{"id":3723,"date":"2024-03-22T23:10:30","date_gmt":"2024-03-22T23:10:30","guid":{"rendered":"http:\/\/wlcakjj.cluster100.hosting.ovh.net\/?p=3723"},"modified":"2024-04-19T15:56:19","modified_gmt":"2024-04-19T15:56:19","slug":"tiramisu-au-fromage-blanc","status":"publish","type":"post","link":"https:\/\/milkyfood.ma\/en\/tiramisu-au-fromage-blanc\/","title":{"rendered":"Tiramisu with White Cheese"},"content":{"rendered":"
    \n
  1. Separate the egg whites from the yolks.<\/li>\n\n\n\n
  2. In a large bowl, whisk the egg yolks with the sugar until the mixture turns white.<\/li>\n\n\n\n
  3. Add the Milky Food white cheese and mascarpone, then mix until smooth.<\/li>\n\n\n\n
  4. In another bowl, beat the egg whites until stiff peaks form.<\/li>\n\n\n\n
  5. Gently fold the beaten egg whites into the cream cheese mixture, lifting the mixture gently.<\/li>\n\n\n\n
  6. Quickly dip the ladyfingers in the cooled strong coffee and line the bottom of a dish with them.<\/li>\n\n\n\n
  7. Pour a layer of the white cheese cream over the biscuits<\/li>\n\n\n\n
  8. Repeat with a second layer of coffee-soaked biscuits and a layer of cream cheese.<\/li>\n\n\n\n
  9. Sprinkle generously with cocoa powder.<\/li>\n\n\n\n
  10. Refrigerate for at least 4 hours before serving.<\/li>\n<\/ol>","protected":false},"excerpt":{"rendered":"

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