Antonovka
What am I thinking - can leave the recipe of Leningradsky (just give a link to the source) - can anyone help?
Crochet
Antonovka
Give "Leningradskoe" a separate topic !!! And the hour is not equal, the recipe will be lost ...

SchuMakher
Thanks Manyun for the link to self-made "Savoyardi" , try what? Although Lena writes that they are spreading bastards... Lenus, did you try to bake them according to this recipe?

I also had a thoughtI dry the biscuit well, bake and forget it on the table ... and for a long time ...until it shakes ... I don't want to bother with the oven, well, in the sense of drying in it ... outdoors dries on the table ... dries up like a cute ...where will he go from the submarine won't go anywhere ...
Antonovka
Crochet,
I can't stand as a separate topic - it's not my recipe and I didn't cook it, I just gave proof that "Leningradskoye" is not a shortbread ... Now, if I cook sometime a thread

Yes, I was using this link that Mashunya brought, before NG I tried to bake Savoyardi - there weren't any of them in the area (they don't even, damn it, they don't know what it is), but it was bad to go to the Metro ... But I don't have my hands grow out of that place, as for the gentle mixing of proteins with flour, I didn't even have a Tortyzhkin biscuit nifiga - so I'm not an indicator Try it - I think it will work out

By the way, my son and I were drying the purchased biscuit in front of NG - it was too soft and Leningradsky cookies were nowhere to be found, it's good that on the 31st after work we managed to snatch the purchased cakes
Rusya
I finally made it !!! Delicious! I love coffee. Savoyardi and mascarpone were not born in our places. I had to do everything myself. But it turned out great.
Photo of not very good quality (in a hurry):
TiramisuTiramisu

Thank you!!!
Rina
I have already described my impressions of the restaurant tiramisu in one topic.

In a small Kiev restaurant, I ordered this dessert, specifying where it is made. The waitress said it was their own product. Until now, I have tried mostly "tiramisu" in cafes where desserts are brought from some pastry shops.

They brought me a plate, I tried it and was surprised enough. The taste was somehow very dim. Girls! If I had not read this topic, did not know the recipe for the classic tiramisu, I would have thought that they cannot cook in a restaurant! Somewhere from the second spoon I understood and felt the real taste - biscuit fingers, delicate cream with a creamy taste, impregnation of coffee with cognac, sprinkling of cocoa ... and no flavors, which generously sprinkle their products with all kinds of confectionery shops!

So, please yourself and your loved ones with a delicate natural taste without any synthetic additives!
Aprelevna
I'm going to cook this dessert!
I rummaged through local bourgeois sites and
found a master class on cooking Tiramisu.
I will duplicate the link from another branch, look,
🔗
Zhivchik
For a long time I did not dare to express my opinion about the taste of "Tiramisu"
I don't like the smell and taste of fresh eggs in the dessert. And what is interesting is that nothing can interrupt him.
Scarecrow
And if you steam them? Does the taste and smell still remain?
Zhivchik
Quote: Scarecrow

And if you steam them? Does the taste and smell still remain?

Most likely it will remain.
It's like an omelet in a griddle and microwave. Smells delicious from the pan, but from CF.
Scarecrow
Quote: Zhivchik

Most likely it will remain.
It's like an omelet in a griddle and microwave. Smells delicious from the pan, but from CF.

Maybe try not to put them at all? Add whipped cream (or half whipped, so that it looks like eggs in consistency and gives the cream plasticity.
Arka
Quote: Scarecrow

And if you steam them? Does the taste and smell still remain?
If someone is going to brew the yolks (by the way, oh-oh-oh-very much I love the custard version - a kind of mixture of Catalan cream and tiramisu - I tried the brewed version in Florence and could not stop), so then reduce the amount of sugar for brewing in the yolks, it is better to add the remainder after, otherwise the excess sugar will begin to caramelize and prevent the cream from brewing, you will have to remove it from the bath before the cream is brewed.
Actually, I came here to say many thanks to Chuchelka for a wonderful recipe! I love tiramisu! And further thanks to Alexandra for a wonderful sprinkling option chocolate / coffee, and applied it in the last tiramisu!
Aprelevna
Girls, I have such a question ...
made tiramisu, all according to the recipe, tutel-in-tuft
He stood in my refrigerator for 3 hours, and has not frozen yet - the cream is liquid
Tell me, should he still freeze? can I start disturbing him early?
stand for the night?
I look at the photo in the subject, you have such straight cakes, cut off with a knife ...
can't I cut it off, but only eat with a spoon?

by the way, I sprinkled it with cocoa mixed with ground coffee, no chocolate ...
the smell in the fridge is wonderful
SchuMakher
Quote: Zhivchik

Most likely it will remain.
It's like an omelet in a griddle and microwave. Smells delicious from the pan, but from CF.

Zhivchichek! Nepralny in cha mikra, mnu omelet smells like sausage or finally nothing!
Margit
Quote: Zhivchik

For a long time I did not dare to express my opinion about the taste of "Tiramisu"
I don't like the smell and taste of fresh eggs in the dessert. And what is interesting is that nothing can interrupt him.
Eggs are different, the taste of eggs depends on the compound feed and various additives that are fed to the birds at the poultry farm. Try quail eggs, maybe they will taste different?
SchuMakher
Aprelevna Yesterday I also sculpted this samou misu for work on the occasion of the exit ... the current froze by the morning, and even then it’s not okay. I didn’t sleep for half a night, afraid to embarrass myself
It's all about the mascarpone, sometimes you come across one that flows after connecting with the eggs, why Chuch?

And she did it without proteins, so the cream was yellowish, they say it was delicious!
Chuchenka, thank you, druhhh!
Zhivchik
Quote: Scarecrow

Maybe try not to put them at all? Add whipped cream (or half whipped, so that it looks like eggs in consistency and gives the cream plasticity.

Natashik, most likely I will. True, it will already be ala-tiramisu.

Quote: ShuMakher

Zhivchichek! Nepralny in cha mikra, mnu omelet smells like sausage or finally nothing!

Man, Duc there was no sausage mikra on sale ... And we haven't been buying sausage for a long time.
Aprelevna
Quote: ShuMakher


It's all about mascarpone, sometimes you come across one that flows after combining with eggs, chuch?
oh, trouble ... trouble ... where can I get one to stand?
in general, she drove her from the refrigerator until tomorrow, tomorrow from ...
Zhivchik
Quote: Margit

Eggs are different, the taste of eggs depends on the feed and various additives that are fed to the birds at the poultry farm. Try quail eggs, maybe they will taste different?

No, for me eggs (including quail) and eggs in Africa. They all have an egg smell.
Nagira
Quote: Zhivchik

For a long time I did not dare to express my opinion about the taste of "Tiramisu"
I don't like the smell and taste of fresh eggs in the dessert. And what is interesting is that nothing can interrupt him.

Zhivchik, how can I understand you! And for a long time I have been making tiramisu with whipped cream, like Scarecrow advised (my mother never used eggs in the cream without heat treatment, but what has been accustomed to since childhood ... if it is absolutely necessary, I use it as for Charlotte cream - so it seems the girls in the Confectionery call it: eggs + sugar + milk and water bath until it thickens; but if you brew some yolks and without milk, the smell will be stronger ...) but with Charlotte you have more fuss, but the taste of the cream does not lose at all
And I also think that since the taste does not suffer, it means, not a la, but the real Tiramisu
Scarecrow
Quote: ShuMakher

Aprelevna Yesterday I also sculpted this samou misu for work on the occasion of the exit ... the current froze by the morning, and even then it’s not okay.I didn’t sleep for half a night, afraid to embarrass myself
It's all about mascarpone, sometimes you come across one that flows after combining with eggs, chuch?

And she did it without proteins, so the cream was yellowish, they say it was delicious!
Chuchenka, thank you, druhhh!

Yeah, there is one that flows. Like sour cream after beating.
You didn't eat it again or what ?! How do you have the patience? I would eat half, no less ...
SchuMakher
Scarecrow Natakh, you will not believe, did not eat ... Well it is sweet for me !!!!

Can you imagine how I cha lyu if you have already eaten two pieces !!!
Aprelevna
I carry my brags
although I would say that there is nothing to brag about ...

The cream did not rise.
Thickened, but ... under the knife did not work!

But the taste ... girls, this is something (although I tried it with a spoon).
The taste is "the same!"

Thanks to Chuchelka.
There is nothing special to show in the photo, but the still life turned out ..

Tiramisu

Tiramisu Tiramisu
Scarecrow
Nothing, personally, we are not proud of the mogYo and spoon to scoop out, just give.
Alexandra
Aprelevna,

So in fact it is eaten with spoons. Homemade tiramisu from Italians is just such a delicate consistency
And they don't put it on the dish, but keep it in a glass dish in the refrigerator.

I was here in the spring at the birthday party of that Italian - a former colleague who shared my mother's recipe with me. His mother is far away, so I ventured to make and give him a tiramisu.
I made it in a specially purchased ceramic deep bowl and presented it directly in it, without taking it out.
Celebrated in the club, so he did not allow to put on the table, took home to eat and feel nostalgic for home
Taia
And it doesn't freeze for me either, but I always thought that I was doing something wrong ... In some pictures I see sometimes - they cut with a knife, I think and how do they do it? And I can only scoop with a spoon ...
Hairpin
Fugaskin tiramisu kept its shape well and was cut with a knife ...
Alexandra
With a knife?
fugaska
Spire, I have a secret tiramisu !!! for some reason, it is not perceived as tiramisu, it will have to be renamed into dietary one))))
Taia
Quote: fugaska

Spire, I have a secret tiramisu !!! for some reason, it is not perceived as tiramisu, it will have to be renamed into dietary one))))
Where can you see the recipe for the secret tiramisu?
Scarecrow
I do not cut with a knife, but immediately with a spatula, which I apply. With a normal mascarpone, it does not float, but it is very flexible and delicate, crumples with any unsuccessful shovel.
Hairpin
Quote: Alexandra

With a knife?

Well, yes ... I was told that nizz ... here I am ...
Hairpin
Quote: fugaska

Spire, I have a secret tiramisu !!! for some reason, it is not perceived as tiramisu, it will have to be renamed into dietary one))))

Are you saying that this is not why the recipe? !!! I did it according to this recipe, but ... I don't remember ... what I got there ...
fugaska
Flaksia, so here he is, somewhere in the beginning dug
https://Mcooker-enn.tomathouse.com/in...=7313.0
Alexandra
Quote: Scarecrow

I do not cut with a knife, but immediately with a spatula, which I apply. With a normal mascarpone, it does not float, but it is very flexible and delicate, crumples with any unsuccessful shovel.

Likewise!
Taia
Quote: fugaska

Flaksia, so here he is, somewhere in the beginning dug
https://Mcooker-enn.tomathouse.com/in...=7313.0
Thank you!
Something is bad with my orientation here, from an overabundance of information is already a mess in my head.
Here's how to get used to it - I will also fly in recipes, I really hope so.
Hairpin
Scarecrow!!! Come on Fugasca with the evon recipe you throw out in a separate topic? It seems to me that this makes sense ... or is it my habit to shred and cut everything ...
Aprelevna
Virgin, I calmed down a bit! spsb
mine today with spoons ready ...
but, types of tiramisu neatly cut,
where you can see pieces of biscuit .. I'm very good. exciting !!
Scarecrow
Quote: Hairpin

Scarecrow!!! Come on Fugasca with the evon recipe you throw out in a separate topic? It seems to me that this makes sense ... or is it my habit to shred and cut everything ...

Katya, I would gladly throw out her kudy-nid. Yes, I have no such rights.
fugaska
Then I'll draw up a new recipe. anyway, there was still no discussion ...
Hairpin
Quote: fugaska

Then I'll draw up a new recipe.anyway, there was still no discussion ...
+1
Zhivchik
Quote: fugaska

Then I'll draw up a new recipe. anyway, there was still no discussion ...

Oh, I like that idea too. And then I was looking, I was looking for a recipe for Fugaskin Tiramisu, and turned to post ... But in front of my eyes all the same, Fugaskin 3 kg cake-tiramisu ...
Antonovka
*** so boring *** at our meeting there was a 1.5 kilogram He, too, before my eyes, I want
SchuMakher
Kaneshna, she dumped half of it
Margit
Quote: fugaska

Then I'll draw up a new recipe. anyway, there was still no discussion ...
I also really want the Tiramisu recipe from Fugasca!
Soooo appetizing handsome man on the table, how can you not want him ?!
Zhivchik
Hairpin
By the way, I have a stub of the one that customs did not get ... Well, if anyone is interested ...
Margit
Quote: Hairpin

By the way, I have a stub of the one that customs did not get ... Well, if anyone is interested ...
How?! Still a living stub ?! Hairpin - Heroine! How can you not devour eat such a piece of meat? Or not tasty ...?
Hairpin
Quote: Margit

How?! Still a living stub ?! Hairpin - Heroine! How can you not devour eat such a piece of meat? Or not tasty ...?

Elementary, Watson ... HE REMAINED IN MY PHOTOS !!!
Margit
Photo to the studio!
SchuMakher
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