Tiramisu

Tiramisu

Category: Confectionery

Ingredients
Pack of cookies "Ladies fingers" they are savoyards (we have a permanent sale in METRO. In Moscow, I think this is not a problem)	350 g
Powdered sugar (sugar is possible)	180 g
Yolks	5 pieces.
Mascarpone cheese	500 g (bank)
Mug of strong coffee	about 300 ml
Vanilla sugar
Liquor (in the original this is amaretto, but you can also have another, whatever you like. I love Cointreau)	1 tbsp. l.
Syrup (cherry) - if any	1 tbsp. l.
Cocoa powder	2 tbsp. l. with a slide

Cooking method

• Make strong coffee. It should be slightly stronger than you drink, otherwise the taste in the dessert will be watery. I put about 3 tablespoons of ground on 350 ml of water. For me it is sturdy. Let the coffee cool down, and we beat the yolks with powdered (sugar). Beat it well so that the mass increases in volume. Then put the mascarpone there and mix well. A mixer is welcome.
• Now place the cookies in the mold so as to cover the bottom. There should be enough cookies for two layers. Pour liqueur, syrup in coffee. We spill the liverworts with this mess (they absorb moisture like a sponge). For each about 1.5-2 tsp. Place half of the cream on a layer of cookies. We repeat the procedure: cookies-spill-cream. Sprinkle our masterpiece with cocoa on top through a sieve. Evenly over the entire surface. All. Now with a sense of accomplishment for 4 hours in the refrigerator. Better at night.
• 

Note

Old Italian classics. You will not surprise anyone at all, but this dessert is worthy to remind of itself.

Homemade tiramisu is always something. You can't buy that in a store, believe me. They are trying to portray him as a cake, pie, but this is a dessert that has a slightly non-standard consistency for a cake or cake. Often it is eaten and applied with spoons.

I do not recommend eating freshly made, if the tiramisu is not infused - the taste is not very good and the cookies are still partially crunchy.

[Scarecrow]

Scarecrow, with your permission, I will add my "5 kopecks"
At one time, my Italian colleague taught me how to make homemade tiramisu.

He said that it is not necessary to take "ladies' fingers" cookies, you can use an ordinary sponge cake, even ready-made cakes. But coffee must be real espresso and must be Lavazza, it must be mixed with amaretto or cognac, fruit liqueurs distract.

Sugar (or powder) is needed very little, half a glass is enough for a can of mascarpone.

Mascarpone must be mixed with whipped culinary cream (for 500 g of mascarpone, a glass of whipped 30% cream).

Top sprinkles - finely ground Lavazza coffee in half with grated dark chocolate.

In general, the meaning of this dessert is a large amount of coffee and fatty mascarpone. After a long, dense Italian meal with wine, fat envelops the stomach, preventing excessive absorption of alkagol, coffee also invigorates.

The name itself actually consists of 3 words: tira mi su - "take me upstairs" ...

Apparently, I did everything right when I made tiramisu and presented it to my colleague for his birthday. The review was "like mom's home"

Of course, you need to bring your own five kopecks. It's much more interesting this way. I am not a connoisseur of Italian cuisine, but I love it, so I will never give up new knowledge in this area.


In general, I have come across a huge number of tiramisu options. I read that there are as many of them as there are housewives in Italy who cook it. And each will argue that this is a true tiramisu recipe. It's even good, you can choose what you like best.

I saw recipes with cream, did not dare, to be honest, cook only because of the fat content. Mascarpone is already a very fatty product. Sugar is also put in different ways. My recipe initially had 200g, I subtract it. You can also subtract it. YU.Vysotskaya gave in her book the recipe with just half a glass of powder, if I didn't mix anything up. This will have to be determined by taste.

About lavazza and sprinkling in half with finely ground coffee - very interesting, thanks, you need to try! What if it's - wow! It is believed that it is lavazza that goes well with cognac, grappa. This is probably why your friend called lavazza the best for tiramisu. We’ll pour liquor there ...

And, alas, I do not believe in the complete sterility of raw eggs, in the complete absence of Salmonella in them, etc., so I never make dishes with egg creams, I always subject eggs to reliable culinary processing. Moreover, we do not eat cake right away, and the cold temperature of the refrigerator does not interfere with Salmonella at all ...

I myself, alas, are not healthy for fat tiramisu, even with cream, even without. I think if it is scary to eat such fat, it is better to dilute it with natural yogurt or a little milk ...

Finely ground coffee is really very good topped with dark chocolate ...

Hello to all TIRAMISU lovers!
This dessert is the most adored in our family. Its taste is especially divine if left to soak overnight.

Advice for beginners: you need to either dip the sticks very quickly in coffee, or moisten only one side, otherwise the dessert will be watery (personally checked). My favorite cream is based on cream, mascarpone and egg yolks whipped with powder in a water bath.

Yes, tiramisu is very caloric, but you don't eat it every day.
By the way, despite the fat content of mascarpone, the taste of the cream is very pleasant, the fat content is not felt at all.



Tiramisu, in literal translation - lift me up, in a more free - give me a tone in my mouth and plunges someone into bliss, someone - into a tone! But will not leave you indifferent!

and yolks whipped with powder in a water bath.

This is the heat treatment of the yolks. In a water bath, they thicken. Write how you are doing! The people want safe and heat-treated eggs! I will not refuse either ...

Here, I found, a girl Lena from the Eating at Home forum brought an idea for brewing whipped yolks with syrup (she spied on the TV from a professional chef).

Sugar and water are taken one to one (in its version it was 1 glass of sugar and 1 glass of water, I think that can be reduced). Water is poured into sugar, brought to a boil and the syrup is cooked for 10 minutes without stirring. I do not know why not to interfere with it, but it was said that it is subtlety. Then the syrup is poured into the whipped yolks (of course, without sugar, otherwise everything will stick together). At the same time, the yolks are stirred. I myself have not tried this method, but she said that after this procedure she got a thick and stable cream.

Honestly, when a friend of mine had such a bauble - pour hot coffee into whipped yolk. And I remember exactly that it did not curl up in pieces, it turned out beautiful foam and a uniform color ...

Scarecrow, but there is no water in your recipe! Or should you reduce the amount of coffee?

Everything is much simpler: the yolks are beaten with sugar or powdered (they thicken without any other action anyway) ... in a bowl or saucepan, which is placed on a larger pan with boiling water. Beat until fluffy white mass. Cooled and then mixed with mascarpone and separately whipped cream 30-33% fat. That's all...

[Alexandra]

Alexandra

Somewhere I saw the preparation of tiramisu cream with heat treatment of eggs. It is for those who are afraid to eat raw eggs. If you want, I'll find it.

Scarecrow, thanks,

However, for me personally, as I already wrote, whether with eggs or with cream, this divine dessert is already in the past once and for all. I need to keep my weight dropped by 27 kg and, accordingly, maintain my diabetes in a compensated, drug-free state. My ideas for low-fat low-calorie desserts are in Temka about recipes and secrets of healthy eating, here
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3434.0

Accordingly, if I now wanted to make fat-free tiramisu, I would do as described in the specified temka, answer # 409

Scarecrow, but there is no water in your recipe! Or should you reduce the amount of coffee?

There is no need to reduce anything, the fact is that the eggs thicken under the influence of temperature. And thicken all the syrup. You should get a creamy mass. Not water (in the sense, not liquid).

And in order not to fence the garden, it is really easier as Iriska suggested - do not pour yolks with sugar into a water bath and do not pour any syrups.

in general, my first pancake is lumpy
accidentally stumbled upon ladies' fingers in the supermarket and quickly (while the day off) decided to experiment. Of course, I didn't find mascarpone (to be honest, I didn't look too much), I didn't think of buying whipping cream right away, and I can't go to the market on Sundays - I'm sitting with two children until lunchtime, I'm waiting for my husband ... that's what I actually asked for buy sour cream fatter. brought 0.5 liters of 20% short-lived sour cream.
the whipped yolks with sour cream turned out to be very liquid (which was to be expected ...), so I still dissolved the gelatin to be on the safe side, so that vanilla sugar would probably freeze into the whipped whites and added a little citric acid. but my main oversight is that I soaked the cookies very badly! basically it turned out to be dry inside this someone's post scared me that I could overdo it with impregnation, so I overdid it in the opposite direction, no, I certainly did not throw out my work of art, we will eat it anyway, but next time I will take into account all my mistakes

For one lady's "finger" is about one and a half to two teaspoons of coffee.

And sour cream with gelatin froze?

Girls, trust me - if you want tiramisu - do everything according to the recipe. It's worth it!!! And everything else like sour cream, gelatin - well, this is not tiramisu !!!
Once you cook a real tiramisu, you won't want another. Sometimes I can't buy chopsticks (they quickly run out in the supermarket), so I don't do it, no matter how I would like. Even if you bake a biscuit - that's not it!

I made a big cup of coffee and dipped each "finger" in coffee completely. probably got it early, gave little time for impregnation
and sour cream of course froze, gelatin works flawlessly, even in such a small amount

The sticks are soaked in the coffee mixture very quickly. Even when you lower them for 1 second, they collect enough liquid. It happens that tiramisu becomes watery if you overexpose them in coffee. Some of them are simply watered from above so as not to get too wet. And yet, tiramisu will be awesome if left to soak overnight.

[Scarecrow]

Scarecrow! THANK YOU!!!!!!!!!

Fast, tasty, fabulous !!!

So I decided on Tiramisu. I dreamed about him for a long time. but it seemed to me that it was extremely difficult to make it, thanks to the Chuchelka recipe and everyone who supplemented it - commented it turned out that everything was not so scary.

Mascarpone made herself from very fat homemade sour cream. Weighed it out at night, but it was not even possible to weigh it out, the water was not glass at all, sour cream was already almost cream cheese.
To it was added whipped cream with sugar (33%). I didn't dare to raw eggs, but there was no time to run after the quail.

I also made biscuit livers myself, I took the recipe from here 🔗

spilled them strong coffee at the rate of 1.5-2 tsp. for one cookie.

Despite the insane fat content, everyone ate this dessert, both those who are on a diet and those who do not like sweets at all. Deliciousness !!! Thanks for the recipe

[Iriska]

I made tiramisu on NG. I tried a new method of whipping yolks with powdered sugar in a water bath as Iriska taught. I just didn’t wait until this mixture was completely cool and mixed with mascarpone. The cream turned out to be semi-liquid, although the eggs, on the contrary, were very thick before. So mascarpone from the heat of the smudges. I poured tiramisu with cream, but now I sit and get upset. Kildim to my tiramisu? Or not? It seems to me that it will not freeze.I will make tiramisu with my eyes closed, but I always did it with raw yolks, but then I succumbed to general panic - not to eat raw eggs. How this cream behaves after cooling down - I don't know yet. But the consistency that I got today - I don't like it at all, rebziki. We will sip the entot tiramisu with spoons, I feel ...

Iriska
Answer me, pzhalsta ... Maybe you, too, are so impatient and say something comforting?

And tiramisu is perfectly frozen with the new cream! Very tasty and already eaten.

For this NG I did Tiramisu for the first time in my life. Since my mother is a doctor, I immediately asked myself the question of finding a recipe without raw eggs, since childhood I heard about possible problems, especially since we buy eggs in a regular store. Shoveling the Internet - I found what suited me in terms of taste and speed and simplicity, changed something and it turned out just awesomely tasty !!!!!
He just disappeared in the mouth !!!! and I already received an order for the same tiramisu for my mother's birthday.

Here's what I ended up with:
counting on a large enough form:
structure:
ready-made biscuit cakes - 1 pack (3 pcs)
250 ml coffee
2 tbsp. spoons of brandy
800 ml cream 35% fat
400 gr 18% cottage cheese
6 yolks
50 g sugar
a pinch of vanilla
about 1 tsp. ground cinnamon
1/2 bar of dark chocolate for dusting

preparation:
first I prepare a custard from yolks and cream:
1. I heat 400 ml of cream with a pinch of vanilla ... they must be brought to a boil ...
2.beat all the yolks with 50 grams of sugar
3.Beating eggs constantly, gradually pour hot cream into the eggs
4.then pour everything into a pot and stir until thickened (i.e. until boiling)
the main thing is not to overheat !!!!
then I cover the cream with a film and set to cool

then I cook mascarpone:
with a mixer I mix 400 g of cottage cheese and with 400 ml of cream until smooth

then in "our mascarpone" I add cream, cinnamon and mix everything ...

put in the form:
cake, I moisten it well with coffee and cognac, a layer of cream with mascarpone, again cake - again curd-cream mass and again the same way .. the last layer of cream. immediately sprinkled with grated chocolate and refrigerated.
moreover, it is better to rub the chocolate lying in the freezer, and grated "with pimples" - then it turns out "into powder" and faster.

the next day, tiramisu is only tastier !!!

Happy New Year everyone! I saw the name of my favorite dessert and decided to unsubscribe. I do it often, my younger son loves him sooooo much. I replace ordinary eggs with 20 quail eggs. The hardest part is getting used to separating the yolks from the whites, but it's worth it! The rest is according to the classical technology, as it is written in Savoyardi. Well, very tasty.

[Scarecrow]

Scarecrow, with your permission, I will add my "5 kopecks"

Top sprinkles - finely ground Lavazza coffee in half with grated dark chocolate.

I did, to be honest, "based on", but the conclusion is one: cocoa as a sprinkle can get wet. But the grated black bitter chocolate (I took Brut, the blackest one I could find) was very successful.

Heh, you need to move away from Kiev cakes for the New Year and in a couple of weeks just climb to Tiramisu ... (and let my husband spit me for extra calories)

I did, to be honest, "based on", but the conclusion is one: cocoa as a sprinkle can get wet.

If you don't like it - of course you need to make it tastier for you. To be honest, it doesn't bother me that the cocoa can get a little wet. I did both with chocolate (the first time I had to, because the cocoa ran out), and with cocoa. I like it this way and that. Only rubbing it on a grater I was tortured. Are you on a grater too? It was very cold (I always keep it in the refrigerator), there was an idea to plug it into the combine and crumble it into crumbs. I didn't risk it.

[Scarecrow]

ScarecrowWell chilled chocolate to grate is really a "song", especially black, I grated on an ordinary metal grater. Now I'm thinking of rubbing it with a grater disc in the combine.
"For reasons" - it consisted in replacing the store-bought mascarpone with weighed very fresh sour cream (I can't afford to spend 50-80 UAH on making a cake at current prices, ie.7-10 dollars). Natural authentic Tiramisu I will try "does not shine" in the near future. Judging by the classic recipes, what is sold in our stores under this name is even more "based on".

The combine rubs chocolate very well with a grating disc. And instantly.

The combine rubs chocolate very well with a grating disc. And instantly.

I do not have a grating disc. I only have Kitchen Aid vegetable graters.

And if in a blender chop the cold (it is more brittle) into crumbs? How do you think it will turn out? We must try it! I have a natural inclination to experiment ...

And if in a blender chop the cold (it is more brittle) into crumbs? How do you think it will turn out? We must try it! I have a natural inclination to experiment ...

For some reason, I could not grind in a blender glass, but with universal knives in such a thing, it turned out

I rubbed the chocolate on the side of the grater, which is kind of "with pimples", which ... rubs out very easily if it's cold.

made tiramisu, took the recipe on the Italian cuisine website here

and finished product



The taste is very tasty, fatty, of course, but with all the additives it turns out airy, good!

My latest know-how in making tiramisu: instead of dipping savoyards in coffee and then placing them on the bottom of the mold, I put dry savoyards on the bottom of the mold, and then sprayed this bassis with coffee and cognac. It seemed to me that in this way it is easier to control the degree of impregnation of Savoyardi coffee.

Actually, I have never dipped them in my life. I pour them with a teaspoon. Each cookie takes 1.5-2 teaspoons of coffee with additives.

so, I read the whole topic
not in my village

mascarpone
savoyardi
cream 33%
fat sour cream to make mascarpone out of it

yes .. from Ukraine to Italy is far .......
how to get out?

bake cookies
there is coffee and cocoa and ... there is sugar ...

Well, how is it that there is no cream and sour cream ?. Or maybe there is homemade milk? Then there will be cream and fatty sour cream, although the path to tiramisu will be lengthened by the time it takes to get cream and / or sour cream.

There was also a dietary option from Alexandra somewhere. It's not even that he is dietary, but that he is on cottage cheese (it seems, however, fat-free). Although the taste will be different.

[Scarecrow]

Scarecrow

skimmed milk, they are 10%
and 33% is through a separator, we do not sell this.
I meant that there is no bazaar fat sour cream, only store-20%
I will come up with something ...

[natamylove]

natamylove , go to Temko Mascarpone - there the girls made from sour cream, weighed it out on gauze, and everything turned out if there was a desire ...

[Scarecrow]

Oh, I did ... I added brandy and Amaretto .... the smell is breathtaking .... well, why don't I have a post?

Scarecrow and what will happen if IT is frozen? I don't want to feed my husband alone with this, but after a week there are guests ...

[Lisss's,]

Oh girls, what a wonderful dessert
One name is worth it! It's easy to even pronounce delicious
I've been thinking about doing it for a long time. But in order not to spoil the first impression, I really want to immediately. But all something is missing. I made a roll a la Tiramisu according to a recipe from the forum. Suddenly, at the last moment, it turned out that Amarula liqueur deteriorated - I saved it for 9 years for a suitable occasion. The wife of the South African ambassador gave it to me. So pity . I had to make a fruit roll - "mascarpone" from sour cream mixed with thick apricot jam. Tasty, but what kind of tiramisu it is.
But today, at last, I did everything like Lisss's. Lisss's, thanks for the footnotes. And she baked her own brothers, and the mascarpone herself, and mixed the yolks with boiling syrup. Sprinkled cocoa with pepper shaker - it's more convenient. Now stands in the refrigerator for insisting.
Thank you to all participants discussions. Everyone has improved or adapted something.
I'm waiting for my mother to visit - I think to surprise

[natamylove]

natamylove , you have real cream! And I adjust the fat content with the refrigerator. Leave the skimmed cream in the refrigerator overnight and the top layer is the thickest and fattest, and having your own milk you can collect a lot.So as not to spoil the "first shot" - freeze until you get the required amount. Mascarpone and Savoyardi follow the recipes for Lisss's footnotes on page 3 of this topic. And that's all - the dream has come true.

Suddenly, at the last moment, it turned out that the Amarula liqueur had deteriorated - I kept it for 9 years for a suitable occasion.

Well, you give-9 years to store !!!!!
How much patience !!!!!

I, too, this liqueur from Angola was brought-already 2 bottles !!!
So I drank one bottle myself in the evening, the Angol I gave me, I said, they don't drink this liqueur: fast and a lot.

By the way, I saw it on sale in the Metro and in Moscow and Kiev.

So it's already available.

And about cream from milk, no, they are too liquid, it will not come out of them .... I tried it.

natamylove !!!!
I only make it with cottage cheese, whipped with cream and it tastes like ..... mrrrrr

[Scarecrow]

Oh, I did ... I added cognac and Amaretto .... the smell is breathtaking .... well, why don't I have a post?

Scarecrow and what will happen if IT is frozen? I don't want to feed my husband alone with this, but after a week there are guests ...

And I don’t know ... I never froze. Will not float after defrosting? There is a lot of liquid ...

In short, I froze ... let's see what happens next ...

Today "Galileo" was about Tiramisu, the Italians did ..... They add liqueur and wine to the coffee (I forgot which one), everything else is the same as we did, only they also put whipped proteins!
And they just told me specifically for me: FREEZING IS NOT RECOMMENDED!
And they also talked about how to make mascarpone at home ... well, just like we have here, current without a towel ...

I made my Tiramisu. To say that it is delicious is to say nothing I will not even comment
We ate everything in a couple of hours. Added 1st currant liqueur to coffee. l. and dark Cuban rum 1 st. l (it is so fragrant !!) A friend came to me who was eating real Italian tiramisu - she said she was exactly the same. So it worked
And about Amarullah, of course you can buy it, but I thought that I have. And I like to drink wine. Liqueurs, cognac, etc. - for pastries and desserts

Today "Galileo" was about Tiramisu, the Italians did ..... They add liqueur and wine to the coffee (I forgot which one), everything else is the same as we did, only they also put whipped proteins!
And they just told me specifically for me: FREEZING IS NOT RECOMMENDED!
And they also talked about how to make mascarpone at home ... well, just like we have here, current without a towel ...

Details in the studio !!!. The people want to know ALL the subtleties. Where are the proteins put? and how is it without a towel - it will flow out

I don’t want to surprise you, but the whites are in the same place as the yolks ... In the cream.

And yet ... the recipe for the "A la tiramisu" roll is also brought here by me. I love tiramisu too much ...

[Fadeeva]

Fadeevayeah, whites whipped with sugar to the same place as yolks, but about homemade mascarpone - heat the cream, add citric acid, mix and overnight in a cold place ... like the morning everything will thicken and it will be the same ... but no proportions, you bastards didn't say. They made a 3-layer tiramisu, from 30 eggs, measuring 1mx1.7m
It is necessary to look for this report in the internet, it is interesting to look again ...
Scarecrow AND ALL THE TYRAMS! Reporting ..... freezing it is POSSIBLE !!!! For three days my tiramisu lay in the freezer (-18C), this morning I took it out, just put it in the refrigerator, it thawed slowly, nothing spread, everything was neatly laid out! Everyone was fascinated by the taste ... I didn’t try ... fasting ... (secretly licked my shoulder blade ... delicious).

Scarecrow !!! so I should be grateful to you for the roll a la Tiramisu. Basically, it was you who infected me with the idea. I carry this roll like chicken and egg. The kids are already laughing. Thanks for the roll dough idea. There, in the topic, another support group came up with all sorts of ideas to simplify the process - that's all great and it worked out the first time
ShuMakher, you are a hero! ... Freeze such a product! Don't eat right away. endure 3 more days! And all this so that we can now calmly follow in your footsteps and not be afraid to spoil the tasty treat.Let me give you a flower for courage

Oh, I was so carried away by the thanks that I forgot to contribute to the process.
the recipe is taken here on the forum, I just add it to the topic for convenience:

Mascarpone from 35% cream

This will require 1 liter of cream, ¼ teaspoon of citric acid.
In addition, you will need a clean kitchen, linen towel, a colander, and a saucepan.
1. Pour 1 liter of cream into a clean, dry saucepan, heat to 75 ° C.
2. ¼ teaspoon of citric acid diluted with water 1 tsp, pour into cream. Stir gently with a whisk over very low heat, 10 minutes.
3. Fold the towel in 2 layers (without seams), put in a colander with a bowl and pour the cream.
4. Stir slightly so that the serum can separate better.
5. and refrigerate for 3-4 hours, you can overnight.
6. Remove from the refrigerator, scoop the mascarpone out of the colander.
7. The towel absorbs almost all the whey, 1-2 tbsp remains in the bowl. spoons
8. From this amount of cream, 600-650 grams of mascarpone is obtained.
Store homemade mascarpone for no more than 3 days in a glass container in the refrigerator.

I haven't made mascarpone according to this recipe yet. If the cream appears, I'll try and report back.
And I just threw fresh 20% sour cream on a sieve covered with gauze in the refrigerator overnight. It turned out very good. such a thick product. In principle, creamy, with sourness. Then it miraculously turned into a delicate cream with yolks brewed with syrup. Quite thick, without a single lump. Given its self-cost, mascarpone can be hushed up without problems

[Fadeeva]

Fadeeva pasibki !!!!

If you take 30% or 42% sour cream, it will turn out better ...

the recipe is taken here on the forum, I just add it to the topic for convenience:

And a link, where Lyulyok says:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=9195.0