Such a delicate dessert as "Tiramisu" consists entirely of airy and whipped components, so its base in the form of a cookie should also have an appropriate structure. For this exquisite treat, delicate but dry biscuits are used. You can purchase them from the store or make your own.
Choosing in the store
The classic "correct" cookies for "Tiramisu" have their own name - "Savoyardi", which in translation into Russian sounds like "Ladies fingers". This name was not given by chance, since the pastry looks like elongated, but slightly chubby sticks. On top of the products are sprinkled with grains of white sugar, and their structure inside is dry and porous.
However, biscuit manufacturers often produce 2 separate products: Ladies Fingers and Savoyardi. In essence and in composition, this is the same thing, the difference is only in the countries of origin: "Savoyardi" is an import, "Ladies fingers" is a product of domestic production. But experienced confectioners still give preference to the foreign analogue, claiming that only these cookies in the dessert are soaked correctly, have the desired consistency and unique taste.
If such baked goods are outlandish and rare for a particular region, then you can purchase a similar replacement. For these purposes, you must choose any dry and porous biscuit without additives. If the product is accidentally damp, it will need to be dried in the oven at home. As a purchase option, any brand of baby biscuits will do, but this will no longer be the classic Tiramisu recipe.
We bake ourselves
When it is not possible to buy "Savoyardi" or its analogues, or if you want to completely make the dessert yourself from start to finish, the traditional recipe for cookies will come in handy. The baking process is not particularly difficult, but it has its own nuances.
You will need the following ingredients and tools:
- 2 large chicken eggs, in which the yolks must be separated from the proteins;
- 50 g of fine white sugar;
- 60 g of sifted flour;
- 10 g of potato starch;
- 5 drops of lemon juice;
- 1 teaspoon of special vanilla concentrate or vanillin on the tip of a knife;
- 2 teaspoons of powdered sugar;
- salt on the tip of a knife;
- a pastry bag with a round nozzle without teeth, about 2 cm in diameter;
- parchment paper for baking;
- 2 bowls;
- mixer or whisk.
First you need to preheat the oven to 180 degrees Celsius, then beat the yolks well with 25 g of sugar until it is completely dissolved. In this case, the mass should increase in volume. Next, egg whites are whipped into a strong foam together with 25 g of sugar, salt and lemon juice.
In the yolk mass, you must carefully add and mix a quarter of the egg whites, and then add 1/3 of the flour and starch. Then, without mixing, add a quarter of the proteins and a third of the flour in parts, alternately. Repeat the manipulation until these ingredients run out. When all the flour and whites are layered in layers on the beaten yolks, you need to mix them very carefully and easily with a wooden or plastic spatula until a homogeneous airy consistency.
The finished dough is laid out in a pastry bag, and strips of equal length, for example, 10 cm, are squeezed out of it onto a baking sheet covered with parchment. It is important to maintain a sufficient distance between the cookies: at least 2 cm from each other.
The deposited cookies are sprinkled with half a portion of powdered sugar and left to stand for about 3 minutes. After that, the remaining powder is poured out, and the products are placed in the oven on the middle shelf. The baking time in the 180 degrees mode is about 15 minutes, then the temperature in the oven should be reduced to 140 degrees and the cookies should be left for another 10 minutes.
The finished Savoyardi must be immediately removed from the parchment paper and put on a plate. Then the cookies can be used as you wish.
