Autor’s recipes / Creams/Sauces

Here it is — Italy. It is pleasure to prepare this delicate dessert. It is important to understand that this is not a cake, but a cream. By passing that, besides quality mascarpone and good cream with the yolks, no nonsense should not be.

No nuts, fruit, dyes, and all the rest — this is pornography. Tiramisu is fine, do not spoil it, the main thing here is to feel. This dessert is made up of passion and care.

recipe:

• 500ml of double cream
• 500 grams of cheese «Mascarpone»
• 5 egg yolks
• 150 grams of powdered sugar
• 50 ml of amaretto
• 500 ml of coffee with a drop of «beyliza»
• 30 grams of cocoa
• 30 grams of any berries
• 30 grams of any flower
• packaging cookies «Savoiardi»

to do:

Cooking Tiramisu taught me one skilled Italian. Be aware that if the vegetable cream, gelatin, egg protein or other cheese but good «mascarpone» are listed among the recipe ingredients, then this is not the tiramisu! For a start, beat heavy cream.

Remember that they should always be cold, or be curl into the process. It is best to whip, an hour somewhere, pass them from the refrigerator into the freezer, to be sure. Beat in a blender with a «whisk».

Consistence of dessert depends on the density of the cream. If you want, as I, to have a liquid one, then gently whisk until slightly thickened. If you want tighter, punch cream well, that would keep the shape. But in any case, do not overdo it. Store whipped cream in a refrigerator.

Separate the whites from the yolk, we only need the yolks. Then these whites you can use for another dessert, meringue or pasta, for example. Add in the yolks the icing sugar is sifted through a fine sieve.

Beat at maximum speed until fluffy white mass. Stop the process, add «mascarpone» and whisk again. Also add a little amaretto into the mixture and whisk again. The finished mass mix with a cream. The cream is ready, prepare a form for a dessert or wine glasses. Remove the cookies from the packaging and cool coffee with Baileys. It is also possible to add amaretto.

Then apply a layer of cream, then a layer of well-impregnated cookies and then a layer of cream again. It is important that the cookies quickly soaked, so be careful, coffee should not flow down to the cream. Work gently and evenly impregnate. You can do as much layers as you want.

In the end, sprinkle with cocoa and garnish with berries and flowers. Tiramisu, as most desserts, must be insisted in the refrigerator. This is usually a minimum of 7 hours, otherwise the consistency and taste do not match desired. When it is necessary to weld a strong espresso and enjoy!

bon appetite…