Tiramisu
Classic coffee dessert with mascarpone cream
I've always been curious about the origin of tiramisu. It seemed that this Italian dessert had no Italian name at all. But here I was wrong: Literally, "tira mi su" means "pick me up/carry me up," which suddenly gives the dessert a super romantic edge and mood.
Some claim that the first tiramisu was made in the late 17th century in northern Italy for the Duke of Tuscany, Cosimo III de Medici, who loved sweets. Others say the dessert belongs to Le Beccherie restaurant in Treviso, Italy, where it was first made and served in the late '60s and early '70s.
Some claim that the first tiramisu was made in the late 17th century in northern Italy for the Duke of Tuscany, Cosimo III de Medici, who loved sweets. Others say the dessert belongs to Le Beccherie restaurant in Treviso, Italy, where it was first made and served in the late '60s and early '70s.
Ingredients for 2 servings:
250 g mascarpone
60 g sugar
1 medium egg + 1 egg yolk
100 g savoyardi (12 pieces)
1 coffee 200 ml water for 2-3 tsp coffee
Vanilla / vanilla essence / liqueur as desired
250 g mascarpone
60 g sugar
1 medium egg + 1 egg yolk
100 g savoyardi (12 pieces)
1 coffee 200 ml water for 2-3 tsp coffee
Vanilla / vanilla essence / liqueur as desired
I love tiramisu because it's a mix-and-match dessert. It doesn't require any super-precise grams or special skills, but it always turns out delicious.
I have seen many variations of recipes for this dessert, all of them different and experimental: some use only yolks, some add whipped cream and add various liqueurs or even berries.
You and I, just like the Italians, will do without cream and additional innovations.
I will give special attention to coffee.
I usually make the strongest possible coffee for this dessert. Never before in all my tiramisu experiments has coffee been too strong in the dessert.
The key is to get rid of the coffee grounds and cool the coffee before you start assembling the dessert.
I have seen many variations of recipes for this dessert, all of them different and experimental: some use only yolks, some add whipped cream and add various liqueurs or even berries.
You and I, just like the Italians, will do without cream and additional innovations.
I will give special attention to coffee.
I usually make the strongest possible coffee for this dessert. Never before in all my tiramisu experiments has coffee been too strong in the dessert.
The key is to get rid of the coffee grounds and cool the coffee before you start assembling the dessert.
Step 1:
Brew strong coffee, get rid of the grounds and let cool. I urge you not to use instant coffee or add sugar.
You can add vanilla or almond essence, Sheridan's, Amaretto or Canary liqueurs to the coffee right away, if desired.
Brew strong coffee, get rid of the grounds and let cool. I urge you not to use instant coffee or add sugar.
You can add vanilla or almond essence, Sheridan's, Amaretto or Canary liqueurs to the coffee right away, if desired.
Step 2:
Whip the eggs until they are a thick and fluffy froth.
Start beating the eggs without sugar, and when the foam starts to form, add sugar in 2-3 steps.
It may take some time, but you need to keep beating until you have a lush, dense, light-colored froth.
Some recipes whip the eggs in a water bath, but in my experience, you can do without this construction.
Whip the eggs until they are a thick and fluffy froth.
Start beating the eggs without sugar, and when the foam starts to form, add sugar in 2-3 steps.
It may take some time, but you need to keep beating until you have a lush, dense, light-colored froth.
Some recipes whip the eggs in a water bath, but in my experience, you can do without this construction.
Step 3:
Add the cold mascarpone to the beaten egg mixture and whip until the ingredients come together.
There are times when the mascarpone is overbeaten and flaky after literally one minute of beating. And sometimes the cheese can be beaten for five minutes. It all depends on the company and the manufacturer. But I recommend adding mascarpone at the last moment and beating quickly for literally half a minute until the total mass thickens.
Often there are situations when lumps of cheese traitorously do not want to break, forcing us to continue whipping the cream, literally walking on a thin blade. To avoid these lumps in advance, I mix the mascarpone well with a spoonful of powdered sugar with a silicone spatula, and only then add it to the mixture.
Add the cold mascarpone to the beaten egg mixture and whip until the ingredients come together.
There are times when the mascarpone is overbeaten and flaky after literally one minute of beating. And sometimes the cheese can be beaten for five minutes. It all depends on the company and the manufacturer. But I recommend adding mascarpone at the last moment and beating quickly for literally half a minute until the total mass thickens.
Often there are situations when lumps of cheese traitorously do not want to break, forcing us to continue whipping the cream, literally walking on a thin blade. To avoid these lumps in advance, I mix the mascarpone well with a spoonful of powdered sugar with a silicone spatula, and only then add it to the mixture.
Step 4:
Savoyardi Cookies are also called "Lady Fingers" or "Lady fingers".
You can certainly make them yourself, but it's easier to buy them to make a neat dessert and reduce dessert preparation time several times over.
Just before assembling the tiramisu, we dip one cookie in coffee on both sides. Dip it liberally and don't worry about the dessert being too wet.
We place the cookies on one of the selected molds and pour some of the prepared cream.
Savoyardi Cookies are also called "Lady Fingers" or "Lady fingers".
You can certainly make them yourself, but it's easier to buy them to make a neat dessert and reduce dessert preparation time several times over.
Just before assembling the tiramisu, we dip one cookie in coffee on both sides. Dip it liberally and don't worry about the dessert being too wet.
We place the cookies on one of the selected molds and pour some of the prepared cream.
Then put the cookies again and pour the second part of the cream.
Let the tiramisu stand in the fridge for at least 4 hours, or better overnight. Before serving, sprinkle the top of the dessert with high-quality cocoa powder through a fine sieve. I use a metal tea infuser for this purpose.
Bon appetit!
Let the tiramisu stand in the fridge for at least 4 hours, or better overnight. Before serving, sprinkle the top of the dessert with high-quality cocoa powder through a fine sieve. I use a metal tea infuser for this purpose.
Bon appetit!