{"id":3133,"date":"2024-01-04T15:46:27","date_gmt":"2024-01-04T13:46:27","guid":{"rendered":"https:\/\/www.kochbuch.top\/?p=3133"},"modified":"2024-01-04T15:46:27","modified_gmt":"2024-01-04T13:46:27","slug":"nutella-tiramisu-in-10-minuten","status":"publish","type":"post","link":"https:\/\/www.kochbuch.top\/?p=3133","title":{"rendered":"Nutella Tiramisu in 10 Minuten"},"content":{"rendered":"<div class=\"wp-block-image\">\n<figure class=\"aligncenter\"><img decoding=\"async\" src=\"https:\/\/mynewssports.com\/rezepte\/wp-content\/uploads\/2023\/12\/Nutella-Tiramisu-in-10-Minuten.jpeg\" alt=\"\" class=\"wp-image-806\"\/><\/figure>\n<\/div>\n\n\n<h3 class=\"wp-block-heading\">Zutaten:<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">1 Pck. L\u00f6ffelbiskuits<br>30g gehackte haseln\u00fcsse<br>200g Nutella<br>8 Eigelb<br>200 g Puderzucker, fein gesiebt<br>50 g Kakaopulver<br>1 kg Mascarpone<br>1 Tasse\/n Espresso, kalt, oder Mokka<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Zubereitung:<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Zuerst das Eigelb mit dem feinen Puderzucker cremig schlagen. Danach Mascarpone unterheben.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Eine Auflaufform mit L\u00f6ffelbiskuits auslegen und den Mokka\/Espresso auf beiden Seiten sch\u00f6n verteilen. Mascarponecreme mit Nutella auf den Keksen verteilen, glatt streichen.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Mit einer zweiten Schicht L\u00f6ffelbiskuits (ebenfalls mit Mokka bestrichen) belegen.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Anschlie\u00dfend das Tiramisu f\u00fcr mindestens 6 Stunden, wir empfehlen \u00fcber Nacht, in den K\u00fchlschrank stellen, damit das Aroma einzieht.<\/p>\n\n\n\n<h5 class=\"wp-block-heading\">Vergessen Sie nicht das Rezept f\u00fcr sp\u00e4ter aufzubewahren!<\/h5>\n","protected":false},"excerpt":{"rendered":"<p>Zutaten: 1 Pck. L\u00f6ffelbiskuits30g gehackte haseln\u00fcsse200g Nutella8 Eigelb200 g Puderzucker, fein gesiebt50 g Kakaopulver1 kg Mascarpone1 Tasse\/n Espresso, kalt, oder Mokka Zubereitung: Zuerst das Eigelb mit dem feinen Puderzucker cremig [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":3134,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[],"class_list":["post-3133","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rezepte"],"_links":{"self":[{"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/posts\/3133","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3133"}],"version-history":[{"count":1,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/posts\/3133\/revisions"}],"predecessor-version":[{"id":3135,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/posts\/3133\/revisions\/3135"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/media\/3134"}],"wp:attachment":[{"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3133"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3133"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3133"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}