Tiramisu Tiramisu is the most fashionable dessert in major coffee shops, bakeries and western restaurants. With its refreshing and mellow taste and adult flavor of cheese, coffee and wine, it robbed the limelight of cheese cake.

Western desserts are all flowers and plants, especially Italian and French. As soon as the gorgeous desserts like Tiramisu and Sabayong appeared, the dining table became the overpass of the spring dress conference. Tiramisu, as a representative of Italian desserts, is popular all over the world with its gorgeous appearance and charming posture. With the bitterness of Espresso, the moist of eggs and sugar, the mellow of sweet wine, the richness of chocolate, the richness of lady finger, the richness of cheese and whipped cream, and the dryness of cocoa powder, the "sweetness" and all kinds of complex experiences that sweetness can evoke are interpreted to the extreme in less than ten materials.

Tiramisu, from a noble family, is a cake with coffee and wine aroma. It is made of whipped cream, cocoa powder, chocolate and flour. The top layer is a thin layer of cocoa powder, and the bottom layer is a thick cream product. In the middle of the cream is a chocolate cake-like Mu Si. It tastes fragrant, smooth, sweet and greasy in the mouth, and it has a soft texture, and the taste is not just sweet. Because of cocoa powder, it has a little innocuous bitterness, which just matches cappuccino. Most restaurants use glassware to hold them. Pure cream yellow sprinkled with brown cocoa powder, scooped one spoonful, and dark brown chocolate. It is not as colorful as a banana boat, nor as monotonous as cheesecake. The overall color of Tiramisu is harmonious and changeable. Gently scoop up a spoonful and put it in your mouth. Not cold, refreshing taste. The unique sticky feeling of whipped cream wraps your lips, tongue and teeth. When you swallow it slowly, that tenderness and sweetness will overflow every part of your body.

[Edit this paragraph] The origin of Tiramisu

Version 1

There are many different stories about the origin of Tiramisu. The sweeter story is that an Italian soldier is about to go to war, but there is nothing at home. In order to prepare dry food for him, the wife who loves him makes all the biscuits and bread that can be eaten at home into cakes, called Tiramisu. Whenever a soldier eats Tiramisu on the battlefield, he will think of his home and his beloved ... Tiramisu, which means "take me away" in Italian, takes away not only food, but also love and happiness. A layer of lady finger soaked in espresso and wine (Ma Sala, rum or brandy) is similar in texture to sponge cake, and a layer of cheese paste mixed with Mascar ponecheese (the most suitable cheese specially used for making Tiramisu), eggs, fresh cream and sugar is stacked one after another, and a thin layer of cocoa powder is sprinkled ... This is Tiramisu.

Version 2

Other versions are more interesting. First of all, it originated in Siena in western Italy and Tuscany in the south. /kloc-In the 9th century, Duke Medici visited Siena and fell in love with a local mushy dessert. Residents named this dessert "zuppa del duca" to commemorate it. Later, the Duke of Italy introduced dessert to Florence in the north, which immediately became the favorite of British intellectuals stationed there, and changed its name to "English sweet soup" and brought it back to Britain, which became popular in Italy. Siena's desserts also spread to treviso and Venezia, big cities in northeastern Italy. Today, these two cities are famous for their canals, murals and Tiramisu, but there is a mistake in explaining how the "Duke's Sweet Soup" evolved into Tiramisu.

Version 3

There is also an incredible saying that treviso residents don't believe that Tiramisu's predecessor is "Duke Sweet Soup", but firmly believe that Tiramisu is a traditional dessert in treviso and Venice. The Italian pronunciation of Tiramisu is "stimulant or refreshing agent" (note: English pick-me-up), and the caffeinated espresso mixed with cocoa in the formula brings a faint excitement. It is said that when it was first introduced to Venice, it was especially loved by high-class prostitutes in upper-class circles, and it became a refreshing gift for prostitutes in the brothel upstairs in the restaurant "Le Beccherie". In the past, prostitutes in Venice would take a few bites of tiramisu before receiving guests to improve their "sexual desire". But no matter what the legend is, for most Tiramisu fans, it doesn't affect their status in their minds at all.

Version 4

This version is more like a fairy tale. A boy named Fvan fell in love with a girl named Tianned. The boy firmly believes that the "Tiramisu" cake with a name similar to Tianned will bring him good luck. So he spent many days and nights making a very delicate cake according to Tiramisu's method, and named it "Love in Tiramisu". After that, the girl ate the cake and felt deep love. Finally married a boy. After that, the story was widely circulated in towns and villages. Tiramisu cake has become synonymous with love and affection. Until today. When the sweetness of tiramisu is remembered by girls, I believe it will be extremely sweet in my heart.

[Edit this paragraph] Tiramisu's love poems

Italian legend:

Tiramisu originated before soldiers went out to war.

An anxious lover has no time to bake a beautiful cake.

I had to mix eggs and cocoa cake strips randomly to make a rough and quick snack.

Sweat and give it to the soldiers,

She's sweating,

Although the food handed over with tears is simple,

But sweet and fragrant,

Full of deep love.

So one of the meanings of Tiramisu is "Remember me".

Like someone,

Go to the ends of the earth with him,

Not just to impress him,

So Tiramisu also means "take me away".

Tiramisu also has a little-known legend.

Legend has it that Tiramisu is a dessert of love.

People who eat it will hear the call of God.

[Edit this paragraph] The history of Tiramisu

The historical origin can be traced back to a dessert called Zuppa del Duca or Zuppa Inglese in the northwest of Italy in the17th century, but the real Tiramisu did not appear in the northwest of Venice, Italy until the 1960s. Locals use mascarpone cheese as the main material, and then use lady finger instead of sponge cake as a traditional dessert, adding coffee, cocoa powder and other elements. The recipe is very simple, but it combines the unique flavors of cheese, coffee and wine, and mercilessly steals the limelight of cheesecake. Sweet and bitter, like angels and demons, are combined in harmony and conflict.

[Edit this paragraph] The formula of tiramisu

Tracing back to the source, most of the delicious sources of tiramisu come from the delicacy of the ingredients, among which mascarpone cheese, Marsala wine and Ladyfinger are the most important keys to control the quality of tiramisu.

The traditional formula of tiramisu is completely alcohol-free. Some people insist on adding Ma Sala wine produced in Sicily, which is orthodox and can make it emit elegant and mellow fragrance. This tiramisu wine with Marsala is really unique and gradually accepted by people. In addition, there are brandy, Carus or other fruit wines. In addition to wine, in the traditional formula, the important mascarpone cheese is also replaced by cream cheese; No Ladyfinger, but sponge cake instead; In addition to the traditional taste of cream-cheese-coffee-cocoa-(wine), there are also variants that use oranges and matcha instead of coffee-cocoa. Whether tiramisu is still tiramisu after the reorganization of various substitute products is a matter of opinion.

Authentic Tiramisu, the sugar water is very heavy, the cake is very wet, the sugar water is smeared on the cake, and the flavor of cheese and cake is integrated. The soft tiramisu in the cup has a short freezing time, usually one or two hours; The pastry-style tiramisu is "strong" and it takes five or six hours to freeze. Authentic tiramisu is expensive, and the price of its main ingredient, Mascapone cheese, is not low (about 500 grams 100 yuan), and Ladyfinger, as the bottom layer, is also the key. In order to reduce the cost burden, some merchants often "cut corners" in the consumption of mascarpone cheese, or use cream cheese instead, or add fresh cream, which sometimes even leads to insufficient solidification, resulting in its concentration, flavor and texture at the entrance slightly inferior to the authentic tiramisu.

Generally speaking, in order not to affect the richness and sweetness of tiramisu, it is not recommended to enjoy it with wine except tea and coffee. But if it's a dessert, you might as well have some French Suttern or German lady sweet white wine to clear your mouth after dinner and before eating Tiramisu. 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.

Because tiramisu contains extremely high fat and calories, the consumption depends on personal needs and physique, so it is difficult to determine the number of people who eat formula milk.

[Edit this paragraph] Tiramisu's practice

Exercise 1:

Marsala wine formula

Formula: 5 egg yolks, 3 egg whites, appropriate amount of whipped cream, 500g mascarpone cheese, appropriate amount of Masala wine, espresso, Ladyfinger, sugar-free cocoa powder.

Exercise:

1. Add 2 tablespoons sugar to five egg yolks and stir until the color is very light. Heat and stir in water. Add the other two tablespoons of sugar to the three egg whites until dry and frothy. The cream is also thick, so be careful not to break it too much.

2.500g mascarpone is poured into a large basin, and the thick egg yolk is mixed in first, and beaten well. Add foaming protein and whipped cream. Add appropriate amount of Masala wine or coffee liqueur and stir carefully. Try it yourself and adjust the amount of fruit wine.

3. Make two or three cups of espresso. Soak a few pieces of lady's fingers in coffee, then take them out quickly, and keep the biscuits not too wet or too dry.

4. Put it into the model. First, one layer of cheese cream, another layer of coffee lady's fingers, another layer of cheese cream, another layer of coffee lady's fingers, another layer of cheese cream.

5. Plastic wrap is sealed and refrigerated. At least four hours is enough. It tastes better overnight.

6. Sprinkle sugar-free cocoa powder evenly before enjoying.

Exercise 2:

Traditional formula

Formula: mascarpone cheese, Ladyfinger, egg yolk, egg white, whipped cream, espresso, high-purity sugar-free cocoa powder.

Among them, whipped cream, egg yolk and egg white need to be fully dispersed respectively. Cheese needs to be prepared in a large mixing container and fully mixed with the first three things to make cheese, milk and egg liquid.

There is no denying that Tiramisu is really difficult to do. For many people, the failure to make a decent cake must be due to a certain process, such as weight, technique, sequence and temperature. After careful consideration, you can successfully make a beautiful cake of your own.

1, containers and tools should be clean, that is, there is no excess oil and water.

Put the materials evenly, don't pour them all at once.

4. Pay attention to the order of adding materials.

5, it is best to use finger cakes, which are not hard in China or have good water absorption.

6. If it tastes like green tea or coffee; Just add 2 tablespoons cornmeal and flour and sieve.

3 egg yolks

Protein 1 or 2

3 tablespoons of fine sugar (tablespoons)

2/3 cups of wine (wine Santo, or Masala, or brandy, or rum, or coffee wine).

Espresso? cup

Mascapone cheese 8 ounces (227 grams)

2/2 whipped cream 1 cup

Ladies' Finger 4 ounces (113.4g)

Exercise 3:

Take an iron pan, mix egg yolk with a spoonful of sugar, put it in water and heat it, and stir it with an eggbeater until the color turns pale yellow.

Add 1/3 cups of wine to the bowl and continue stirring until the yolk thickens. When finished, set aside to cool.

In another large bowl, mix and stir well, then add a spoonful of sugar and stir well.

Beat the whipped cream until it is soft.

In another large bowl, beat the egg whites until thick, and add the beaten egg whites.

Pour the rest of the wine into a shallow tray, dip lady finger in espresso and put it into a glass bowl or wine glass (a 9-inch× 2-inch glass baking tray can be used).

Cover with one layer of material (about 1), cover with another layer of material (about 1), and cover with another layer of material (about 1/2).

Repeat the previous steps and cover with a layer of coffee-soaked biscuits → Maersk Capone → Egg Yolk Wine → Cream Oil.

Refrigerate for several hours before eating.

Simple home-made prescription:

Ingredients: 20-24 Lady Fingers 1 50g, 2 tablespoons iced black coffee, 2 tablespoons coffee powder, 2 tablespoons Italian almond wine, 4 egg yolks, 75g sugar, vanilla extract, 350g lemon and cheese, 2 teaspoons lemon juice, 250ml double cream,1tablespoon milk, 25g toasted almond toast and 2 portions cocoa powder.

prepare

1. Put the finger lady in the bowl.

2. Put the black coffee, coffee powder and wine together in the biscuit bowl.

3. Put the egg yolk in a heated bowl, put it in boiling water, and add sugar, vanilla extract and lemon juice. Add water and cook. Boil and stir until foam appears.

4. Put the cheese in a bowl, add lemon juice and stir well.

5. Add eggs and cheese, stir well and pour into a bowl with finger cakes.

6. add a layer of lady finger to the solidified object and make another layer according to the procedure just now. Cool in the refrigerator for 2 hours.

7. Add fresh milk and sprinkle with cocoa powder when eating. Finally, add rock sugar.

Practice 4:

Cake material:

4 whole eggs, 80g low flour, 80g sugar, 20g butter, 1 teaspoon cake oil.

Mousse material:

200g of whipped cream, cream cheese 100g (the most authentic is Italian Maersk Capone cheese), Geely powder 10g, 60ml of milk, egg yolk 1, and a little fresh lemon juice.

Impregnation:

Rum 1 bottle cap, coffee wine 3 bottle caps, a bag of instant espresso, water 100ml.

Decorative materials:

Appropriate amount of fragrant cocoa powder and finger cakes

Exercise:

1. Add sugar to the egg and stir until it becomes sticky. Sift in low flour and beat until smooth and free of powder particles.

2. Add the cake oil and the dissolved butter and stir thoroughly.

3. Bake in a preheated oven at 200 degrees for 20-25 minutes.

4. After the cake is cool, cut off the upper and lower coke skins, and carefully cut the cake into two pieces, one of which is cut into about 7 inches.

5. Whip the whipped cream until it is neutral and frothy.

6. Put the cream cheese in a little fresh lemon juice and stir until fluffy.

7. Stir the milk and egg yolks, heat them, dissolve the gelatine powder (the temperature should not be too high), and pour in the cheese several times and stir well.

8. Mix the whipped cream and cheese and stir well.

9. Mix the impregnating materials evenly.

10. Set a cake in an eight-inch Mu Si circle, coat half of it with Mu Si material, put the cut cake slices, brush the dip on the cake slices, coat the other half with Mu Si material, scrape it flat with a rubber knife, and put it in the refrigerator until it becomes hard.

1 1. Take out the Mu Si ring, put the cocoa powder into a fine hole colander, and evenly spread the cocoa powder on the cake surface.

12. Gently press the pattern on the cake surface with the back of the knife.

13. Use whipped cream as glue and stick a circle of finger cakes around the cake.

Ingredients: cheese: mascarpone cheese 250g cream: 250g eggs: 2 (3 for small ones) sugar: 85g (if you want to be sweeter, you can add more sugar) Geely powder 10g Melt lady's finger coffee with 5 times cold water (if not, you can use cake slices instead) chocolate juice: 150g, one.

Exercise:

1 Geely powder is softened with ice water 15 minutes for standby.

Mascapone cheese softens at room temperature and is stirred very slowly by hand. Don't stir too much.

3 eggs+sugar warm water are sent to white and expanded for about 5 minutes.

4 Add the softened Geely powder to the beaten eggs, heat and stir with warm water until completely dissolved (don't add too much heat, or the eggs will change).

5 cream is wet and foamed with ice water.

6. Mix all the above materials and stir well. Don't stir too much. Never separate oil from water. .

7 lady finger soaks one side with coffee juice for about 65,438+00 seconds, takes out the neat pattern and puts it in the box (the side without juice is downward for easy taking out) until half of the cheese paste is put in, and it is scraped flat with a spatula. Then, both sides are covered with biscuits, soaked in coffee juice for about 30 seconds, and then placed neatly and gently on the cheese paste. Finally, the remaining half of the cheese paste is poured in and scraped flat with a spatula.

8. Put it in the cold storage room 1, take it out after half to two hours of dew condensation on the surface, and then preheat it at room temperature for about 10 minutes.

When cutting, cut a knife with a hot knife, wipe the knife surface with a cloth, and then put it in hot water for 5 seconds before cutting.

10 sprinkle cocoa powder on the surface with a sieve and eat.

[Edit this paragraph] The collocation of Tiramisu

Tiramisu should be served with espresso. Espresso only pays attention to one word-"mellow". Only espresso and tiramisu are used together to deserve these two words. Some people use tiramisu to accompany the wine, but others disagree, which will affect her rich sweetness. However, if tiramisu is a French dessert, then before dessert, you might as well have a little French Suttern wine or German lady sweet white wine. Drinking a little sweeter fortified wine such as Spanish sherry or Portuguese port wine after a meal can play an excellent role in multiplying the taste.

[Edit this paragraph] Related novels

Tiramisu, please take me away from children's literature.

Tiramisu's Take Me Away

An overview of novels

Tiramisu takes me away is an exotic song. This story is circulated in Shanghai and Tibet. Are you ready? Tiramisu took us to a far-away place, an emotional long-distance trip, a fashionable city and a place with simple folk customs. The author took us to shuttle freely and hummed all the way. We not only gained the scenery, but also moved again and again. This tune is long and distant, with some sadness and some youthful memories, echoing around the text for a long time.

brief Introduction of the content

Mi Hu, a girl, drifted to Shanghai with her brother who ran away from home because of lovelorn love, and came across Shula's dessert castle "oak barrel" and tasted the graceful tiramisu. However, at the sight of Shula, Lielie left Mi Hu at all costs and rushed back to his hometown in Gagombo overnight. Mi Hu started working for Shula and found that Shula would rather let the fragrant chestnut cake dry on the roof than sell it. On Tanabata, chestnut cake attracted Mi Hu's dream boy, but he cheated him out of the formula of chestnut cake. ...

Directory introduction

The first and second parts

They were surrounded by a young man with thick hair like a lush grassland in summer, banging away and drinking one cup after another. Wine is like a drummer's sudden fuel. On weekdays, Eucalyptus grandis always carefully mixes a cocktail with a dose of alcohol. Usually, by candlelight, "Hawaii Volcano" shines like a flame. After drinking a cup, it suddenly burned just right. He jumped on the platform and drummed on the surface of the drum as long as it was a little bit. Suddenly, the drum immediately glowed with magic and boiled all the guests' emotions. ...

The third part:

I don't know who she is. Who is she? Who is she? She wants me to take her away. Where is it? Have I ever hurt her? Or I promised her something ... "The stranger hugged his head, turned pale and groaned in pain. Wood Eminem rushed in, held him in his arms and scolded him severely. "You know he was injured, and you know what can hurt him the most. Do you still make him remember the past hard? You want him dead, don't you? You go, I don't want to see your heart bad anymore! "

The fourth part:

Mi Hu sighed alone, remembering that when he was studying in a vocational school, "Red Bean Bread" had pimples on his face and his skin was black and red. They are equal, and no boy in the class favors him. That Christmas, the boys and girls in the class exchanged cards, but only one of them said goodbye, and no boys came up to exchange cards. After an awkward silence, Red Bean Bread took the initiative to step forward and exchanged the cards in Mi Hu's hand. Unexpectedly, only half a year later, "red bean toast" not only became a beauty, but also a boy who spoiled her.

The fifth part:

Shula has a particularly happy feeling, just like Qingshu is in Shanghai, but she thinks he is far away. He is such a dazzling boy, belonging to his mother and many girls. But he is thousands of miles away in the wild, in sparsely populated Tibet, but she thinks he is close, because he belongs to her at all. ...