 |
| Amaretto, used liquor in the Tiramisu |
History
The world known Tiramisu is also known as "Tuscan Trifle", which was initially created in Siena - in the northwestern Italian province of Tuscany. The occasion was a visit by Grand Duke Cosimo de´ Medici III, who brought the dessert back with him to Florence - the dessert later on became popular among the English intellectuals and artists who lived there.
The dessert where then brought to England, where its popularity grew, meanwhile the Tiramisu made its way to Treviso - just northwest of Venice, in the northeastern province of Veneto. Treviso is present known for its canals, frescoes and Tiramisu.
 |
| Whipped cream |
Stories are told about how Tiramisu was the favorite of Venice´s courtesans, who needed a "Pick me up" (the literal translation of "tirami-su") to fortify themselves between their amorous encounters. True? Probably not - but is makes for a colorful history.
Its American popularity arose in San Francisco and today, Tiramisu can be found in restaurants throughout the nation.
The original recipe was called for custard and only recently has Mascarpone cheese been substituted - the basic ingredients are eggs, mascarpone cheese, ladyfingers, cream, espresso coffee, sugar, liquor and topped with cocoa or shaved chocolate.
 |
| Four espresso shot mixed with Amaretto |
Ingredients (6 persons)
Four eggs
100 g. sugar
0,5 vanilla pod
500 g. mascarpone cheese
4 dl. (13,5 oz) espresso coffee
1 dl. (3,3 oz) Amaretto (Almond liqour)
Savoiardi cookies - ladyfingers
Cocoa powder
 |
| Bottom layer - cream distributed evenly |
Preparation
Extract some proper espresso shot by using either a moka-pot, Aeropress or a espresso machine - I made about four espresso shots, which got about 30 seconds each in brew time. Pour the extracted espresso coffee into a bowl and mix it gently with the Amaretto liquor.
 |
| Ladyfingers is soaked in espresso and Amaretto |
Divide the eggs and set the egg whites aside (I use pasteurized eggs as a safety precaution). Mix the egg yolks with the sugar and vanilla seeds until a light and airy egg nog is achieved. You might have to stirrer for quite some time - afterwards carefully mix in the mascarpone.
 |
| Ladyfinger is ready for placing in the Tiramisu |
Whip the egg whites until they are purely airy and mix it gently into the mixture off egg yolks, sugar, vanilla seeds and mascarpone.
 |
| Placing a second layer of soaked ladyfingers |
The making
Congratulation, you are now ready to assemble the layers of the Tiramisu. You will need a elongated form, which you can place the first layer off distributed cream. The second layer will be off the soaked ladyfingers (soak the ladyfingers into the espresso coffee mixed with Amaretto) which shall cover the entire surface - if they doesn´t fit, break them into the needed sizes.
 |
| Third layer - distributed cream on top of soaked ladyfingers |
First layer - distributed cream
Second layer - distributed soaked ladyfingers
Third layer - distributed cream
Fourth layer - distributed soaked ladyfingers
Fifth layer - distributed cream
* You can make as many layers, which is possible in your picked form.
 |
| Fifth and final layer off distributed cream |
Place a layer of distributed cream onto the layer of ladyfingers - keep this mixture of layers until the desired height is achieved. The top layer shall always be off distributed cream - and afterwards place the dessert in the fridge for at least 4-5 hours (happily over night).
 |
| Delicious Tiramisu |
Before serving, simply apply some sprinkled cocoa powder on top of the Tiramisu - enjoy the most famous coffee dessert.
// Hendrup
0 Response to "Tiramisu"
Post a Comment