Dessert tiramisu: calorie, cooking recipes
Tiramisu is a layered Italian dessert consisting of a creamy cream and biscuit sticks soaked with coffee and alcohol, plus the final touch is cocoa powder.
Lift me up!
That's the way the word sounds in Italian"tiramisu". According to the idea, the dessert turns loose, damp and airy - it's extremely difficult to cut it into portions because it will creep. If aesthetics is important to you, then we recommend preparing a treat in a serving bowl. And yes, the recipe uses raw eggs. Please wash them thoroughly with soda before use:
- eggs - 5 pieces;
- sugar - 5 tbsp. spoons;
- strong coffee - 210 ml;
- "Mascarpone" - 375 grams;
- aromatic alcohol - 5 tbsp. spoons;
- cookies "Savoyardi" - 45 pieces;
- cocoa powder - to taste.
The products are given in 8 portions.
Cooking tiramisu
The caloric content of such a dessert is very high (see above), but occasionally one can afford such a pleasure.
Separate the proteins from the yolks. Whisk the whites with a pinch of salt until strong peaks. In a separate bowl, whisk the yolks with sugar - the mass should whiten and increase in size 3-4 times.
Maskarpone and mix it with yolks,blending to homogeneity. At this stage, you can use a mixer. To the yolk-cheese mass carefully add whipped proteins, kneading from the bottom up. Take care of the airiness of the cream, do not be zealous. Since you have allowed yourself to tiramisu (calorie content, of course, you remember), then it should be ideal not only for taste, but also for texture.
Mix in a separate bowl of chilled coffee andalcohol. Bottom the portioning molds with a small amount of cream. Alternately, soak the Savoyardi sticks in the coffee, leaving them in the liquid for 2-3 minutes - they must be completely soaked, while retaining the shape. Spread the cookies over the cream in the molds as tightly as possible. Lubricate the "Savoyardi" half of the cream. Repeat the procedure with impregnation and pastry filling. Place the remaining cream over the top and sprinkle cocoa abundantly. Refrigerate overnight.
Alternatives
Tiramisu has a very rich and gentle taste, but monotony can get boring. Also, many will not risk eating eggs without heat treatment. Pay attention to the following tips:
- coffee with alcohol can be safely replaced byfruit juices. Also, if you want, you can make lemon-strawberry tiramisu: add a little lemon kurda to the cream, "Savoyardi" soak a mixture of syrup and lime "Limoncello" and add a couple of layers of sliced fresh strawberries;
- if you want to get a portioned tiramisu cake, the calorie content of which by 100 grams will be similar, then add to the cream 5-7 grams of gelatin, previously diluted in 50 grams of cream;
- eggs in dessert try to replace the mixturewhipped cream (250 grams) and egg yolks (3 yolks + 90 g sugar syrup and 40 grams of water). This is a safe recipe for tiramisu, except that the total caloric value of the dish will increase by about 80 kcal due to the cream.
Lightweight tiramisu cake
The calorie content of this dessert is 160 kcal per100g. Plus, due to the cottage cheese, the dish is rich in protein and calcium. This recipe produces a really delicious cake. Try it, and you will not regret it!
Biscuit:
- eggs - 6 pieces;
- flour - 116 grams;
- sugar - 60 grams;
- stevioside - 5 grams;
- strong coffee - 30 ml;
- coffee soluble - 10 grams.
Impregnation: strong coffee - 80 ml.
Cream:
- stevioside - 3 grams;
- vanilla extract - 1 tbsp. a spoon;
- soft curd fat-free - 400 grams;
- cream with a fat content of at least 33% - 250 grams;
- cocoa powder.
Cooking
Take care of the biscuit. Preheat the oven to 180 degrees, baking pan with baking paper.
Mix the liquid and instant coffee. To remove sugar completely is not recommended - this cake tiramisu caloric content and so small, and sugar serves for additional stabilization of eggs.
Separate the proteins from the yolks. Whip the whites with a pinch of salt until lush peaks. Do not stop whipping, add sugar and stevioside. One by one add yolks. The mass is dense and shiny. Stir in coffee and sifted flour. Mix gently until smooth.
Form a biscuit test 3 circles with a diameter of 22 cm and bake until ready. This will take approximately 15 minutes. The cakes completely cool.
For cream, whisk to a strong cream peak, add stevioside. Stir in curd cheese and vanilla extract.
Now build. In a 22 cm-diameter mold, put the first biscuit, soak the coffee. Place 1/3 of the cream over the biscuit. Press the second biscuit, re-soak again. Lay out another 1/3 of the cream. Press the remaining biscuit, soak it. Distribute the remaining cream and sprinkle cocoa abundantly. Let it brew in the fridge for the night, and you can treat yourself.
