Description
Nowadays rarely who has not heard about the dessert TIRAMISU (TIRAMISU). After all, this is probably one of the most world famous Italian desserts! And how many options Tiramisu was invented (and cooked!))) I want to offer you my version of cooking this tasty delicacy. For me (and for my friends) it was perfect! And last but not least due to the fact that there are no raw eggs!!! We can say that this is a classic Tiramisu recipe, which I borrowed from the Maestro of pastry arts Luke Montersino. Only I'm not using classic for dessert, cookies Savoiardi (in part, following the family tradition of my husband, partly because I just don't really like wet Savoiardi biscuits in the Tiramisu), so I use just plain sugar biscuit. You can cook as you like. In any case, it will be very tasty! Cooking?
Ingredients
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Yolk egg
150 g
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Sugar
290 g
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Water
90 ml
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Vanilla essence
1 tsp
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Mascarpone
500 g
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Cream
400 ml
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Instant coffee
250 ml
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Cocoa powder
50 g
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Cookies
200 g
Cooking
In the bowl of a stationary mixer put the egg yolks (I have indicated the number of egg yolks in grams, according to the recipe of the original, but this is about 8 PCs. egg yolks) and start whipping on low speed. Simultaneously in a small saucepan mix the sugar with the water and bring the syrup to a temperature of 121°C! Use thermometer!!! (if not, boil sugar syrup until thick, about 5 minutes). The resulting syrup is to pour a trickle in poluvsie yolks and increase the speed of mixer, continue to beat until increasing in volume and OSVETLENIE egg mass. The egg mixture should also to cool completely (it will take approximately 10 minutes)! There should be about 450 g pasteurized (!) the egg cream.
Now whip the chilled cream, but not to the point of "peaks", that is, not very much - "soft peaks".
Separately in a bowl, soften with a spatula (or wooden spoon) mascarpone and gently flowing movements to mix it with the beaten yolks.
At the end add the cream and stir until smooth airy cream. It turns out very tasty and airy!
Separately pre-cook coffee (I use a spring machine mocha). Pour coffee into a deep bowl and allow to cool completely! By the way, add coffee and sugar and sugar syrup, and liqueur type cognac, rum, coffee liqueur, but I'm limited to just coffee! Be guided by your taste. As I wrote in the description of the recipe, you can of course, use Savoiardi... and I here is a sugar cookie (see photo)
Now we take the form boards of the desired size and spread in layers moistened with coffee-biscuit-cream-biscuit -cream, etc. until the end of the ingredients. If you are using Savoiardi, then at least do 2 layers of biscuits, I like the dessert taller, so I'm doing 4 layers, alternating the cookies with cream. Thus in the finished dessert holds its shape!
Tiramisu ready to go in the fridge at least 4 hours (best all night). Just before serving sprinkle the top liberally with cocoa dessert!
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