Margit
What beauty !!!
Pity that it is
Quote: ShuMakher

High explosive tiramisu - Fugasovy tiramisù
not a reference to Temka ...
matroskin_kot
Where's the receptive, doctor?
SchuMakher
And the recipe at the Fugas ...
A kind of double intrigue (she cooks, I shoot ... I cook, she rushes about with a camera)
Zhivchik
I made Tiramisu with only 36% whipped cream. I did not like.
The dessert turned out to be very airy and more watery than with yolks. And the next day, coffee appeared at the bottom.
I will continue to experiment. I will do it with Charlotte cream as advised Nagira.

Quote: Nagira

if absolutely necessary, I use it as for Charlotte cream
Nagira
Zinger

No, I don’t remember that I wrote about some cream or about one cream Charlotte, I meant - INSTEAD of yolks And mascarpone is an obligatory ingredient, like coffee and alcohol ... but only cream - and I would not be very happy. ..

And the fact that it turned out to be watery is actually a duke's SUPCHILE, it shouldn't be CUT into pieces, they eat it with spoons ... Italians, at least
I've been doing the lazy option for 6 years now:
Tiramisu

and according to the classic recipe a little later before Scarecrow I will report, first in the preparations - it was interesting to bake the Savoyardi herself and make a mascarpone from cream

but my husband voted for the old lazy recipe
Zhivchik
Quote: Nagira

No, I don’t remember that I wrote about some cream or about one cream Charlotte, I meant - INSTEAD of yolks And mascarpone is an obligatory ingredient, like coffee and alcohol ... but only cream - and I would not be very happy. ..

Nagira, Duc, I also realized that instead of yolks I would add Charlotte. And mascarpone by itself.

Quote: Nagira

and according to the classic recipe a little later before Scarecrow I will report, first in the preparations - it was interesting to bake the Savoyardi herself and make a mascarpone from cream

I already baked savoyardi and made mascarpone from cream.

The lazy version of Tiramisu looks cool.
Nagira
Natasha-Chuchelka, thanks for the opportunity to learn new things
Well, I wanted to try it myself and make Savoyardi and Mascarpone, this is the result ...

TiramisuTiramisuTiramisu

1 - advice (see photo): so that the dough does not spread - I used coarse-grained paper for watercolor A3 (density 200 g / m2) - neither a silicone mat nor baking paper hold the bouche-Savoyardi dough
2 - these are my savoyards (20-cm! Instead of 10-12 - specially for the size of the shape, tops on the right and left are different in texture - I was convinced of the correct advice to sprinkle the sticks with sugar powder and wait 10 minutes - then there will be a thicker and crisper crust these are the ones on the left)
3 - well, cut

She took the recipe for Savoyardi from the Gastronome, because everything always worked out from there ... There the proteins are whipped with a drop of mayonnaise, and the dough without butter ...

In general, I tried not to deviate from the recipe, except that I reduced the sugar in the cream (well, we don't like cloying)

To be honest, I did not have enough texture in the dessert (in the lazy one I use cookies with flaked nuts) and alcohol - 1 tbsp is not enough! and 4 - not enough !!!).
My husband and I are people who do not drink a bottle of Bacardi rum we have been living for the 4th year, and now we enjoy the orange Gran Marnier liqueur - it brings a very pleasant touch to tiramisu So - my husband and I made friends with classic tiramisu yesterday only thanks to a glass of liqueur in the sense - generously poured your pieces of dessert

And what was left - I put it in the freezer - I read somewhere that it will be excellent ice cream!
Scarecrow
And for some reason I just saw your magnificent photo report on tiramisu. What a consistency, how great it holds on the cut! You and your husband are alcoholics!

Did the ice cream come from him or what?
Nagira
Quote: Scarecrow

And for some reason I just saw your magnificent photo report on tiramisu.

And we have just returned from the "rural sanatorium" ... so your praise after a long absence (of mine) on the forum is soooo pleasant

You and your husband are alcoholics!
And then! Well I wrote honestly - we have been drinking Baccardi from one bottle for 4 years!

Did the ice cream come from him or what?
I think this is an option for ice cream lovers, for a change.
And since I am not a fan of ice cream, and then there is the mascarpone cream - a bit fat for me, and the texture for the ice cream is dense - although my husband said that biscuits are very enlivening!
kava
I got infected with arts here

Tiramisu

Tiramisu

On top of the current, not cocoa, but black bitter chocolate
Scarecrow
What deliciousness. And beauty. Indescribable
tsvika
I'm carrying a report from tiramisu. Delicious. True, instead of biscuits, bisweet (classic and chocolate). Mascarpone did it herself.
Top coffee and cocoa and chocolate hearts
Tiramisu
Thank you!!!
SchuMakher
Chuch, but I still want to ask, should you put sugar in coffee?
Margit
Quote: ShuMakher

Chuch, but I still want to ask, should you put sugar in coffee?
Masha (I can call you that), otherwise everything is Schumacher and Schumacher ...
I quote Chuchelka from the first page: "We pour liqueur, syrup in coffee" nothing is said about sugar
SchuMakher
Masha is good, an affectionate word, it is also pleasant for Masha

in, for sure, I remember that there was something sweet there
Scarecrow
Quote: ShuMakher

Chuch, but I still want to ask, should you put sugar in coffee?

For you personally, everything is possible. But they don't put sugar in coffee. The cookies are sweet (we soak them, and put the sugar in the cream.
SchuMakher
So I thought so
xfqrf
I appreciate simple recipes. Thank you.
xfqrf
Girls, how do you make mascarpone yourself?
Aprelevna
xfqrf, You can see herehttps://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9195.0.html
and in this thread about Tiramissa, if you read first, there are options for homemade mascarpone.
As for me, it's easier to buy a ready-made one, since it is too costly and time-consuming to tinker with cottage cheese, turning it into ala italiano ..
Vladim
Quote: Alexandra

And, alas, I do not believe in the complete sterility of raw eggs, in the complete absence of Salmonella in them, etc.,
..... WHAT HAPPENS NOT COMPLETE absence? Well they killed dear
WITH YOU COMING !!!
Giraffe
And we had this dessert today. My daughter ordered. For her, he became the most beloved + "Candy Bounty". Between these two it will not be defined in any way. My husband's brother tried it with us for the first time, at this time my husband's cousin called. During the conversation, the native began to show with sounds how much he liked ... In general, it was sex cake on the phone. Those who were on the other side of the phone threatened to arrive tomorrow. We left them, but they will have to gather all the willpower in a fist to keep it. Thanks for the recipe
Jefry
And on NG we had this Abalden yummy:

Tiramisu

Tiramisu

The result is completely authentic, since savoyardi, mascarpone and KIMBO coffee were brought to us from Italy.
Giraffe
Great! And my husband, when he did it for the first time, said that it was delicious, but why he didn't understand everything from him in such great delight. And I told him that if it tastes good to you with my homemade savoyardi and mascarpone, not that coffee and cognac, then what would he say if I used the products that should have been there initially.
Scarecrow
Gorgeous dessert! Congratulations on your introduction to the great Italian classics! I do not think that someone regretted it .. Itself in this NG was with tiramisu (I often do it). No one ate any of the commercial sweets until the tiramisu was finished.
Lora0209
Happy New Year to all tiramisu lovers !!!!
Tiramisu
Vitukha
I am sorry if this issue has already been discussed here earlier. I studied this topic, but now I cannot read everything again.

I have such a problem: the cream did not work out. I cooked it on yolks brewed on a steam bath, the mass turned out to be very thick and fluffy, I added mascarpone (I cooked it myself from cream, it turned out very thick, broke around the edges) and cognac (two teaspoons) - everything floated. Whipped cream "finished off" all this - the cream is completely liquid. I tried to beat it - it didn't help.

Maybe someone came across this ... How to fix it? My options are to add a dense curd mass or gelatin.
Vitukha
I found the answer to my question myself. After all, gelatin, it became clear to me after I watched this master class:
There the cream is prepared in the same way.And the same liquid as mine. with gelatin froze.

I will unsubscribe later what will come out of me in the end.
k.alena
Quote: Vitukha

I am sorry if this issue has already been discussed here earlier. I studied this topic, but now I cannot read everything again.

I have such a problem: the cream did not work out. I cooked it on yolks brewed on a steam bath, the mass turned out to be very thick and fluffy, I added mascarpone (I cooked it myself from cream, it turned out very thick, broke around the edges) and cognac (two teaspoons) - everything floated. Whipped cream "finished off" all this - the cream is completely liquid. I tried to beat it - it didn't help.

Maybe someone came across this ... How to fix it? My options are to add a dense curd mass or gelatin.
Why add cognac to cream? We add cognac to the coffee, which we pour over the cookies ...
Scarecrow
Cognac / liqueur not in cream, from where? At least according to my recipe they are not there, I never put whipped cream in cream. But I can assume that if you didn't cool it very well after the yolks in a steam bath, that's where the cream started to float. However, it is very difficult to judge other than BEFORE cooling. It was necessary to assemble the structure, stand in the refrigerator overnight and then evaluate the result. After cooling, the cream can set very well, even after a series of mistakes.

Lora0209

I forgot to write to you right away that the performance is excellent. In addition to being delicious, it looks very beautiful and elegant!
Tatiana A
Thank you for the recenter, a very tasty dessert, I made it for my husband's birthday, but moved a little from the recipe and put in whole eggs ... the taste is great, but it turned out to be a little liquid cream, I like it more ...

moby
Scarecrow, thanks for the delicious dessert recipe. Indeed, the preparation is very simple. And most importantly, insist. When we ate in 1.5 hours, it was still not saturated enough. In the morning it is very juicy, they said it was even too wet, although there was no water (coffee) inside. But, it will come with experience.
As I understand it, tiramisu does not need fatty cream, well, to the rest of the ingredients, will it be a different dessert? I thought and wanted to add cream ...
Oira
Thanks, Here's the result.
Tiramisu
Everything is now in a nearby cafe for one client less, I turned out better.
Scarecrow
Quote: moby

As I understand it, tiramisu does not need fatty cream, well, to the rest of the ingredients, will it be a different dessert? I thought and wanted to add cream ...

There are a lot of recipes for tiramisu with cream, so feel free to put it. And there are also options with whole eggs (whisk the whites and add them to the cream too, but I don't like that).
Scarecrow
Quote: Oira

Everything is now in a nearby cafe for one client less, I turned out better.

Who would have doubted that your homemade tiramisu will be tastier! In a cafe, I never got to a tiramisu, vaguely reminiscent of homemade.
tatt
For three hours I have been reading how delicious everything is with you. More and more I can not Ran to the store for groceries !!!!
Scarecrow
Quote: tattochka

For three hours I have been reading how delicious everything is with you. More and more I can not Ran to the store for groceries !!!!

Our person!!
tatt
: yahoo: Did !!! I even found 40% cream (this is at 5 pm!) Instead of cookies, I used biscuit cakes. I even tried it (no strength to wait until tomorrow) Tasty-oh-oh: girl_love: Scarecrow, thanks for the recipe
tatt
And here is a photo of what I got
Tiramisu
Scarecrow
It looks great on the photo, the cream lasts 5+. "Oh yes Pushkin! ...." (c)
tatt
Thank you!!! Although the classics are certainly far away.
celfh
About 15 years ago there was an advertisement in which the phrase sounded: This is not Jim Beam, this is tea. So I don’t have a tyramissu, this ... I don’t even know what it is ... but I really wanted a tyramiss. Savoyards are not sold in Vladimir. And yesterday in the Globe appeared this cookie, of its own production. Have bought. And then I saved money, bought a cheaper mascarpone ... For what I fought, I ran into it. There was amoretto, cherry syrup and royal ground espresso, but the tiramiss did not work. It turned out quite a good cake, but the most common, almost nothing.
The savings amounted to 170 rubles.But fucked up everything
Do not pay attention to the color of the cream, I used homemade eggs.

Tiramisu
Arka
The color of the cream is awesome!
I ate tiramisu in Florence and was delighted with it (though later I could only walk leaning on an umbrella)!
So their cream was yellow, and by the way it was felt that they put more yolks, how delicious it was!
I put more in too now.
Scarecrow
Quote: celfh

About 15 years ago there was an advertisement in which the phrase sounded: This is not Jim Beam, this is tea. So I don’t have a tyramissu, this ... I don’t even know what it is ... but I really wanted a tyramiss. Savoyards are not sold in Vladimir. And yesterday in the Globe appeared this cookie, of its own production. Have bought. And then I saved money, bought a cheaper mascarpone ... For what I fought, I ran into it. There was amoretto, cherry syrup and royal ground espresso, but the tiramiss did not work. It turned out quite a good cake, but the most common, almost nothing.
The savings amounted to 170 rubles. But fucked up everything
Do not pay attention to the color of the cream, I used homemade eggs.

And it looks very beautiful. Looks exactly right. It is a pity that the taste pumped up ..
Crochet
I put about 3 tablespoons of ground on 350 ml of water.

Natul, here I started to doubt the littlea, what kind of spoons are we talking about: tea or tablespoons?

Scarecrow
Quote: Krosh

Natul, here I started to doubt the littlea, what kind of spoons are we talking about: tea or table spoons?

About teahouses. Such concrete, with slides. Where are the canteens? !! Your eyes will pop out after such a dessert!)))
TaTa *
celfh

Judging by the photo, your cookies are not wet, I think this is the case ...
Crochet
Quote: Scarecrow

Your eyes will pop out after such a dessert!)))
That don’t care ... I don’t eat it all alone !!!

Natul, now withatseriously, I brew myself coffee at the rate of 7 grams. coffee for 40 ml. water, just right for me ...

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