Tiramisu: recipes and cooking features

• 6 egg yolks;
• ¾ cup of white granulated sugar;
• 1 glass of milk (because according to the prescription milk is boiled together with yolks, raw eggs should not be afraid);
• ½ teaspoon of vanilla extract;
• 450 g of mascarpone cheese;
• ¼ cup of strongly brewed coffee at room temperature;
• 2 tbsp. spoons of rum;
• 80 grams of Ladyfinger cookies ("Lady's fingers");
• 1 tablespoon of unsweetened cocoa powder or finely-chopped chocolate;
• ¼ cup fat cream.

1. Whip the sugar and yolks in a saucepan.After mixing with milk and cook over medium heat, stirring constantly until it starts to boil. Boil over a slow fire for one minute, remove from heat, cool a little. Close tightly and put in the refrigerator for one hour.
2. In a bowl of vanilla, whip the cream untilpeaks. Cheese mascarpone, which should be at room temperature, whisk in a mixture with yolks until smooth. In a separate container, mix coffee and rum. Cut all the biscuits along in half and moisten with a mixture of coffee so that the biscuits are soaked, but not very wet.
3. Расположить половину пропитанного печенья на dish, and on top of it lay half of the mixture with mascarpone, after and half of the cream, which was whipped. Repeat the layers again, after the end of their formation - sprinkle the cocoa. Cover and leave in the refrigerator for four hours.
4. Serving can be completely any.The cake can be decorated with berries or fruits, nuts or sprinkled with chocolate crumbs over cocoa. Chocolate crumb can be chopped in a blender, before freezing the chocolate bar.

• 2 tsp sugar powder;
• 25 pcs. Ladyfinger cookies ("Lady fingers");
• 4 chicken eggs (yolks and proteins separated);
• 100 g of sugar;
• 500 g mascarpone;
• 2 cups of espresso;
• 2 tsp. cocoa powder.

For chocolate sauce:

• 1 tsp. vanillin (essence);
• 5 tsp. unsalted butter;
• 9 tsp. cocoa powder;
• ¼ cup sugar;
• ½ cup of milk;
• ½ tsp. honey.

1. Cream with mascarpone.Egg whites to beat in a bowl, until hard peaks are formed. To postpone. In a separate bowl, beat the egg yolks and sugar to a creamy or pale yellow color. Add cheese to the mixture with yolks and whisk until smooth. Put this mass in a mixture with egg whites.
2. Building a cake. One piece of dipping cookies in coffee and stacking in a dish flat side down to make a layer. Spread half the mixture of cheese over the biscuits and smooth with a spoon.
3. Repeat the above steps to make the second layer of the cake.
4. Mix cocoa and sugar powder together, sift on top of the cake. Cover with a plastic wrap and store in the refrigerator for 2-4 hours.
5. Preparation of chocolate sauce.On a water bath in a double boiler or in a saucepan, melt the butter and mix with the cocoa powder. When the mixture is completely melted and smooth, mix with sugar and mix until smooth. Add the milk, continue stirring until the chocolate mixture dissolves in the milk, and then add the honey.
6. When the chocolate sauce has cooled, add vanillin to it. Serve tiramisu with chocolate syrup.

For coffee syrup:

• 1 cup of espresso or cooked strong coffee (from one glass of hot water mixed with two tablespoons of instant coffee or espresso powder);
• 2 tbsp. l. wine, dark rum, cognac or almond liqueur;
• 2 tbsp. l. of granulated sugar.

For filling:

• 1/3 cup (70 g) of granulated sugar;
• 2-3 tbsp. l. wine, dark rum or brandy;
• ¾ cup (180 ml) of thick cream;
• 1 cup (227 g) mascarpone;
• 3 egg yolks;
• about 200 g (20-24 units) of cookies "Lady fingers" or "Savoyardi";
• sifted cocoa powder or grated chocolate.

1. For coffee syrup in a small bowl, mix the hot coffee, two tablespoons of sugar and a couple of tablespoons of wine. Mix until the sugar dissolves. Set aside for the mixture to cool.
2. For a filling mix egg yolks, sugar and wine insaucepan. Set it over a water bath (that is, place the pan with the mixture over the pot with boiling water, it should not touch the water). Reduce the gas, constantly whisk until the mixture has increased in volume. It should be hot and have a thick foamy consistency. Keep for about 5-10 minutes. Remove from heat and leave to cool slightly (about 15 minutes). In another bowl, whip the cream with a mixer until the hard form of the peaks. After that, add the mascarpone to the cooled mixture with egg yolks and whisk it with a corolla until smooth. Then gently combine the two mixtures and stir until homogeneous.
3. Assembling tiramisu according to the classic recipe.Quickly dip the biscuit into the coffee syrup and put it in one layer (the amount of cookies depends on the size of the dish). If necessary, break several pieces to fit them according to the size of the dish. On top, put half of the filling and flatten with a spatula or spoon. Repeat with the second is the same, lay out the rest of the cream. Cover and store in the refrigerator for 4-6 hours. Attention: freezing tiramisu will destroy its structure.
4. Serve cold. Directly before serving, sprinkle cocoa or grated chocolate.

• 6 egg yolks;
• ¼ cup of sugar;
• ¼ cup mascarpone;
• ¾ cup whipped cream;
• 20-24 pieces of cookies "Lady fingers" or "Savoyardi";
• ¼ cup of liqueur "Kaloua".

Additionally:

• 1 tsp. unsweetened cocoa powder;
• 1 tile of any chocolate.

1. To begin with, cool the bowl in the refrigeratorbeat the cream in it). Combine the egg yolks and sugar in the top of the steamer. If there is no steamer, boil water and place another pan on top. Reduce the heat to a minimum. For 10 minutes, stir the yolks and sugar. After 10 minutes of stirring, remove the mixture from the fire. Let it cool down a little, and then whip the sugar mixture with the yolks until it increases in volume. Add mascarpone to the whipped yolks with sugar mixture. Mix all.
2. Take a chilled bowl from the refrigerator, whip the cream in it until hard peaks are formed. Gently lay the whipped cream in the mixture with the yolks and sugar, and then all this for a time to put off.
3. Cut the cookies in half along so that it does notcrumbled and did not break. Expand it on the bottom and sides of the dish. Lubricate the biscuits with "Kaloua" liqueur and let them soak. Top half of the cream filling. After assembling the second same layer. Top the toppings with sprinkled cocoa or chocolate crumbs (or all together).
4. Put in the refrigerator for the whole night or for several hours.

For cream:

• 250 g mascarpone;
• 200 ml whipped cream;
• 80 g of sugar;
• 2 egg yolks;
• 6 tbsp. l. white sparkling wine or champagne.

For pink cookies:

• 2 eggs;
• 100 g of vanilla sugar;
• 90 g of flour;
• 45 grams of cornstarch;
• 5 g of yeast;
• red dye.

For fruit base:

• 1.5 kg of strawberries;
• 5 tbsp. spoons of white sparkling wine or champagne;
• 1 pinch of grated vanilla;
• 1 stick of cinnamon;
• 80 g of sugar;
• 1 tbsp. l. lemon juice.

1. Strawberry should be washed properly, cut the berries into small pieces.
2. Preparation of cookies. Whisk egg yolks with sugar for fiveminutes. Add one egg whites and whisk for another two minutes. Add a pinch of red dye and mix. Add the second egg white and whisk again for two minutes. Sift flour, cornstarch and yeast. Add the flour into the sugar and egg mixture and mix.
3. Сделать кондитерский мешочек для теста длиной ten centimeters of parchment paper. Preheat the oven to 180 °. Sprinkle the ribbons on the paper to bake the dough with plenty of sugar before baking. Bake for about 12 minutes. Dry the cookies very quickly cut into small rectangles. Put in the refrigerator for half an hour.
4. Cream preparation. Подготовить водяную баню (не доводя до кипения).Put the saucepan on a water bath and beat in it the egg yolk with sugar and wine until the mass increases in size. Allow mixture to cool slightly. Beat cream in a cooled bowl. Add mascarpone to the mixture.
5. Замочить печенье в клубничном соке.Spread into a dish in layers, alternating layers of cookies, strawberries and cream with mascarpone. To clean in the refrigerator for two hours, and serve within a day. There is another way - to spread the cakes portion by layer into saucers.

• 5 egg whites;
• 4 egg yolks;
• ¾ cup sugar (no more so that the cookies do not taste sweetly sweet);
• ½ teaspoon baking powder;
• 1 cup of flour;
• 1 pinch of vanillin.

1. Preheat the oven to 350 degrees.Divide the squirrels and yolks into two separate bowls. Beat the proteins at high speed until a thick foam is obtained. Add two tablespoons of sugar and continue whisking until the hard form of the peaks, then at the time postponed.
2. In a separate bowl, mix and beat the vanillin and the rest of the sugar with the egg yolks. At the time to remove.
3. Sift together the flour and baking powder.Combine half of the first mixture with egg whites with a second mass of yolks. Combine with flour mixture. Add the remaining half of the egg whites to the resulting mass.
4. Put the dough in a pastry bag.Extrude the dough from the pouch on a greased sheet of baking paper. Usually, the dough is formed in the form of a finger-sized stick, but the shape of the cookie can be changed.
5. Bake for about 6 minutes.