On the origin of Tiramisu, there is a heartwarming story: during the Second World War, an Italian soldier to go to war, but the family has nothing, his wife loved him in order to prepare dry food for him, all the cookies and bread that can be eaten at home all made into a pastry, that pastry is called Tiramisu. Whenever the soldier ate Tiramisu on the battlefield, he would think of his home and his beloved ones at home. Tiramisu, in Italian, has the meaning of " take me away", taking away not only the delicious flavor, but also love and happiness. A layer of finger cookies drenched in Espresso coffee and wine (Masala, Rum or Brandy), with a texture somewhat similar to that of a sponge cake, a layer of cheese paste mixed with Mascarpone cheese (the cheese best suited for Tiramisu), eggs, whipped cream and sugar, layered on top, and then topped with a thin layer of cocoa powder. ...... This is Tiramisu.
Western desserts come in all shapes and sizes, especially in Italy and France. Tiramisu (Tiramisu) and Sabayon (Sabayon) such gorgeous desserts on the scene, the table turned into a catwalk for the spring fashion show. As a representative of Italian desserts, Tiramisu, with its gorgeous appearance and delicate posture, has become popular all over the world. With the bitterness of Espresso, the moistness of eggs and sugar, the mellowness of liqueur, the richness of chocolate, the denseness of finger cookies, the consistency of cheese and whipped cream, and the dryness of cocoa powder, and using less than ten ingredients, it brings together all the intricacies and complexities that sweetness can evoke. Tiramisu is a cake flavored with coffee liquor, made of whipped cream, cocoa powder, chocolate, and flour, with a thin layer of cocoa powder at the top, a thick creamy product underneath, and a chocolate cake-like mousse in the middle of the cream. It is fragrant, smooth, sweet and creamy in your mouth, soft with textural variations, and the flavor is not uniformly sweet, but slightly borderline bitter because of the cocoa powder, which is just right for a cappuccino. Most restaurants serve it in glassware, a pure buttery yellow sprinkled with the brown color of cocoa powder, and a deep scoop of more chocolatey dark brown. Not as colorful as a banana split or as monochromatic as a cheesecake, tiramisu is harmonious and varied. Gently scooped up a spoon into the mouth, cool not cold, mouth suddenly feel refreshing, whipped cream unique sticky smooth, thick wrapped around the lips, tongue, teeth, slowly swallowed, the gentle sweetness will be wantonly in the whole body every place overflowing.
The history of Tiramisu can be traced back to the 17th century, when it was called Zuppa del Duca, or Zuppa Inglese, a dessert of northwestern Italy, but Tiramisu didn't appear until the 1960s, when it began to appear in the northwestern area of Venice, Italy. The locals used Mascarpone cheese as the main ingredient and replaced the traditional dessert sponge cake with finger cookies, adding coffee, cocoa powder and other elements. The recipe is simple, but it combines the unique flavors of three Western foods: cheese, coffee and wine, and steals the spotlight from cheesecake without mercy. Sweet and bitter are like angels and devils, harmonizing and clashing together.
On the origin of Tiramisu, there are many different stories circulating, the more cozy story is that during the Second World War, an Italian soldier was about to go to the battlefield, but there was nothing left at home, and his loving wife, in order to prepare dry food for him, all the cookies and breads that can be eaten at home were all made into a pastry, and that pastry was called Tiramisu. Whenever the soldier eats tiramisu on the battlefield, he will think of his home, think of his beloved people at home ......
Other versions are more interesting, one said to have originated in Italy's western province of Tuscany, Silvina, the 19th century, the Duke of Medici visited Silvina, obsessed with the local a kind of pasty desserts, the inhabitants of the dessert named "Tiramisu," which is the name of the desserts. The residents named the dessert "zuppa del duca" (the Duke's sweet soup) to commemorate the visit of the Duke of Medici in the 19th century. Subsequently, the Italian duke introduced the dessert to Florence in the north, where it became a favorite of the British intellectuals stationed there and was renamed "Englishman's Sweet Soup" and brought back to England, where it became popular in tandem with Italy. Siena's desserts were also introduced to the large northeastern Italian cities of Treviso and Venice. Today, these two cities are best known for their river canals, frescoes and tiramisu, but there is an interpretive gap in how the "duke's sweet soup" evolved into tiramisu.
Another theory is that the inhabitants of Treviso did not believe that tiramisu was formerly called "the duke's sweet soup," but that it was a traditional dessert of Treviso and Venice, and that the Italian word for "tiramisu" is The Italian word "tiramisu" means "stimulant or energizer" (note: pick-me-up in English), and the recipe contains a light dose of caffeine-containing espresso blended with cocoa for a euphoric effect. It is said that when just introduced to Venice, but especially by the upper class social circle of senior prostitutes love, become the old "Le Beccherie" restaurant upstairs prostitutes refreshment, the old Venice prostitutes before receiving customers, will eat a few mouthfuls of Tiramisu, in order to improve the "sexuality
But the "Tiramisu" is not the same.
But no matter how the legend goes, for most Tiramisu enthusiasts, it does not affect its status in the mind in any way.
The source of Tiramisu's deliciousness, apart from its craftsmanship, comes mostly from the quality of its ingredients, of which three, Mascarpone cheese, Marsala wine and Ladyfinger (finger cookies), can be said to be the most important keys to controlling the quality of Tiramisu.
The traditional recipe for Tiramisu is completely alcohol-free, but some people insist on adding Marsala wine, produced in Sicily, Italy, to make it authentic and to give it an elegant, mellow flavor. This kind of Tiramisu with Marsala wine does have its own unique characteristics, and is gradually accepted by the people. It is also served with brandy, kahlus or other fruit wines. In addition to wine, in the traditional recipe, the important Mascarpone cheese has also been replaced by cream cheese (cream cheese); there is no Ladyfinger, there is a sponge cake instead; cream - cheese - coffee - cocoa - (wine) the traditional flavor, there are also orange, matcha tea and so on, instead of coffee - cocoa variations of the flavor. And so on all sorts of alternative products borrowed after the reorganization, whether it is still considered tiramisu is a matter of opinion.
The authentic tiramisu, sugar water ingredients heavy, the cake is very wet, sugar water smeared on the cake, cheese, cake flavor into one. Cups of soft tiramisu, frozen for a short time, usually one or two hours; and pastry-style tiramisu is more "sturdy", frozen time to five or six hours. Authentic tiramisu is expensive, with Mascarpone cheese being a key ingredient (around RMB 100 for 500 grams), as well as Ladyfinger as the base. In order to reduce the cost burden, some merchants often replace finger cookies with cheaper sponge cake, and often "cut corners" on the amount of Mascarpone cheese, or replace it with cream cheese or whipped cream, sometimes even resulting in insufficient coagulation, resulting in a lack of consistency, flavor and taste. The consistency, flavor and texture of the Tiramisu is slightly less than that of the authentic Tiramisu.
Generally speaking, in order not to affect the richness and sweetness of Tiramisu, in addition to tea, coffee, and wine are not recommended to enjoy together, but if it is as a dessert, you may wish to finish the meal, eat Tiramisu before a bit of France's Sauternes or Germany's noblewoman's sweet white wine to clear the palate; eaten, then drink a bit of sweeter Spanish Sherry or Portugal's Port and other fortified wines. After eating, and then drink a little sweeter Spanish Sherry or Portugal's Port and other strong wine, can play the excellent effect of multiplying the flavor.
Because tiramisu is extremely high in fat and calories, it is difficult to determine the number of servings for the recipe because consumption depends on individual needs.
Recipe with Marsala
Recipe: 5 egg yolks, 3 egg whites, whipped cream, 500g of Mascarpone cheese, Marsala wine, expresso coffee, Ladyfinger finger cookies, unsweetened cocoa powder
Methods:
Five egg yolks. p>1. Beat five egg yolks with 2 tablespoons of sugar until very pale in color, then beat over water with heat. Three egg whites add another two tablespoons of sugar and beat until dry peaks. The whipping cream is also beaten until thick, to be careful not to break excessively.
2. 500g of mascarpone was poured into a large bowl and mixed into the thickened egg yolks, beating well. Then mix in the whipped egg whites, and whipped cream. Add Marsala wine or coffee liqueur and beat until smooth. Adjust the amount of wine by yourself.
3. Make two or three cups of espresso coffee. Dip several finger cookies into the coffee and remove them quickly, keeping the cookies not too wet or too dry.
4. Arrange the model. A layer of cheese and egg wash, then a layer of coffee finger cookies, then a layer of cheese and egg wash, then a layer of coffee finger cookies, then a layer of cheese and egg wash.
5. Cover with plastic wrap and refrigerate. It will take at least four hours or more. Overnight is better.
6. Sprinkle with unsweetened cocoa powder before serving.
Traditional Recipe
Recipe: Mascarpone cheese, Ladyfinger finger cookies, egg yolks, egg whites, whipping cream, espresso, high purity unsweetened cocoa powder.
The whipping cream, egg yolks and egg whites need to be beaten thoroughly. The cheese should be prepared in a larger mixing container and mixed thoroughly with the three first whipped items to make a cheesecake and egg wash.
There's no denying that making Tiramisu is difficult, and for many people who don't succeed in making a decent cake, there must be some kind of process gone awry - portion size, technique, order, temperature. Careful speculation, you can successfully make a beautiful cake of their own.
1, containers and tools should be clean, that is, no excess oil and water.
2. Put the ingredients evenly, don't pour them all in at once.
4. Pay attention to the order in which you add the ingredients.
5, it is best to use the finger cake, the domestic hard kind can not. Or a cake that absorbs water well.
6. If you want to make green tea or coffee flavor; just add 2 tablespoons of cornstarch and flour and sift together.
Egg yolks 3
Egg whites 1 or 2
Sugar 3 tablespoons
Wine 1+1/3 cups (vin santo, or marsala, or brandy, or rum, or coffee liquor)
Espresso coffee ? cup
Mascarpone Cheese 8 ounces (227g)
Cream 1/2 cup
Lady Fingers 4 ounces (113.4g)
Methods
Take an iron skillet and mix egg yolks and a spoonful of sugar. Whisk constantly until the color turns light yellow
Add 1/3 cup of wine to (1) and continue whisking until the egg yolk mixture thickens. When done, set aside to cool.
Get another large bowl and mix ef, then add a tablespoon of sugar and mix again
Beat the whipping cream until soft peaks form
Get another large bowl and beat the egg whites until they form stiff peaks, then add the whites to (2)
Pour the rest of the wine into a shallow dish and dip a finger cookie into the espresso.
Repeat with a layer of coffee biscuits, covered with a layer of eggnog and whipped cream.
Homemade recipe:
Ingredients: 20-24 finger cookies 150g, 2 tablespoons iced black coffee, 2 tablespoons coffee powder, 2 tablespoons Italian amaretto, 4 egg yolks, 75g sugar, vanilla, lemon, 350g cheddar cheese, 2 teaspoons lemon juice, 250 ml double cream, 1 tablespoon milk, 25g roasted almonds topping, 2 tablespoons cocoa powder, Icing sugar to taste
Preparation
1. Place the finger cookies in a bowl.
2. Put the black coffee, coffee powder and wine together in the bowl with the cookies.
3. Place egg yolks in a heated bowl over boiling water with sugar, vanilla extract, and lemon juice. Add water and bring to a boil. Bring to a boil and whisk until bubbles appear.
4. Place the cottage cheese in a bowl with the lemon juice and mix well.
5. Add eggs and cheese, mix well and pour into the bowl with the ladyfingers.
6. Add a layer of ladyfinger cookies to the solidified object and make another layer following the same procedure as before. When done, put them in the refrigerator to cool for 2 hours.
7. To serve, add the milk and sprinkle the cocoa powder on top. Finally, add the icing sugar.