Tiramisu is a popular Italian dessert, about which one would like to say "traditional" and "old". But one can hardly call such a recipe, which is no more than half a century old. It was decided to cook tiramisu for the first time in the 70s at the Le Beccherie restaurant, which still exists in the small town of Treviso, north of Venice. The combination of biscuit biscuits, espresso coffee, liqueur, egg yolks and delicate creamy mascarpone cheese turned out to be so successful that it is difficult to believe that this dessert was invented not so long ago.
It is necessary
-
- 0.5 kilograms of mascarpone cream cheese
- 1 cup 35% cream
- 4 yolks from large chicken eggs
- 1 cup granulated sugar
- 3 tablespoons of Amaretto liqueur (can be substituted with the same amount of rum or cognac)
- 26 savoiardi cookies
- ½ cup freshly brewed espresso
- cocoa powder
- 30 grams of dark chocolate
Instructions
Step 1
Any self-respecting Italian woman knows how to cook tiramisu at home. However, the secret is simple: first, you will need to make another, no less famous, Italian dessert - sabayon (zabaglione, zabaione, sabayon).
In a heatproof bowl, beat the egg yolks until frothy. Add half the sugar to them and blend with a whisk. Place a bowl of yolks in a "water bath" and, while beating, wait until the mixture begins to thicken. It is important that the water in the "bath" does not boil. The ideal temperature is 60 degrees Celsius. If you heat the yolks too much, they curl. The original sabayon is prepared with Marsala fortified dessert wine.
Step 2
While the sabayon is cooling, whip the cream until soft peaks. The cream should not fall off immediately after you turn off the mixer, but it should not "stand" either. If they "stand" these are already tough peaks and you overdid it whipping cream.
Step 3
Now in another bowl whisk the mascarpone with the remaining sugar and liqueur until creamy and smooth.
Step 4
Add the sabayon to the cheese and stir the tiramisu mixture with a culinary spatula. Put in the cream. Gently use a spatula to move the mixture from bottom to top until you get a cream that is almost uniform, pale yellow in color.
Step 5
Perhaps the most long-awaited moment of tiramisu cooking at home has come - “collecting” all the ingredients into a single whole.
Pour the chilled coffee into a wide bowl and dip the biscuits into it so that they are soaked on both sides, but never soaked. Place the Savoyards in a mold so that you have enough for two layers. Using a culinary spatula, gently spread half of the cream onto the first layer of cookies. Smooth and lay the second layer of Savoyardi. Cover with cream again and smooth the surface.
Step 6
Take a strainer and decorate the surface of your homemade tiramisu with cocoa powder. Make a chocolate mug and spread over the surface of your dessert.
Step 7
Put the finished tiramisu in the refrigerator for at least 4 hours.
