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Tiramisu original recipe

Tiramisu original recipe

Tiramisu original recipe made by junior chef Andrei

  • Tiramisu original recipe
  • 400 grams of biscuits
  • 400 grams of mascarpone
  • 4 eggs
  • 8 tablespoons sugar
  • 2 sachets of vanilla sugar
  • 250 milliliters of coffee
  • 3 tablespoons amaretto or a coffee liqueur
  • cocoa for decoration

Servings: 10

Preparation time: less than 30 minutes

RECIPE PREPARATION Original Tiramisu recipe:


  1. Tiramisu original recipe



  2. Separate the egg whites from the yolks, very carefully, so that the yolk does not fall into the whites at all, because they will no longer swell.



  3. Put over the 4 yolks, 8 tablespoons of sugar and vanilla sugar and mix until melted, then mix well with mascarpone cream.



  4. Beat the egg whites with a pinch of salt and then incorporate them into the mascarpone cream. Mix from the bottom up carefully, so as not to leave the egg whites.



  5. Put the coffee liqueur in the coffee and lightly soak half of the biscuits and place them next to each other, in a tray or on a larger plate. Cover them with half the cream and powder them with cocoa.



  6. Do the same with the other biscuits. In order not to slip on the cream layer, put the biscuits upside down than you placed them on the first layer. Put the cream again and powder with a lot of cocoa.



  7. Leave it in the fridge for at least 2 hours.



Good appetite!




Tiramisu original recipe

- Rub the yolks with the sugar in a fireproof bowl.
Only after you have mixed the yolks with the sugar, you can put the respective vessel on the fire in a bain marie, adding the milk, and mixing well.
-Put the milk, after mixing the yolks well with the sugar
-and finally mix it on the fire in a bain marie
-so don't forget that it must be mixed in a bowl, in a bain marie, over a pan with boiling water.
-when that thick cream is obtained, leave it to cool, and when it cools, put mascarpone directly from its box and add the egg whites.
- in a cake tray we put on its bottom transparent foil, (don't forget), and then put a few tablespoons of the obtained cream, spread on the bottom of the cake form, then put a row of biscuits soaked in cold coffee, the biscuits do not soak too much so that they curl, then put another row of cream and biscuits, the last row will be cream. Cover everything with the remaining foil at the ends.

I put 3 layers of biscuits, so I made it big and tall. I forgot to put a few tablespoons of cream at the beginning and at the end. again I did not put as you see in the pictures below.

The next day I put 2 square spoons and leftover cream over the biscuits and then I powdered cocoa
- put it in the fridge for at least 6 hours, it's good from one day to the next to make it feel better, then, turn the contents over on a plate, remove the foil, powder with cocoa.


Tiramisu & # 8211 Original recipe

1. Using a mixer, beat the eggs and sugar until you get a hard foam that keeps its shape. If your mixer is not strong, separate the egg whites from the yolks. Beat them separately, adding half of the total amount of sugar in each. Then combine the resulting compositions, mixing carefully.

2. In a separate bowl, pour the cream. Add the cream, mascarpone and mix well. Beat with the mixer turned on at low speed, to combine them and obtain a somewhat homogeneous composition.

3. Add the egg foam and mix carefully in one direction.

4. To form the dessert, place in a tray covered with baking paper. A layer of biscuits soaked in coffee. On top, add a layer of cream.

5. We alternate the layers of biscuits with those of cream. We do the same until we finish all the ingredients.

6. At the end, decorate the dessert with cocoa powder and put it in the fridge for a few hours. The portion of Tiramisu is huge. We got a rectangular tray, a bowl and a few glasses full of this wonderful delicacy.


Original tiramisu

We may not have the recipe for original tiramisu in Thermorecetas? Well, no, it wasn't. We had a light tiramisu, one with strawberries, One version of green tea and up to the gypsy arm with tiramisu. They are all delicious, but we missed them authentic tiramisu, the traditional recipe for one of the most famous Italian desserts.

I used a plating ring to form it. All you have to do is put the ring on a plate and place the layers of cream and biscuits inside, breaking the biscuits and giving them a little shape by pressing on the ring. Then let it cool in the fridge for a few hours. And when you're done, here's a majestic round and incredibly rich tiramisu.


The original recipe of Tiramisu. Find out how to prepare, step by step, the most popular dessert in the world

Tiramisu cake is one of the most popular and appreciated desserts in the world. The reason for notoriety is not difficult to understand. A Tiramisu is very easy to prepare and does not require baking. It has a fine and extremely delicious taste, which is not based so much on the added flavors as on the quality and texture of the basic ingredients, according to cuisine.laroussse.fr.

Tiramisu Ingredient:

  • 35 Savoyard biscuits / biscuits
  • 6 yolks
  • 500 gr. mascarpone
  • 180 gr. powdered sugar
  • 40 ml. you Marsala
  • 200 ml cold espresso
  • 1 drop of salt
  • cocoa powder for garnish

Preparation Tiramisu & ndash coffee preparation

Make espresso coffee. Whether it is sweetened or not, it is a personal choice, I have not sweetened it any more with the fact that Savoyards / biscuits already have sugar.

Mascarpone cream for Tiramisu
Break the eggs and separate the yolks from the whites in two different bowls. The egg whites can be used in other recipes such as a meringue roll or egg white cake.

2. Concentrate the sugar. I used powdered sugar because it dissolves more easily in yolks. Cough sugar can be used just as well. The amount indicated in Larousse Cuisine seemed large to me, knowing the level of sweetness that my family prefers. Therefore, we weighed an initial weight of 150 gr. I tasted it along the way to realize the ideal amount for our taste. Finally, the weight indicated for the ingredients is the one we considered optimal, taking into account the strictly gustatory factor.

3. Mix the yolks, gradually adding the powdered sugar. The composition of the yolks will increase slightly in volume and will lighten in color. Note: I chose to use raw egg yolks & icircn cream, as indicated in the original recipe. If you are reluctant to eat raw eggs, you can prepare a steamed egg yolk cream. I've done this before in the Tiramisu Trifles recipe. The preparation of this cream boiled in the yolks consists in beating them with the sugar on the steam (bain-marie) until the mixture reaches a maximum temperature of 65 ° C and the cream thickens.

4. In another bowl, place the mascarpone, making sure that the whey is well drained. This step is important, because the texture of the mascarpone cream decisively influences the appearance and taste of the Tiramisu cake. It is important, therefore, not to contain excess moisture & icircn.

5. Mix the mascarpone cream to make it more fluid.
6. Add the composition of the yolks mixed with sugar over the mascarpone. Marsala is also added and mixed until the mixture is completely homogenous.

7. From the moment you turn off the mixer and with the help of a flexible spatula, clean the walls of the bowl to integrate in the cream any remnants of mascarpone stuck to the edges.

The ideal shape for assembling the dessert Tiramisu original recipe

I used a 25 cm glass form. length, 14 cm. width and 7 cm. & icircnalțime. I chose this shape & ndash and not a cake tray & ndash especially because I wasn't sure if the consistency of the cream would allow me an assembly without the support of a shape.

In the end, it turned out that I was able to assemble a Tiramisu with three vertical layers of biscuits without the need for external support. In other words, I could have assembled it on a cake plate, which would have been a plus for the look. That's right, the firmer texture of the cream was also due to the fact that we added only a tiny amount of alcohol, due to children tasting.

Assemble the original recipe Tiramisu

1. For the assembly of the Tiramisu dessert, we used 35 biscuits. Their number varies greatly depending on the shape of the dessert and its height.
2. Grease the base of the form with a thin layer of mascarpone cream.
3. The biscuits are quickly soaked in coffee on both sides and placed next to each other in the bowl.
Personal observation: at the first two pieces of savoiardi / biscuits, I was a little taken by the enthusiasm and I let it swell too much. I noticed in time that I didn't want too many penetrating biscuits! On the contrary, I wanted them to be crispy in the middle because they would be soaked in the cream refrigerator later. Therefore, I recommend that you quickly pass the biscuits through the coffee, without letting them absorb too much liquid. This will make the final look of a piece of Tiramisu more attractive, while still maintaining a stable texture.

Personal observation: at the first two pieces of savoiardi / biscuits, I was a little taken by the enthusiasm and I let it get too syrupy. I noticed in time that I didn't want too many penetrating biscuits! On the contrary, I wanted them to be crispy in the middle because they would be soaked in the cream refrigerator later. Therefore, I recommend that you quickly pass the biscuits through the coffee, without letting them absorb too much liquid. This will make the final look of a piece of Tiramisu more attractive, while still maintaining a stable texture.

4. Over the layer of savoiardi / biscuits we put a first layer of cream. This layer should contain about a third of the total amount. Level with a cream spatula, being careful not to disturb the layer of biscuits.
5. Place the second layer of savoiardi / biscuits and soak them in coffee, over which a layer of cream is spread.
6. A third layer of biscuits is optional, depending on the size of the bowl and the consistency of the mascarpone cream. It should be mentioned that only the rest of the cream can be put in a thicker layer. However, I believe that biscuits contribute to greater stability and a more balanced and pleasant texture, especially if we do not exaggerate at first with their softening.
7. Finish by sifting the cocoa powder over a Tiramisu cake through a tea sieve.
8. Cover tightly with cling film and refrigerate for at least 2 hours, optimally overnight.

Serve the original recipe Tiramisu

For a clean cut of this dessert, it is recommended to use a knife with a long, fine blade that is soaked in hot water before making a new cut in the cake.

Once they have been portioned, it is recommended to remove the pieces of tiramisu from the mold with a special spatula for the cake, with a wide base.

For portioning, I also noticed that it helps to pass easily, with a knife with a fine blade or with a spatula, under the base of the slice of tiramisu to detach it. This prevents any breakage and ensures that the slice is kept intact.


The original recipe of Tiramisu. Find out how to prepare, step by step, the most popular dessert in the world

Tiramisu cake is one of the most popular and appreciated desserts in the world. The reason for notoriety is not difficult to understand. A Tiramisu is very easy to prepare and does not require baking. It has a fine and extremely delicious taste, which is not based so much on the added flavors as on the quality and texture of the basic ingredients, according to cuisine.laroussse.fr.

Tiramisu Ingredient:

  • 35 Savoyard biscuits / biscuits
  • 6 yolks
  • 500 gr. mascarpone
  • 180 gr. powdered sugar
  • 40 ml. you Marsala
  • 200 ml cold espresso
  • 1 drop of salt
  • cocoa powder for garnish

Method of preparation Tiramisu & ndash coffee preparation

Make espresso coffee. Whether it is sweetened or not, it is a personal choice, I have not sweetened it any more with the fact that Savoyards / biscuits already have sugar.

Mascarpone cream for Tiramisu
Break the eggs and separate the yolks from the whites in two different bowls. The egg whites can be used in other recipes such as a meringue roll or egg white cake.

2. Concentrate the sugar. I used powdered sugar because it dissolves more easily in yolks. Cough sugar can be used just as well. The amount indicated in Larousse Cuisine seemed large to me, knowing the level of sweetness that my family prefers. Therefore, we weighed an initial weight of 150 gr. I tasted it along the way to realize the ideal amount for our taste. Finally, the weight indicated for the ingredients is the one we considered optimal, taking into account the strictly gustatory factor.

3. Mix the yolks, gradually adding the powdered sugar. The composition of the yolks will increase slightly in volume and will lighten in color. Note: I chose to use raw egg yolks & icircn cream, as indicated in the original recipe. If you are reluctant to eat raw eggs, you can prepare a steamed egg yolk cream. I've done this before in the Tiramisu Trifles recipe. The preparation of this cream boiled in the yolks consists in beating them with the sugar on the steam (bain-marie) until the mixture reaches a maximum temperature of 65 ° C and the cream thickens.

4. In another bowl, place the mascarpone, making sure that the whey is well drained. This step is important, because the texture of the mascarpone cream decisively influences the appearance and taste of the Tiramisu cake. It is important, therefore, not to contain excess moisture & icircn.

5. Mix the mascarpone cream to make it more fluid.
6. Add the composition of the yolks mixed with sugar over the mascarpone. Marsala is also added and mixed until the mixture is completely homogenous.

7. As soon as you turn off the mixer and use a flexible spatula, clean the walls of the bowl to integrate the cream with any mascarpone residue stuck to the edges.

The ideal shape for assembling the dessert Tiramisu original recipe

I used a 25 cm glass form. length, 14 cm. width and 7 cm. & icircnalțime. I chose this shape & ndash and not a cake tray & ndash especially because I wasn't sure if the consistency of the cream would allow me an assembly without the support of a shape.

In the end, it turned out that I was able to assemble a Tiramisu with three vertical layers of biscuits without the need for external support. In other words, I could have assembled it on a cake plate, which would have been a plus for the look. That's right, the firmer texture of the cream was also due to the fact that we added only a tiny amount of alcohol, due to children tasting.

Assemble the original recipe Tiramisu

1. For the assembly of the Tiramisu dessert, we used 35 biscuits. Their number varies greatly depending on the shape of the dessert and its height.
2. Grease the base of the form with a thin layer of mascarpone cream.
3. Quickly soak the biscuits in the coffee on both sides and place them next to each other in the bowl.
Personal observation: at the first two pieces of savoiardi / biscuits, I was a little taken by the enthusiasm and I let it swell too much. I noticed in time that I didn't want too many penetrating biscuits! On the contrary, I wanted them to be crispy in the middle because they would be soaked in the cream refrigerator later. Therefore, I recommend that you quickly pass the biscuits through the coffee, without letting them absorb too much liquid. This will make the final look of a piece of Tiramisu more attractive, while still maintaining a stable texture.

Personal observation: at the first two pieces of savoiardi / biscuits, I was a little taken by the enthusiasm and I let it swell too much. I noticed in time that I didn't want too many penetrating biscuits! On the contrary, I wanted them to be crispy in the middle because they would be soaked in the cream refrigerator later. Therefore, I recommend that you quickly pass the biscuits through the coffee, without letting them absorb too much liquid. This will make the final look of a piece of Tiramisu more attractive, while still maintaining a stable texture.

4. Over the layer of savoiardi / biscuits we put a first layer of cream. This layer should contain about a third of the total amount. Level with a cream spatula, being careful not to disturb the layer of biscuits.
5. Place the second layer of savoiardi / biscuits and soak them in coffee, over which a layer of cream is spread.
6. A third layer of biscuits is optional, depending on the size of the bowl and the consistency of the mascarpone cream. It should be mentioned that only the rest of the cream can be put in a thicker layer. However, I believe that biscuits contribute to greater stability and a more balanced and pleasant texture, especially if we do not exaggerate at first with their softening.
7. Finish by sifting the cocoa powder over a Tiramisu cake through a tea sieve.
8. Cover tightly with cling film and refrigerate for at least 2 hours, optimally overnight.

Serve the original recipe Tiramisu

For a clean cut of this dessert, it is recommended to use a knife with a long, fine blade that is soaked in hot water before making a new cut in the cake.

Once they have been portioned, it is recommended to remove the pieces of tiramisu from the mold with a special spatula for the cake, with a wide base.

For portioning, I also noticed that it helps to pass easily, with a knife with a fine blade or with a spatula, under the base of the slice of tiramisu to detach it. This prevents any breakage and ensures that the slice is kept intact.


Tiramisu: original recipe + other options (with whipped cream, strawberries

The first layer of biscuits passed through the coffee is formed. How does the whipped cream version differ from the original one, without whipped cream? The original tiramisu recipe consists of biscuits syruped in a.

The egg white foam and whipped cream did not exist in the original recipe, they were later introduced to increase the volume of the cream. No liqueurs or chocolate. This tiramisu recipe is the original one in Italy, as it is prepared in restaurants. Add the whipped cream, stirring carefully from the bottom up. Preparation Tiramisu cake with whipped cream and sour cream.

Separate the eggs, beat the egg whites, and mix the yolks with a cup of sugar (200g). That's how the coffee disappeared and they had whipped cream. In a bowl, whip the whipped cream, mascarpone, liqueur and sugar until you get one. An old recipe for vanilla sarlota with whipped cream, candied orange peel and raisins soaked in rum. Delicious Desserts, Cakes, Romanian Recipes.

For whipped cream to beat very well, it is very important to be.


Recipe: tiramisu (traditional recipe)

Red lobster soup with potatoes - the traditional recipe. Discover Italian recipes & # 8211 in their traditional versions, presented correctly. I've seen a lot of recipes that go through the ingredients. Traditional dishes but also Bold Cristina G. Or cake from cake and cream. It is not necessarily a recipe but rather an idea. Traditional food, cooked like at home by my mother, to the taste of any gourmet. Cake top with cocoa or pandispan top with cocoa, a recipe that I think all housewives. All the recipes on our site have a little story and meaning, so do these buns for. Just as carefully, without allowing the drinks to mix, pour in the whiskey.

Drink a cocktail prepared according to this recipe, in a gulp. 4 days ago & # 8211 Café frappe delicious, without milk and with few calories, according to Ioana's recipe. That's why I had to find my own Cafe recipe.

The traditional wedding cake, the diplomat one, is still requested by the people of Iasi. This tiramisu with rum and lime is so fragrant and refreshing that a.


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Ingredient:


  • biscuits: 24 pieces
  • mascarpone: 500 gr
  • eggs: 5
  • black cocoa
  • coffee
  • cognac
  • sugar: 7 tbsp
  • grated chocolate flakes: 3 tbsp.

Method of preparation:

Separate the eggs.
Whisk the egg whites.
Beat the yolks separately with the sugar, adding rum essence until creamy. Make coffee (espresso) separately.
Cool the coffee.
Incorporate the yolk cream with mascarpone cheese and then the beaten egg whites. It is recommended to use a palette to incorporate the mixtures at the end.
Make the liquid mixture from coffee and brandy (whoever has it, will also put Marsala wine).
Put in a tray with higher walls, put a layer of biscuits given through coffee (soaked on both sides), then a layer of cream, then again a layer of biscuits soaked in coffee, then the last of cream. Powder at the end with a sieve with black cocoa and chocolate flakes (grated dark chocolate).
Let cool for at least 5 hours.
It is absolutely a delight!


  1. At the end, incorporate the mixtures (beaten egg white, egg yolks and mascarpone cream) with a spatula, not with the mixer because the final cream is too fluid.
  2. Use nothing but mascarpone cheese!

Eeeei, now who makes me a tiramisuuu? [You must be registered and logged in to view this image]