Tiramisu

Made tiramisu several times already strictly according to the recipe. Very, very tasty. Moreover, it is easy and simple to do. Made with raw eggs. Tell me everything is also done with raw eggs?

[Natalia]

Natalia, I also do with raw eggs And beat the whites into a strong foam and gently add them to the yolk-mascarpone cream!

Girls! Somewhere on the first pages there was advice that if you are afraid of raw eggs, in this case yolks, then you can beat them in a water bath. I did this and that. Thank God our eggs are fresh. Shop from the poultry farm next to the house. Before use, I wash the eggs well with soap (you can hold them in a soda solution) and watch that there are no cracks on the shell. And the problem of raw eggs has been discussed at the forum many times. Unfortunately, I can't share the links, I don't remember exactly which topics were ...

Thank you. I will beat in a water bath. The guests came and liked the tiramisu. The guests left and I have a panic, the eggs are raw in tiramisu, I did it many times but for myself. So I think we need to play it safe another time.

Scarecrow !!!! Thanks for the recipe. Yesterday I did it for my boys. The taste is absolutely freaky. I read the topic, really, each has its own recipe.

I didn't dare to add raw yolks. Because the eggs are already a week and a half, and in general, store-bought. Therefore, I beat three eggs and boiled them in a steam bath. In addition to mascarpone, whipped with 400 ml. 35% cream. I ground coffee, brewed it, added nut syrup. No alcohol was added. Gently mixed everything, laid out, sprinkled with cocoa ...

My husband tried it in the morning, said - we write it down in a book, we will do it constantly. Despite all the fat content of the products, it is a completely light, airy dessert.

So what is recommended for execution is simply a must. Fidget a little, the result is mind-blowing.

There are some heavy cream and cookies left in the house. In order not to disappear, tiramissu was made again, this time without eggs. It turned out to be of a denser consistency. Therefore, in the case of egg-free cooking, you need more cream and moisten the cookies a little harder.

But it's still very tasty.

I agree, boldly crazy))). But just as insanely delicious. This is one of the culinary things that make up the very classics. I haven't done it for a long time, although the mascarpone is worth it ... I'll go look for the Savoyardi in the pantry, can I find it?))) ...

The only time I managed to take away from the gluttons to photograph this dessert.
I have done it several times already, the best in consistency was obtained from mascarpone in 2 kg METRO packaging. We have a portion of at least 1 kg of mascarpone, and then we only get a piece))
Somehow there was an idea to do it in bowls, my sister was categorically against it, saying that I want to limit her in a portion of goodies! Beat the yolks in a water bath.

Stunned. From 1 kg !!! I would have cracked in half))). ManIaki what))).

Stunned. From 1 kg !!! I would have cracked in half))). ManIaki what))).

Come on, not even gluttons ...
In the photo, half left for the morning)))
From kg, I get a dish of 12 pieces, which is something for 6 adults and one little boy)))

Indeed, only on the tongue to feel the taste

My compliments to lovely ladies (and rare gentlemen)!

I wanted to tell you about my experience in making this dessert. Why in this topic - the original recipe is most suitable for various variations, and any dish from any chef, especially an amateur, is unique: this is not - I threw another, I put less salt, and more sugar, etc., we do not work on production according to GOST, in short.

The first time I tried tiramisu in one of the hotels in Sharm, when I worked in this city, and apart from him, I practically did not eat anything in that hotel “canteen” (although the whole cuisine there was decent and, it seems, remains so today, the hotel is oriented towards Italians and Russian-speaking guests). And for the last month I had a feeling - if I don't eat tiramisu, then I'll die. I have tried this dish in many places, but nowhere like in that hotel. And I wanted, of course, just in this performance.

I do not argue about what this dessert should be and how it should be prepared, for everyone it has its own, but for me “my own tiramisu” is this - cream in large quantities, necessarily a liquid consistency (apply and eat with a spoon, but did not drip) without vanilla, cookies in small quantities, impregnation: expresso + cognac and nothing more, sprinkling without fanaticism. When you put a spoonful of tiramisu in your mouth, you should feel a cream with a hint of chocolate and a thin layer of crumbs with the aroma of coffee and everything else that biscuit, cream and cognac give.

When I want to amuse myself, I cook myself. This rarely happens, but if you really scold, then scold yourself, and not those you love. I shoveled a lot of recipes, decided, bought and started cooking.
Ingredients:

six eggs,

500 gr. mascarpone,

180 g espresso coffee (beans from Sumatra, medium roast one and a half months ago, made in the machine - one dressing for two cups and one dressing for one cup),

Cognac "Noah" 3 stars (regretted another) 1 tbsp. the spoon,

Six tablespoons (with a slide "over the edge") granulated sugar (proportion: 1 spoon for one yolk).

I didn't find Savoyardi, I bought light biscuit cakes.

Preparation:

1. Cut one cake into strips, finger-wide, put the strips on a baking sheet covered with tracing paper and in a preheated oven - temperature 125 degrees, mode - convection, time 15-20 minutes, then dry the strips on a paper towel at room temperature.

2. Wash the eggs with dish detergent, spread two tablespoons of baking soda in a dish of water and put the eggs in it for 15 minutes.

3. Made coffee and took it outside to cool down, smoked there.

4. Prepared powdered sugar from the specified amount of sugar.

5. I washed the eggs under running water, rubbed them dry, separated the whites from the yolks into different vessels.

6. Beat the yolks at an average speed of 5-7 seconds, then, simultaneously adding powdered sugar, brought the mass to the desired consistency (white, increased volume), gradually increasing the speed.

7. The whites, meanwhile, were whipped in parallel in the combine, before whipping, I threw a tiny pinch of salt into the bowl to the whites and, gradually increasing the speed, whipped the whites to a state of airy foam (check: turned the bowl over - there is no foam movement. Advice: if there is only one mixer, then first beat the whites - then the yolks. The whipped whites will have nothing from "downtime", and the whipped yolks may fall off)

8. Introduced mascarpone into the yolk mass at once and mixed everything with a mixer.

9. With a large plastic spoon, I transferred the protein foam to the cheese-yolk mass and gently mixed from bottom to top (advice: mix carefully, you do not need to achieve complete homogeneity, otherwise the protein foam will fall off - scooped up from below, lifted it along the wall, put it lovingly on top. more or less will be at the top, stop.).

10. Brought coffee, poured it into a soup bowl, added brandy, mixed.

11. Alternately, I dipped the strips of biscuit into coffee and laid them on the bottom of the bowl (I took a relatively narrow and deep one), generously applied the first layer of cream, laid out the second layer of biscuit and applied a layer of cream, rubbed a little bitter chocolate on top of the cream, additionally sprinkled cocoa ( "Golden Label"). At the same time I prepared a serving in piles (or, in the present day, shots): three glasses of 60 grams. - down a biscuit (one layer) close the bottom, then cream (one layer), sprinkle only with cocoa. I sent everything to the refrigerator.

The glasses were eaten after three hours (delicious!), The main vessel the next day.

Work on mistakes regarding personal preference. The dish was very successful, the taste is the same, but:

one.Nothing can replace Savoyardi.

2. The cheese must be taken out of the refrigerator ahead of time so that when the ingredients are mixed they are at the same temperature. When I was forming the dish, it seemed that the cream was slightly curdled, but, fortunately, everything worked out - after the refrigerator there was no hint of cottage cheese in texture or taste.

3. It seemed that he worked as a mixer with cheese for a long time. Next time I'll show less fanaticism or just use a whisk (I'll mix it by hand).

4. The dish is extremely satisfying. Much, as it used to be, I can't eat in a sitting anymore, my family agrees, so next time I'll do it in glasses.

5. Serve only in glasses: aesthetically pleasing, tastier (good biscuit-cream balance) and the additive can be overpowered.

6. In the main bowl, there are many layers of biscuit, it was necessary to put one in the middle.

7. The bottom layer of the biscuit has impregnated fairly - impregnation turned out to be at the bottom (not whey!). The taste is not affected, but ugly.

8. Replace chocolate completely with cocoa.

Sources of my option: site https://mcooker-enm.tomathouse.com this topic especially (thanks!) TV food (world chef).

P. S. When my friends come to my beloved, I will make a variation (somehow) - instead of cognac I will add Amaretto and put a cherry on top (let the girlfriends envy), it will not be “my own tiramisu”, but I wanted to try this combination.

[Alexrz]

Alexrz, just like the song is your recipe! Feels like doing with love!

Tiramisu cake

Another cake ...

Super, do you take raw eggs?

Natakh, made with brown sugar! It is something! And to taste and texture! I'll try to catch a moment from the cut to "no more", so that I can take a picture

Super, do you take raw eggs?

I use only tempered yolks in Tiramisu ... and proteins go to pasta

I feel like complete darkness ...
I've never heard of either ...

I feel like complete darkness ...
I've never heard of either ...

I brew the yolks until they thicken in a water bath, so they undergo at least some temperature treatment, the cream with such yolks is thicker.
Well, macarons are French pastries with a filling ... the site has recipes.

[Alexrz]

Alexrz, thanks for the story, they wrote very intelligibly and interestingly.
Iriska, beautiful cakes! I was interested in the first cake with light hemispheres in a hole - what is it and how is it?

I pour white chocolate into silicone hemispheres, smear it with a brush several times, and make holes with a pastry nozzle, heating it on fire.

And what these cookies look like, how can they be replaced, I have long wanted to make tiramisu myself

[mowgli]

These are the most common biscuits.
mowgli, we have savoyardi recipes on the forum, here one of them, in my opinion the most real.

than they can be replaced,

I replace with regular ready-made biscuit cakes, cut them into strips or break them into pieces.
There are usually a lot of packages, I put the remaining biscuit in the cabinet, there it becomes like a crouton. And when I cook tiramisu, I just break it. dipping it in coffee, it softens.

I came to you, Natasha, with another merci!
I decided to make a dessert in portions, 12 glasses turned out from a double portion.
Since I did the day before, I decorated it before serving, and I will also try to remember that I need to put 1 portion of sugar on the 2nd portion, I did 1.5, I ate it with coffee this morning, it was very sweet for me.

[marina-asti]

marina-astiwhat a beautiful kitchen you have! Maybe show in Temka about kitchens ...

[elenvass]

elenvass, thank you, my favorite cuisine is in orange tones, which many people love at HP.
I'll try to take a picture in the evening or tomorrow (how the lighting will be better) and show it in Temko.

Sugar, of course, vary to your liking. Although do not forget that this is still a dessert, not a butrik with sausage)).

Are you and I fans of orange? I love orange and green. I also have an orange kitchen.)))

I just have Savoyards - I urgently need to cook Tiramisu

Natasha, yesterday after the feast he didn't seem so sweet to me))), maybe the sweet shampoo was hiding it), and in the morning with coffee, well, it's just sugary sweet. The guests did not complain about sweets yesterday, do you think this was my morning quirk? Before that, I did it more than once according to your recipe ...

About the kitchen, yeah, I also have an orange kitchen with green accessories!

[marina-asti]

marina-asti,

Well, everyone has their own taste, of course, but this recipe has never seemed cloying. It does not have any acidity as compensation - yes. Maybe it influenced?

I have already made Tiramisu many times using this recipe. It turns out great, neither add nor subtract, but .....

Mascarpone is no longer brought to us

What can be replaced? I read about homemade separator sour cream, just don't find it real here, the craftsmen have already learned to cheat ...

In Auchan Okey and BILLA there is a Belarusian mascarpone. Nothing worse than Italian and certainly better than Polish.

We don’t have BILLA, but I’ll take a look at Okey, thanks!

And I buy Unagrande mascarpone and ricotta - these are our Russian company Umalat

In Auchan Okey and BILLA there is a Belarusian mascarpone. Nothing worse than Italian and certainly better than Polish.

Once I read that now European products that have come under sanctions are transported through Belarus with re-labeling. But perhaps the Belarusians themselves have learned to make high-quality mascarpone.

Recently I watched a program in which they showed a plant in Belarus, where Italian equipment for the production of mascarpone, riccotta and mozzarella was installed. They said that the plant worked half-heartedly until recently, but due to the sanctions, the capacity will be increased!
Here I saw the products of this particular plant in Okey. Mascarpone was also purchased there, but has not yet been tested).

Today I bought riccotta, mozzarella and mascarpone made in Belarus. She began to panic about the lack of mascarpone. I haven't tried it yet.

[marina-asti]

marina-asti,

Well, everyone has their own taste, of course, but this recipe has never seemed cloying. It does not have any acidity as compensation - yes. Maybe it influenced?

so I was surprised, I didn’t notice it before ... we will write it down to my personal feeling.
I made it from Italian mascarpone (we bought it for my birthday with a specialist while it was still in the store).
About Belarusian products:
I saw in stores, the Turovsky plant seems to be doing it. Mozzarella for salad and for pizza they took - delicious. True, after the imposition of sanctions, the one for pizza increased 1.5 times in price (((

P.S. I didn't find a topic right about kitchens - I posted it to the maniacs)) https://mcooker-enm.tomathouse.com/index.php@option=com_smf&topic=49935.420

[Scarecrow]

Scarecrow, help out! Nowhere did I find mascarpone (((Advise what is better to replace in your opinion? I understand that this will not be a real Tiramisu, but ...

[julia_bb]

julia_bb, we have recipes
Homemade mascarpone cheese and Mascarpone from 35% cream at home

[Nowhere did I find mascarpone (((Advise what is better to replace in your opinion? I understand that this will not be a real Tiramisu, but ...]

Nowhere did I find mascarpone (((Advise what is better to replace in your opinion? I understand that this will not be a real Tiramisu, but ...

Yulia, try to pay attention to Cheese A la Kaimak 70% 250g Serbia.

[julia_bb]

julia_bb,

Whipped cream is often used, but this is not quite the case. Try to do it yourself, it's easy. Here are the girls and links given.

Ok, girls thank you all) Made from a mixture of cream and cottage cheese, something like this, so we are already in the village, there is not much choice here)

And I have 8 glasses in the fridge with my favorite dessert, my husband wished for his birthday! We bought a Saratov mascarpone, nothing froze like that, but the mass is strange in consistency, the Italian one is smoother, like butter, and this one is like small grains or something, there are also some discrepancies in taste, in my opinion, but not at all critical!

[Scarecrow]

Scarecrow, help out! Nowhere did I find mascarpone (((Advise what is better to replace in your opinion? I understand that this will not be a real Tiramisu, but ...

We replace homemade yoghurt with a nylon napkin strained through a nylon napkin and leave -1.5 liters of yogurt in the refrigerator overnight in a colander and napkin, by the morning we get a fresh, creamy mass with a yoghurt flavor.

My daughter asked what is tiramisu? She better not ask

Great recipe, let's start to master

[Scarecrow,]

Scarecrow, Thank you very much for the recipe! The children said: - "This is the most delicious cake that mom baked." Although I have them spoiled by desserts. True, I added a glass of whipped cream and did not add alcohol at all, since the "chief" taster still "walks under the table on foot". Photographic behind me. As soon as I learn how to insert a photo, something won't work from the phone. Thanks again!

Chuchelka, too, thank you for the recipe, I have already done it several times, one of them was for the New Year, tasters ask for a recipe, in my opinion, this is the main indicator of a worthwhile dish / dessert, I send it to the forum under your white hands!