How tiramisu works


Tiramisu has a reputation as a fine restaurant menu dessert, a complex combination that can only be achieved by professional pastry chefs.  A traditional tiramisu recipe usually contains five or so ingredients and they come together within minutes. No wonder it has gained so much popularity in the restaurant industry: it's very easy to prepare, but it tastes like a dessert of luxury and luxury.

If you've never made it before, it may seem that the strong flavors of tiramisu cannot be obtained by a home chef.  You don't need a top-secret grandmother's recipe or even formal pastry training; You just need some quality ingredients and the classic recipe included in this post.

What is tiramisu ? Tiramisu (tiramisu in Italian, although we don't use the dialect in the United States) comes from Italy, roughly translating as "pick me up." Although there has been some controversy over who developed the recipe, it appears to have taken off in the early 1960s. Some believe the dessert was an adaptation of another Italian classic, Zuppa Inglis .

While the construction can vary slightly, the basic idea of ​​the dish is this: sweetened mascarpone cream with layers of espresso finger biscuits. Allowed to set for several hours, the flavors of cream and coffee combine and completely infuse lady fingers, making a magical blend of flavors and textures in one dessert.

* Ingredients :

6 large egg yolks (from pasteurized eggs) at room temperature
1/2 cup granulated sugar
° 16 oz mascarpone cheese, lightly heated at room temperature
4 large egg whites (from pasteurized eggs) at room temperature
° 2 ounces of coffee drink
° 12 to 14 (about 4 inches) lady-toed
1 1/2 cups brewed espresso coffee (or very dark drip coffee)
+ to finish:
° Unsweetened cocoa powder
+ Supplies:
° Small casserole pot (about 6 x 9 inches)

* Instructions :

In stand mixer fitted with paddle attachment, beat egg yolks and 1/2 cup sugar on medium speed for 2 minutes, or until mixture turns lemony according to schedule and thickens.

Add mascarpone in two separate additions, and beat over low heat until creamy and blended. Add the coffee drinks and whisk gently until blended. Transfer the mixture to a large bowl, wash the attachment and bowl, and continue to mix again.

Place the remaining egg whites in the bowl and beat at high speed or until soft peaks form. Add the sugar and stir until soft peaks have thickened slightly but have not reached a stiff peak.
Gently fold the egg white mixture into the mascarpone mixture.
Bring your own casserole tray, and bring Lady Fingers and espresso nearby.

Spread about half of the cream mixture into the pan, trying to get it as evenly as possible.

Soak the lady's fingers one by one in the espresso. Hold it and let the excess liquid drip from the cookie. Arrange in layers arranged on top of the cream to make a full layer of ladyfinger. Use only what is needed to cover the pan in one even layer.

Spoon the remaining mascarpone cream mixture over the lady's fingers, and drain into an even layer.

Transfer the tiramisu to the refrigerator and leave it for at least three hours or overnight. This will not only help "stabilize" the texture, but will also allow the flavors to blend in.

Immediately before serving, sift a little of the unsweetened cocoa powder over the tiramisu.

Enjoy !