Hello all foodohoolic here i am sharing the Italian tiramisu recipe Tiramisu is an Italian version of the cheesecake. You will not use the cream cheese to make it, but a typical Italian fresh cheese, mascarpone. Tiramisu means pick me up in Italian. May be because of the espresso coffee that enters into the confection of that delicious dessert.
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Nutritional information of this Italian Tiramisu recipe
1 slice of Italian tiramisu nutritional value around 220 gm
Fat 40 gm
Italian tiramisu recipe nutritional information of 220 gm
To make a classic Italian tiramisu or we can say it authentic tiramisu you will need eggs, sugar, mascarpone, whipping cream, espresso coffee if you don’t have an espresso machine, you may use espresso powder for instant; but it has to be very strong, lady finger cookies, cocoa powder and amaretto.
If you’ve ever been to an Italian restaurant and opted for some dessert after your meal, you probably noticed tiramisu on the menu. If you’re not familiar with what this is,it’s a coffee-flavored cake, consisting of special cookies dipped in coffee, layered with a whipped mixture of eggs, sugar, and mascarpone cheese, flavored with cocoa.
Tiramisu literally means “pick me up”,and this proverbial pick me up cake is extremely popular in America. Actually, it’s much more popular in America than in Italy, where it is just one of many delicious desserts that are available, but Italians do appreciate a good tiramisu as well
More about Italian tiramisu recipe
Let’s know more about the authentic Italian tiramisu recipe and also there is no mention of this Italian tiramisu dessert in any culinary book prior to the twentieth century. Actually, the first literary mention goes back only to 1980. This may seem incredible, since it pairs so flawlessly with the most beloved Italian flavors, like coffee, mascarpone cheese, and wine. But even if Italians feel like tiramisu has been around forever, it simply did not exist prior to the mid-twentieth century
The classic recipe includes the cookies, egg yolks, sugar, coffee, mascarpone cheese, and cocoa powder. Today, egg whites are sometimes added to the mascarpone mixture to make the sauce even fluffier.
In addition, the original recipe didn’t use wine, but the use of sweet Marsala wine has now become the norm. The rest is all about making layers with the cookies dipped in coffee, then covering with the egg sauce, and repeating. The egg sauce is prepared on a double boiler,to prevent salmonella.
The cake is refrigerated for some time and eaten cold, sprinkled with cocoa powder. The flavor is heavenly, and today we can find many variations, with berries, lemon, pineapple, banana, and coconut, with many restaurants and bakeries all over the world coming up with their own concoctions. But we shouldn’t forget about the original tiramisu.
Authentic Italian tiramisu recipe
Let’s start with the methodology of this authentic italian tiramisu recipe for this firstly separate the yolks. Place the yolks in a large bowl and the egg white in a medium size bowl.
Incorporate half of the sugar into the egg yolk using an electric whisk. Then add the mascarpone to the egg yolk mixture. Incorporate the mascarpone to start with on low speed and then you can increase the speed.
Clean the sides of the bowl with the spatula just to make sure there is no egg yolks on the side and you can see, little bit, some traces of egg yolks. To check if it is ready or if you have whisked enough, dip 2 fingers in the mixture, roll them and make sure there is no traces of sugar on your finger.
If you see a few grains, keep whisking and if not, you are done for that step. Clean your whisk as we are going to use that again for the cream and then the egg whites. Whip the cream and we will get what we call it soft picks. Keep your cream in the fridge.
Clean your whisk and now it is time for us to whisk our egg whites. To break the egg a little bit and incorporate the rest of the sugar slowly. You want to have your egg whites very firm.
Egg whites should be very firm to do this! If they slide, they are not firm at all. Now let’s put everything together. So we are going to add the cream into the mascarpone mixture fold it in On the sides. Then when you don’t see the cream any more, put some, about a third of the egg whites and same thing. Fold in and add the rest is so good. This is a very good dessert.
Today tiramisu is extremely popular and there is many, many variations of the tiramisu. I am using amaretto. I am using Disaronno which is the best brand, the best quality. You may use also marsala, brandy or Kalhua liquor. So 1 tablespoon, 2, and 3 and 1 for the chef. Here we go. Add the coffee. Mix well. Taste. Put more alcohol if you want.
Now we should take the coffee mixture and soak the lady finger cookies to it.But what I say soak, it’s going to be in and out very quickly. At the heart of the cookie will stay dry.The reason is overnight, the most of the cream is going to go to the heart of the cookie, or the lady finger cookies, and it won’t be too mushy.
Ok. It should be soft but not totally mushy like a sponge. Very often people have the tendency to over soak in the coffee, the ladyfingers. And then it’s too soft, too mushy at the end. Next day our Italian tiramisu will be perfect. Cover the lady finger with about half of the cream.
So… make sure that all the lady finger are totally covered by the cream and repeat the operation again.
This is a traditional Italian tiramisu recipe and the dish I am using, the rectangular dish like that, this is very traditional. Today we find modern versions of Italian tiramisu served in a glass or in a cup. It looks wonderful and they are chilled faster. Cover the second layer with the cream.
Again, make sure that all the lady fingers are totally covered by the cream. Our Italian tiramisu is finished for today. Keep it refrigerated for 1 day and after 1 day we have to sprinkle the cocoa powder in that and serve it. Tiramisu has to be put on chilling for 24 hours. It must be firm.
Finally, it is the time for us to add the finishing touch to it. So let’s put some cocoa powder on a little sieve and sprinkle over the tiramisu. Make sure you have an even layer of cocoa powder, but not thick layer. Clean the sides and serve your tiramisu very cold. cocoa powder at minute. If you do it too much in advance, then it could turn into a paste.
hey all foodohoolics i hope you all liked this classic Italian tiramisu recipe and also you must have found it easy. So i just request you all that please do give this italian tiramisu recipe a try I promise that you will fall in love with it and will start craving for it again and again
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