Scarecrow
Everyone who tries tiramisu will definitely react to it. Because its taste is very bright and memorable. Cook for health!))
nlili
Scarecrow, thanks for the recipe! did for the New Year!
I took 6 pieces, beat them in a water bath with brown sugar, the sugar did not dissolve well, I already started to panic,
but when whipping with mascapone, the sugar grains parted and were no longer felt,
but I only had enough cream for half a 400-gram pack of Savoyardi,
maybe it took longer to beat?
the last piece in the photo
Tiramisu
very tasty, but disappears very quickly!
celfh
Girls, advise)) Children will come tomorrow by five in the evening, when is it better to make tiramisu: today or tomorrow in the morning?
Scarecrow
celfh,

Tonight.
Giraffe
And hide
Scarecrow
Quote: Giraffe

And hide

as far as possible!!
Irina F
Do not sprinkle the current with cocoa immediately, but before serving)))
celfh
Thank you girls!))

Quote: Irina F
Do not sprinkle cocoa immediately
The grandson licks only the top layer of cocoa))) The rest does not interest him)))
TAIS
Hello! And I mix condensed milk (Belarusian!) With mascarpone for cream. VUCUSNYATIN PRODUCTS AND NO LOCK.
Martol
Tell me, what consistency should the cream be? I got it like a liquid sour cream (((. Doesn't look like a cream, it's strange, what did you do wrong?
Scarecrow
Martol,

If it flows, something is wrong. The cream does not flow, although it is sooo plastic. Almost like sour cream, but not runny. Then the biscuits take some of the moisture from it and, while cooling, it thickens a little. In the photo in the first post, you can see where the cut piece is - after the refrigerator it keeps the shape of a piece. Not to death, it's still a dessert, but it holds. If yours is disastrously liquid - try to correct the situation by weighing. In several layers (in several layers! Otherwise it will leak, if liquid) gauze and your cream on it - let the moisture go off. how you weigh cottage cheese - just like that.
Martol
Thank you, I understand, but everything is in the fridge. And so we'll eat it. But for the future, apparently mascarpone did not really get caught. I'll try again with another mascarpone.
Martol
That's what I have such that !!! Not cream, but liquid condensed milk! (((Maybe 5 yolks are too much? Maybe the mascarpone needs to be gently mixed with a spoon, otherwise I whipped up with a mixer - and oops - condensed milk! Help me pliz, I also want tasty tiramisu!
Scarecrow
Martol,

I think the mascarpone let you down. There are some that turn into liquid. And if you consider that now there is no "usual" Italian for me - generally a lottery ...
Lanochka007
Scarecrow, Nata, as I understand it, squirrels don't come here? There are a lot of recipes on YouTube with whipped proteins, now in thought what to do.
Scarecrow
Lanochka007,

No, squirrels don't go here. They liquefy and generally don't like me in a cream.
Husky
Girls, try to mix the mascarpone with a spatula manually. Well, or as a last resort, gently mix with a mixer at the lowest speed. I have been doing this with mascarpone lately, as I often cut it off when whipped. I couldn't understand why this was happening. Many masters advise not to whip it, but to mix it, since this can be said to be the same cream, but even fatter. And if you interrupt the mascarpone a little more, then it is cut off. Extra movement and that's it.
Scarecrow
Husky,

Luda, but also, probably, liquefies less with gentle stirring?
Husky
Natasha, of course, you need to mix / mix the mascarone with other ingredients as carefully as possible. Therefore, I advise with a spatula / whisk, and not with a mixer.
I looked a lot, read and everywhere mascarpone is said to be mixed, but not whipped. After that, I began to combine the mascarpone with all the other ingredients with a spatula, and the cream began to keep its shape.
Yulentsia
I have long wanted to make this dessert! Ladies' fingers expired while I was getting ready, but they turned out to be surprisingly tasty) For the cream I took Unigrande mascarpone, in Pyaterochka. Everything was whipped very well, with a planetary mixer. I really hope that tomorrow at lunch the guests will like it, and it will be possible to repeat this easy-to-prepare dessert)
shade
Peace be with you bakers!

worth soaking

Tiramisu
Scarecrow
How long have I done it. An ingenious dessert. Enjoy your cup of hot!))
Yulentsia
Indeed, an ingenious recipe! Simple, fast, delicious, if you buy tricky ingredients is not a problem. I did it the other day for the second time and now I am doing it again for a new party of guests. Mascarpone now I have Bonfesto from the Crossroads. I was surprised how fat it is - 78%, because it's almost like butter. Therefore, for the second time I took 250 g of mascarpone and about 100 g of 33% cream House in the village. There was enough cream, but my shape is not very large, 16x22, 3 layers of cookies, it takes a little more than half of a 400-gram pack of cookies. Therefore, I reduced the eggs and sugar and replaced some of the cheese with cream. The second time I cooled it for 5 hours, it was no longer possible. Still, it's better to keep it in the refrigerator for a longer time. This time it will turn out to withstand a day. I look forward to what the guests will say tomorrow)). I recommend to everyone! Thanks for the recipe!
Yulentsia
So I was overtaken by a failure with mascarpone Mascarpone from the Crossroads of the Market brand, Bobrovsky cheese-making plant. Goo. "Tiramisu" has collected, but it will, of course, not tiramisu. And now somewhere you need to attach a second jar of cheese, and buy mascarpone of those brands that did not fail. "Fingers" -that I have stocked up in Auchan for a long time
Scarecrow
Yulentsia,

Nothing, everyone is sometimes unlucky. As last time? Did the guests appreciate it?

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