Tiramisu always talks about love, even the ingredients in this recipe for the fullness of taste should be “married”. From Italian it is translated as “get up” from the verb pull – pull, me – me, su – up.
- yolks – 6 pieces;
- powdered sugar – 100 g or 150 g, depending on how sweet it is;
- mascarpone – 500 g;
- cream 36% – 150 g;
- Savoyard cookie biscuits – 150 g;
- espresso and American – 2 servings;
- brandy / cognac – 50 ml;
- cocoa – 50 g.
Picking the right shape for tiramisu, find out how to teach Savoyards. I usually wear a transparent one so that the dessert can be seen in several layers, the shape of a rectangular size, like our cookies.
Separate the yolks from the proteins. There are two ways to do this. Carefully break the shell and transfer the yolk from one half of the shell to the other. Or break an egg in a bowl without damaging the yolk and grab it by hand.
Mix the yolks with the powdered sugar (100 g). You can beat them and introduce sugar syrup as an alternative method of heat treatment, but we bought tested eggs, so you can skip this stage. The yolks should be “made friends” with the powdered sugar, so let them infuse for 20-30 minutes.
Whip the cream to soft and medium peaks. I do this with a blender to control the degree of thickening and the height of the spikes. It is important not to make them too dense. Mix the mascarpone with the remaining powder.
Combine three mixes in one: whipped cream, mascarpone and egg yolks prepared in advance with powdered sugar. Stir with a wooden spatula, preferably with your hands.
Add a glass of brandy or brandy to the coffee blend with Americano and espresso.
Soak the cookies in impregnation (a mixture of coffee and brandy) and spread the first layer in the form of tiramisu. The cookies, like a sponge, absorb the liquid, so it should be done quickly until it dissolves.
Pour the cream over it and sprinkle the first layer with cocoa powder.
The second layer is arranged in the same order: cookies, cream, cocoa.
Wrap the dish with cling film and soak the tiramisu for 12 hours in the cold (temperature +2 – +4 degrees). Therefore, if you want to offer desserts to guests, you have to cook them in the morning or in the evening.
When all the ingredients are “married” and soaked together, take a tablespoon, apply tiramisu to the ice trays or any other container. Although it is so delicious that it doesn’t matter what you eat.
Andriy Velychko – one of the few chefs in Ukraine who received a culinary education at the Paul Bocuse Institute, the creator of the “new French cuisine.” On his Facebook page share with recipes interesting recipes and cooking secrets.
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