{"id":80,"date":"2013-06-25T21:07:28","date_gmt":"2013-06-25T19:07:28","guid":{"rendered":"http:\/\/cuisine.wbruder.eu\/?p=80"},"modified":"2021-05-04T18:41:53","modified_gmt":"2021-05-04T16:41:53","slug":"tiramisu-belge","status":"publish","type":"post","link":"https:\/\/cuisine.william-bruder.fr\/?p=80","title":{"rendered":"Tiramisu belge"},"content":{"rendered":"\n<div class=\"wp-block-image\"><figure class=\"alignright size-large\"><img decoding=\"async\" src=\"https:\/\/cuisine.william-bruder.fr\/wp-content\/uploads\/2021\/03\/tiramisu-belge.jpg\" alt=\"\"\/><\/figure><\/div>\n\n\n\n<p><span style=\"text-decoration: underline;\">Ingr\u00e9dients (\u00e0 pr\u00e9parer la veille)<\/span>:<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>4 \u0153ufs<\/li><li>500 g mascarpone<\/li><li>3 c.\u00e0 soupe de sucre<\/li><li>24 sp\u00e9culoos Lotus<\/li><li>poudre chocolat avec p\u00e9pites Van Houten<\/li><\/ul>\n\n\n\n<p><span style=\"text-decoration: underline;\">Recette<\/span> :<br>S\u00e9parer les jaunes des blancs d\u2019\u0153ufs dans un grand bol, m\u00e9langer les jaunes, le sucre et le mascarpone.<br>Monter les blancs en neige avec une pinc\u00e9e de sel et les m\u00e9langer \u00e0 la cr\u00e8me pr\u00e9c\u00e9dente.<br>Dans un plat ou une terrine, disposer en couche superpos\u00e9es\u00a0: sp\u00e9culoos, cr\u00e8me et chocolat jusqu&rsquo;\u00e0 \u00e9puisement du stock, sauf la derni\u00e8re couche de\u00a0chocolat qu&rsquo;il est pr\u00e9f\u00e9rable de saupoudrer juste avant de servir.<br>Mettre au frais.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingr\u00e9dients (\u00e0 pr\u00e9parer la veille): 4 \u0153ufs 500 g mascarpone 3 c.\u00e0 soupe de sucre 24 sp\u00e9culoos Lotus poudre chocolat avec p\u00e9pites Van Houten Recette :S\u00e9parer les jaunes des blancs d\u2019\u0153ufs dans un grand bol, m\u00e9langer les jaunes, le sucre et le mascarpone.Monter les blancs en neige avec une pinc\u00e9e de sel et les m\u00e9langer &hellip; <a href=\"https:\/\/cuisine.william-bruder.fr\/?p=80\" class=\"more-link\">Continuer la lecture de <span class=\"screen-reader-text\">Tiramisu belge<\/span>  <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-80","post","type-post","status-publish","format-standard","hentry","category-desserts"],"_links":{"self":[{"href":"https:\/\/cuisine.william-bruder.fr\/index.php?rest_route=\/wp\/v2\/posts\/80","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cuisine.william-bruder.fr\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cuisine.william-bruder.fr\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cuisine.william-bruder.fr\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/cuisine.william-bruder.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=80"}],"version-history":[{"count":2,"href":"https:\/\/cuisine.william-bruder.fr\/index.php?rest_route=\/wp\/v2\/posts\/80\/revisions"}],"predecessor-version":[{"id":674,"href":"https:\/\/cuisine.william-bruder.fr\/index.php?rest_route=\/wp\/v2\/posts\/80\/revisions\/674"}],"wp:attachment":[{"href":"https:\/\/cuisine.william-bruder.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=80"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cuisine.william-bruder.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=80"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cuisine.william-bruder.fr\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=80"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}