Tiramisu is translated from Italian as “cheer me up”. Today it is a fashionable and sought-after Italian dessert, consisting of several layers. The article will give the history of a tiramisu recipe from Anastasia Skripkina.
Classic recipe
It should include: mascarpone cheese, coffee (the classic recipe implies espresso), sugar, eggs and savoyardi cookies. Usually, for beauty, when serving dessert, sprinkle a thin layer of cocoa; some lovers of sweets add walnut to tiramisu.
Possible substitutes for the missing parts in the recipe
Now they use many substitutes for the original dessert ingredients. For example, cocoa powder instead of chocolate, instead of cookies, you can take a regular biscuit. Coffee impregnation can be replaced by fruit, and for adult lovers of sweets and alcohol. It happens that the variations are so far from the original taste and recipe that tiramisu becomes like a cupcake, pudding, or even some new dessert.
Recipe History
Some historians suggest that tiramisu first appeared around the 17th century. It was prepared at a celebration in honor of the Grand Duke Cosimo III of the Medici. But like many beliefs and legends, this assumption has not been documented, so let it remain a beautiful fairy tale for such a mysterious and tender dessert.
But the true history of tiramisu, already known to us, dates back to the 1960s. Probably, the development of the food industry served as a launching pad for experiments with the ingredient composition with this dessert and the creation of new combinations of flavors.
The first mention of this recipe by historians was found in a 1971 article by Giuseppe di Clemente.
A little later, in 1981, an article appeared in Vin Veneto magazine that the tiramisu dessert was invented in the late 60s by the confectioner of the Alle Beccherie restaurant, Roberto Linguanotto. The author of the article, Giuseppe Maffioli, said that the name Tiramisu was given to the dessert for a reason: it contains regenerative and nutritious products. However, some dessert lovers attributed tiramis to the property of an aphrodisiac, thinking that its use could somehow affect relations with the opposite sex.
There are many other versions of the creation of this dessert, but the essence is the same: tiramisu today is one of the favorite desserts in the whole world.
A little about Anastasia Skripkina
First of all, I want to talk a little about Anastasia. This girl was born in 1980 in Novosibirsk. What is remarkable, you say? Yes, nothing special, unless you consider that the love of cooking and all kinds of experiments in the kitchen she was born at age eleven and brought her fame. Anastasia became famous not so long ago.
History of success
About 10 years ago, one of the first recipes appeared on her personal website. What is noteworthy, almost every recipe is adapted for residents of the northern strip of Russia. It is unlikely that you will find such rare ingredients in Anastasia’s recipes that can be found in almost every culinary forum. Undoubtedly, Nastya is a talented person, an excellent culinary specialist and a role model very beloved by many girls. Yes, and men certainly do not stand aside, offering her laudatory songs and trying masterpieces prepared according to her recipes.
Anastasia gained her fame thanks to easy-to-follow, very understandable step-by-step recipes, and also earned special love among young mothers, having pleased the community with recipes for babies. Now Anastasia does not know about the forum, probably, only a beginner culinary specialist or a person who, in principle, does not really like to cook. Almost any woman, starting her difficult and thorny journey in such a difficult task as cooking, at least once, but came across her website with recipes, step-by-step photographs of the cooking process, accurate, understandable and simple recommendations for cooking each dish.
Anastasia Skripkina’s personal website with recipes, including tiramisu, has been working since 2006, and over the years a huge number of recipes have accumulated on it. There you can find not only holiday dishes, but also the simplest ones. Almost every dish is often presented in several versions, and it is also described in great detail about how and what can replace the missing products in the preparation of culinary masterpieces.
In addition to the personal site, where Anastasia Skripkina laid out, puts it out and will surely be laying out even more new recipes, there are several forums where readers themselves share their recipes and cooking options for certain dishes. Also on these forums you can ask questions, if something does not work out, brag about your masterpiece and just chat with nice people who are much more experienced in this matter.
The secrets of cooking tiramisu from Anastasia
So, Nastya Skripkina offers tiramisu to cook according to such an algorithm. First of all, you need to decide on the composition of your dessert. Anastasia says that you can replace chicken eggs with quail, because quails are less likely to suffer from a disease such as salmonellosis, and since raw eggs are used in the recipe, you can additionally play it safe. Savoiardi cookies are also an infrequent guest in many stores, especially in small towns. But instead, you can use biscuit sticks prepared according to the recipe from her site. You can also see Tatyana Skripkina's recipe for tiramisu with a phased description. And one more good news: mascarpone cheese can also be replaced! The site has an entire article on how to make mascarpone cheese.
The most probably pleasant thing about this recipe is that if you have all the ingredients, it’s enough to simply collect the dessert as a small designer. No baking, no troubles with the dough and difficulties with cooking. In the recipe for cooking Tiramisu Skripkin, Anastasia describes in detail the cream and the assembly of the dessert. The only difficulty is to wait for the dessert to soak in the refrigerator.
6-9 Serving Ingredients
- 4 chicken eggs (or 18 quail);
- 500 g of mascarpone cheese or its substitute;
- 100 g of sugar;
- 34 pcs. Savoyardi cookies (or 250 g of biscuit sticks);
- 350 ml of coffee;
- cocoa powder;
- 2-3 tbsp. l wine, Marsala is perfect, but any liquor, rum, brandy or brandy can be used.
Step by step recipe
Separate the yolks from the proteins. Now you can use special spoons-separators. Or you can gently split the egg, release the protein, and the yolk will remain in the shell. It is better to break each egg separately, and then only add to the total mass, because often, especially among purchased store quail eggs, stale eggs can be caught.
Grate the yolks thoroughly with sugar.
Add mascarpone cheese or any other substitute product, mix the mass. It is most convenient to use an ordinary tablespoon or silicone spatula, some use a fork. However, the whisk will not work at all, and it is better to put the blender aside.
Beat the whites until a strong, stable foam is formed. To whisk the whites better, all dishes should be clean and the mixer powerful.
Introduce whipped proteins into the cheese-yolk mass and mix slowly.
Coffee, which will dip the sticks, you can brew or use instant. The following ratio is indicated in the recipe: 4 teaspoons per 350 ml of water. Also in coffee, you can add liquor, wine or any other alcohol to add flavor.
The form is tightly packed in a single layer of sticks soaked in coffee. So that they do not get wet, they should be dipped quickly, not holding in a strong drink.
On the first layer of sticks you need to put about half the cream and gently smooth.
Put the soaked coffee sticks on the cream again.
Put the rest of the cream, smooth and refrigerate for 5-6 hours.
Before serving, dessert should be sprinkled with cocoa powder. For a more even layer, it is better to use a sieve.
Tiramisu is very tender, so you need to cut it carefully.
A variant of portion design of tiramisu Skripkina you see in the photo. The principle of preparation is the same, but originality is achieved by serving. You can use simple transparent glasses or figured bowls.
Bon appetit wishes you the author of the recipe for Tiramisu Skripkina Anastasia!