Tiramisu

Fiind unul dintre deserturile populare m-am gandit ca reteta este arhicunoscuta. Nici macar nu mi-a trecut prin cap ca poate unii doresc sa stie cum se prepara Tiramisu.
Circula multe retete de Tiramisu. Marea majoritate a cunoscutilor mei fac acest desert cu o crema preparata din mascarpone, frisca vegetala si eventual galbenusuri de ou.
Eu am gasit o reteta care se vrea a fi traditionala. Dupa multe cautari si consultari am decis sa v-o prezint pe aceasta care pare “originala”. Daca stiti alta, va rog sa-mi spuneti :).
Ingrediente:
– 500 g mascarpone
– 400 g piscoturi
– 5 oua
– 200 g zahar pudra
– 400 ml cafea espresso
– 50 ml lichior amaretto
– cacao

Being one of the popular desserts I thought that the recipe is well known. It didn’t even crossed my mind that maybe few persons would want to know how to prepare Tiramisu.
There are many recipes of Tiramisu. Many friends of mine prepare this dessert with a cream made with mascarpone, vegetable whipped cream and eventually egg yolks. 
I found a recipe that it’s being said that is traditional. After a lot of research and consultations I decided to present you this one which seems to be the “original”. If you know another one, please let me know :).
Ingredients:
– 500 g mascarpone
– 400 g champagne biscuits
– 5 eggs
– 200 g powdered sugar
– 400 ml espresso coffee
– 50 ml amaretto liqueur
– cocoa 

Pentru inceput vom prepara espresso. Se va lasa sa se raceasca si ne continuam treaba.

For the beginning we’ll prepare espresso. We’ll leave it to cool off and we continue with other things.

Albusurile si galbenusurile se pun separate in doua boluri. Adaugam cate 100 g de zahar pudra in fiecare bol si mixam. Vom obtine o spuma din albusuri si o compozitie cremoasa din galbenusuri.

We will separate the egg whites and the egg yolks in two bowls. We’ll add 100 g powdered sugar in each bowl and we’ll mix. We will obtain a meringue of egg whites and a creamy composition of egg yolks.

Mascarpone se pune intr-un bol mare deoarece trebuie sa tinem cont ca vom adauga si celelalte ingrediente. Compozitia din galbenusuri si zahar se adauga treptat si se mixeaza. Eu am pus cate 3 linguri de compozitie; am repetat de cateva ori.

Mascarpone is put in a big bowl because we have to consider that we’ll add also the other ingredients. The composition of egg yolks and sugar is added gradually and we mix. I put 3 tablespoons of composition; I repeated this operation several times.

Treptat se adauga si spuma din albusuri. Am pus ceva mai multa odata insa nu am folosit decat jumatate din cantitatea din reteta. Daca vi se pare ca este prea moale crema de mascarpone adaugati decat jumatate din cantitatea de spuma.

We’ll add gradually the meringue. I put a little bit more but I used just half of quantity given in recipe. If you will observe that your mascarpone cream is too liquid add just half quantity of meringue.

Pregatiti un vas cu pereti inalti in care puneti folie alimentara.
Amestecati lichiorul amaretto cu espresso. Puneti cate putin espresso pe o farfurie plata si inmuiati piscoturile. Astfel ele nu vor retine prea mult lichid. Asezati piscoturile pe lungime. Adaugati crema si apoi puneti urmatorul rand de piscoturi, de data aceasta pe latime. Tineti cont atunci cand aranjati ca va trebui sa avem crema deasupra si nu piscoturi.

Prepare a recipient with high margins in which you will put plastic film. 
Mix amaretto liqueur with espresso. Put a little quantity of espresso on a plain plate and moist the champagne biscuits. This way they will not retain too much liquid. Put the biscuits arranging them on length. Add cream and after that put the next layer of biscuits, this time arranging them on width. Take in account when you arrange the biscuits that the upper layer has to be cream, not biscuits. 

Dupa ce am pus ultimul strat de crema, aranjam folia alimentara si punem vasul in frigider. Eu l-am lasat pana a doua zi. Am scos usor Tiramisu din vas, am taiat folia si am tras-o incet. Apoi am pudrat-o cu cacao si gata! Un desert delicios!

After we put the last layer of cream, we arrange the plastic film and we put the recipient in the fridge. I left it there until the next day. I took out very gently the Tiramisu, I cut the plastic film and I removed it slowly. I powdered it with cocoa and was ready! A delicious dessert! 

Doresc sa va atentionez asupra unui aspect foarte important. Nu recomand aceasta reteta celor ce au copii mici. Deoarece crema cu ou nu este preparata termic, iar siropul contine alcool, este recomandat sa nu serviti acest desert celor mici.
Am sa incerc si o alta reteta in care ouale sunt mixate cu zaharul la bain-marie. Voi reveni si cu acea reteta.
Pana atunci savurati o bucatica de Tiramisu cu putin alcool 🙂

I want to make you attentive on a very important aspect. I don’t recommend this recipe to the ones who have small children. Because the cream with eggs is not thermal prepared and the syrup contains alcohol, it’s recommended not to serve this dessert to your babies.
I will try also a other recipe in which the eggs are being mixed with sugar at bain-marie. I will come back with that recipe.

Until then enjoy a slice of Tiramisu with some alcohol 🙂

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