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Wednesday, August 9th, 2006, Tiramisu 10: 465438+ 0 pm Tiramisu is an Italian dessert, which is also translated as Tiramisu.
Some people say that its taste is the taste of heaven; It is also said that it is more intoxicating and sweeter than love; Others describe the first entrance as a shock to the body and mind, a silence to the world, and tears slowly falling from the corner of my eyes.
……
Yes, it is from Tiramisu, Italy, but in a very short time, it quickly swept the whole city and had a profound impact. Recently, almost all Italian restaurants, cafes and even professional dessert shops have to use Tiramisu as a signboard to greet their guests. So I think if you want to vote for the hottest dessert this year, it should be the champion. This issue of Good Food will introduce the shape, color, taste, origin, stress and practice of this classic western-style dessert, so that friends who love dessert and are willing to start work can have an all-round understanding of it.
Pinse taste
Speaking of it, the composition of T iram isu is actually very simple: a layer of lady finger soaked with E sp re sso coffee and wine (M asala, R um or B randy) is similar in texture to a sponge cake, and a layer of cheese paste mixed with M ASC arpo n E c E E E E E E se e e e e e e (the cheese most suitable for making T iram isu), eggs, fresh cream and sugar is stacked one after another, and a thin layer of cocoa is sprinkled on it. ...
In appearance, it is a simple contrast between coffee and rice white. But if you bite it, you will see the real sealing taste. The delicate and soft tissue rubs out a smooth and thick structure, and then it is mixed with a little dry surface texture. In terms of taste, it has the refreshing milk fragrance of cheese and whipped cream, the sweetness of eggs and sugar, the gentleness of a lady with fingers, the bitterness of coffee, the richness of chocolate and the intoxicating taste of wine. Multiple levels and tastes are intertwined here, and all kinds of senses and perceptions are experienced and satisfied in a small T iram isu. Therefore, it is definitely not a fluke that T iram isu can quickly win the unanimous favor of dessert gourmets in Guangzhou.
Explore the origin
As for the origin of T iram isu, it is interesting that it is not a traditional Italian classic dessert with a long history at all. It has only been popular for more than 30 years, and it is also a young upstart in the western dessert industry. Although the historical origin can be traced back to a dessert cake called Zuppai in Ng Rese in the17th century, the real T iram isu did not appear in the northwest of Venice, Italy until the 1960s. The local people use M ASC arpo N E C E E E SE as the main ingredient, and then replace the traditional dessert sea cake with lady finger, adding coffee, cocoa powder and other elements. Sweetness and bitterness are like the extreme combination of angel and devil, harmony and conflict, which makes Zup Pain-G RE SE, which was originally gentle and sweet, have a more unique and complex personality, which is particularly attractive.
Pay attention to knowledge
The steps of T iram isu are simple, but the exquisiteness depends entirely on the materials, techniques and skills of production. Especially the authentic T iram isu material, it must be willing to give up. Its main ingredient, M asc ar-pone c h e e se, is not cheap (about 500g 100 RMB), and lady finger, as the bottom layer, is also the key. In order to reduce the cost burden, some merchants often "cut corners" on the dosage of M ASC arpo n e c e e e e e se se, or change it into cream c e e e e e e e e se or add fresh cream, sometimes even resulting in insufficient coagulation power, which makes its concentration, flavor and texture slightly inferior to that of authentic T iram isu.
In addition, brandy, rum and even coffee wine can be used as the wine added in T iram isu, but the most authentic wine should be M arsala wine from Sicily, Italy, which can make it emit elegant and mellow fragrance.
When tasting wine, what wine can T iram isu go with besides tea and coffee? Generally speaking, in order not to affect the richness and sweetness of T iram isu, it is not recommended to enjoy it with wine. However, if it's for dessert, you might as well have some French Suttern or German lady sweet white wine after dinner and before eating T iram isu. Drinking a little sweeter wine after a meal, such as Spanish sherry or Portuguese port wine, can play an excellent role in doubling the taste.
Listen to anecdotes
In fact, there is an anecdote behind the fact that T iram isu was able to shine quickly in Venice.
In the original Italian text, "T ira" means "pulling", "Mi" means "I" and "Su" means "lifting me up". Another explanation is "take me away". Therefore, or because of the special meaning of the name, it is said that when it was first introduced to Venice, it was especially loved by senior prostitutes in the upper social circle, and its spread speed was particularly alarming.
But for most fans of T iram isu, no matter what the version of various legends is, as the name implies, T iram isu is definitely an excellent prescription to boost energy, cheer up spirit, inspire strength and inject hope.
Tiramisu, you will definitely have this dessert when you go to the coffee shop. There are more than one version of this story. I want to correct one thing. Some people say that Tiramisu means "take me away" in Italian, but it does not mean "give me strength". Tira's verb prototype is tirare, which means to lift, lift. I am me, me. Si is up, which means up. Lift me up, which means "give me strength".
The following ingredients are for 6 people:
1.600 grams of mascarpone cheese
2.6 yolk
3.2 Small coffee (preferably espresso)
4.200g sweet milkshake (I tasted it and it felt like condensed milk from China).
5. Ms. Sawayardi's finger
6. Cocoa powder
7.180g sugar
Exercise:
1. Mix the egg yolk and sugar in a container and stir well until the color is bright yellow.
2. Fully stir the mascarpone cheese in another container to make it fluffy. After that, mix it with the egg yolk mixture, and then mix it with 200 grams of sweet milkshake which was stirred separately in advance, and stir it fully until the whole mixture is fluffy and creamy.
3. Put the finger cake into the mold and soak it with coffee.
4. Add a small amount of mixture and pour a layer of coffee.
5. Put all the mixture into the mold, smooth it and sprinkle enough cocoa powder.
6. Freeze in the refrigerator for at least 6 hours.
A tiramisu, a small cup of yogurt and a leisurely afternoon tea. ......