Tiramisu(ti la mi su )

Tiramisu practice:

Raw materials for making tiramisu:

1. 3-4 yolks

2. 3 tbsp sugar

3. A box of mascarpare cheese is about 500g

4. 1 tsp lemon peel

5. Protein 1-2

6. Espresso 2 / 3 cup

7, 2 tablespoons of wine (available brandy, Baijiu, lime, Italy Marsala liqueur)

8. About 14 lady fingers

Production steps of tiramisu:

1. Put the yolk and sugar into the box, and beat them with electric beater at high speed until they are slightly white.

2. Add cheese and lemon peel.

3. Whisk the egg white in a clean box, add some sugar, continue to stir, and then mix into the cheese mixture.

4. Mix espresso with wine, soak lady finger biscuit and place at the bottom of the cup.

5. After spreading a layer of cheese, put a layer of lady finger biscuits moistened with coffee to serve as the bottom of the inverted plate. Put them in the refrigerator for about an hour.

6. Sprinkle cocoa powder on the inverted plate, and you can eat it. You can also add mango to it. The taste is more rich and the aftertaste is endless.

Specific operation:

a. Continue to stir the yolk until slightly white. B. add the macaroni cheese to the yolk

Tiramisu

Tiramisu, tiramisu in English, is an Italian dessert with the flavor of coffee and wine. With mascarpone cheese as the main material, finger biscuits are used to replace sponge cake with coffee, cocoa powder and other materials. When you eat it, it is fragrant, smooth, sweet, greasy and soft with texture changes. The taste is not always sweet.

In Italian, tiramisu means "take me away at once", which means that if you eat such delicious food, you will be happy, just like stepping into a fairyland.

Historical origin

The origin of tiramisu can be traced back to zuppa del Duca or zuppa Inglese in the 17th century, but the real tiramisu began to appear in the northwest of Venice in the 1960s. Local people use mascarpone cheese as the main material, and then use finger biscuits to replace the sponge cake of traditional desserts, adding coffee, cocoa powder and other elements.

Version one

An Italian soldier was about to go to the battlefield, but there was nothing left at home. In order to prepare dry food for him, his wife made all the biscuits and bread that she could eat into a pastry, which meant to take me away. The pastry was called tiramisu. Every time the soldier ate tiramisu on the battlefield, he would think of his home and his lover. In Italian, tiramisu has the meaning of "take me away". It takes not only delicious food, but also love and happiness.

Version 2

A boy named fvan fell in love with a girl named Jane. The boy firmly believes that the "tiramisu" cake, whose name is similar to tianned, will bring him good luck. So he spent many days and nights making a very delicate cake according to the method of making tiramisu, and named the cake "tiramisu's love". The girl ate the cake, felt the deep love and married the boy. After that, the story spread widely in the villages and towns. Tiramisu cake has become a synonym for love and affection.

Version 3

It is said that tiramisu was originally called the Duke's zuppa del Duca, because this dessert was invented for Grand Duke Cosimo III de'Medici (Duke of Medici III), and it was deeply liked by the Duke, so it began to be popular in the court. However, how the "Duke's sweet soup" evolved into tiramisu, there is a fault in interpretation. 　

Production method

Practice 1

Materials used

Mascarpone cheese: 250g, animal light cream: 150ml, gilding tablets: 10g (2 tablets), espresso: 40ml, rum: 15ml, egg yolk: 2, water: 75ml, granulated sugar: 75g, finger biscuit: appropriate amount, cocoa powder: appropriate amount, powdered sugar: appropriate amount.

practice

1. Break the gilding pieces into small pieces and soak them in cold water for standby

2. Whisk the yolk to a thick state and set aside

3. Put water and sugar into the pot to heat, boil them to sugar water, turn off the heat, stir the sugar water with the egg beater (lower the temperature), and slowly pour in the egg yolk. After the yolk is poured, continue to beat with the beater for about 5-10 minutes. At this time, the temperature of the yolk paste should have dropped

4. Pour the cooled egg yolk paste into a large bowl and set aside. The yolk paste must be thoroughly cooled before it can be used

5. Put the mascarpone cheese in a large bowl, beat it with the egg beater until smooth, then mix it with the egg yolk paste

6. Drain the water from the pickled gilding tablet at the beginning, and heat it in water until it is completely dissolved into gilding solution

7. Pour the gilding solution into the cheese paste and mix well

8. Whisk the animal cream to the soft foam (the texture just appears), add it into the cheese paste and mix well

9. Mix espresso and rum to make coffee wine (or buy ready-made coffee wine to make tiramisu directly)

10. Take a piece of finger biscuit and quickly dip it in the coffee wine to make the finger biscuit full of coffee wine. Repeat this until the finger biscuit is covered on the bottom of the cake mold (it's better to use a movable bottom mold for the cake mold. The finger biscuit can be broken and almost covered. There's no need to be airtight.)

11. Pour in half the cheese paste

12. Spread a layer of finger biscuits dipped in coffee wine on the cheese paste, and pour in the remaining half of the cheese paste

Put the cake mould in the refrigerator overnight

14. After the cheese paste is completely solidified, demould it (blow it on the outer wall of the cake mold with a hair dryer to demould it easily), and sprinkle cocoa powder and sugar powder on the surface for decoration

15. If there are any finger biscuits left, you can decorate them with finger biscuits

Practice 2

Materials used

5 egg yolks, 3 protein, proper amount of fresh cream, 500 g mascarpone cheese, proper amount of Marsala wine, expresso coffee, lady finger biscuit, sugar free cocoa powder

practice

1. Divide the eggs into 3 parts, add 50g sugar into the egg white three times, and beat until it is wet and foamy, that is to say, lift up the curved sharp corner

2. Add 30g sugar into the yolk and beat until the color is lighter and thicker. Add corn oil in several times and beat until thick.

3. Take part of the protein into the yolk basin, cut and mix evenly, pay attention to cut and mix, do not circle, avoid defoaming. Then pour all into the protein bowl, continue to cut and mix well

4. Mix and sift the three kinds of flour, pour them in, continue to cut and mix evenly, as fast as possible. This step is a little difficult. Step 4 of tiramisu (chocolate sponge cake version)

5. Pour in an 8-inch round mold and put it in a preheated oven (160 degrees, 25 minutes). The time and temperature here vary with the oven

6. For the mousse part, beat with two yolks until the color is lighter and thick

75 grams of sugar and 75 ml of water boiled into sugar water, boiling away from the fire, slowly into the egg yolk, while pouring, stir with the egg beater, so as not to scald into egg soup. Beat until the temperature drops

8. Cut gilding into small pieces with scissors, put it into a small bowl, add water and heat it in a pot until it melts into liquid

9. Cut the cream cheese into pieces and pour the gelatine solution into the cooking machine until it is smooth and free of particles. Pour it into the egg yolk and sugar water

10. In another bowl, whisk the cream until it can be patterned. Add it to the solution in the previous step and stir well. So far, the mousse part has been completed

11. Evenly cut the cake into two pieces, put one piece into the mold, pour in half of the mousse, then put in another piece of cake, and then pour in the rest of the mousse. Refrigerate for more than 5 hours, preferably overnight

12. Take it out of the refrigerator, blow it around with a blower so as to demould it, and screen the cocoa powder on the surface evenly with a sieve.

Practice 3

Prepare cake slices and finger biscuits in advance.

2. Brew the coffee liquid in advance, and mix well with wine after the liquid cools down.

3. Put a layer of cake slices or finger cakes at the bottom of the mousse ring, and then brush a layer of coffee liquid.

Soak the fish glue powder in cold water (stir the fish glue powder quickly with chopsticks when adding water) and put it aside until it absorbs enough water.

5 whipped cream to 60% can be, that is, when the cream expansion and just set can be, with the egg beater can pick up the curved tail.

Mix egg yolk with sugar and milk, and heat in water

Chinese PinYin : Ti La Mi Su