Tiramisu recipe: who will be able to cook a real Italian dessert

"Raise the mood" - this is how it is translated fromItalian name for this wonderful treat. Tiramisu fully corresponds to its name, as it is one of the most famous and popular Italian desserts. The recipe for tiramisu with mascarpone - a delicate cheese, literally melting in the tongue, will undoubtedly be enjoyed by everyone who tries it, especially in combination with burning scented coffee and exquisite biscuit sticks.

For the first time such a recipe was tested in the northernregions of Italy in the last years of the distant 17th century. That tiramisu was prepared for the Tuscan archduke Cosimo de Medici, who was very fond of sweets - and cooks, who could please him with something original. During his stay in Sienna, the Medici tried an entirely new dish, which local chefs called the "duke's soup", after which a wonderful tiramisu recipe became popular far beyond this Italian town - so far that today we can even try it.

But perhaps this is only in the case, naturally,if we know all the secrets of creating this amazing food. The most important of them is that this Italian dessert should not be baked - neither in the oven, nor elsewhere. According to the original recipe, for the preparation of this tiramisu it is necessary to use already prepared, tender biscuit biscuits, which the Italians call "savoyardi". Like the delicious gentle mascarpone cheese, the real cookies necessary to recreate the tiramisu recipe in the classic antique "format" are very difficult to find on the supermarket shelves. Therefore, it is quite difficult for us to prepare a delicacy in the way that Italians used to see and eat it. However, Russian talent comes to the aid, which will help to create from the simplest set of products a real culinary miracle, with its marvelous taste that brings each of us closer to the sunny, generous and diverse Italy.

In order to perform a tiramisu recipe withcream, you need to take ready-made biscuit "savoyardi", egg yolks (2 pcs.), mascarpone cheese (130 g.), cream (150 ml.), and cognac (50 ml.) and strong coffee (200 ml. ). Naturally, you can not do without sugar (90 grams) and a bit of bitter chocolate, preferably finely grated, or cocoa powder. First you need to grind the egg yolks with sugar, and do it until the mixture turns into a homogeneous white mass. Then you can pour mascarpone in the same bowl, pour half a portion of brandy and again mix thoroughly. After this, you can take a mixer and use it to whip the cream to a strong foam, which later go to the original mass made of yolks and sugar.

The remainder of cognac in a separate container is mixed withstrong black coffee - this is a very important point, which teramisu recipe recommends to observe especially strictly. Further in this composition, you can gently and quickly immerse the biscuit biscuit sticks, spread them on a beautiful shape so that its bottom is completely closed. From above it is necessary to send an appetizing cream, and over it - again baked in coffee and cognac biscuits, after which the form can be tightened with food film or foil and sent overnight in the fridge. In the morning, the dish is sprinkled with grated bitter chocolate or cocoa powder and goes to the table.

And here's another tiramisu recipe: It needs the same ingredients as for the first, except for more eggs and a different kind of coffee. In the rest everything is identical - it is necessary to stretch mascarpone, mix with yolks and sugar, add salt and mix thoroughly with a small amount of rum. Next, you need to take coffee - this time an expresso, in which you should dip the biscuit biscuit sticks before putting them on the mold. Perhaps a Russian person does not understand this, but for a real Italian, this or that kind of coffee makes tiramisu absolutely unique, and it is from this ingredient that literally everything depends.