Not so long ago, a new dessert appeared on the shelves of our stores and in the menu of pastry shops - tiramisu. Many of us still think that this is a baked cake such as "Napoleon" or whipped cream with a thickener in a vase. In fact, what we sell and serve under the guise of tiramisu is anything but a classic Italian dessert. Special products are needed for its preparation, and replacing them with something else immediately affects the taste of the product. I don’t argue, you can put Philadelphia sweet cheese on top of Kurabye Bakinskoe cookies - and it will turn out deliciously. But this improvisation cannot be compared with the abyss of heavenly bliss that the original product gives.
So what is tiramisu, an Italian dessert? It does not bake, because it uses special ready-made cookies "Savoyardi". And the cream is a delicate cheese made from buffalo cream, Mascarpone. Marsala wine and strong, freshly brewed coffee give the delicacy an aristocratic flavor, and the bitterness of cocoa powder - sophistication and originality. But even if we take the most Italian products and violate the cooking technology, nothing will come of it.
In principle, nothing bad will happen if we replace Marsala with Baileys or Amaretto liquor. This will not affect the taste of the dish too much. But without Savoyardi and Mascarpone, we can not do. Cookies are interesting in that they quickly absorb liquid, but do not sour and keep their shape well. And mascarpone, to be honest, can only be replaced with one - real fat sour cream, tossed on cheesecloth. Other products for tiramisu - eggs, coffee, sugar, cocoa powder - can be found in any kitchen.
The secret of this dish is this: Mascarpone should be very cold, and the eggs should be at room temperature. Therefore, before you start cooking tiramisu at home (two hours), we provide these products with the necessary temperature. Next, we brew strong coffee in Turk. The original recipe prescribes without sugar, but for a sweet tooth you can add a spoonful of sand.
Set to cool. Separate 4 yolks, whisk the whites until solid peaks. We will need 100 g of powdered sugar. Rub the yolks to such a consistency that they turn white. We transfer the 250-gram pack of Mascarpone to the mixer bowl and beat until airy. Then, carefully kneading, we add alternately in the cheese either a spoonful of proteins or yolks.
Pour into a glass of cold coffee a small glass of Marsala or liquor. The crucial moment of folding tiramisu has come. This is done as follows: “Savoyardi” is quickly dipped in coffee and laid out in a row on a flat dish, until a layer is formed from them. Put a layer of whipped Mascarpone on top. We smooth with a knife or the back of a spoon. We put the second layer of Savoyardi, not forgetting to dip these sticks in coffee. Then cheese again and so on until the cookies and cream run out. We put the dish in the refrigerator for the night and struggle with the temptation to eat the whole dessert ahead of time. In the morning, sprinkle the delicacy with cocoa powder mixed with powdered sugar. And enjoy. Indeed, in translation from Italian, tiramisu is “lift me up”. Believe me, you will be in the seventh heaven from bliss.