Tiramisu Tiramisu is the most fashionable dessert IN major coffee shops, baking outlets and western restaurants at present. With its refreshing and mellow taste and the adult flavor of cheese, coffee and wine, it robs the limelight of cheese cake.
There is a warm story about the origin of Tiramisu: during World War II, an Italian soldier was going to war, but there was nothing at home. In order to prepare dry food for him, his loving wife made all the biscuits and bread that could be eaten at home into a cake, which was called Tiramisu. Whenever the soldier eats Tiramisu on the battlefield, he will think of his home and his beloved family. Tiramisu, Tiramisu, in Italian, has the meaning of "take me away", taking away not only delicious food, but also love and happiness. A layer of lady finger soaked with Espresso coffee and wine (Masala, Rum or Brandy), which 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, whipped cream and sugar are stacked on top of each other and sprinkled with a thin layer of cocoa powder ... This is Tiramisu.
Western-style desserts are full of flowers, especially Italian and French. As soon as Tiramisu and Sabayon, the gorgeous desserts, appeared, the dining table became the overpass of the spring clothes release conference. As a representative of Italian desserts, Tiramisu, with its gorgeous appearance and charming posture, has become popular all over the world. With the bitterness of Espresso, the moistening of eggs and sugar, the alcohol of sweet wine, the richness of chocolate, the density of lady finger, the thick fragrance of cheese and whipped cream, and the dryness of cocoa powder, it takes only less than ten kinds of materials to combine "sweetness" and all kinds of complicated experiences that sweetness can evoke.
Tiramisu, from a famous family, is a cake with coffee and wine flavor. It is made of whipped cream, cocoa powder, chocolate and flour. The top layer is a thin layer of cocoa powder, and the bottom is a thick cream product. In the middle of the cream is a mousse similar to a chocolate cake. It tastes fragrant, smooth, sweet and greasy in the mouth, with a change of texture in softness, and the taste is not blindly sweet. Because of the cocoa powder, it has a little bit of irrelevant bitterness, which just matches the cappuccino. Most restaurants use glassware to hold them. The pure cream yellow is sprinkled with the brown of cocoa powder, and a spoonful is scooped up deeply, adding the dark brown of chocolate. It is not as colorful as a banana boat, nor as monotonous as a cheesecake. The overall color of Tiramisu is harmonious and varied. Gently scoop up a spoonful and put it in your mouth. It's not cold, and your mouth feels refreshing. The unique sliminess of whipped cream wraps your lips, tongue and teeth, and when you swallow it slowly, the tenderness and sweetness will overflow everywhere in your body.
A detailed study of its historical origin can be traced back to a dessert in northwest Italy called Zuppa del Duca or Zuppa Inglese in the17th century, but the real tiramisu did not appear in the northwest of Venice, Italy until the 1960s. The local people use Mascarpone cheese as the main material, and then use lady finger instead of sponge cake for traditional dessert, adding coffee, cocoa powder and other elements. The formula 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.
There are many different stories about the origin of Tiramisu. The sweeter story is that during World War II, an Italian soldier was about to leave for the battlefield, but there was nothing at home. In order to prepare dry food for him, his wife, who loved him, put all the biscuits and bread that could be eaten at home into a cake, which was called Tiramisu. Whenever the soldier eats Tiramisu on the battlefield, he will think of his home and his beloved people ...
Other versions are more interesting. First, it originated in Siena, Tuscany province in western Italy. In the19th 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 was renamed as "the sweet soup of the Englishman", and brought it back to Britain to catch up with Italy. Siena's desserts also spread to Treviso and Venice, big cities in northeast Italy. Today, these two cities are most famous for their canals, murals and Tiramisu, but there is a fault in explanation of how the "Duke's Sweet Soup" evolved into Tiramisu.
Another argument is inconceivable, saying that the residents of Treviso don't believe that tiramisu's predecessor is called "Duke's Sweet Soup", but firmly believe that Tiramisu is a traditional dessert of Treviso and Venice, and 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 light excitement. It is said that when it was first introduced to Venice, it was especially loved by high-class prostitutes in the upper-class social circle, and it became a refreshing gift for prostitutes in the brothel upstairs of the restaurant "Le Beccherie" in the past. In the old days, prostitutes in Venice would take a few bites of tiramisu before receiving guests to improve their "sexuality".
But no matter what the legend is, for most fans of Tiramisu, it does not affect their position in their minds at all.
Tracing back to the delicious source of Tiramisu, most of them come from the exquisite degree of materials, among which three kinds of materials, such as Mascarpone cheese, Marsala wine and Ladyfinger (lady finger), can be said to be the most important key to control the quality of Tiramisu.
The traditional formula of tiramisu is completely alcohol-free. Some people insist on adding Marsala wine produced in Sicily, Italy, which is orthodox and can make it emit elegant and mellow fragrance. This kind of tiramisu with Marsala wine does have its unique features and is gradually accepted by people. In addition, there are also brandy, Kahlus or other fruit wines. In addition to wine, in the traditional formula, the important Mascarpone cheese has also been replaced by cream cheese; There is no Ladyfinger, but sponge cake is used instead; In addition to the traditional taste of cream-cheese-coffee-cocoa-(wine), there are also variations that replace coffee-cocoa with orange and matcha. After the reorganization of various substitute products, whether it is still Tiramisu is a matter of opinion.
Authentic Tiramisu, the sugar water is heavy, the cake is very wet, the sugar water is smeared on the cake, and the fragrance of cheese and cake is integrated. Soft tiramisu in a cup has a short freezing time, usually one or two hours; The pastry-style tiramisu is "firm" and it takes five or six hours to freeze. Authentic tiramisu materials are expensive, and the price of its main material, Mascarpone cheese, is not low (about 500 grams 100 RMB), and Ladyfinger, as the bottom, is also the key. In order to reduce the cost burden, some merchants often "cut corners" in the consumption of Mascarpone cheese, or replace it with cream cheese or add fresh cream, which sometimes even leads to insufficient coagulation, resulting in its concentration, flavor and texture at the entrance are 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. However, if it is used as dessert, you may wish to have some French Sauternes or German lady sweet white wine to clear your mouth after dinner and before eating Tiramisu. After eating, drinking a little sweeter wine such as Sherry of Spain or Port of Portugal can play an excellent role in multiplying delicious food.
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 the formula.
With Marsala wine formula
Formula: 5 egg yolks, 3 egg whites, appropriate amount of fresh cream, 500g of Mascarpone cheese, appropriate amount of Marsala wine, expresso coffee, Ladyfinger lady finger and sugar-free cocoa powder.
Practice:
1. Add 2 tablespoons of sugar to five egg yolks and beat until the color is very light. Heat and beat in water. Add the other two tablespoons of sugar to the three egg whites until dry and foaming. 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 evenly. Add the foaming protein and whipped cream. Add a proper amount of Marsala wine or coffee liqueur and beat them carefully. Try it yourself and adjust the amount of fruit wine.
3. Cook two or three cups of expresso coffee. Soak several pieces of lady finger in coffee and take them out quickly, keeping the biscuits not too wet or too dry.
4. Put it into the model. First, a layer of cheese cream, another layer of coffee lady finger, another layer of cheese cream, another layer of coffee lady finger, and another layer of cheese cream.
5. Plastic wrap is sealed and refrigerated. At least four hours is enough. Overnight flavor is better.
6. Sprinkle sugar-free cocoa powder evenly before enjoying. See fig. 9.
Traditional formula
Formula: Mascarpone cheese, Ladyfinger lady finger, egg yolk, egg white, whipped cream, espresso, and high-purity sugar-free cocoa powder.
Among them, the whipped cream, egg yolk and egg white need to be fully beaten separately. Cheese needs to be prepared in a large mixing container and fully mixed with the three first-sent things to make cheese milk and egg liquid.
There is no denying that it is indeed difficult to make tiramisu. For many people, the failure to make a decent cake must be due to a certain process, such as weight, technique, order and temperature. Carefully ponder, 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.
2. Put the materials evenly, and don't pour them all at once.
4. Pay attention to the sequence of adding materials.
5, it is best to use finger cakes, the hard ones in China are not good, or cakes with good water absorption.
6. If it tastes like green tea or coffee; Just add 2 tablespoons and sift well with corn flour and flour.
3 egg yolks
Protein 1 or 2
3 tablespoons of fine sugar (tablespoons)
Wine 1+ 1/3 cups (VIN SANTO, or MARSALA, or brandy, or rum, or coffee wine).
Espresso? cup
Mascarpone Cheese 8 oz (227g)
Cream 1/2 cups
Lady finger Lady Fingers 4 oz (1 13.4g)
method of work
Take an iron pan, mix egg yolk A and a spoonful of sugar, heat it in water and stir it with an eggbeater until the color turns pale yellow.
Add 1/3 cups of wine to (1), and continue to stir until the egg yolk thickens. When finished, set aside to cool.
In another large bowl, mix ef and mix well, then add a spoonful of sugar and mix well.
Beat the whipped cream until it is soft peaks.
Take another large bowl and beat the egg whites until stiff. Add the beaten egg whites into (2).
Pour the rest of the wine into a shallow tray, take lady finger and dip it in espresso, and arrange it in a glass bowl or wine glass (a 9-inch *2-inch glass baking tray can be used).
Cover with a layer of (3) material (about 1/2), then cover with a layer of (5) material (about 1/2) and cover with a layer of (4) material (about 1/2).
Repeat the previous steps, cover with a layer of coffee-soaked biscuits → Maersk Capone → Egg yolk wine → Cream oil.
Refrigerate for several hours before eating.
Family simple self-made prescription:
Ingredients: 20-24 sticks of lady finger 1 50g, 2 tablespoons of iced black coffee, 2 tablespoons of coffee powder, 2 tablespoons of Italian almond wine, 4 egg yolks, 75g of sugar, 350g of vanilla extract, lemon, cheese, 2 teaspoons of lemon juice, 250ml of double cream, 25g of milk1tablespoon and roasted almond toast.
prepare
1. Put lady finger in a 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, add sugar, vanilla extract and lemon juice. Add water and cook. Boil and stir until foam appears.
4. Put the cheese into a bowl, add lemon juice and mix well.
5. Add eggs and cheese, mix 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. Put it in the refrigerator and cool it for 2 hours.
7. Add fresh milk when eating and sprinkle cocoa powder on it. Finally, add rock sugar.