In order to prepare a Tiramisu cake at home, you will need the above ingredients. The composition of the Tiramisu cake includes 2 important ingredients - Savoyardi sticks and Mascarpone cheese, the use of which distinguishes this cake from others confectionery. Savoyardi sticks are airy Italian cookies, and Mascarpone cheese is something in between butter and fat sour cream. To make Tiramisu at home, you will need to purchase Savoyardi sticks and Mascarpone cheese from the store in advance.
If you could not find Savoyardi cookies for sale or you want to make the whole cake yourself, then you can use the recipe for making Savoyardi sticks at home by clicking on the link. But it is worth noting that the preparation of Savoiardi cookies for Tiramisu - difficult process and it happens that the sticks do not work the first time. Therefore, if you are not confident in your abilities, then it is still better to find Savoyardi sticks in the store. After you have everything necessary ingredients follow the below step by step recipe making a cake.
- Add 15 grams of coffee beans to 150 milliliters of water and boil. The result is 150 milliliters of brewed coffee.
- Add 250 grams of sugar to 250 milliliters of water and bring to a boil, then remove from heat to allow the syrup to cool slightly.
- Add 150 milliliters of port wine or red dessert wine and brewed coffee to the cooled sugared water. Mix lightly until homogeneous mass. The coffee syrup is ready.
- Separate egg whites and yolks 4 chicken eggs in a separate bowl.
- Dilute 200 grams of sugar with 70 milliliters of water and boil into a medium ball. The readiness of the syrup for a medium ball can be determined by taking the syrup with a teaspoon and lowering it into cold water, and then try to roll the cooled syrup with your hands, if it rolls into a ball, then it is ready.
- Soak gelatin for 5 minutes in water, mix lightly, then heat a little in a water bath.
- Beat the yolks for 2 - 3 minutes at the maximum speed of the mixer, and then add the resulting syrup in a thin stream, without stopping whisking until the mixture cools.
- Add 1 teaspoon to egg whites lemon juice and whip.
- Add 100 grams of sugar to the whipped proteins and beat until fluffy white mass.
- Add a tablespoon of Mascarpone cheese to the melted gelatin so that the gelatin does not subsequently curdle and quickly mix by hand with a whisk or spatula.
- Then add the gelatin with a little Mascarpone cheese to the beaten egg yolks and mix quickly by hand. Gelatin is used to give the cream a more stable consistency, you can make the cream without it, but there is a chance that the consistency of the cream will be a little watery.
- Add 750 grams of Mascarpone cheese to the yolks and mix well by hand or with a mixer.
- Add the beaten egg yolks mixed with the Mascarpone cheese to the beaten egg white and mix well but gently by hand from bottom to top.
- Dip one side of the Savoyardi sticks halfway into the coffee syrup so that one side is dry and the other side is in the syrup. Then put the Savoiardi sticks dry side down on the Tiramisu tray.
- Put half of the cheese mass on top of the sticks.
- Dip the second half half of the Savoiardi sticks from one side to half in the coffee syrup so that one side is dry and the other in the syrup and put on the cheese mass.
- Put the second half of the cheese mass on top of the sticks.
- Sprinkle the cake with cocoa powder.
- Place the Tiramisu in the refrigerator overnight.
- After cooling, the cake can be served.
Italian Tiramisu cake is ready! Enjoy your meal!
In addition to traditional salads, meat and fish dishes, on the New Year's table you can serve delicious desserts and cocktails. Today I offer you, which will not leave your guests indifferent.
Tiramisu is an Italian multi-layered dessert popular all over the world, which is distinguished by its lightness and unsurpassed delicate taste. Thanks to coffee and cocoa in its composition, tiramisu is able to give energy and good mood, it is no coincidence that its name means "lift me up."
Tiramisu is not a cake or a cake, as most people think. Tiramisu is something in between, it is a unique, inimitable dessert, unlike anything you have tried before.
You can taste real, classic tiramisu only in Italy and nowhere else. And all those tiramisu cakes and pastries that you can buy in stores or order in cafes in other countries are just its analogues.
The fact is that in Italy, the freshest mascarpone cheese is used to make tiramisu, which is delivered every morning to local restaurants from nearby villages. In other countries, of course, you can also buy mascarpone, although this is not a cheap pleasure, but of course it will no longer be so fresh that it will significantly affect the taste of tiramisu.
However, if you are not going to Italy in the near future, but really want to try tiramisu, you can cook it at home, since the tiramisu recipe, as well as its variations, can be easily found on the Internet. Products for tiramisu can also be found in the supermarket. Of course, tiramisu will never compare to the real one, but you can still try and understand what it is.
Today I will tell you about a classic tiramisu recipe that is easy to make at home.
So, the classic tiramisu consists of mascarpone cheese, natural coffee espresso, chicken eggs, sugar and savoiardi biscuits. The top of the dessert is sprinkled with cocoa powder. Also, the tiramisu recipe often includes an alcoholic component, as a rule, marsala wine is used for this.
Now a little about the products for making tiramisu:
Mascarpone
Tiramisu is always made with mascarpone soft cheese, with a delicate unique taste and delicate aroma, according to appearance more reminiscent of fatty sour cream.
You will not find real mascarpone in our supermarkets, the product that is on our shelves only remotely resembles it. In Italy, it is made in the Apennines, where it is prepared from heavy cream, which produce cows of a special breed. But anyway, when choosing cheese for tiramisu, it is still better to take an analogue of mascarpone cheese than to try to replace it with something.
Tiramisu cookies
AT classic recipe tiramisu also includes porous Italian tube-shaped biscuits called savoiardi. At home, tiramisu is made from flour, sugar and protein.
Finding these cookies in the store is also not a problem - the oblong, biscuit Ladyfingers cookies are quite suitable for this purpose. If for some reason you do not like store-bought tiramisu cookies, you can easily make savoiardi cookies at home.
Chicken eggs
Cream for tiramisu is always made with raw chicken eggs. Tiramisu without eggs is not the same. But if you are afraid of salmonella, you can take quail eggs instead of chicken eggs.
Wine Marsala
Italian marsala wine is very popular with confectioners, and therefore is often referred to as "culinary wine." For the preparation of desserts, including tiramisu, marasala superiore and fine are used.
Coffee
As for coffee for tiramisu, then for making this delicious dessert, it is better to take a natural espresso.
Of course, the composition of the recipe for tiramisu may vary, today there is great amount variations of the classic recipe.
But there are three unchanging rules that must be observed when preparing tiramisu at home:
- Cheese for tiramisu must be chosen sufficiently fatty and the freshest.
- The egg white bowl must be perfectly dry. If it's even a little wet, egg whites for the cream they will not be whipped, and accordingly you will not succeed in tiramisu.
- Cookies in coffee should be dipped so that they are well soaked, but not softened.
Classic Tiramisu Ingredients:
- mascarpone cheese - 500 g
- Savoiardi cookies - 1 pack
- chicken eggs - 4 pcs
- Marsala wine - 40 ml
- sugar - 100 g
- vanilla sugar - to taste
- strong espresso - one cup
- cocoa powder - to taste
Classic tiramisu recipe
Cooking cream for tiramisu
For this we need a mixer. First you need to separate the yolks from the whites.
We will beat the whites first. Professional confectioners recommend chilling them in the refrigerator before whipping and adding a pinch of salt. It is also necessary to ensure that the bowl for whipping the egg whites is not wet, otherwise the egg whites will not be whipped.
An automatic mixer that "knows" how to whip and turn the container at the same time will easily cope with this task - min. after 15 you will have whipped whites of excellent quality. It remains only to put them to cool.
Beat the yolks with sugar and vanilla. Ready mix should resemble in texture thick cream and be white.
Put the mascarpone in a separate container and knead with a spatula.
Continuing to beat the mass, gradually add the chilled proteins here as well. When the mixture becomes completely homogeneous, the tiramisu cream is ready. We put it in the refrigerator.
Now you need to prepare coffee for tiramisu. Coffee must be natural, preferably from freshly ground beans. Therefore, we brew strong espresso, do not add sugar. We cool the finished coffee and pour a glass of wine into it.
Next, you need to choose the option of preparing tiramisu. This dessert is prepared in different ways: someone likes tiramisu cake more, someone cooks it in martini glasses, vases, glasses, etc. I personally also prefer to cook it in portions. For this purpose I use creamers.
Cooking tiramisu in bowls
Put a layer of tiramisu cream on the bottom of the container. For the bottom layer of the dessert, I use a little more than half of the entire cream.
Now let's take a look at the savoiardi cookies. Quickly dip each cookie into the coffee-wine mixture. This must be done quickly so that the savoiardi does not get wet. So, dip the cookies into the mixture, and immediately put on top of the cream.
It is necessary to lay out the cookies so that they completely cover the cream. If the cookie does not fit whole, you can break it. After all the bowls are filled with cream and cookies, spread the remaining cream on top of the savoiardi.
And finishing touch- Sprinkle our tiramisu with cocoa powder. This is easy to do with a tea strainer.
Dessert tiramisu is usually eaten chilled. And the longer it stays in the fridge, the tastier it will be. Therefore, we put the containers with tiramisu in the refrigerator for 5-10 hours.
If you have tiramisu in the form of a cake, do not cut it with a knife when serving - this is considered bad form. It is best to use a spoon or spatula. Can be served with tiramisu strong coffee.
In the last post, many called Tiramisu the most famous and popular dessert. This is quite fair, the dessert is known all over the world and it has long gone beyond Italy, which is considered the birthplace of this masterpiece. For many, as for me, Tiramisu was the first acquaintance with something interesting and surprising, a dessert that was different from the usual pies, cookies, custard tubes with cream and lemon tartlets. I know that for many it became a matter of honor to try all the Tiramisu in local coffee shops and compare which one is the real one (although, of course, we didn’t know anything about this).
Tiramisu is amazingly tender and airy dessert! Traditionally, it contains Mascarpone cream cheese, eggs, coffee soak and Savoyardi cookies. They love him because everyone likes him. The perfect combination light, weightless cream and coffee-soaked biscuit make it possible to enjoy the best of different worlds. Of course, today no one will say what was the first recipe with which it all began, but this is not important. Everyone sees dessert differently, but it is always a masterpiece, about a couple of spoons of which no one will ever refuse. Not too sweet, with a slight bitterness of cocoa and a rich taste of coffee at the very end - it's hard to come up with something more versatile. It melts in your mouth, first enveloping with a creamy texture, and then giving out a strong coffee aroma and taste that lies in tender biscuits interlayers.
I decided to collect it in the form of a cake so that the dessert looks like a real host holiday table! We will prepare Savoyardi cakes for impregnation ourselves, I will tell you how to properly prepare the cream and what can be done to make the taste richer. And in the decoration, I used waves, which further support the concept of Tiramisu - “lift me up”, giving the dessert more airiness and weightlessness. And all this can be prepared without any tools, only a mold and a pastry bag. If the cake is not needed, make Tiramisu in portioned cups, collect in a ceramic form and eat with the whole family from a common bowl. Isn't it amazing to fight with spoons over the last couple of pieces that were left after just a couple of minutes, as the dessert was put on the table!? ..
Let's start with Savoyardi cookies (they also say Lady fingers), which is commonly used for the Tiramisu dessert. We will bake it ourselves, but in the form of round shortcakes, so that it is more convenient and faster to assemble them into a cake.
Separate the whites from the yolks (2 pcs).
Divide egg whites and yolks between two glasses. Add 30 grams of sugar to each.
Beat the mass in each glass to a snow-white foam with clean whisks of the mixer. The egg whites will form a meringue of soft peaks. And with the yolks, achieve a lush mass.
Connect the masses with a silicone spatula. Do this carefully so as not to lose volume. At the same time, try to lift the mass from the bottom of the glass with a spatula to achieve greater uniformity.
Sift flour (60 g) on top.
Gently fold in again with a spatula.
Transfer the dough to a bag fitted with a 12-14mm nozzle. The dough should be amazingly airy and hold its shape well.
Pipe two cakes with a diameter of 16 cm from the bag. I used a silicone mat and rings for this. If you have a one-piece form, lay parchment on the bottom, it will help separate the cakes from the forms. By and large, if everything is whipped and mixed correctly, the circles can be baked without rings (you will see below that they have not changed shape and the dough has not floated). But, if you are still not sure of the result, use the rings. You need to bake such a dough immediately, if there are no identical rings, take 16 and 18, for example. It will be less scary than waiting for the first cake and then baking the second.
We use a bag in order to get biscuits of the same thickness and at the same time not waste time leveling the dough, it is too airy and does not spread itself.
Sprinkle the top with powdered sugar from a sieve. This will make the top crust crispier.
You can wait a minute and go through the powder again.
Bake in an oven preheated to 180 degrees. Top-down mode. Baking will take 15-18 minutes. Expect a confident blush. Finished cakes immediately cut with a ring (or a knife and a round template) with a diameter of 14 cm. So we get rid of the crust around the edges, the dessert will be more tender.
Look, this tenderness is a fairy tale!
- Coffee - 125 + 200 g
- Powdered sugar - 50 g
- Mascarpone - 250 g
- Cream 33% - 250 g
- Yolks - 4 pcs
- Ewald sheet gelatin - 10 g
- Alcohol - 25 g
Let's take care of the cream. No one will be able to say which recipe was the first, and whether it is necessary ... One thing remains unchanged - a delicate creamy texture with a rich, delicate taste. Usually eggs or yolks go into the cream, Mascarpone cheese is always used and, sometimes, other ingredients are added.
I decided to use only egg yolks, mascarpone and cream. I think this is the most interesting and rich combination.
Let's start with the preparation of coffee syrup. To do this, you will need 125 grams of good espresso. If it is possible to weld it yourself, it will be amazing. Or, go to a coffee shop and ask for 325 grams of espresso to go. In any case, it will be better than any instant coffee.
Put the saucepan with coffee on the stove and boil the mass so that it decreases in volume by 10 times. The mass will boil, do not be alarmed. It should thicken noticeably.
In this time, let's take care of the rest of the ingredients of the cream. Put the mascarpone (250 g) in a bowl and warm it up in microwave oven to make it a little softer. We are very afraid of spoiling it, overheating or burning it. Therefore, use impulses of 10 seconds. Twice will be enough.
Put heavy cream (250 g) in a bowl and beat with a mixer until soft peaks. Set the cream aside.
In the third bowl, collect the yolks (4 pcs) and sugar (50 g). Immediately put the mixture on water bath. Beat with a mixer at high speed until a snow-white foam. Remember to hot water in a saucepan should not touch the bottom of the bowl, otherwise the yolks will curl.
We want them to warm up (pasteurization) and the sugar melts.
The mass will turn out lush, increase in volume and become white.
If you run your finger along the shoulder blade, a trace will remain.
Soak sheet gelatin (10 g) in ice water.
Transfer the yolks to the mascarpone and mix the masses. You can use a whisk, but without fanaticism. Then shift the whipped cream and mix the masses again, this time it is better to use a spatula.
Turn the cakes over several times and repeat the soaking. Don't be deceived, although the cakes appear to be wet on the outside, they often remain dry on the inside. To be sure, you can break the cake in half and check if it is soaked to the full thickness.
Look at what came out of the first part of the coffee - a thick mass. It has a lot of taste, but little liquid - what we need.
Add squeezed gelatin to the still hot syrup.
Pour the coffee over the top of the cream. Mix with a whisk.
Prepare a ring (16 cm). Cover the bottom with cling film. And lay the sides with acetate film. It will help to remove the frozen dessert from the mold.
Put the ring on the board. Pour out half of the cream.
Put the first cake. Be careful. To prevent the cake from diving into the cream, you need to put it as horizontally as possible. If you are afraid, hold the cakes in freezer 10 minutes. They will become stiffer and will not bend in the hands.
Pour the second half of the cream and place the second cake. Place in the freezer for 4-5 hours.
- Coffee - 100 g
- Powdered sugar - 50 g
- Cocoa powder - 10 g
- Creamy curd cheese - 75 g
- Mascarpone - 75 g
- Alcohol - 3 g
When the dessert is completely frozen, prepare the cream for the top. This step is optional and can be easily skipped or replaced with your favorite cream. It is needed only in order to make the decor that you see from above (waves).
Boil coffee again 10 times. Beat all ingredients with a mixer until smooth.
Get a smooth and persistent cream. Transfer the cream to a bag with a nozzle.
Remove the dessert from the ring, but do not remove the acetate film.
For convenience, put the dessert on some kind of podium (wide cup or glass).
Drop the cream with any decor so that it protrudes slightly beyond the boundaries of the upper surface. I made waves. You could make a spiral in a circle or draw flowers, round domes, etc.
Take a flat small spatula (or knife). And carefully align the decor. You need to sort of go around with a spatula in a circle so that the borders of the decor become even. I held the spatula a little at an angle, so the Tiramisu tapers towards the top. This adds even more dynamics and "air". After that, remove the acetate film.
Sprinkle cocoa powder on top through a sieve. In order to dust the sides as well, slightly lift the dessert to one side. I advise you to use it, its color will adequately complete the whole idea with a dessert.
Here is what you should get. Please note that the waves are not completely covered with cocoa on top. On the one hand, I wanted to get a non-uniform color, and on the other hand, I understood that if you add more cocoa, too much will accumulate at the bases of the waves and the cocoa will start to taste bitter and collect on the tongue.
Note to the owner
Let's take a look at some points.
Reader Inna asked if it was a lot, 325 grams of espresso. In fact, no, because we completely evaporate a third and add it to the cream. Part goes into impregnation. If you are worried, you can make 325 grams of americano, but then don’t say that I didn’t try to stop you)
Alcohol.
This is perhaps one of the most important ingredients. Yes, Tiramisu is primarily coffee impregnation and gentle cream, but without alcohol, it will turn out to be too simple, flat. Therefore, I strongly recommend adding alcohol, which will make the dessert better and tastier. And if you count, then such an amount will not harm even children)
Two options are best suited here: Marsala wine (this is from the classics) or Kahlua coffee liqueur.
Marsala- strong dessert wine originally from Sicily, which has some similarities with Madeira, but differs from it in a higher sugar content. It is clear that white and red wines will definitely not suit us. Kahlua (Kalua) - Mexican coffee liqueur, (alcohol content - 20-36%).
Both drinks will give Tiramisu bright notes of taste and some astringency. Another bonus, the dessert will feel less satisfying. Of the less preferred options - amaretto, madeira, cognac, whiskey, other liqueurs to your taste.
I suggest making Tiramisu in the form of a cake, because it looks especially impressive there. Moreover, a diameter of 16 or 18 cm is ideal for him. However, this is not the only option. Sometimes Tiramisu is collected in a rectangle. It happens that it is made in ceramic or glass forms. Or, the idea of portioned cakes is perfect, for which small glassware is suitable - wide glasses, bowls and something like that.
Since we freeze Tiramisu, then it will be possible to store it in this form for up to two weeks. Feel free to keep it in the freezer if you understand that you won’t be able to eat it right away.
Tricky economy.
In some variations of Tiramisu, both the yolk and the white are used. If you want to save on cream, do Swiss meringue from the remaining four proteins (plus 30 grams of sugar). The cream will still be soft and airy, but its taste will change a little.
How to cook meringue I wrote in the material "".
Gelatin.
Finally, I wrote a material on how to work with gelatin. Now I will not re-write all the instructions for working with it, but I will only give a link to the material "". Hope the article is helpful.
Is it difficult to make Tiramisu at home?
Classic "Tiramisu" is Savoyardi biscuit cookies, dry, tender, light, porous; this is a delicious syrup-impregnation from coffee with the addition of aromatic alcohol; and it's a cream based cream cheese"Mascarpone". It is this “Tiramisu” that we will cook at home, and we will bake the cookies ourselves, and we will provide the tiramisu recipe and the savoiardi cookie recipe with the most detailed photos.
What is here:
So, 3 Tiramisu recipes with photos and Savoiardi.
"Tiramisu" classic recipe
Let's start with Savoyardi. You can skip this step and buy ready-made cookies, but this is not interesting.
Ingredients for the Savoiardi Cookie Recipe
For 300 grams of finished cookies, cooking time is 30 minutes.
- eggs - 4
- sugar - 160 grams
- honey - 30 grams
- starch - 60 grams
- flour - 70 grams
- powdered sugar for dusting
How to make Savoyardi cookies at home
Separate egg yolks from whites. This must be done very carefully, not allowing even a drop of the yolk to get into the protein, only in this way you will be able to beat it into a strong foam.In one small bowl, beat the yolks with honey with a mixer for 5 minutes.
Whisk the egg whites in another bowl and, continuing to beat, add the sugar.
The foam should be strong - do not fall out (or flow out) from an inverted bowl.
Add the whites to the yolks in three additions - very gently stirring with a silicone or wooden spatula.
Move the spatula from bottom to top. The result is a very tender and airy mass.
Sift flour and starch. Add them to the egg mixture also in three steps, stirring with a spatula. A homogeneous, well-mixed mass should hold its shape well.
Put the finished dough in the form of "sticks" on a lined baking sheet. It is convenient to do this with a culinary bag (if not, then a home-made one from a dense bag or a parchment bag). Sprinkle generously with powdered sugar on top.
Bake in an oven preheated to 220 degrees for 7-9 minutes.
Remove the slightly cooled cookies from the paper and transfer to a wire rack. Completely cooled, they are ready to continue creating Tiramisu.
ON A NOTE
Well-whipped egg whites help the dough hold its shape, which means the savoiardi cookies will be higher.
Feel free to use powdered sugar for dusting.
If you won't be using the cookies right away or have baked significantly more cookies, store them in a tightly sealed dry container.
Ingredients for the tiramisu recipe
For 3 servings. Cooking time 30 min. + 6 hours in the refrigerator.- Savoiardi cookies - 300 grams
- strong coffee - 250 ml
- cognac (amaretto, rum) - 2 tbsp. spoons
- eggs - 5
- mascarpone - 400 grams
- powdered sugar - 150 grams
- cocoa powder for sprinkling - 2 teaspoons
How to cook Tiramisu at home
- Brew strong coffee. Pour in brandy.
Divide the egg whites and yolks into different bowls. Put the whites in the refrigerator. Beat the yolks with a mixer with powdered sugar until pale yellow and silky smooth.
Put the mascarpone into the egg mass and, gently mixing with a wooden (silicone) spatula from the bottom up, make a homogeneous mixture.
Beat the egg whites with a pinch of salt until firm, standing foam.
Put the whites to the yolk mass and slowly, very carefully mix in, getting an airy, delicate cream.
In a mold with sides, lay out a layer of Savoyardi (half of the existing one).
Pour coffee evenly
so that all cookies are completely wet.
leveled over the entire surface.
Then again a layer of cookies, which must be soaked in coffee. And a layer of the remaining cream.
Put the Tiramisu in the refrigerator for at least 6 hours, preferably overnight. Put the dessert on a plate, sprinkle with cocoa.
ON A NOTE
Cookies can not be watered in the form, but dipped in coffee to completely wet.
Usage raw eggs suggests that they will be the freshest - pay attention to this.
If on the second day you cannot cut the Tiramisu into pieces, then you have the right dessert.
A great option is to prepare a dessert in portioned forms.
Do not use flavors or essence instead of cognac or brandy (liquor) - this is very tasteless and wrong.
And 2 more homemade Tiramisu recipes.
Cake "Tiramisu" - recipe biscuit, almond
In this recipe, "Savoyardi" is replaced by pieces of biscuit, impregnation from coffee - milk and almond liqueur, which is added to the cream, sprinkle, instead of cocoa, - almond flakes.
Ingredients:
- sugar - 50 grams
- yolks - 2
- proteins - 3
- flour - 50 grams
- powdered sugar
Cooking tiramisu biscuit at home
Whisk the yolks with half (25 grams) of sugar until the sugar is dissolved and the yolks are light in color. Beat the whites with a mixer into a strong foam. Add the rest of the sugar and beat until glossy and of good consistency. Combine the protein and yolk masses.
Pour the sifted flour into the mixture and mix gently with a spatula.
jig ready dough, transferring to a pastry bag or a homemade cornet, on a baking sheet with parchment. If you already know in what form you will make the dessert, then plant sticks half the length of this form (you can draw paper so as not to be mistaken in size).
Sprinkle with powdered sugar and leave for 15 minutes.
Bake in an oven preheated to 200 degrees for 10 minutes. Remove from paper, cool on a wire rack.
Ingredients for Almond Tiramisu Recipe:
- biscuits
- sugar - 85 grams
- almond liqueur - 3 tbsp. a spoon
- milk - 150 ml
- cream not less than 33% - 250 ml
- yolk - 3
- mascarpone - 250 grams
- almond flakes for decoration - 2 tbsp. spoons
How to make a cake "Tiramisu" on a biscuit with almond flavor
Pour 25 grams of sugar into a frying pan (preferably with a thick bottom), melt it over medium heat until brown. Pour in two tablespoons of boiling water and remove the pan from the heat.
Pour in the milk and stir - the caramel should completely dissolve. Pour through a strainer into a small container (bowl) and cool. Then pour in 1 tbsp. a spoonful of liquor.
Prepare for cream steam bath. Putting the container in the bath, beat the yolks with 60 grams of sugar and 2 tbsp. spoons of liquor until you get a lush, thick, viscous mass. In terms of time, this is approximately 7 minutes.
Move the container to a larger ice water(can be in a container with ice) and continue to beat, cooling the mass. Add mascarpone, mix thoroughly. Whip the cream and add it to the yolk mixture.
Dip each piece of biscuit in the caramel syrup and place it in the mold.
After filling the bottom of the form with biscuits, lay out half the cream. Lay another layer of soaked biscuit pieces and a layer of cream. Garnish the top of the dessert with almond flakes (they can be toasted).
Put the dessert for six hours in the refrigerator.
Tiramisu without eggs
This recipe will appeal to those who are still afraid to make a dessert due to the presence of eggs that are not cooked.
If you cook according to this recipe without alcohol, then dessert will do and for children.
Recipe Ingredients:
- biscuit sticks- 300 grams
- mascarpone - 500 grams
- cream 33% - 150 ml
- powdered sugar - 100 grams
- coffee - 200 ml
- Amaretto - 2 tbsp. spoons
- cocoa or grated chocolate for sprinkling
Making homemade tiramisu
Whip the cream with a mixer.
Mix the mascarpone and powdered sugar. Add whipped cream, mix gently with a spatula until the cream becomes homogeneous.
Prepare coffee in a bowl, pour in Amaretto liqueur.
Dip the biscuit sticks in the coffee and place them in the mold. Top with half of the cream. Then again a layer of soaked sticks and a layer of cream.
Place the mold in the refrigerator overnight.
When serving, sprinkle with cocoa.
REFERENCE. Tiramisu - gourmet dessert, which appeared, as is commonly believed, in the second half of the 20th century. This assumption is based on the fact that the first written mention of the dish dates back to 1971.
Ten years later, the Vin Veneto magazine named the creator of Tiramisu - he allegedly turned out to be Roberto Linguanotto, who prepared the dessert in the late 60s in the city of Treviso at the Alle Beccherie restaurant.
The Italian "tira mi sù" - "lifts me up" - refers to nourishing and palatability products that make up dessert.
However, it is difficult to say for sure whether Vin Veneto is right about the creator and time of the invention of the dessert. The Tiramisu brand (and this is undoubtedly a brand) is covered with many legends, each of which gives its own nuances and details, sometimes very romantic, beautiful and incredibly “delicious”. However, like the dessert itself.
We have already told you the story of creating a favorite delicacy of all those who were born in the USSR - Bird's milk cake, and now let's turn to the sweet classics of another country. The coffee dessert tiramisu is the pride and real symbol of Italy, which is on a par with pasta and pizza in importance. Making tiramisu at home is quite difficult, but with our tips you can master this process without difficulty.
Tiramisu has been the subject of controversy among culinary enthusiasts for many years. Some tend to believe in fairy tales and legends, while others seek and find more and more facts proving that tiramisu is a relatively young invention.
According to one version, the first tiramisu was prepared in the 17th century in Florence. This was done by special order of Duke Cosimo III de Medici, a famous sweet tooth. The original name of the dessert sounded different - Zuppa del duca ("Soup for the Duke"). Taking the recipe and setting off on a journey - first to Treviso and then to Venice - the Medici began to spread the amazing and "magical" delicacy throughout Italy.
Why was tiramisu so popular and how did it get its name? The fact is that many who have tasted this dish have unexpectedly significantly increased their mood and even ... sexual activity. It was believed that coffee and liquor, which are part of the dish, had a stimulating effect. The dessert was nicknamed tira mi su (translated from Italian - "cheer me up", "cheer me up") and was considered a real aphrodisiac and secret "weapon" of the Venetian priestesses of love.
The basis of the first tiramisu included: the freshest mascarpone cheese from the Apennines, Italian savoiardi cookies and Marsala wine.
Such a set of products caused great doubts about the authenticity of the legend among modern culinary experts. Firstly, mascarpone cheese from the Apennine Peninsula, according to them, simply could not be delivered to Florence, and later to the rest of Italy. There was simply no way back then. proper storage such a delicate and airy product, the inevitable fate awaited the cheese - it would deteriorate faster than it got to its destination. Secondly, the fact that the tiramisu recipe was not included in any cookbook, including the well-known multi-volume La mia cucina, published before the 60s of the XX century.
A closer to reality version of the origin of the dish says that the dessert was invented by chef Roberto Linguanotto in the late 60s at the Alle Beccherie restaurant, located in the city of Treviso. The dish was named so not at all because of the effect that raises the "fighting" spirit, but because of the restorative and nutritional properties ingredients in the composition and high calorie content.
Those who have been to Italy at least once and tried tiramisu there will certainly note that the dish in its historical homeland has absolutely unique taste. The point here is not in the skillful hands of the cook and not in secret recipe. The main rule of tiramisu: all ingredients must be fresh and of high quality. As you know, this dessert is not exposed heat treatment, which means it conveys the original taste properties of products well. Find on store shelves mascarpone cheese with a short shelf life, Marsala wine and, moreover, airy Italian savoiardi biscuits are quite difficult even in the capital, is it worth talking about the more remote corners of our country? When preparing tiramisu, many housewives replace one product with another: savoiardi - biscuit cookies, mascarpone - cream or cottage cheese, Marsala wine - Amaretto liqueur.
Today, with the support of the chef of the Buono restaurant, Christian Lorenzini, we will tell you how to most accurately repeat the cooking technique. original tiramisu at home.
Ingredients:
Yolk - 6 pcs.
Sugar - 120 g
Mascarpone cheese - 550 g
Vanillin - 1 g
Protein - 5 pcs.
Savoiardi cookies - 40 pcs.
Espresso coffee - 400 ml
Liqueur Grand Marnier - 20 ml
Cocoa - 50 g
Cooking method:
1. Beat well the yolk with sugar, then add mascarpone and vanillin. Continue mixing until smooth.
2. Separately, beat the protein and salt into a very strong foam. The density of whipped proteins will determine whether the cream will spread or not.
3. Mix warm espresso with Grand Marnier liqueur. We dip each cookie for 5 minutes in the coffee mixture and put it in the mold.
4. Spread half of the cream on the savoiardi and cover with a second layer of biscuits soaked in coffee. Spread the remaining cream on top.
5. Put the tiramisu in the refrigerator for 4-5 hours. During this time, the cream will thicken. Sprinkle with cocoa before serving.
Enjoy your meal!
