Tiramisu is an Italian dessert flavored with coffee and wine, made with mascarpone cheese, espresso, finger cookies and coffee wine/rum.
Tiramisu means "take me away, pull me up" in Italian, which means that eating this delicacy will make you so happy that you will feel like you are in heaven.
Origin Editor
The history of Tiramisu can be traced back to the 17th century, when it was called Zuppa del Duca, or Zuppa Inglese, a northwestern Italian dessert, but Tiramisu didn't begin to appear until the 1960s in the northwestern part 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 yet clashing together.
Version one
On the origin of Tiramisu, there are many different stories circulating, the more cozy story is that an Italian soldier is about to go to the battlefield, but there is nothing left at home, his loving wife in order to prepare dry food for him, all the cookies and bread that can be eaten at home all made into a pastry, which is meant to take me away, and that pastry is called Tiramisu. Whenever this soldier ate tiramisu on the battlefield he would think of his home and the love of his life. [1]
Tilamisù
Version 2
This version has more of a fairy tale flavor, with a boy named Fvan (Fans) falling in love with a girl named Jane (Jean). The boy is convinced that the "tiramisu" cake, whose name is similar to Tianned, will bring him good luck. So he spends many days and nights making his own Tiramisu cake, which he names "Tiramisu's Love", following the Tiramisu recipe. The girl ate the cake and felt the love. She married the boy. After that, this story is widely spread in the township. The story was widely spread in the township. The story was widely spread in the township. Tiramisu cake became synonymous with love and affection. Until today. When Tiramisu that sweet taste back in the girl's mouth, I believe the heart will also be incredibly sweet.
Tiramisu has always represented love, a graduate of Le Cordon Bleu in France master said: Italian "Tiramisu", is to take me home. It is every mother's favorite pastry in Italy. It is not an expression of love, but a way to bring children home!
Mom made Tiramisu, waiting for her children to come home for dinner ......
And in Italy, the traditional Tiramisu is soft, shapeless in a basin, with a spoon to dig into their plate to eat. The mascarpone cheese, wine, cocoa powder, and coffee define its soft moistness.
Version three
Other versions are more interesting. One says it originated in Silje, in the province of Tuscany in western Italy, where the Duke of Medici visited in the 19th century and became enamored with a local paste-like dessert, which the residents named "the Duke's zuppadel duca" in honor of him. The inhabitants named it "zuppadel duca" (the Duke's sweet soup) in honor of his visit to Siena. Subsequently, the Duke of Italy introduced the dessert to Florence in the north, where it became a favorite of the English 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 a gap in the explanation of how the "duke's sweet soup" evolved into tiramisu.
2Food CharacteristicsEdit
Tiramisu, a representative of Italian desserts, has a gorgeous appearance and delicate posture, and is a fashionable dessert that is popular in major cafes, bakery stores, and western restaurants. This dessert has been popular since the mid-1980s. Nowadays, it may be served in all kinds of upscale restaurants around the world, not exclusively in Italian restaurants. An innovative part of the recipe is the coffee-flavored cheese custard, a new flavor that has been absorbed by other forms of hot and cold desserts such as cakes and puddings
Tiramisu-Mcake Sablé Buffet Cake (4 photos)
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It combines the bitterness of Espresso (espresso), the moistness of egg and sugar, the alcohol of liqueur, the richness of chocolate, the denseness of finger cookies, the thick aroma of cheese and whipped cream, and the dryness of cocoa powder in a tangy, rich, and heavy texture. With fewer than ten ingredients, the combination of "sweetness" and all the intricacies it evokes is interpreted layer by layer to its fullest extent.
In Paris, France, MCAKE improved the production process of Tiramisu, so that Tiramisu has been extended, and produced a cake called Curry Symphony, in Tiramisu MCAKE's Shabre Buffet and Curry Symphony are the most famous. means "lift, pull", "Mi" means "I", and "Su" means "up". "Mi" is "me" and "Su" is "up", which together mean "pull me up"; there is also another interpretation of "take me away" and "remember me". "remember me" and "to come back". [1]
The origin of tiramisu has been debated, possibly from another layered dessert, Zuppa Inglese, which was first mentioned by Merriam-Webster in 1982, and then by Giovanni Capnist in 1983. Capnist's 1983 cookbook I Dolci Del Veneto. Other references to the origins of this cake begin in the city of Siena. Some confectioners say it was invented in honor of Cosimo III de Medici's visit to the city. There is also a claim that it was Carminantonio Iannaccone (according to the Washington Post) who declared that he created tiramisu on December 24, 1969 in Via Sottotreviso when he was formerly head chef in Treviso (near Venice).
3Taste Edit
1. From a famous family, Tiramisu is fragrant, smooth, sweet, creamy and soft with a change of texture in the mouth, and the flavor is not uniformly sweet, but slightly bitter because of the cocoa powder, which is just right for a cappuccino.
Featured (20 photos)
2. Tiramisu combines the flavors of cheese, coffee and wine, and melts in your mouth. The main ingredients are coffee, wine, cheese and cream. A layer of coffee and wine permeated with the right amount of lady's finger cookies (lady's finger); a layer of cheese cream mixed with cottage cheese, eggs, whipped cream, red wine and sugar; the two types of ingredients layer by layer, and then sprinkle a thin layer of cocoa powder on the top;
3. Most restaurants use a glass vessel to serve, pure creamy yellow on the golden sprinkled unsweetened cocoa powder, y scooped spoonfuls of Tiramisu, the golden brown, the golden brown, the golden brown, the golden brown, the golden brown, the golden brown, the golden brown, the golden brown, the golden brown, the golden brown, the golden brown, the golden brown, the golden brown, the golden brown, the golden brown. brown, scooped up y, and more of the dark brown of chocolate. Not as colorful as a banana split or as monochromatic as a cheesecake, tiramisu is harmonious and varied. Gently scoop up a spoonful into the mouth, cool but not cold, mouth immediately feel refreshing.
4 Ingredients
1
Tiramisu-Mcake Symphony Cake (3 photos)
, 3-4 egg yolks
2, 3 tbsp sugar
3, 1 box of Mascarpone Cheese (500g)
4, 1 tsp lemon zest.
5, 1-2 egg whites
6, 2/3 cup of espresso
7, 2 tbsp of wine (can be brandy, white wine, lime, Italian Marsala liqueur)
8, Lady Fingers (Lady Fingers) about 14 slices[1]
Tiramisu ingredients: 200g of mascarpone, 5ml of rum, 5ml of rum, 1ml of cheese, 1ml of cheese, 1ml of cheese, 2ml of cheese and 1ml of rum. grams, rum 5 ml, lemon juice 5 ml; 2 egg yolks, 50 grams of granulated sugar, 5 grams of giardiniera (about 1 slice); 200 grams of Nestlé cream; 3 grams of coffee powder, 5 ml of coffee liquor, 120 grams of finger cookies (for padding and sandwiched); cocoa powder moderate (for decoration
5 Preparation Edit
Food tiramisu is a layered dessert consisting of interacting with the drenched coffee finger cookies and sweetened mascarpone cheese syrup (eggs, sugar and mascarpone cheese). Prepare the eggs, sugar and mascara. The cocoa powder is strained and sprinkled on the top layer (and sometimes on the middle layer) both to decorate
Making Mascarpone Cheese Layer (2 photos)
and to contrast its bitterness with the sweet cheese mixture.
Make the cracker layer. Soak the finger cookies in espresso or espresso, and often add some high-proof spirits, such as Marsala wine.
Make the mascarpone cheese layer. First prepare the egg yolk mixture: whisk the egg yolks with sugar, mascarpone cheese, and high-fat thin cream. Spread a layer of mascarpone cheese in the bottom of a container, put crackers on it, and then spread the remaining mascarpone cheese. Sprinkle with a little more cocoa powder.
There are countless ways to vary tiramisu. Some cooks use other ingredients for making it, such as using panna cotta instead of finger cookies. Cheese syrups have different raw ingredients, some using whole raw eggs or no eggs at all. Spirits also sometimes use Madeira, brandy, Port wine, dark rum and cognac.
6Practice Editor
Practice 1
1: Soak the giardiniera in cold water for 5 minutes to soften it
Pure European Tiramisu (2 pics)
2: Beat the mascarpone cheese until fluffy, then add the rum and lemon juice and mix well
3: Combine the egg yolks and 25 grams of sugar, and beat over hot water (no more than 70 degrees) until the color whitens and the sugar melts. Beat until the color of white sugar melting
4, add softened custard tablets, stirring constantly so that the custard tablets completely melted, slightly cooled and ready to use
5, the cream and 25 grams of granulated sugar whipped to wet foams
6, will be the cheese, egg yolks, and whipped cream whipped respectively, mixing well to become a cheese paste standby
7, the coffee powder add a little hot water and mix well, let cool. Add coffee powder and a little hot water and mix well, then add coffee liquor after it cools
8, cut the finger cookies into suitable sizes, dip them into the coffee liquid and put them into the bottom of the mold
9, pour half of the cheese paste on top of the finger cookies, and then put a layer of cookies soaked with coffee
10, and then pour in the rest of the cheese paste, and then gently knock the mold a few times to make the cheese paste on the bottom level
11, put it into the refrigerator to chill, and then put it into the refrigerator to chill. p>11: Place the biscuits in the fridge for 4 hours and serve
12: Sift the cocoa powder over the biscuits before serving
Method 2
Applications
120g of gluten free flour
10g of cocoa powder
Supplementary Ingredients
2 bags of coffee
250g of cheese
Egg Yolks 11 pcs
2 slices of custard
Seasoning
Vegetable oil 68g
Coffee liquor 25g
Water 168g
Sugar 90g
Drops of vanilla extract
Light cream 250g
Powdered sugar 20g
Titamisu recipe
Chiffon cake slices: 7 egg yolks, 30 grams of sugar, 68 grams of vegetable oil, 68 grams of water, 120 grams of low gluten flour
Espresso Liquid: 2 bags of coffee, 100 grams of hot water, 25 grams of coffee liquor
Cheese Paste: 250 grams of cheese, 4 egg yolks, 60 grams of sugar, a few drops of vanilla extract, 2 slices of giardiniera , 250 grams of cream
surface: cocoa powder 10 grams, 10 grams of powdered sugar
1. chiffon cake practice in accordance with the conventional process, the past has done a number of times, no longer detailed instructions. The cooled and demolded chiffon cake sliced into 2 slices about 1.2 cm thick
2. Then use the mold to press out the flower pattern, standby
3. Make the cheese paste: egg yolks + granulated sugar + vanilla extract whisked to the extent of the sticky and smooth
4. Add the yolks paste to the mascarpone cheese that has been whisked to a smooth mix
5. Soak the custard in ice water and then melt it under water, add it to the cheese paste in the previous step and mix it well, you can stir it under water to make it smoother
6. Beat the whipped cream until it reaches 6-7 minutes (thick but still slightly flowable)
7. Add the whipped cream to the cheese paste in step 4 and mix it well with a rubber spatula so the mascarpone cheese paste will be ready
8. Wrap the bottom of the mousse ring with the tinfoil, and Put a piece of cake work piece into the mousse circle, and then the coffee plus water plus coffee liquor mixed well, with a brush evenly on the cake slice, to let the cake slice completely soaked with coffee liquid, not enough to mix some more
9. Pour a part of the cheese paste
10. put another piece of cake slice, and brush the coffee liquid. Pour some more cheese paste, smooth the surface with a spatula, put it in the refrigerator for 1 night, blow around with a hair dryer and then take off the mold
11. Sprinkle a layer of coffee powder on the surface, then put a flower slice in the sprinkle of powdered sugar, put a birthday card and birthday beads on the surface, and then it's OK
Practice 3
Ingredients
145g of light cream
2 egg yolks
Mascarpone cheese 250g
Supplements
Cocoa powder in moderation
Biscuits 5
Seasoning
Fine sugar 80g
Milk 25g
Black coffee 1 bag
Rum 30g
Water 30g
Sugar powder in moderation
Tiramisu practice
1. espresso black coffee poured into 30 grams of hot water to dissolve
2. add 15 grams of rum and stir well that is the coffee wine, cool and spare
3. egg yolks, 60 grams of sugar and 15 grams of rum together in a bowl, with a whisk beaters evenly
4. pour the milk and stir well, the bowl sitting in the Place the egg yolks in a bowl of cold water and continue to whisk until cooled and thick
6. Place the mascarpone cheese in a large bowl and whisk until smooth
7. Pour in the egg yolks and beat with a whisk while pouring, then place in the fridge until the paste thickens
8. The paste becomes thick
8. Add 20 grams of sugar to the light cream and whip until the lines appear
9. Pour into the cheese paste and mix well, the mascarpone filling is done. Pour a thin layer of mascarpone filling into the cup, take a round finger cookie dipped in coffee wine and spread it on the top
11. Pour the mascarpone filling to 1/2 cup height, then put a piece of cookie dipped in coffee wine
12. Pour the mascarpone filling and smooth the surface, and then put it into the refrigerator to chill for more than 4 hours, and then put it on the surface when it solidifies completely. Sift cocoa powder and powdered sugar to decorate, and serve[3]
Method 4
Ingredients
Egg whites 3
Egg yolks 3
Low-gluten flour 70g
Coffee powder 3g
Supplementary Ingredients
Light cream 100g
Mascarpone cheese 80g
Rum 10g
Wine-soaked raisins to taste
Favona cocoa powder to taste
Powdered sugar to taste
White sugar 60g
Water 5g
How to Make Tiramisu Cake Rolls
1. Add sugar to the egg whites in three batches, and beat them until they are neutral to dry
2. Add the egg yolks, and continue to beat them with a Whisk quickly beat well
3. Separate into two equal parts
4. Add half of the low-flour 35 grams in one of the portions, mix well
5. Into a laminating bag, extruded in the baking pan in the shape of a strip, spaced out in the middle, and the rest of the more than a portion of the spatula pushed to the top, completely extruded into the other portion
6. Coffee powder, hot water mix and then cooled a little bit, and then poured into another portion, slightly mixed leopard-like. Slightly mixed leopard-like
7. Add half of the low-flour 35 grams, mix well
8. Squeeze into the baking dish in the original color stripes in the empty space, sprinkle powdered sugar, and then into the oven, 190 degrees, 12-15 minutes. Remove from the oven and allow to cool slightly
9. Mix all ingredients together (soften the cheese a little beforehand, otherwise it will clump together), beat with a hand pump until slightly fluid and smooth, this step is very fast and easy to beat, it is recommended to use a hand pump to whip, it is much faster than whipping the light cream
10. Flip the body of the cake over on a piece of new parchment paper, spread with the inside, sprinkle with some wine-soaked raisins, and then roll it up
11. Refrigerate for 30 minutes or more, then slice and serve
12. Or sprinkle with cocoa powder and sift powdered sugar to make some shapes
Method 5
1 Prepare the cake slices and the finger cookies in advance.
2 Coffee liquid brewed in advance, wait for the liquid to cool down and then add wine mix.
3 Place a layer of cake slices or ladyfingers on the bottom of the mousse ring and brush with a layer of coffee liquid.
4 Soak the fish glue powder in cool water (use chopsticks to quickly stir the fish glue powder when adding water), and set aside until it absorbs enough water.
5 Whipped cream can be whipped until 60%, that is, when the cream is swollen and just solidified, you can use a whisk to pick up the curved cocktail shape.
6 Egg yolks mixed with sugar and milk, heat over water, stirring while heating, wait until the temperature of the yolks to 70 or 80 degrees can be (the egg mixture becomes very thick, light color).
7 Add the fish gelatin powder to the warm egg yolk mixture and stir until the fish gelatin powder is all dissolved.
8 Once the cheese is softened at room temperature, use an electric whisk to whisk it until it is free of particles (if the cheese is hard, put a bowl of warm water under the bowl of cheese and whisk it).
9 When the yolks are not too far from hand temperature, pour the yolk mixture into the cheese mixture and mix well.
10 Add the whipped cream to the completely cooled cheese batter and mix well with a rubber spatula.
11 Pour half of the cheese mixture on top of the cake slice brushed with coffee mixture.
12 Place another layer of ladyfingers and brush with the coffee mixture, then pour all the remaining cheese paste into the molds and place in the refrigerator for 4 hours or freeze for 40 minutes until set.
13 Remove from the mold with a musket or heat it with a hot towel (or an air blower), and sprinkle the top with a layer of cocoa powder and a pinch of powdered sugar.