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Tiramisu reinterpreted recipe

Tiramisu reinterpreted recipe


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Tiramisu reinterpreted recipe

1. First we prepare the coconut pudding as follows: we grind the coconut flakes, then we mix them with milk, and at the end we strain them; the milk obtained is mixed with sugar and starch, and boiled until it thickens, mixing in one; the cream thus obtained must look like a slightly thicker pudding, it will be left to cool, but it will have to be covered with a plastic foil (so as not to catch pojghita)

2. Mix the strawberries with sugar to taste - using the vertical mixer, then mix with mascarpone, and finally add the cooled coconut pudding.

3. We dress the shape in which we choose to make the cake in food foil (n. B: I used the heart shape with a detachable ring), then, we quickly pass each biscuit through the coconut milk and place them lined up, one next to the other; when we have covered the bottom of the tray we will add over a layer of cream, then we repeat the same procedure with the cream biscuits and so on, until the quantity of ingredients is finished, and on top we will have to have biscuits.

4. Cover the tray with foil and refrigerate - in the fridge for several hours - preferably even overnight; thus the cream will harden and the next day we turn the cake over carefully on a large plate; finish the cake with a little mascarpone cream and pudding (stopped the day before), then powder over cocoa out of abundance! tips: cocoa will be powdered only before serving (otherwise it gets wet and the cake doesn't look nice anymore - I discovered this after I made the grocery !!! he he); decorate according to skill with pieces of strawberries, decorative candies, etc! tips: the strawberries will be cut evenly if we use the egg slicer for this operation!


Birramisu, tiramisu with beer cream

It is better to prepare and taste tiramisu than to get involved in assumptions and prejudices. The classic tiramisu already has a certain bitterness (balanced with sugar), which is provided by coffee and cocoa powder. Birramisu also depends on the type of beer used and its proportions as for other ingredients in the filling, such as mascarpone.

Preparation:

1. To start, we will prepare the liquid in which we will drink the cakes: we put the beer and the sugar in a saucepan over low heat until it dissolves. Then add the coffee and let the mixture boil until the alcohol in the beer evaporates.

2. Whip the cream and mix it with the mascarpone. Reserve this cream in the refrigerator.

3. Now we prepare a cream with eggs and beer as follows. Whisk the egg yolks with the sugar using some rods to make a whitish and frothy cream. Add the beer and mix a little with the mixer. Pour this cream into a saucepan and immerse it in another in which we will boil the water, filling it to one third of its capacity. This is how we will cook the bain-marie cream. Without stopping to mix the beer cream, we will take it to thicken for 10 or 15 minutes.

4. Add the beer cream to the mixture of cream and mascarpone cheese and integrate it slowly in circular movements from top to bottom, so as not to disassemble the preparation.

5. Soak the cakes in the coffee mixture and form a first layer of them in the bottom of a mold. Cover with a good layer of beer cream and sprinkle with bitter cocoa. We repeat the same operation, but this time arranging the cakes in the opposite direction to the ones below, ie crossed.

6. Refrigerate tiramisu for at least 4 hours to make it more consistent.

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Full article: Recetin »recipes» Original desserts » Birramisu, tiramisu with beer cream


Tiramisu original Italian recipe

  • 35 Savoyard biscuits / biscuits
  • 6 egg yolks from very fresh eggs
  • 500 gr. mascarpone
  • 180 gr. powdered sugar
  • 40 ml. you Marsala
  • 200 ml cold espresso
  • 1 drop of salt
  • cocoa powder for garnish

Tiramisu original recipe, without cream and egg whites. Italian dessert, Tiramisu original Italian recipe. Classic Tiramisu dessert with mascarpone. Unbaked dessert with layers of biscuits soaked in coffee and a mascarpone cream.

Hard to find anyone today who hasn't heard of the Tiramisu desert. It is one of the most popular desserts in the world.

The reason for the notoriety is not difficult to understand. A Tiramisu is very easy to prepare and does not require baking. It has a fine and extremely delicious taste, which is not based so much on the added flavors as on the quality and texture of the basic ingredients.

Too much about the theory and origin of the Tiramisu cake makes no sense to tell, you have one the entire post detailed here.

What I want today is to tell you about my first recipe for Tiramisu cooked in the original version, with biscuits / savoiardi discreetly syruped in an (extra) good espresso, mascarpone consistently mixed with a fluffy cream of egg yolks with sugar, without cream or whipped egg whites. In fact, all sources indicate as basic ingredients only those that I will continue to use. The rest of the currently used & # 8211 cream, egg white foam & # 8211 are subsequent additions, not part of the original recipe and meant especially to give more volume to the cream.

The result surprised me very pleasantly. Even more than I expected, I confess! I had tasted this cake here and there before, but I had not enjoyed such a fine, delicate and delicious taste until now. Even her husband loved it, a great pretentious woman, the wives of culinary bloggers tend to develop a keen culinary critical sense, mine did not develop it at all, he is pretentious from birth.

Tiramisu & # 8211 coffee brewing

Make espresso coffee. Whether it is sweetened or not, it is a personal choice, I did not sweeten it all the more as the Savoyards / biscuits already have sugar.

Mascarpone cream for Tiramisu

  1. Break the eggs and separate the egg yolks from the egg whites in two different bowls. Egg whites can be used in other recipes such as o meringue roll or egg white cake.
  2. Weigh the sugar. I used powdered sugar because it dissolves more easily in egg yolks. However, caster sugar can also be used. The quantity indicated in Larousse Cuisine It seemed great to me, knowing the level of sweetness my family prefers. Therefore, we weighed an initial weight of 150 gr. I tasted it along the way to realize the ideal amount for our taste. Finally, the weight indicated for the ingredients is the one we considered optimal, taking into account the strictly gustatory factor.
  3. Mix the egg yolks, gradually adding the powdered sugar. The composition of the yolks will increase slightly in volume and will lighten in color. Note: I chose to use raw egg yolks in the cream, as indicated in the original recipe. If you are reluctant to eat raw eggs, you can prepare a steamed egg yolk cream. The Tiramisu Trifles recipe also indicates this. The preparation of this boiled cream of egg yolks consists in beating them with steamed sugar (bain-marie) until the mixture reaches a maximum temperature of 65 ° C and the cream thickens.
  4. In another bowl, put mascarpone, making sure it is well drained of whey. This step is important, because the texture of the mascarpone cream decisively influences the appearance and taste of the Tiramisu cake. It is important, therefore, not to contain excess moisture.
  5. Mix the mascarpone cream to make it more fluid.
  6. Add the composition of the yolks mixed with sugar over the mascarpone. Add Marsala and mix until the mixture is completely homogenous.
  7. From time to time turn off the mixer and with the help of a flexible spatula, clean the walls of the bowl to integrate into the cream any remnants of mascarpone stuck to the edges.

The ideal shape for assembling the dessert Tiramisu original recipe

I used a form of glass 25 cm. length, 14 cm. width and 7 cm. height. I chose this shape & # 8211 and not a cake tray & # 8211 especially because I wasn't sure if the consistency of the cream would allow me an assembly without the support of a shape.

In the end, it turned out that I was able to assemble a Tiramisu with three vertical layers of biscuits without the need for external support. In other words, I could have assembled it on a cake plate, which would have been a plus for the look. That's right, the firmer texture of the cream was also due to the fact that we added only a tiny amount of alcohol, due to children tasting.

Assembling

  1. To assemble the Tiramisu dessert, we used 35 biscuits. Their number varies greatly depending on the shape in which the dessert is assembled and its height.
  2. Grease the base of the form with a thin layer of mascarpone cream.
  3. The biscuits quickly soak in the coffee on both sides and place side by side in the bowl.
    Personal observation: at the first two pieces of savoiardi / biscuits, I let myself get a little excited and let it syrup too much. I noticed in time that I didn't want too many penetrating biscuits! On the contrary, I wanted them to be crispy in the middle because they would soften in the fridge from the cream anyway. Therefore, I recommend that you quickly pass the biscuits through the coffee, without letting them absorb too much liquid. This will make the final look of a piece of Tiramisu look more attractive, while still maintaining a stable texture.
  4. Over the layer of savoiardi / biscuits we put a first layer of cream. This layer should contain about a third of the total amount. Level with a cream spatula, being careful not to disturb the layer of biscuits.
  5. Place the second layer of savoiardi / biscuits soaked in coffee, over which another layer of cream is spread.
  6. A third layer of biscuits is optional, depending on the size of the bowl and the consistency of the mascarpone cream. It should be mentioned that you can only put the rest of the cream in a thicker layer. However, I believe that biscuits contribute to greater stability and a more balanced and pleasant texture, especially if we do not exaggerate at first with their softening.
  7. Finish by powdering the cocoa powder over a Tiramisu cake through a tea sieve.
  8. Cover tightly with cling film and refrigerate for at least 2 hours, optimally overnight.

Service

For a clean cut of this dessert, it is recommended to use a knife with a long, fine blade that is soaked in warm water before making a new cut in the cake.

Once they have been portioned, it is recommended to remove the pieces of tiramisu from the mold with a special spatula for the cake, with a wide base.

For portioning, I also noticed that it helps to pass easily, with a knife with a fine blade or with a spatula, under the base of the slice of tiramisu to detach it. This prevents any breakage and ensures that the slice is kept intact.


Birramisu, tiramisu with beer cream

It is better to prepare and taste tiramisu than to get involved in assumptions and prejudices. The classic tiramisu already has a certain bitterness (balanced with sugar), which is provided by coffee and cocoa powder. Birramisu also depends on the type of beer used and its proportions as for other ingredients in the filling, such as mascarpone.

Preparation:

1. To start, we will prepare the liquid in which we will drink the cakes: we put the beer and the sugar in a saucepan over low heat until it dissolves. Then add the coffee and let the mixture boil until the alcohol in the beer evaporates.

2. Whip the cream and mix it with the mascarpone. Reserve this cream in the refrigerator.

3. Now we prepare a cream with eggs and beer as follows. Whisk the egg yolks with the sugar using some rods to make a whitish and frothy cream. Add the beer and mix a little with the mixer. Pour this cream into a saucepan and immerse it in another in which we will boil the water, filling it to one third of its capacity. This is how we will cook the bain-marie cream. Without stopping to mix the beer cream, we will take it to thicken for 10 or 15 minutes.

4. Add the beer cream to the mixture of cream and mascarpone cheese and integrate it slowly in circular movements from top to bottom, so as not to disassemble the preparation.

5. Soak the cakes in the coffee mixture and form a first layer of them in the bottom of a mold. Cover with a good layer of beer cream and sprinkle with bitter cocoa. We repeat the same operation, but this time arranging the cakes in the opposite direction to the ones below, ie crossed.

6. Refrigerate tiramisu for at least 4 hours to make it more consistent.

The content of the article respects our principles of editorial ethics. To report an error, click here.

Full article: Recetin »recipes» Original desserts » Birramisu, tiramisu with beer cream


Birramisu, tiramisu with beer cream

It is better to prepare and taste tiramisu than to get involved in assumptions and prejudices. The classic tiramisu already has a certain bitterness (balanced with sugar), which is provided by coffee and cocoa powder. Birramisu also depends on the type of beer used and its proportions as for other ingredients in the filling, such as mascarpone.

Preparation:

1. To start, we will prepare the liquid in which we will drink the cakes: we put the beer and the sugar in a saucepan over low heat until it dissolves. Then add the coffee and let the mixture boil until the alcohol in the beer evaporates.

2. Whip the cream and mix it with the mascarpone. Reserve this cream in the refrigerator.

3. Now we prepare a cream with eggs and beer as follows. Whisk the egg yolks with the sugar using some rods to make a whitish and frothy cream. Add the beer and mix a little with the mixer. Pour this cream into a saucepan and immerse it in another in which we will boil the water, filling it to one third of its capacity. This is how we will cook the bain-marie cream. Without stopping to mix the beer cream, we will take it to thicken for 10 or 15 minutes.

4. Add the beer cream to the mixture of cream and mascarpone cheese and integrate it slowly in circular movements from top to bottom, so as not to disassemble the preparation.

5. Soak the cakes in the coffee mixture and form a first layer of them in the bottom of a mold. Cover with a good layer of beer cream and sprinkle with bitter cocoa. We repeat the same operation, but this time arranging the cakes in the opposite direction to the ones below, ie crossed.

6. Refrigerate tiramisu for at least 4 hours to make it more consistent.

The content of the article respects our principles of editorial ethics. To report an error, click here.

Full article: Recetin »recipes» Original desserts » Birramisu, tiramisu with beer cream


"Cinema a la carte", a book for cooking a movie

We need to complete the gifts of the Kings, and a book is a great option for children. From Recetín we advise you Cinema on request, a book that brings together recipes taken from great movies in the history of cinema. Thus, the little ones can learn and start in these two pleasures that cook and enjoy movies.

Cinema a la carte, edited by Raima, was created from the joint work of chef Helena García Ulldemolins and Pablo Mérida, as a film scientist. The book includes numerous recipes for starters, starters, mains and desserts, which are easy to prepare and developed using light texts with descriptive notes about the movies they are inspired by. In addition, each dish is accompanied by a note about nutritional qualities and how to supplement it to make it healthier.

For children I propose a children's menu consisting of a first class Ratatouille, some spaghetti with meatballs from The lady and the tramp seconds and a delicious Oompa Loompa bath from Charlie and the Chocolate Factory for dessert.

Fried green tomatoes as an appetizer, in the style of cheese soufflé Sabrina, Cordones with rose petals Like chocolate water the second and, for dessert, a Tiramisu Norma of The bride's son there are other dishes that are collected in the forthcoming Cinema a la Carte book 19.95 euros.

Via: Confidential
Image: Dipualba, Bajateloz, Tektec

The content of the article respects our principles of editorial ethics. To report an error, click here.

Full article: Recetin »Children's menus» "Cinema a la carte", a book for cooking a movie


Tir Tiramisu

The gelatine is soaked according to the instructions on the package, then dissolved in a water bath and poured over the mascarpone cream.

Incorporate the egg white foam

In the cold coffee add the other tablespoon of liqueur,

and soak the biscuits in this mixture.

A layer of biscuits is placed on the bottom of a tray with a removable bottom,

then half the mascarpone cream

which spreads evenly over the entire surface.

Sprinkle grated chocolate over the cream layer,

after which another layer of biscuits is added

Sprinkle the rest of the chocolate on top, cover with plastic wrap and let cool for at least 4 hours.


Tiramisu muffins

Heat the milk in a bowl with the vanilla bean until it almost starts to boil. Then strain the milk and remove the vanilla bean.

Mix eggs, egg yolks and half the amount of sugar separately. Put in a water bath until the sugar melts, then remove from the heat and beat with a mixer until you get a cream.

Rub the butter with the rest of the sugar.

Add over egg cream.

Add the flour and milk mixture.

The obtained composition is distributed in the cups of the tray greased with butter. The cups are filled 3/4 full.

Bake in the preheated oven at 160 degrees for 20 minutes.

Remove from the oven and leave to cool.

Prepare the syrup by mixing the coffee with the liqueur and sugar on the fire, until it melts. Leave to cool.

For the icing, mix the mascarpone with the powdered sugar until smooth, then add the whipped cream and mix until the whole cream is incorporated.

After the cakes have cooled, they are syruped and glazed with mascarpone cream, then decorated according to everyone's imagination.


Tiramisu with honey

If you feel like an easy dessert to make, here is a very interesting recipe for tiramisu with honey. You have to be a little patient to keep it in the fridge for at least 2-3 hours before serving it. But we assure you that it is worth the wait and it will be one of the recipes to impress your guests.

For this recipe you need the following ingredients:

  • 3 tablespoons good quality honey
  • 3 egg yolks
  • 125 grams of mascarpone
  • 125 grams of cream
  • 100 ml of coffee
  • 100 grams of biscuits
  • Cocoa powder or grated chocolate for decoration

Some details about the ingredients:

  • use fresh eggs and keep the egg whites for other recipes such as protein omelets or meringues. Warning: being a dessert with raw eggs, it is not recommended for pregnant women and young children.
  • The honey must be of good quality and if you want additional benefits you can opt for manuka honey. It is a monofloral honey, from the pollen of the plant Leptospermum scoparium, with antibacterial, antiviral and anti-inflammatory properties.
  • Coffee can be replaced with black tea if you do not like coffee grounds.

To start preparing the dessert, you need to have an electric mixer or a tel, a large bowl, a small bowl of soup, 3 glasses or serving cups, an automatic espresso machine or a kettle to make coffee.

The first step is to prepare the coffee and then leave it to cool. Coffee should not be sweetened because the biscuits already have sugar and the amount of honey is sufficient.

In a large bowl, beat the egg yolks with honey for about 5 minutes until a fluffy cream is obtained. Add the mascarpone cheese and cream, stirring slowly. The cream must be aerated and homogeneous.

We prepare the 3 serving cups (if you don't have one, you can mount the dessert in a glass tray). Pour the cooled coffee into a soup bowl and put a cookie in the coffee. We place a layer of biscuits soaked in coffee on the bottom of the serving glasses. Add a layer of mascarpone cream and repeat the layers until the serving cups are filled.

Decorate with cocoa powder or very finely grated chocolate. Let cool for at least 3 hours before serving.

NOTE: Do not soften the biscuits excessively as they will leave juice and spoil the texture of the dessert. Not too little because they will stay dry.

2 teaspoons of amaretto liqueur can be added to the cream for those who want a more intense taste. You have to keep in mind that the more you keep the dessert cold, the stronger the taste of the liqueur.


Tiramisu for children, ready in 15 minutes

Tiramisu is a very popular dessert, but because the ingredients that are usually used are not at all suitable for children, especially for the little ones, there are also recipes adapted to them, without alcohol, without cocoa and without raw egg, which we know about all as dangerous as it can be.

The tiramisu recipe for children contains a lot of fruit, a source of vitamins, and last but not least, it is very simple and fast, only good for mothers who are always in a time crisis and want a dessert for the whole family.

Ingredient:

  • 400 g of strawberries or blueberries, according to preference
  • 500 g of raspberries
  • 500 grams of mascarpone
  • 200 g of sweet cream for whipped cream
  • 2 tablespoons fermented cream or a teaspoon of salt
  • about 30 biscuits, depending on how big the shape is
  • vanilla essence
  • The juice from an orange
  • 5 tablespoons sugar

Read also: 4 combinations with avocado, full of vitamins and delicious. Perfect for children

Put the fruit in a bowl together with a spoonful of sugar and orange juice and leave it like that until we take care of the rest of the ingredients.

The cream, both sweet and salty, is mixed with mascarpone, vanilla and sugar. Mix well until the sugar melts or, to be even lighter, but also faster, we can use powdered sugar.

In a cake form with removable edges put a layer of biscuits, breaking into pieces of about 2 centimeters. It doesn't matter if they are bigger or smaller. Then, on top of them, put a layer of fruit from the bowl, also with syrup, because a syrup is formed. This will syrup the biscuits. If we put strawberries and not blueberries, it is good to break them into smaller pieces, so that they sit better.

Put a layer of mascarpone over the layer of fruit and then resume: biscuits, fruit, mascarpone. At the end we garnish with fruit. Leave in the fridge until cool.


Tiramisu recipe for children

Although, apart from the classic version of the original Tiramisu recipe, there are many tiramisu recipes, I thought of preparing a version for children, ie a tiramisu without wine, sherry, raw eggs, coffee.

This is my favorite option and I prepared it especially for my parents who celebrated 10 years of marriage yesterday.

Put the water, sugar and carob powder in a bowl and boil the mixture until the carob powder dissolves, then put the mixture to cool.

We take a bowl in which we place the biscuits and pour the carob drink over them, taking care that the biscuits are completely covered by the liquid. Leave the biscuits until they absorb the liquid and then place them in a tray.

Put the mascarpone cream in a bowl, add the fruit syrup, grated orange peel and mix with a mixer until you get a glossy cream.

Spread a layer of cream over the biscuits, add another layer of biscuits, spread another layer of cream and so on until you put 3 layers of biscuits and three layers of cream.

Sprinkle over the last layer of grated chocolate cream and keep the cake in the fridge for at least 2 hours before serving.


Video: пак для видео стараBy: Tiramisu (July 2022).


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