[Edit this paragraph] What is Tiramisu

"Tiramisu Tiramisu" is currently the most popular dessert in major coffee shops, bakery stores and Western restaurants. With its refreshing and mellow taste and adult-level flavor that blends cheese, coffee and wine, it steals the limelight from cheesecake.

Western-style desserts are rich in flowers, especially Italian and French. As soon as gorgeous desserts like Tiramisu and Sabayon appear, the dining table becomes a runway for spring fashion shows. As a representative of Italian desserts, tiramisu, with its gorgeous appearance and charming posture, has become popular all over the world. It uses the bitterness of Espresso (strong Italian coffee), the moistness of eggs and sugar, the mellowness of liqueur, the richness of chocolate, the denseness of finger biscuits, the thick aroma of cheese and fresh cream, and the dryness of cocoa powder. It only uses less than Ten kinds of materials combine "sweetness" and the various intricate experiences that sweetness can evoke to the extreme.

Tiramisu, which comes from a famous family, is a coffee-flavored cake made of fresh cream, cocoa powder, chocolate, and flour, with a thin layer of cocoa on top. Powder, underneath is a thick cream product, and in the middle of the cream is a chocolate cake-like mousse. It tastes fragrant, smooth, sweet and greasy in your mouth. It is soft and has a change of texture. The taste is not blindly sweet. Because of the cocoa powder, it is slightly bitter and astringent, which goes well with cappuccino. . Most restaurants use glassware to serve it. The pure buttery yellow is sprinkled with the brown color of cocoa powder, and when you take a deep scoop, it is enriched with the dark brown color of chocolate. It's not as colorful as a banana split, nor as monotonous as a cheesecake. The overall color of tiramisu is harmonious and varied. Gently scoop up a spoonful and put it into your mouth. It is not cold enough, and your mouth feels refreshed. The unique stickiness of fresh cream wraps your lips, tongue, and teeth thickly. Swallow it slowly, and you will feel the gentle and sweet taste. It will overflow every part of the body wantonly.

[Edit this paragraph] The origin of tiramisu

Version 1

There are many different stories about the origin of tiramisu. , a warmer way of saying it is that an Italian soldier was about to go to the battlefield, but there was nothing left at home. In order to prepare dry food for him, his wife who loved him put all the biscuits and breads that could be eaten at home into a pastry. That pastry It's called tiramisu. Whenever this soldier eats tiramisu on the battlefield, he will think of his home and the people he loves at home... Tiramisu, in Italian, means "take me away", take away Not only delicious food, but also love and happiness. A layer of finger biscuits soaked in Espresso coffee and wine (Masala, Rum or Brandy) with a texture similar to sponge cake. A layer of finger biscuits mixed with Mascar-ponecheese (most suitable for making Tiramisu), eggs, fresh cream and Sugar cheese paste, layered on top, and a thin layer of cocoa powder sprinkled on top...this is Tiramisu.

Version 2

Other versions are more interesting. One is that it originated in Siena in western Italy and southern Tuscany, and was visited by the Duke of Medici in the 19th century. Siena was fascinated by a local mushy dessert, which the residents named zuppa del duca in his honor. Later, the Italian Duke introduced the dessert to Florence in the north, and it immediately became the favorite of the British intellectuals stationed there. It was renamed "British Sweet Soup" and brought back to England, where it became popular at the same time as Italy. Desserts from Siena were also introduced to Treviso and Venice, the major cities in northeastern Italy. Nowadays, these two cities are most famous for their canals, murals and tiramisu. However, there are gaps in interpretation of how "Duke's Sweet Soup" evolved into Tiramisu.

Version 3

Another theory is incredible, saying that the residents of Treviso do not believe that the predecessor of tiramisu is called "Duke's Sweet Soup", and firmly believe that tiramisu is The traditional dessert of Treviso and Venice, and the Italian pronunciation of "tiramisu" is "stimulant or pick-me-up" (Note: it is the English pick-me-up). The recipe contains caffeinated espresso and cocoa. Provides a light stimulant effect. It is said that when it was first introduced to Venice, it was especially loved by high-end prostitutes in the upper-class social circle. It became a refreshing gift for prostitutes in the brothels above the "Le Beccherie" restaurant in the past. In the old days, prostitutes in Venice would eat a few mouthfuls before accepting customers. Tiramisu to enhance "sexuality". But no matter what the legend is, for most Tiramisu fans, it does not affect its status in the hearts of most Tiramisu fans.

Version 4

This version is more like a fairy tale. A boy named Fvan falls in love with a girl named Tianned. The boy firmly believes that the "Tiramisu" cake with a similar name to Tianned will bring him good luck. So he spent many days and nights making a very exquisite cake according to the tiramisu making method, and named the cake "Tiramisu Love". Then the girl ate the cake and felt a lot of love. Finally married a boy. After that, the story became widely circulated in towns and villages. Tiramisu cake has become synonymous with love and affection. Until today. When the sweet taste of tiramisu lingers in the girl's mouth, I believe her heart will be extremely sweet.

[Edit this paragraph] The love poem of Tiramisu

Italian legend:

Tiramisu originated before soldiers went to the battlefield,

< p> The anxious lover did not have time to bake an exquisite cake,

so he had to hurriedly mix eggs, cocoa powder and cake bars to make a crude and quick snack,

and then filled his head with cake Sweat was delivered to the hands of the soldiers,

She was dripping with sweat,

Although the food she handed over was simple with tears,

it was sweet and fragrant. ,

With deep love.

So one of the meanings of tiramisu is "remember me".

If you like someone,

Follow him to the ends of the world,

Not just let him remember,

So, Tila Misu also means "take me away".

There is also a little-known legend about tiramisu.

Legend has it that tiramisu is a dessert that belongs to love.

Eat it People will hear the call of the God of Love.

[Edit this paragraph] The history of tiramisu

A closer look at its historical origins shows that it can be traced back to the 17th century. It is a northwest Italian dessert called Zuppa del Duca or Zuppa Inglese, but the real tiramisu did not appear until the 1960s in the northwest area of ??Venice, Italy. The locals use Mascarpone cheese as the main ingredient, replace the traditional dessert sponge cake with finger biscuits, and add other elements such as coffee and cocoa powder. The recipe is very simple, but it combines the unique flavors of three Western foods: cheese, coffee and wine, ruthlessly stealing the limelight from the cheesecake. Sweetness and bitterness are like angels and devils, harmoniously yet conflictingly combined.

[Edit this paragraph] Tiramisu recipe

Looking back at the origin of Tiramisu’s deliciousness, in addition to handwork, most of it comes from the exquisiteness of the materials. Among them, Three ingredients, including Mascarpone cheese, Marsala wine and Ladyfinger (finger biscuits), can be said to be the most important keys to controlling the quality of Tiramisu.

The traditional recipe of tiramisu does not add alcohol at all. Some people insist that it is considered orthodox by adding Marsala wine produced in Sicily, Italy, so that it can exude an elegant and mellow fragrance.

This kind of tiramisu with Marsala wine is indeed unique and has gradually been accepted by people. In addition, brandy, coffee liqueur (Kahlus) or other fruit wines are also added. In addition to wine, in the traditional recipe, the important Mascarpone cheese is also replaced by cream cheese (cream cheese); without Ladyfinger, sponge cake is used instead; in addition to the traditional flavor of cream-cheese-coffee-cocoa-(wine), there is also There are variations that use orange, matcha, etc. instead of coffee-cocoa. After various alternative products are borrowed and reorganized, whether it can still be regarded as tiramisu is a matter of opinion.

Authentic tiramisu has a heavy sugar content and the cake is very moist. The sugar water is spread on the cake, and the aroma of cheese and cake melt into one. The soft tiramisu in a cup needs a short freezing time, usually one or two hours; while the pastry-style tiramisu is more "firm" and needs to be frozen for five or six hours. Authentic tiramisu ingredients are relatively expensive. The main ingredient, Mascarpone cheese, is quite expensive (about 500 grams costs about 100 yuan), and the bottom layer, Ladyfinger, is also key. In order to reduce the cost burden, some businesses often replace finger biscuits with cheaper sponge cakes. They also often "cut corners" in the amount of Mascarpone cheese, or replace it with cream cheese or add fresh cream. Sometimes this even causes coagulation. Insufficient, resulting in its concentration, flavor and texture in the mouth are slightly inferior to the authentic tiramisu.

Generally speaking, in order not to affect the rich and sweet taste of tiramisu, it is not recommended to enjoy it with wine except with tea and coffee. However, if it is used as an after-dinner dessert, it may be eaten after the meal. Finally, before eating tiramisu, drink some French Sauternes or German noble lady sweet white wine to clear your mouth; after eating, drink some sweeter Spanish Sherry or Portuguese Port and other fortified wines. To bring out the excellent effect of delicious multiplication.

Because tiramisu contains extremely high fat and calories, its consumption depends on personal needs and physical constitution, so the number of people who can eat the recipe is difficult to determine.

[Edit this paragraph] How to make tiramisu

Method 1:

With Marsala wine recipe

Recipe: 5 egg yolks , 3 egg whites, appropriate amount of fresh cream, 500g Mascarpone cheese, appropriate amount of Marsala wine, expresso coffee, Ladyfinger finger biscuits, sugar-free cocoa powder

Method:

< p> 1. Add 2 tablespoons of sugar to five egg yolks and beat until thickened until very light in color. Beat over warm water. Beat three egg whites with another two tablespoons of sugar until they become dry peaks. Beat the fresh cream in the same way until thick, but be careful not to break it too much.

Pour 2.500g mascarpone into a large basin, first stir in the thick egg yolk and beat evenly. Then stir in the foamed egg whites and fresh cream. Add appropriate amount of Marsala wine or coffee liqueur and beat until smooth. Try it yourself and adjust the amount of fruit wine.

3. Make two or three cups of espresso coffee. Soak a few finger biscuits in coffee and take them out quickly, keeping the biscuits neither too wet nor too dry.

4. Place the model. First a layer of cheese milk and egg liquid, then a layer of coffee finger biscuits, then a layer of cheese milk and egg liquid, then a layer of coffee finger biscuits, and then a layer of cheese milk and egg liquid.

5. Seal with plastic wrap and refrigerate. At least four hours is enough. The flavor is better overnight.

6. Sprinkle evenly with unsweetened cocoa powder before serving.

Method 2:

Traditional recipe

Recipe: Mascarpone cheese, Ladyfinger finger biscuits, egg yolks, egg whites, fresh cream, espresso , high purity sugar-free cocoa powder.

The fresh cream, egg yolks, and egg whites need to be fully fluffed separately. The cheese needs to be prepared in a larger mixing container and thoroughly mixed with the three previously whipped ingredients to make cheese milk and egg liquid.

It is undeniable that making tiramisu is indeed difficult. For many people, if they fail to make a decent cake, there must be something wrong with the process, such as the weight and the size. Technique, order, temperature. If you think carefully, you can successfully make a beautiful cake of your own.

1. Containers and tools must be clean, that is, free of excess oil and water.

2. When putting the ingredients in, do not pour them all at once.

4. Pay attention to the order when adding materials.

5. It is best to use finger cakes, the domestic hard ones will not work. Or cakes that absorb water well.

6. If you want to make green tea or coffee flavor; Add 2 level tablespoons and sift together with cornstarch and flour.

3 egg yolks

1 or 2 egg whites

3 tablespoons sugar (tablespoons)

2/3 cup wine (VIN SANTO, or MARSALA, or brandy, or rum, or coffee wine)

Italian (strong) coffee? Cup

Mascarpone Cheese 8 ounces (227g)

1/2 cup fresh cream

Lady Fingers 4 ounces (113.4g)

Method 3:

Take an iron pot, mix egg yolks and a spoonful of sugar, heat over water and stir continuously with a whisk until the color turns light yellow

Add 1/3 cup of wine to the pot, and continue stirring until The egg yolk liquid thickens. After completion, set it aside to cool.

Take another large bowl and mix. After mixing evenly, add a spoonful of sugar and mix again.

Beat the fresh cream To wet peaks (soft peaks.)

Take another large bowl, beat the egg whites until stiff, add the beaten egg whites

Add the remaining wine Pour into a shallow plate, dip finger biscuits in espresso, and arrange them in a glass bowl or wine glass (9-inch × 2-inch glass baking dish can be used)

Cover with a layer of ingredients (about 2 minutes 1/2 of the amount), cover with another layer of ingredients (about 1/2 of the amount), cover with a layer of (4) ingredients (about 1/2 of the amount)

Repeat the previous steps, cover with a layer of dipping sauce Coffee biscuits → mascarpone ingredients → egg yolk ingredients → fresh cream ingredients

Refrigerate for a few hours before eating.

Simple homemade recipe:

Ingredients: 20-24 finger biscuits 150 grams, 2 tablespoons iced black coffee, 2 tablespoons coffee powder, 2 tablespoons Italian amaretto, 4 egg yolks , 75g sugar, vanilla extract, lemon, 350g cottage cheese, 2 teaspoons lemon juice, 250ml double cream, 1 tablespoon milk, 25g toasted almond toast, 2 tablespoons cocoa powder, appropriate amount of rock sugar

Preparation

1. Place ladyfingers in a bowl.

2. Put the black coffee, coffee powder and wine into the bowl containing the biscuits.

3. Place the egg yolks in a heated bowl, add boiling water, add sugar, vanilla extract, and lemon juice. Add water and cook. Bring to a boil and stir until foamy.

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

5. Add eggs and cheese, mix well, and pour into the bowl with finger cakes.

6. Add another layer of finger biscuits to the solidified object, and follow the same procedure to make another layer. Once done, place in the refrigerator to cool for 2 hours.

7. When serving, add fresh milk and sprinkle cocoa powder on top. Finally, add rock sugar.

Method 4:

Cake ingredients:

4 whole eggs, 80 grams of cake flour, 80 grams of sugar, 20 grams of butter, 1 teaspoon of cake oil< /p>

Mousse ingredients:

200g fresh cream, 100g cream cheese (the most authentic one is mascarpone cheese from Italy), 10g fish gelatin powder, 60ml milk 1 egg yolk, a little fresh lemon juice

Ingredients:

1 bottle cap of rum, 3 caps of coffee wine, 1 bag of instant espresso, 100ml water

Decoration materials:

Appropriate amount of fragrant cocoa powder, appropriate amount of finger cakes

Method:

1. Add eggs and sugar and stir until thick, sift in low flour Beat until smooth and without any lumps.

2. Add cake oil and dissolved butter and beat 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 burnt skin, carefully slice the cake into two pieces, and cut one piece into about 7 inches.

5. Whip the fresh cream until it reaches neutral peaks.

6. Add a little fresh lemon juice to the cream cheese and beat until fluffy.

7. Stir the milk and egg yolks evenly, heat to dissolve the isinglass powder (the temperature should not be too high), pour in the cheese in batches and stir evenly.

8. Mix the fresh cream and cheese evenly.

9. Mix the dipping ingredients thoroughly.

10. Base a piece of cake in the eight-inch mousse circle, apply half of the mousse material, add the cut cake slices, brush the dip on the cake slices, and then apply the other Smooth half of the mousse ingredients with a rubber knife and refrigerate until hard.

11. Remove the mousse ring, put the cocoa powder into a fine-hole colander and sprinkle the cocoa powder evenly on the surface of the cake.

12. Use the back of the cutter to gently press patterns on the surface of the cake.

13. Use fresh cream as glue to stick a circle of finger cookies around the cake.

Ingredients: Cheese: mascapone cheese 250g Cream: 250g Eggs: 2 (use 3 for small ones) Sugar: 85g (if you want it sweeter, you can add more sugar) 10g of Geely powder, use 5 times the amount Dissolve finger biscuits in cold water (if not available, you can use cake slices instead) Coffee chocolate juice: 150g, a cup of instant coffee: 150g, white wine: 30g (preferably coffee wine, if not available, you can add some sweet chocolate to white wine)

< p> Method:

1. Soften the gelatine powder in ice water for 15 minutes and set aside.

2. After softening the mascapone cheese at room temperature, stir it very slowly with your hands. Do not over-stir.

p>

3 Beat eggs + granulated sugar in hot water until they turn white and swell for about 5 minutes

4 Add the softened gelatine powder to the beaten eggs, heat and stir until completely dissolved (do not add It's too hot, otherwise the eggs will change)

5 Whisk the cream in ice water until it becomes wet foam

6 Mix all the above ingredients and stir evenly. Do not over-mix. Do not use oil or water. separation. .

7 Soak finger biscuits in coffee juice for about 10 seconds on one side. Take them out and place them neatly in a box (the side without juice is facing down for easy removal). Add half of the CHEESE paste and smooth it with a spatula. Spread another layer of biscuits, soak both sides in the coffee juice for about 30 seconds, then neatly and gently place it on top of the CHEESE paste. Finally, pour in the remaining half of the CHEESE paste and smooth it out with a spatula

8 Put it in the refrigerator for 1 and a half to two hours. When you see condensation on the surface, you can take it out and then put it at room temperature for about 10 minutes to warm up

9 When cutting, use a hot knife to cut and use a cloth. Wipe the knife surface and then put it in hot water for 5 seconds before cutting

10. Sprinkle cocoa powder on the surface with a sieve and it is ready to eat

[Edit this paragraph] Pull Pairing with Misu

When eating tiramisu, you should pair it with fragrant Espresso. Italian espresso only pays attention to one word - "mellow". Only use Espresso with tiramisu. Only then can I be worthy of these two words. Some people use tiramisu to accompany wine, but people don't agree that it will affect her rich sweetness. However, if you use tiramisu as a dessert after a French meal, you might as well drink some French Sauternes or German noble lady sweet white wine to clear your mouth after the main meal and before dessert; after eating, drink some sweeter Spanish wine Fortified wines such as sherry or Portuguese Port can bring out the best in combining delicious flavors.

[Edit this paragraph] Related novels

"Tiramisu, Please Take Me Away" comes from "Children's Literature"

"Tiramisu "Take Me Away" Author: Yu Yujun

Overview of the novel

"Tiramisu Take Me Away" is an exotic song, set in Shanghai and Tibet. Spread out in far-flung places, are you ready? Tiramisu takes us to distant places, a long-distance emotional journey, one is a city with a fashionable atmosphere, and the other is a place with simple folk customs. The author takes us to shuttle freely, humming softly along the way, and we gain not only It’s a scene after scene, and it’s touching again and again. Such a piece of music is long and distant, with some sadness and some memories of youth, echoing around the words for a long time.

Content introduction

The girl Humi followed her brother Hulie who had left home because of a broken love and drifted to Shanghai. She accidentally ran into Shula's dessert castle "Oak Barrel" and tasted it. To the wonderful tiramisu. But when Kulie saw Shula, he abandoned Khumi at all costs and rushed back to Ga Gongbu's hometown overnight. Khumi started working for Shula and found that Shula would rather let the fragrant chestnut cake dry on the rooftop than sell it. On Chinese Valentine's Day, the chestnut cake attracted the boy in Humi's dream, but he unexpectedly cheated him out of the chestnut cake recipe...

Table of Contents Introduction

Part One and Two

p>

They were surrounded by a young man with thick hair like a lush summer meadow, drinking one cup after another. Liquor is like fuel for the drummer Ku Lu. On weekdays, Eucalyptus always carefully prepares a cocktail with a certain alcohol content. Usually it is the "Hawaiian Volcano" that shines like a flame in the candlelight. After one drink, Ku Lu Qia falls. Burn with benefit. He jumped on the stage and beat the drum as soon as it touched the drum head. Suddenly, the magic power suddenly glowed, boiling the emotions of all the guests...

Part 3:

"I don't know either. Who is she? Who is she? Did she ask me to take her away? Or did I promise her something..." The stranger held his head and looked pale. , groaned in pain. Muzhi Amu rushed in, held him in his arms, and scolded Kuye fiercely, "You clearly know that he has been injured, you clearly know what can hurt him the most, and you still let him think about the past? You want to kill him, right? Go away, I don’t want to see you with a bad heart anymore!"

Part 4:

Humi sighed alone, remembering that he was in a vocational school. When he was studying, "Red Bean Toast" had constant acne on his face and his skin color was dark and red. They were equal to each other and no boy in the class favored him. That Christmas, the whole class of boys and girls exchanged cards. Only she and I had a bye, and no boys came up to exchange cards.

There was an awkward silence, and "Red Bean Toast" took a step forward and exchanged the card in Humi's hand. Unexpectedly, in just half a year, "Red Bean Toast" not only became a beautiful woman, but also had a boy who doted on her.

Part 5:

Shula felt particularly happy, as if Qingshu was in Shanghai, but she felt that he was far away. He was such a dazzling boy who belonged to her mother. , also belongs to many girls. But he was thousands of kilometers away in the wild, in the vast and sparsely populated Tibet, but she felt that he was very close, because he simply belonged to her...