So Easy Tiramisu a cold dessert that is mounted in layers
Tiramisu cold dessert Naughty but Nice Countless variations of Tiramisu exist. Some cooks use other cakes or sweet, yeasted breads, in place of ladyfingers Other tiramisu recipes
Ingredients: Tiramisu
- 300g sugar
- 6 eggs
- 2 tubs of mascarpone cheese
- 1 box of biscuits
- Soluble coffee
- Chocolate powder
Preparation:
- Beat egg whites until stiff and add the sugar.
- In another bowl, mix three egg yolks with two tablespoons of sugar and mascarpone cheese.
- Mix with the egg whites until stiff.
- Dip biscuits in coffee.
- Place a layer of biscuits dipped in a tray.
- Place a layer of cream on top of crackers
- Put another layer of cookies and other cream to the desired thickness (ending with a layer of cream).
- Finally, sprinkle cradle chocolate powder layer.
- Keep it in the refrigerator at least an hour.
Tiramisu
(Above Recipe courtesy of Ms. Fina Mora , a resident of San Fulgencio)
Traditional tiramisu contains a short list of ingredients: finger biscuits, egg yolks, sugar, coffee, mascarpone cheese and cocoa powder. In the original recipe there is no liquor or egg whites.
The original shape of the cake is round, although the shape of the biscuits favors the use of a rectangular or square pan, spreading the classic image.However, it is also often assembled in round glasses, which show the various layers, or pyramid.
Modern versions have as a rule the addition of whipped cream and / or whipped egg combined with mascarpone cream, in order to make it lighter, thick and foamy. Among the most common alcoholic changes includes the addition of Marsala. The cake is usually eaten cold.
Another variation involves the preparation of the cream with eggs heated to sterilize it, but not so much that the eggs scramble.
Over time, replacing some of the ingredients, mainly coffee, there arose numerous variants such as tiramisu with chocolate, amaretto, berry, lemon, strawberry, pineapple, yogurt, banana, raspberry, coconut, and even beer.
Countless variations of Tiramisu exist. Some cooks use other cakes or sweet, yeasted breads, such as panettone, in place of ladyfingers.
Other cheese mixtures are used as well, some containing raw eggs, and others containing no eggs at all. Marsala wine can be added to the recipe, but other liquors are frequently substituted for it in both the coffee and the cheese mixture, including dark rum, Madeira, port, brandy, Malibu, or Irish Cream and especially coffee flavored liqueurs such as Tia Maria and Kahlua
My classic Italian tiramisu recipe has lightly sweet mascarpone filling layered with ladyfingers soaked with a spiked espresso mixture and topped with a dusting of cocoa powder.
It’s practically perfect and totally delicious!
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AUTHENTIC TIRAMISU RECIPE | How to Make Tiramisu
This authentic Tiramisu recipe will get your heart racing and will prove why this dessert is the most universally loved Italian “dolce”!
Using biscuits as a light sponge dipped in freshly brewed coffee, mixed with layers of fluffy, sweetened mascarpone, this heavenly creation is finished with cocoa and grated chocolate to literally melt in your mouth..it’s also very simple!
Try it during the festive season or for a special occasion and you will be begged to make it over and over…!
AUTHENTIC TIRAMISU RECIPE INGREDIENTS:
2 XL fresh (organic) eggs 1 tub of mascarpone cheese (250g/8.8oz tub) 100g savoiardi biscuits 2 tablespoons of white sugar 350ml – 1 1/2 cup espresso coffee (prepare earlier and cooled down) 1 x block of dark (or milk) chocolate Cocoa Powder Icing sugar UTENSILS: 2 x medium sized mixing bowls Hand mixer (or whisk) Teaspoon Baking tray Baking paper
METHOD:
1. Before using this authentic tiramisu recipe, you will need to start by making fresh coffee and allowing it enough time to cool down.
Once cool, pour it into a bowl VINCENZO’S PLATE TIP: My favourite way to make fresh coffee is using the Italian percolator. It comes perfectly fresh every single time!
2. The next step, once the coffee has cooled, is to separate 2 egg whites from the yolks, placing them into separate medium mixing bowls, then add one tablespoon of white sugar to each.
3. Now, whisk each bowl individually, using a hand mixer. You can also whisk these ingredients by hand, but I think the result is much fluffier in texture!
4. Your egg whites should foam up nicely – but make sure you don’t overdo it or they will break and curdle.
5. Next it’s time for yummy mascarpone! This authentic Tiramisu recipe uses this very important ingredient for the perfect texture and flavour on your palette.
6. Divide the mascarpone in two equal parts, adding half to the mixture with the egg yolk and the other half to the bowl with the egg white.
7. Using a spatula, gently fold the mascarpone through, starting with the bowl of egg white first.
8. For an authentic Tiramisu recipe, you need to use Savoiardi biscuits, or Lady Fingers. Dip a couple at a time into the bowl of coffee, wetting both sides at once by holding down for 3 seconds before placing each one into a pyrex or rectangular tray.
9. Line the biscuits up closely, gently pressing them together so there are no gaps, and make sure you break any biscuits necessary and use them to fill the corners.
VINCENZO’S TIP:
Place the biscuits with the sugar covered side facing down. 10. Once you have created the bottom layer following this authentic Tiramisu recipe, slowly pour over the mixture which has the egg yolk in it over the top, using a spatula to spread it over any gaps.
11. Next up, dust some cocoa powder over the top, so it is completely covered, before grating some dark chocolate over the top (you can even just chop up the chocolate roughly adding it sparingly to the layer.
12. Now, repeat step 8, creating another layer of savoiardi biscuits dipped in coffee before smothering them with the white mixture.
13. Dust cocoa over the top, add some grated chocolate once again and then put your creation of this authentic Tiramisu recipe in the fridge overnight.
14. Leave the Tiramisu in the fridge to set for up to 24hr for best results. The longer you leave it, the better it sets!
HOW TO SERVE
Using dessert plates and a serving spatula, cut up a generous piece of tiramisu, place it gently on the plate and add a final dusting of cocoa powder. For a finishing touch, add a couple of thin pieces of dark chocolate standing up to each slice, or even a strawberry cut into two. E ora si mangia, Vincenzo’s Plate…Enjoy!
Layered Desserts: More than 65 tiered treats, from tiramisu and pavlova to layer cakes and sweet pies.
Hot on the heels of the naked cake phenomenon (stripping decoration back, and leaving the cake itself as the star attraction), retro layered desserts are enjoying a revival. Trifles, tiramisus and ice cream cakes are all hot topics for foodies and re-appearing on trendy restaurant menus.
Youngsters are catching up to join the generation of die-hard trifle fans who never stopped loving their layered desserts.
With both simple classics and more adventurous ideas for those who love to en
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