Share the recipe, pliz
Girls, I feel the story will be long.
I want to tell you about the two most favorite desserts in my family, in which MASCARPONE directly participates.
There are many legends about the "birth" of Tiramisu, and here is one of them:
At the end of the 17th century, this dessert was first prepared in Siena (Italy) in honor of the arrival of the Grand Duke of Tuscany, Cosimo III de 'Medici.A vain, wasteful lover of luxury, this historical character was also an excellent sweet tooth - he liked the dessert and was immediately dubbed "ducal soup".
The recipe wandered along with the ducal entourage and finally got to Florence, which at that time was flooded with intellectuals and artists from all over the world. This is how the "ducal soup" became known to foreigners. When he got to Venice, he became a favorite dessert of courtiers and the highest nobility, to a greater extent because of the stimulating effect attributed to this sweet dish. It has even become a habit to gorge itself on "duke's soup" before every love date - hence the name tiramisu - pick me up in English (in Russian, not a single literary word came to mind in this regard). That's the whole story.
As for the stimulating effect, one can argue - a slight invigorating effect is certainly present, coffee, after all, + chocolate. But the fact that tiramisu is an energy bomb is, without a doubt, only the "correct" mascarpone - 55% fat, plus sugar and biscuits.
There are a great many varieties of tiramisu.TIRAMISU
500 grams of mascarpone
80 grams of sugar (better than powder)
250 grams of honey macaroons ("ladies' fingers" / Savoy biscuit, just a biscuit or muffins cut into strips)
1 cup of strong espresso coffee
1 glass of Marsala sweet wine (or cognac, or rum, or Amaretto, or chocolate / coffee liqueur - just not for glasses, but a few spoons)
bitter cocoa powder
Separate the yolks from the whites.
Beat the yolks with sugar until a white, airy mass.
Grind the mascarpone (room temperature) with a wooden spoon until smooth.
Combine the mascarpone with the sugar-yolk mass (also by hand).
Beat the whites with a little salt - stir gently into the cheese / yolks / sugar.
Mix sweet wine with coffee (if you use other alcohol, you can add water, the main thing is that the impregnation is enough for all the cookies - I did it with Amaretto (and on 5 yolks, by the way, without proteins), I levied the liquor so much that then everything became numb).
Quickly (so as not to creep out later) dip the biscuits in the impregnation and put them in the mold.
On top is a layer of cream + cocoa powder, and so on, the last layer is cream. Cocoa at the top can go spots, therefore (in order to hide the disgrace) I cover it with chocolate chips on top (chocolate is also better bitter).
In the refrigerator for 6 hours.BISCUITS "SAVOYARD"
3 large eggs (separate yolks from whites)
6 tbsp. l. Sahara
3/4 cup (250 ml) flour
6 tbsp. l. sah. powders
Heat the oven to 180 C, grease a baking sheet with oil and cover with baking paper (parchment).
Beat the cold whites until steep peaks. Add sugar one spoon at a time, whisking continuously. Bring the mass back to steep peaks.
Beat the yolks and gently insert them into the whites, stirring from bottom to top with a wooden spoon.
Add flour in parts, sifting directly into the bowl with the dough and stirring also from bottom to top with the same wooden spoon.
Put the dough in a pastry bag and squeeze those very "ladies' fingers" 12 cm long, 2 cm wide onto a baking sheet, leaving 2-3 cm between the cookies.
Sprinkle half the sugar on your fingers. powder. Wait 5 minutes until the dough absorbs this portion and sprinkle with the remaining powder.
Gently blow off or “sweep away” any powder that has gotten onto the paper.
Bake for 10 minutes without opening the oven.
Expand the baking sheet 180 g and bake for another 5 minutes until light golden brown.
Remove the cookies from the paper while they are still hot and let cool on wire racks.My comments
: I made Tiramisu according to different recipes: with and without yolks, and cold and heating. I settled on the above recipe: I and my guys liked it the most.
And now, girls, I want to show the 2nd culinary masterpiece with MASCARPONE. Our family "got hooked on him" and now they hardly get off. it is called "Mascarpone meringue roll". They are also taken from cooking from the well-known temka "Desserts by Michelle".
A source: 🔗
Here is the original text:
I thought for a long time what kind of introduction to the next dessert to make, but I could not find the right words to convey its extraordinary taste. Just imagine the combination of a delicate creamy mascarpone with coffee, and even with hazelnuts - mmm! In general, if you try it once, this roll will completely settle on your dessert table! Mascarpone Meringue Roulade
1/4 tsp salt
3/4 Art. granulated sugar (fine sugar)
1 tbsp. toasted and peeled hazelnuts
1 tsp starch
1 tsp vinegar
1 tsp vanilla essence
150 g mascarpone
3 tbsp. l. Sahara
100 ml cream
1 tsp instant coffee
1 tsp hot water
Beat the egg whites and salt into a foam. Continuing to beat, add gradually (1 tablespoon each) sugar. Beat until a glossy white mass is obtained, while whipping keeps stable peaks when raising the whisk. Grind the hazelnuts and add them to the whipped meringues along with the vanilla essence, starch and vinegar. Gently mix everything in a circular motion, trying not to knock off the proteins.
Preheat oven to 300F (150C).
Line a baking sheet with parchment and lay out the meringues, making sure to form a uniform 9x13 "(23x33cm) rectangle.
Bake for about 20-25 minutes, or until the meringue is dry and browned. It is important not to overexpose the roll, because then it will become too dry and break when you try to roll it. If you get it ahead of time, then it will not separate from the parchment paper.
Turn the finished roll onto a clean sheet of parchment paper, let cool for 5 minutes and carefully remove the parchment on which it was baked.
Dissolve coffee in hot water, let cool slightly and mix with mascarpone. Add sugar and mix well. Whisk in the cream and mix with the mascarpone.
Put the filling on the surface of the cooled meringue, flatten and roll into a roll, helping yourself with parchment paper. Chill the finished roll in the refrigerator for 30 minutes and serve.
The photo can be viewed on the link.
It is done very quickly, incredibly tasty !!! May Tortizhka forgive me
I already did 10 times for sure. I have been making a double portion for a long time, otherwise the roll will not survive even 3 hours.
There are some nuances: the glass in this recipe is American, that is, 230 ml, and I add strong natural coffee instead of instant coffee. But also very tasty with instant.