a layer of Pavesini, continue until you finish the "biscuits "keep the layers in the baking pan, or procure another. The last layer is the mascarpone cream dusted with cocoa that adra powder.

good appetite, we hope you like it so much to you ...