Tiramisu: recipes and cooking features

• 6 egg yolks;
• ¾ cup white sugar;
• 1 cup of milk (since, according to the recipe, the milk is boiled along with the yolks, you should not be afraid of raw eggs);
• ½ teaspoon vanilla extract;
• 450 g of mascarpone cheese;
• ¼ cups of brewed coffee at room temperature;
• 2 tbsp. tablespoons of rum;
• 80 grams of Ladyfinger cookies ("Lady's fingers");
• 1 tablespoon of unsweetened cocoa powder or finely grated chocolate;
• ¼ cup of fat cream.

1. Beat sugar and yolks in a saucepan. Then mix with milk and cook over medium heat, stirring constantly, until it starts to boil. Boil over low heat for one minute, remove from heat, cool slightly. Close tightly and refrigerate for one hour.
2. In a bowl with vanilla, whip the cream until peaks form. Mascarpone cheese, which should be at room temperature, beat in a mixture with yolks until smooth. In a separate container, mix coffee and rum. Cut all the cookies along in half and moisten with a mixture of coffee so that the cookies are soaked, but not very wet.
3. Place half soaked cookies on a dish, and on top of it lay half the mixture with mascarpone, after and half the cream that was whipped. Repeat the layers again, after the end of their formation - sprinkle cocoa. Cover and refrigerate for four hours.
4. Serving can be absolutely any. The cake can be decorated with berries or fruits, nuts, or sprinkled with chocolate chips on top of cocoa. Chocolate chips can be chopped in a blender after freezing a bar of chocolate.

• 2 teaspoons powdered sugar;
• 25 pcs. Ladyfinger cookies (Ladies' fingers);
• 4 chicken eggs (yolks and proteins to separate);
• 100 g of sugar;
• 500 g of mascarpone;
• 2 cups espresso coffee;
• 2 tsp cocoa powder.

For chocolate sauce:

• 1 tsp vanillin (essence);
• 5 tsp unsalted butter;
• 9 tsp cocoa powder;
• ¼ cup sugar;
• ½ cup of milk;
• ½ tsp honey.

1. Cream with mascarpone. Beat egg whites in a bowl until hard peaks form. Set aside. Beat egg yolks and sugar in a separate bowl until creamy or pale yellow. Add cheese to the mixture with egg yolks and beat until smooth. Put this mass in a mixture with egg whites.
2. Assembly of the cake. One at a time, immerse cookies in coffee and place in the dish with the flat side down to make a layer. Put half of the cheese mixture over the cookies and smooth with a spoon.
3. Repeat the steps above to make a second layer of cake.
4. Mix cocoa and icing sugar together, sift over the cake. Cover with plastic wrap and store in the refrigerator for 2-4 hours.
5. Making Chocolate Sauce. In a water bath in a double boiler or in a saucepan, melt the butter and mix with cocoa powder. When the mixture is completely melted and becomes smooth, mix with sugar and mix until smooth. Add milk, continue stirring until the chocolate mixture has dissolved in the milk, and then add honey.
6. When the chocolate sauce has cooled, add vanillin to it. Serve tiramisu with chocolate syrup.

For coffee syrup:

• 1 cup of espresso or brewed strong coffee (from one cup of hot water mixed with two tablespoons of instant coffee or espresso powder);
• 2 tbsp. l wine, dark rum, cognac or almond liquor;
• 2 tbsp. l granulated sugar.

For filling:

• 1/3 cup (70 g) granulated sugar;
• 2-3 tbsp. l wine, dark rum or brandy;
• ¾ cup (180 ml) thick cream;
• 1 cup (227 g) mascarpone;
• 3 egg yolks;
• about 200 g (20-24 units) of Ladies' Fingers or Savoyardi cookies;
• sifted cocoa powder or grated chocolate.

1. For coffee syrup, mix in a small bowl hot coffee, two tablespoons of sugar and a couple of tablespoons of wine. Mix until sugar dissolves. Set aside to cool.
2. For the filling, mix the egg yolks, sugar and wine in a saucepan. Install it over a water bath (that is, place a pot with a mixture over a pot of boiling water, it should not touch the water). Reduce gas, whisk constantly until mixture increases in volume. It should be hot and have a dense foamy consistency. Keep about 5-10 minutes. Remove from heat and leave to cool slightly (approximately 15 minutes). In another bowl, whip the cream with a mixer until the peaks form stiff. After that, add the mascarpone to the cooled mixture with egg yolks and beat with a whisk until smooth. Then gently combine the two mixtures and stir until smooth.
3. The assembly of tiramisu according to the classic recipe. Quickly dip cookies in coffee syrup and put in one layer (the number of cookies depends on the size of the dish). If necessary, break a few pieces to fit them to the size of the dish. Put half the filling on top and level with a spatula or spoon. Repeat with the second the same, put the rest of the cream. Cover and refrigerate for 4-6 hours. Caution: freezing tiramisu will destroy its structure.
4. Serve cold. Sprinkle with cocoa or grated chocolate just before serving.

• 6 egg yolks;
• ¼ a glass of sugar;
• ¼ cup mascarpone;
• ¾ a glass of whipped cream;
• 20-24 units of Ladies' Fingers or Savoyardi cookies;
• ¼ cup of Calois liqueur.

Additionally:

• 1 tsp unsweetened cocoa powder;
• 1 bar of any chocolate.

1. First, cool the bowl in the refrigerator (to whip the cream in it). Combine egg yolks and sugar on top of a double boiler. If there is no double boiler, boil water and place another pan on top. Reduce the heat to a minimum. Stir the yolks and sugar for 10 minutes. After 10 minutes of stirring, remove the mixture from the heat. Let it cool slightly, and then whisk the sugar mixture with yolks with a whisk until it increases in volume. Add the mascarpone to the yolks whipped with the sugar mixture. Mix all.
2. Take the chilled bowl from the refrigerator, whip the cream in it until hard peaks form. Gently put whipped cream in a mixture with yolks and sugar, and then put it all for a while.
3. Cut the cookie in half lengthwise so that it does not crumble and break. Lay it on the bottom and sides of the dish. Grease cookies with Kalua liqueur and allow to soak. Top with half the cream filling. After collecting the second same layer. Sprinkle the top layer of the filling with cocoa or chocolate chips (or all together).
4. Refrigerate overnight or for several hours.

For cream:

• 250 g of mascarpone;
• 200 ml of whipped cream;
• 80 g of sugar;
• 2 egg yolks;
• 6 tbsp. l white sparkling wine or champagne.

For pink cookies:

• 2 eggs;
• 100 g vanilla sugar;
• 90 g of flour;
• 45 grams of corn starch;
• 5 g of yeast;
• red dye.

For fruit base:

• 1.5 kg of strawberries;
• 5 tbsp. spoons of white sparkling wine or champagne;
• 1 pinch of grated vanilla;
• 1 stick of cinnamon;
• 80 g of sugar;
• 1 tbsp. l lemon juice.

1. Wash strawberries properly, cut the berries into small pieces.
2. Cooking Cookies. Beat egg yolks with sugar for five minutes. Add one egg white and beat for another two minutes. Add a pinch of red dye and mix. Add a second egg white and beat again for two minutes. Sift flour, corn starch and yeast. Add flour to a mixture of sugar and eggs and mix.
3. Make a pastry bag for dough ten centimeters long from parchment paper. Preheat oven to 180 °. Sprinkle the dough laid out on ribbons onto baking paper with a lot of sugar before baking. Bake for about 12 minutes. Dry cookies very quickly cut into small rectangles. Refrigerate for half an hour.
4. Cooking cream. Prepare a water bath (without boiling). Put the pan in a water bath and beat in it the egg yolk with sugar and wine until the mass increases in size. Allow the mixture to cool slightly. Whip the cream in a chilled bowl. Add to the mascarpone mixture.
5. Soak cookies in strawberry juice. Arrange in a dish in layers, alternating layers of cookies, strawberries and cream with mascarpone. Put in the refrigerator for two hours, and serve during the day. There is another way - to spread the cakes in portions in layers on the saucers.

• 5 egg whites
• 4 egg yolks;
• ¾ cup of sugar (not more so that the cookies do not seem to taste cloyingly sweet);
• ½ teaspoon of baking powder;
• 1 cup flour;
• 1 pinch of vanillin.

1. Preheat the oven to 350 degrees. Separate the whites and yolks in two separate bowls. Beat the proteins at high speed until a thick foam is obtained. Add two tablespoons of sugar and continue whisking until the peaks form firmly, then set aside for a while.
2. In a separate bowl, mix and beat vanilla and the remaining sugar with egg yolks. Remove for a while.
3. Sift flour and baking powder together. Combine half of the first mixture with egg whites with the second mass with yolks. Combine with flour mixture. Add the remaining half of the egg whites to the resulting mass.
4. Put the dough in a pastry bag. Squeeze dough from a bag onto a greased piece of baking paper. Usually the dough is formed in the form of sticks the size of a finger, but the shape of the cookie can be changed.
5. Bake for about 6 minutes.