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Tiramisu recipe with countertop


Tiramisu recipe with countertop

His mother took the electric "oven": D: D: D and how wonderful they are all acuuum, more wonderful than before! :))

We prepare a 30cm x 40cm tray.

Wheat:

Beat the egg whites well with a pinch of salt, then add the sugar and mix until you get the consistency of meringue. We put the yolks, the essence and at the end, in the rain, the mixture of flour, baking powder and cocoa, sifted before. Put the top in the oven at 180C until it passes the toothpick test. When it has cooled, cut it into two layers and syrup it well with liqueur, hack!

Cream:

Prepare the yolks well mixed with sugar and 2 lbs of Amaretto on a steam bath until it thickens about like a pudding, then take off the heat, add the other 2 tablespoons of Amaretto and vanilla sugar. Separately mix the mascarpone cheese well with the cottage cheese and in another bowl mix the whipped cream until it hardens well. When the Amaretto cream has cooled, add it over the cheese mixture and mix well. At the end we put the whipped cream and the hardener.

Assembly:

Fill the countertops with 2/3 of the cream, and spread the rest evenly on top, then sift black cocoa over.


Tiramisu cake

For the top, mix the eggs with the sugar until they grow considerably, then add the flour mixed with cocoa and mix gently from the bottom up until smooth.
Put the dough in a tray / shape of 24 cm lined with butter / oil and flour and put it in the preheated oven at 170 degrees for 20-30 minutes after which we take it out and turn it over on a straight surface where we will leave it until it cools. completely.

For the cream, heat the milk over low heat. Mix the yolks together with the sugar and flour or starch, as appropriate. Pour the hot milk over the yolk mixture, mix well and put the cream on the fire until it thickens, then turn off the heat and cover the container with a lid and let it cool completely.
Gradually add to the cold cream a few tablespoons (3-4) of whipped cream and mascarpone cream that mixes a few minutes before. Stir from the bottom up until completely mixed.

Cut the top in half, place the first sheet on a tray and sprinkle with a long, cold coffee mixture in which the rum essence has been added. Add the cream and put the second piece of countertop, which we syrup with the coffee and rum syrup.

Step 4
Cover the cake with whipped cream and lightly sprinkle / powder cocoa over its entire surface and leave it in the fridge for a few hours.


Tiramisu cake

For the top, mix the eggs with the sugar until they grow considerably, then add the flour mixed with cocoa and mix gently from the bottom up until smooth.
Put the dough in a tray / shape of 24 cm lined with butter / oil and flour and put it in the preheated oven at 170 degrees for 20-30 minutes after which we take it out and turn it over on a straight surface where we will leave it until it cools. completely.

For the cream, heat the milk over low heat. Mix the yolks together with the sugar and flour or starch, as appropriate. Pour the hot milk over the yolk mixture, mix well and put the cream on the fire until it thickens, then turn off the heat and cover the container with a lid and let it cool completely.
Gradually add to the cold cream a few tablespoons (3-4) of whipped cream and mascarpone cream that mixes a few minutes before. Stir from the bottom up until completely mixed.

Cut the top in half, place the first sheet on a tray and sprinkle with a long, cold coffee mixture in which the rum essence has been added. Add the cream and put the second piece of countertop, which we syrup with the coffee and rum syrup.

Step 4
Cover the cake with whipped cream and lightly sprinkle / powder cocoa over its entire surface and leave it in the fridge for a few hours.


2. Tiramisu recipe with fruit, mascarpone and cream

• 2 packets of biscuits
• 2 yolks
• 3 tablespoons sugar
• 500 g mascarpone
• 500 ml cherry, cherry or raspberry compote
• 200 ml whipped cream, or liquid cream
• a tablespoon of vanilla extract

Preparation Tiramisu with fruit, mascarpone and cream:

& # 8211 Rub the yolks with the sugar in a bain-marie until the cream doubles
& # 8211 Add the mascarpone cream and mix slowly
& # 8211 Put the whipped cream
& # 8211 Mix with the mixer for 2-3 minutes
& # 8211 Place in alternating layers biscuits soaked in compote juice and mascarpone cream with fruit on top
& # 8211 Sprinkle black cocoa powder over the ready-assembled cake
Refrigerate for a few hours until cool


Tiramisu cake original recipe

The first time coffee is made. Bring water and sugar to a boil and when it boils, add the coffee, mix and remove from the heat, then allow to cool.

Mix the whipped cream in a bowl.

In another bowl, rub the yolks with the sugar, then gradually add the mascarpone. After that, the cream thus obtained is incorporated into whipped cream.

20 biscuits are soaked in cold, strained coffee, and placed twice on a tray. Put a generous layer of cream, add another layer of two rows of biscuits (18 this time), then add the cream again (keep the cream for garnish). Powder with cocoa, then with a posh decorate the cake with cream. At the top of the cream, put the chopped pieces, soaked in coffee.
Serve the next day or after softening well.


Tiramisu with mascarpone cream

Tiramisu is the dessert consumed all over the world. Fluffy, creamy and aromatic, the tiramisu cake can be prepared very easily at home. The secret is to follow the recipe step by step. Below we tell you how to make the best tiramisu with mascarpone cream!

Tiramisu recipe with mascarpone cream:

The tiramisu recipe is ideal for a family event or other party attended by many people. It is a light cake with a special taste and a special aroma due to the essences used. Fortunately, preparing the recipe is not complicated at all, so we teach you step by step how to make the best tiramisu with mascarpone cream at home. Here's what to do:

1. Mix the yolks with the vanilla sugar and powdered sugar. Mix well with a mixer until a fine cream is obtained.

2. Then add the mascarpone cream and mix further.

3. Put in the cold and, in the meantime, prepare the biscuit syrup. Put the sugar in a kettle and caramelize it for a few minutes, then add the water and, when it starts to boil, put the coffee. Leave to cool, and at the end add vanilla and whiskey.

4. In another bowl, whip the cream with powdered sugar and vanilla sugar and, after it has hardened, mix half of the cream with the mascarpone cream and the rest of the cream remains for garnish.

5. Soak the biscuits in the strained syrup and place in the pan. Place the biscuits in one layer, pour the cream in another layer and so on. At the end, the tiramisu cake with mascarpone cream is covered with a layer of cream, garnished with coffee beans and sprinkled with instant coffee from place to place. Leave to cool for a few hours, then serve.

Tiramisu with mascarpone and coffee

The tiramisu recipe is ready! It can be stored in the refrigerator for a few days, without changing its tasty taste.

5 / 5 - 2 Review (s)

Top cake with cream

1. For the top, beat the egg whites with the sugar and lemon juice until the sugar melts. Gradually add the yolks, mix and gently incorporate the flour, cocoa and cold water. Grease a pan with butter or oil, line with flour and pour the resulting composition, which is baked for about 30 minutes.

2. Meanwhile, prepare the cream. In a bowl, put the milk, add the powder from the sachets and mix quickly for about 6 minutes. At the end, add the mascarpone cheese, the cream becoming fine and flavorful.

3. Leave the top to cool, cut it in half and syrup it with the mixture of coffee and sour cherry. Put half of the cream on the first top, add the second top on top, and on top of it, again, the cream. At the end, sprinkle the cocoa or grated chocolate and let it cool.


Tiramisu original Italian recipe

  • 35 Savoyard biscuits / biscuits
  • 6 egg yolks from very fresh eggs
  • 500 gr. mascarpone
  • 180 gr. powdered sugar
  • 40 ml. you Marsala
  • 200 ml cold espresso
  • 1 drop of salt
  • cocoa powder for garnish

Tiramisu original recipe, without cream and egg whites. Italian dessert, Tiramisu original Italian recipe. Classic Tiramisu dessert with mascarpone. Unbaked dessert with layers of biscuits soaked in coffee and a mascarpone cream.

Hard to find anyone today who hasn't heard of the Tiramisu desert. It is one of the most popular desserts in the world.

The reason for the notoriety is not difficult to understand. A Tiramisu is very easy to prepare and does not require baking. It has a fine and extremely delicious taste, which is not based so much on the added flavors as on the quality and texture of the basic ingredients.

Too much about the theory and origin of the Tiramisu cake does not make sense to tell, you have one the entire post detailed here.

What I want today is to tell you about my first recipe for Tiramisu cooked in the original version, with biscuits / savoiardi discreetly syruped in an (extra) good espresso, mascarpone consistently mixed with a fluffy cream of egg yolks with sugar, without cream or whipped egg whites. In fact, all sources indicate as basic ingredients only those that I will continue to use. The rest of the currently used & # 8211 cream, egg white foam & # 8211 are subsequent additions, not part of the original recipe and meant especially to give more volume to the cream.

The result surprised me very pleasantly. Even more than I expected, I confess! I had tasted this cake here and there before, but I had not enjoyed such a fine, delicate and delicious taste until now. Even her husband loved it, a great pretentious woman, the wives of culinary bloggers tend to develop a keen culinary critical sense, mine did not develop it at all, he is pretentious from birth.

Tiramisu & # 8211 coffee brewing

Make espresso coffee. Whether it is sweetened or not, it is a personal choice, I did not sweeten it all the more as the Savoyards / biscuits already have sugar.

Mascarpone cream for Tiramisu

  1. Break the eggs and separate the egg yolks from the egg whites in two different bowls. Egg whites can be used in other recipes such as o meringue roll or egg white cake.
  2. Weigh the sugar. I used powdered sugar because it dissolves more easily in egg yolks. However, caster sugar can also be used. The quantity indicated in Larousse Cuisine It seemed great to me, knowing the level of sweetness my family prefers. Therefore, we weighed an initial weight of 150 gr. I tasted it along the way to realize the ideal amount for our taste. Finally, the weight indicated for the ingredients is the one we considered optimal, taking into account the strictly gustatory factor.
  3. Mix the egg yolks, gradually adding the powdered sugar. The composition of the yolks will increase slightly in volume and will lighten in color. Note: I chose to use raw egg yolks in the cream, as indicated in the original recipe. If you are reluctant to eat raw eggs, you can prepare a steamed egg yolk cream. The Tiramisu Trifles recipe also indicates this. The preparation of this boiled cream of egg yolks consists in beating them with steamed sugar (bain-marie) until the mixture reaches a maximum temperature of 65 ° C and the cream thickens.
  4. In another bowl, put mascarpone, making sure it is well drained of whey. This step is important, because the texture of the mascarpone cream decisively influences the appearance and taste of the Tiramisu cake. It is important, therefore, not to contain excess moisture.
  5. Mix the mascarpone cream to make it more fluid.
  6. Add the composition of the yolks mixed with sugar over the mascarpone. Add Marsala and mix until the mixture is completely homogenous.
  7. From time to time turn off the mixer and with the help of a flexible spatula, clean the walls of the bowl to integrate into the cream any remaining mascarpone stuck to the edges.

The ideal shape for assembling the dessert Tiramisu original recipe

I used a glass form 25 cm. length, 14 cm. width and 7 cm. height. I chose this shape & # 8211 and not a cake tray & # 8211 especially because I wasn't sure if the consistency of the cream would allow me an assembly without the support of a shape.

In the end, it turned out that I was able to assemble a Tiramisu with three vertical layers of biscuits without the need for external support. In other words, I could have assembled it on a cake plate, which would have been a plus for the look. That's right, the firmer texture of the cream was also due to the fact that we added only a tiny amount of alcohol, due to children tasting.

Assembling

  1. To assemble the Tiramisu dessert, we used 35 biscuits. Their number varies greatly depending on the shape in which the dessert is assembled and its height.
  2. Grease the base of the form with a thin layer of mascarpone cream.
  3. The biscuits quickly soak in the coffee on both sides and place side by side in the bowl.
    Personal observation: at the first two pieces of savoyards / biscuits, I let myself get a little excited and let it syrup too much. I noticed in time that I didn't want too many penetrating biscuits! On the contrary, I wanted them to be crispy in the middle because they would soften in the fridge from the cream anyway. Therefore, I recommend that you quickly pass the biscuits through the coffee, without letting them absorb too much liquid. This will make the final look of a piece of Tiramisu look more attractive, while still maintaining a stable texture.
  4. Over the layer of savoiardi / biscuits we put a first layer of cream. This layer should contain about a third of the total amount. Level with a cream spatula, being careful not to disturb the layer of biscuits.
  5. Place the second layer of savoiardi / biscuits soaked in coffee, over which another layer of cream is spread.
  6. A third layer of biscuits is optional, depending on the size of the bowl and the consistency of the mascarpone cream. It should be mentioned that you can only put the rest of the cream in a thicker layer. However, I believe that biscuits contribute to greater stability and a more balanced and pleasant texture, especially if we do not exaggerate at first with their softening.
  7. Finish by powdering the cocoa powder over a Tiramisu cake through a tea sieve.
  8. Cover tightly with cling film and refrigerate for at least 2 hours, optimally overnight.

Service

For a clean cut of this dessert, it is recommended to use a knife with a long, fine blade that is soaked in warm water before making a new cut in the cake.

Once they have been portioned, it is recommended to remove the pieces of tiramisu from the mold with a special spatula for the cake, with a wide base.

For portioning, I also noticed that it helps to pass easily, with a knife with a fine blade or with a spatula, under the base of the slice of tiramisu to detach it. This prevents any breakage and ensures that the slice is kept intact.


One recipe a day & # 8211 Homemade pizza with fragrant top

Dough preparation: Ingredients: 1. Put flour in a bowl and add salt, sugar, lukewarm milk in which the yeast and olive oil have dissolved. 2. Mix all the ingredients, then knead a little. 3. The dough obtained is spread with the rolling pin as large as the surface of the large tray on the stove. 4. Place baking paper in the tray, then place the dough. 5. Spread the tomato sauce over the shell with a spoon, then place the salami, mussels, cabanos, sliced ​​tomatoes and peppers, mushrooms and pitted olives. 6. Sprinkle the grated cheese or telemeau on top. 7. To make the edges of the dough crispy, cut mozzarella or cheese sticks, line them on the edge and roll a little. 8. Place the tray in the preheated oven and leave on medium heat for 15-20 minutes. 9. After removing, season with oregano. For the countertop: - 250 g flour - a pinch of sugar and a pinch of salt - half a cube pakmaya yeast - 125 ml milk - 2.5 tablespoons olive oil

For composition:
& # 8211 25 g tomato sauce (or mashed tomatoes)
& # 8211 sare
& # 8211 pepper
& # 8211 spices for pizza
& # 8211 two teaspoons olive oil
& # 8211 half a teaspoon of sugar
& # 8211 salam
& # 8211 pork muscles
& # 8211 cabanos
& # 8211 two tomatoes cut into rounds
& # 8211 strips of bell pepper
& # 8211 pitted olives
& # 8211 mushrooms
& # 8211 telemea or grated cheese.

Here's how to make the best classic pizza dough

Do your friends praise the soups and dishes you make? Are you told that no one beats you when it comes to cakes? If the answer to these questions is & # 8220da & # 8221, then it is clear that you are an expert in kitchen secrets. Take a photo of the food that works best for you and send it, along with your recipe and personal details, by e-mail to [email & # 160protected]or on address Ziarul Libertatea, supplement Recipes, bd. Dimitrie Pompeiu no. 6, sector 2, Bucharest and you can win a prize offered by Libertatea and Carrefour.


Recommendations for you and your home

Prima Latte II Red Coffee Espresso

Slow Cooker 5.7L HingedLid

Food vacuum FFS017X-01, dry / wet vacuum

CHEF DAN (Chef de cuisine), January 6, 2019

At such a feast and the angels would pohti! Today we prepare this recipe.

Rusu Ilie, 04 August 2013

a crazy craving crazy madness.

cranberries (Chef de cuisine), June 11, 2011

I would give anything for a teaspoon of cake

monik (Chef de cuisine), April 12, 2011

burdulea maria elena (Chef de cuisine), May 1, 2010

raluca, February 10, 2010

husni (Chef de cuisine), August 17, 2009

mirey (Chef de cuisine), June 28, 2009

Bogdan (Chef de cuisine), May 29, 2009

I make this recipe in much the same way, but I use a vanilla essence, which I put in egg whites and a rum one, which I put in coffee. Anyway, the cake is delicious!

ecaterina (katy) g. (Chef de cuisine), April 13, 2009

Dear Andreea, I am also young and I am also proud of what I know and do, and thank God I do it because I like chocolate sweets and I like it when people around me praise me and ask me how I made them. -I also wrote to Mrs. Dorina Botezatu that it is not nice to offend the work of others. Thousands of options to make tiramisu. And you try not to throw the 2 egg whites, but to beat all 3 with 2 tablespoons of sugar. , fluffier. good luck and write me please, we change ideas.

Dorina (Chef), April 8, 2009

Andreea, why do you sprinkle cocoa with a strainer, did you get inspiration from somewhere?


Tiramisu cake 6 best recipes

Tir Tiramisu , the most popular dessert in Italy. What's your favorite? Classic Tiramisu cake , Tiramisu cake with berries or Tiramisu cake with chocolate ? We have prepared 6 quick recipes for the famous dessert from which to choose your favorite.