Tiramisu

And I decided to ease the "mascarpone" a little, and threw the yogurt on a towel (it is not so greasy). It turns out very gently. I made lemon tiramisu from yogurt a couple of months ago - I really liked it, and yesterday I wore a coffee (classic) one made from yogurt to my colleagues. I also added cream, real country ones. The verdict is excellent!

[Kalmykova]

Kalmykova, and how is lemon? is there no coffee at all? Write.

[HERE]

So I decided to make a Tiramisu dessert. Savoyardi baked herself Recipe HERE.
The cookies and the dessert itself were made according to the recipe from the site "Italian Cuisine", which is mentioned at the beginning of this topic. The dessert is very tender and tasty, I made half a portion, since I had never eaten it before. I think, what if you don't like it.

[Crosby]

We also ate this breathtakingly delicious dessert yesterday.
I decided to ruin my family and buy natural Savoyards and Mascarpone. (natural - in the sense of the store). I used Baileys as alcohol, natural coffee (unfortunately not Lavazza - I did not find it anywhere). Sprinkle - cocoa. OOO Very tasty ... I would eat and eat it if my conscience did not bother me that every next spoonful of Tiramisu eaten is a lot of calories that will safely fit on the butt and stomach

Crosby, please tell us what recipe Savoyardi made

[Fadeeva]

Fadeeva ! Oh, I'm sorry, less than a month and a half has passed since I saw your question! I read the recipe on the site "From Italy with Love". There's a recipe for limoncello and lemon tiramisu.

Are you planning a tiramisumany party? Are there still those in nature who have not tried tiramisu?

No, I also lack the enthusiasm and savoyardi stove ...

[Scarecrow]

Scarecrow ! As Stanislavsky said: "I don't believe!" What is there to bake them?

So I made a kind of tiramisu. I just didn't find a suitable dish to lay out Savoyardi in two layers. I had to spread it in several layers. Thank you, Lyulёk, for the Mascarpone recipe.

I have never tried tiramissa, and since I greedily bought a bucket of mascarpone in the metro, I decided on such a crucial step, in the internet (where I don’t remember anymore), I found a savoyardi recipe, rolled up my sleeves and baked
... And this is what I ended up with


Delicious, tender, but a bit fat for me

girls, today I came all so happy !!! for her friend's birthday I made an economy version of tiramisu. YUMMY!!! taught me this interesting cooking at work, here I am sharing
Ingredients:
confectionery cream "for health" 26% - 1 liter (by the way, they are already quite sweet in themselves, you must pay attention to this when adding sugar !!!)
proteins from eggs - 7pcs
Savoyardi (I bought ready-made ones, I have neither the time nor the opportunity to bake them myself)
processed cheese "amber" - 6 jars of 100g
gelatin - 2 tbsp. l.
strong coffee (you can do it with milk, it turns out even softer) - about 400ml
cognac - no more than 100 ml, it does not freeze well with it!
pre-pour gelatin with cold water
beat the whites separately (you can add 1-2 tablespoons of powdered sugar), separately processed cheese and cream separately. add whipped cream cheese to the whipped cream (you can continue with a mixer). combine with proteins. mix coffee with cognac and add about 100ml to the resulting mass of whipped cream, cheese curds and proteins, dissolve gelatin (in the microwave) and pour a thin stream into a basin (well, really a basin! the refrigerator can be made an interesting feint - pour the mixture on top with topping or melted chocolate, in thin such trickles, but a lot, and then putting it on the cookies will turn out to be such marbling or something, cool
from this amount of ingredients 3.5 kg of tiramisu is obtained. I got two cakes, made in split forms. I will post a photo tomorrow - there is no decent photo of a cake since my birthday, but tomorrow evening I will take out a homemade one and take a picture

[Svetochka]

Svetochka!!! What an unusual recipe !!!! Does melted cheese make a cake salty ???

Well, in fact, you need to choose a cheese that is not salty, this TM Slavia cheese is here (I'll post a photo in the evening, I still have a jar). earlier, in Soviet times, I adored amber, in boxes, it was not salty. in general, the taste of cheese is not felt at all !!! friendship in packs is not necessary

I almost forgot about the pictures !!! of course we already managed to halve the cake

and this is processed cheese, which is involved in cooking

I apologize for the quality of the photos - I persuaded half a bottle of wine, it doesn't smell like art, and it's pointless to redo it now. I can't see a fig, I want to sleep! and tomorrow to school ...
but the cake went with a bang! and for the second time !!!

[fugaska]

Savoyardi (I bought ready-made ones, I have neither the time nor the opportunity to bake them myself)

fugaska
I buy this cheese quite often, we love it very much, but I didn't even think of adapting it to Tiramisu, but somehow I didn't see Savoyardi on sale, or maybe I looked in the wrong place? Could you also take a picture of the packaging, if it is preserved?

oops ... of course there is no packaging, but I'll take a picture later (not the last time I did it)
and bought in the subway, in the bread department. I have not met anywhere else (we graze in Tavria)

I also love Tavria most of all, but I haven't been to the Metro for a long time, and my husband does not have enough endurance to go through all the departments, bread is often skipped with us, well, nothing, we'll fix it

NIZA, I can, on occasion, assist in the acquisition (if necessary, of course). one package, if my memory serves me about 35 UAH, it costs (I won't say exactly, I never remember prices in principle). I live in Tairovo, a couple of times a week I visit the bazaar

[fugaska]

fugaska
Thank you very much for your responsiveness, if I do not succeed in the near future, I will turn to you (I have been going to the Metro for a long time)

Oh, girls, how I envy you! : (You can buy Savoyardi in Odessa. But in Kherson I have to either bake myself, or use just a biscuit, which in the end result is not at all the same. Although we are not far from you, but for some reason we have such cookies for us- they don't bring in. Well, don't go to Odessa for cookies

Girls! Well, you let the melted cheese Tiramisu do. Nightmare!!! Call it what you want, but not TIRAMISU.

just don't throw your slippers at me, this is my personal point of view
is bird's milk called bird's milk if it is made purely with protein cream or semolina? Or, for example, hot chocolate with sour cream will not be called hot chocolate either? do it, try it, and then decide for yourself what to call THIS I tried tiramisu from mascarpone, curd tiramisu, here's your last version too - the only difference is the curd tiramisu (by the way, I personally didn't like it)
and in kherson, on occasion, I can transfer the "correct" cookies, if it really is really necessary if I had an oven, then I myself would bake them. but I have neither the time, nor the oven itself, and on top of that, I'm also lazy (), so I don't bother and cook from what is at hand and without any special problems
girls, I assure you - none of those who have tried this cake have ever identified processed cheese !!! but everyone asked for the recipe! and I got a bunch of thanks, up until today

Call it what you want, but not TIRAMISU.

Well then "A la Tiramisu"

no problem! then I clarify: a la tiramisu from a fugasca!

[fugaska]

Girls! Well, you let the melted cheese Tiramisu do. Nightmare!!! Call it what you want, but not TIRAMISU.

Let me disagree with you, because in the world there are many recipes for Napoleons, Bird's milk, Grillage, the well-known and beloved Olivier salad and banal borscht and cutlets, (sorry for the comparison), the more ancient and popular the dish, the more varied the methods of its preparation , over the years, any recipe changes and, I think, not every housewife will claim that her Napoleon is more Napoleon than all the Napoleons in the world. The same can be said for Tiramisu.

fugaska, and I already bought the savoyardi, quite by accident I went to Aries, there a girl I know works in cond. department, I took the last box, (not otherwise she was waiting for me), according to her it happens rarely, it is sold out quickly

So soon there will be one more tiramisu! well, almost immediately one less!
happy cake!

I also agree with the girls, for those who are not engaged in baking and do not know the composition of the "correct" Tiramisu, by and large, it does not matter what it consists of. If only it was delicious. For example, my eaters rarely ask for the composition. The main thing is to be VERY tasty. From the fact that I personally do not recognize Bird's milk on semolina porridge, this recipe does not get worse for those who love it and believe that THIS is the most correct Bird's milk. And Tiramisu with processed cheese just needs to be cooked and tasted, and then compared, without getting hung up on the "correct" name. In any case, now I will try to cook from principle. I'm not even too lazy to bake cookies in the oven. Although for some people Tiramisu from non-branded cookies is no longer considered real. BUT, it is not always possible and means to buy everything that is correct, but you really want something tasty

girls, only I advise you to pay special attention to the taste of processed cheese. on the one that I used (amber from "Slavia"), the recipe was repeatedly tested. taste it! if it is sour-salty-tasteless - look for another until you like it

I can confirm that at least one Italian whose mother makes a wonderful homemade tiramisu thinks that savoyardi is not necessary for making it. Maybe a biscuit, even ready-made. I already wrote about this, I just want to repeat it again. Lack of the right cookies is not a reason not to do tiramisu.

[fugaska]

Well, finally I made it, Tiramisu according to the recipe fugaska, girls, this is really very, very tasty, since I did not have enough savoyardi, 1 box, and the cream is really a whole bowl, although I did half the norm, I bought ladies' fingers cookies in Tavria for safety reasons, but at home it turned out that there the cookies are more shortbread and not biscuit, so they are poorly soaked, although they do not crunch in the finished dessert, they still feel, it's good that I made them separately as a small cake.
Here it is, my treat

Congratulations on the lucky cake !!!
(in a whisper) my first experiment was completely on ladies' fingers from Tavria - tasty, but different from the "correct" biscuit

In any case, I made a conclusion for myself that if you really want or urgently need to, then it is quite possible to do with these Ladies' fingers, just try to soak them more thoroughly.
Yes, I also forgot to write that for the purity of the experiment and for comparison I bought a small piece of Tiramisu in the supermarket, but the homemade one turned out to be tastier anyway, especially since it is most likely that there is only the price of the mascarpone there.

In the purchased "tiramisu" (exactly in quotes) from the original, I suspect, not only mascarpone is gone. Biscuits (with fingers, that in layers) with a bunch of stabilizers and preservatives, impregnation with a synthetic flavoring agent, cream, most likely with vegetable cream, stabilizers and, again, synthetic flavoring.

[Lisss's]

I did it! I made it! Girls, thanks to everyone who wrote in this thread, and Lisss's, separately, thank you very much for the chef's help in cooking !!!

This is such, such, such !!!

True, my relatives said. that I went too far with coffee, on top, but I would also add

[artisan]

artisan, how glad I am! very handsome, you are smart!

it is immediately clear that the eggs are homemade - cream color

and you sprinkled coffee on top, not cocoa? interesting!

And I'm so glad !!!

coffee, which is Lavatsa (or whatever it is right) Oh, delicious !!!!!!
And the color is like that because I didn't give any squirrels, and my self-made mascarpone also turned out to be yellow, probably because the sour cream was fat.
But next time I will make 1.5 servings of Savoyardi per serving of cream.

Artistic girl, the second photo is delicious. +1 for attractive photos.

And I'm so glad !!!

coffee, which is Lavatsa (or whatever it is right) Oh, delicious !!!!!!
And the color is like that because I didn't give any squirrels, and my self-made mascarpone also turned out to be yellow, probably because the sour cream was fat.
But next time I will make 1.5 servings of Savoyardi per serving of cream.

І bigger, bigger

It even looks delicious !!

[artisan]

artisanwhat a delicious photo !!!
Can you share a recipe for a self-made mascorpone? And purchased savoyards il samdelishny?

[Gabi, Lisss's, Summer Resident, Klimola]

Gabi, Lisss's, Summer Resident, Klimola and of course Scarecrowthank you girls !!!!!

І bigger, bigger

Well, you know, I can't do it any other way

Artistic girl, the second photo is delicious. +1 for attractive photos.

The photo does not even show one hundredth how delicious it is !! And out of 10 frames, this is the only one. more or less. This stellar dessert, just light up the pictures !!!!

And I will be tempted to say, like some poetic lines, Tiramisu, with savoyardi and mascarpone !!!!!: red:

did everything on a tip Lisss's https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7313.0 . Klimola , I have no idea if I got it, this mascarpone, I haven't tried it in my life ...
did like mascarpone from Lulek https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9195.0.html#msg90878 And the savoyardi are from the mudflow 🔗

Masakpone, however, I did a little cheating. I had a fat, very sour cream, the one that solidifies, looks more like butter. Therefore, apparently, when cooking mascarpone, I had no excess liquid. When preparing a cream for tiramisu, I realized that it is simply unrealistic to beat this homemade mascarpone of mine, cut it with a knife, into thin slices, but you can beat it, alas ... Therefore, I first warmed it up a little and then spread it with that very fat sour cream. Well, this was my "chemistry".

By the way! from a portion of savoyardi 🔗

and

Need to:
180 gr icing sugar (sugar is possible)
5 yolks
500g (can) mascarpone cheese

I got almost 1 kg of tiramisu

Oh, I came to say thank you to everyone who made Tiramisu and exhibited their photos !!! First I saw the photo. Then I got acquainted with the Chuchelka's recipe and adopted it.
And then he was "blinded from what it was" And it came out, well, such a tender yummy !!!!!!!!
And he looked like this: .... but not for long !!! Gone with a bang !!!



THANK YOU!!!!

Lyudochka, beautiful !!!!! Have you done with proteins? And sprinkled with chocolate ??? And from real mascarpone?

I have a story with this dessert. I saw your photos! Licked her lips
I got into the recipe to see what is needed for this yummy. I bought biscuit sticks, mascarpone, lavats coffee, but I was going to do it later, one of these days.
And on this day I made cakes with natural whipped cream. But I didn’t calculate and I still had the cream, somewhere for a serving of tiramisu, if they were added to mascarpone. I decided not to add eggs. But the cream didn't seem sweet to me. I added grated chocolate, coffee with coffee liqueur and amaretto to it.
Soaked the sticks, but not much (I don't like wet biscuits)
In general, I covered one layer of sticks with cream, but for the second layer of sticks I had only half of this cream.
I had to quickly whip some more cream and powdered sugar. But I only had one pack of mascarpone. I had to replace it with curd almetta and yogurt.
Sprinkled with grated chocolate on top.
In short, I started with the Chuchelka recipe and proportions, and ended up ..... with what was at hand !!
But even in this version, it turned out to be very tasty and tender.

[Scarecrow]

And I also did tiramisu last night. I will only write with digressions
I also cooked for a long time, bought the correct cookies and 38% cream (and on the market the difference between a liter of cream and 500 g of mascarpone was quite insignificant - only 25 rubles, but I stymied). But the day before yesterday, realizing that thiraimis wanted, but there was no time at all (early tomorrow the train), I quickly ordered Mascaropone and coffee Lavatsa in Platypus (there were 3 types, did not know which one to choose, I took Crema e Gusto) ... And yesterday I started - whipped yolks with powdered sugar in a water bath, mixed with cheese ... well, and then you yourself know ...I added a couple of teaspoons of Vana Tallinn's liqueur and a spoonful of cherry syrup to the coffee (now I sit and think, and my husband can eat it tomorrow morning - after all, we’ll take us to the station).

And only in the morning I realized that I had not laid out the sticks so well - I put the top one at an angle to the bottom, but it was necessary to parallel it - so my cut is not so beautiful

Now I am sitting in the kitchen in splendid isolation (my family is studying) and instead of collecting things I eat Tiramisu - and what - I can do everything until 12 noon, the main thing is that the cake does not end by this time

Scarecrow, thank you very much for such a delicious and easy cake

[Husky]

Husky

I was laughing. "I blinded him from what was ..." I baked a cupcake like you yesterday. It turned out anything and not bad, but not what I expected.

Antonovka

That's right, you need to join the classics! : flowers: This is a unique and absolutely gorgeous dessert. All my guests are always mooing with pleasure.

And when will I get to him! : (While I eat visually and lick my lips!

And when will I get to him! : (While I eat visually and lick my lips!

It is necessary !! That's the truth, I'm not exaggerating. This is a very worthwhile thing to do and try. Honestly. I love him very much.

Persuaded ...

Girls, I join you!
They brought me biscuits, mascorpone, rum and cream from Italy and gave me a recipe for Tiramisu.
To be honest, such a complex name has always scared me. , and I didn’t even try to see what it was. And then, everything was brought, it remains only to do. And when I opened the drawer at home, and there is Lavatso coffee (brought from Italy earlier), well, it's a sin not to do it.
Since the recipe was explained to me not very clearly, I decided to make Chuchelka according to the recipe
As usual, I was too lazy to read the whole Temka, the whites from the eggs are in the refrigerator, I didn't know that they could be put there in the cream. and put the cookies with a cross, today we will try the birthday of our beloved, now I'm worried, will this greatly affect the appearance?

[DJ]

DJ, do not worry! I'm sure the taste is from the location of the cookie. will not suffer!

[DJ]

DJ,
I also put the wrong cookies! Well, all this is nonsense - it was still delicious. (I pushed Tiramisu on my whole diet)

And if in the morning I was worried about tomorrow's breakfast with Tiramisu and the alcohol contained in it - all this nonsense - we have already eaten everything !!!!!