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Tiramisù means “pull me up” in Italian and aptly describes this dessert traditionally made from savoiardi or ladyfingers, espresso coffee, mascarpone cheese, egg whites, sugar, and often marsala wine. The biscuits are sprinkled with strong coffee and the marsala, and then embedded in a thick rich custard. Sometimes chocolate is also used, but that is not traditional. Ingredients for 6-8 people 4 egg whites 2 egg yolks 100 g (1/2 cup) of sugar or 5 tablespoons of fruit sugar (alter to your own preference) 500 g (2 1/2 cups) of mascarpone cheese 4 small coffee cups of espresso coffee marsala wine (or brandy or cognac) 400 g of savoiardi or lady fingers (sponge cake fingers) dark chocolate powder Preparation Make espresso coffee, sweeten, and add the marsala wine (or cognac) to it. Let it cool a bit. Separate the egg yolks and the whites of two eggs in two bowls. Beat sugar into the egg yolks. Beat the mascarpone into the sweetened yolks. Add two more egg whites to the other two and whisk until they form stiff peaks. Fold gently egg whites into mascarpone mixture. Quickly dip both sides of the ladyfingers in the espresso mixture. Layer soaked ladyfingers and mascarpone in a large bowl or pan (start with fingers, finish with mascarpone). Sprinkle dark chocolate powder on top. Refrigerate for one hour. Notes, tips, and variations - Savoiardi are the traditional biscuits used with this recipe, rather than ladyfingers. Sponge cake can also be used. - Cream can be used as an alternative to thicken the tiramisu. Whisk 3/4 pint to 1 pint of double cream until stiff peaks form, then add the sugar and continue from step 2. - Full-fat spread cheese can be used as an alternative to mascarpone; add some cream to taste. Warnings In this recipe the term “ladyfingers” refers to a kind of biscuit or cake, NOT to okra, which would be an interesting variation. Whether thickening with egg whites or cream, ensure it is stiff before adding to the other ingredients; if it is not stiff, the tiramisu will not set properly. Retrieved from “http://en.wikibooks.org/w/index.php?title=Cookbook:Tiramisù&oldid=2535882″ Incoming search terms: - cook cognac to sweeten coffee - ganacsiga sida loo kariyo
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Ciallaíonn Tiramisu “tharraingt mé suas” san Iodáilis agus aptly cur síos ar an milseog a rinneadh go traidisiúnta ó savoiardi nó ladyfingers, caife espresso, cáis mascarpone, whites ubh, siúcra, agus is minic a fíon Marsala. Na brioscaí atá sprinkled le caife láidir agus an Marsala, agus ansin leabaithe i custard saibhir tiubh. Uaireanta tá seacláid a úsáid freisin, ach nach bhfuil traidisiúnta. Comhábhair do 6-8 daoine 4 whites ubh 2 buíocáin uibhe 100 g (1/2 cupán) siúcra nó 5 spúnóg siúcra torthaí (athrú ar do rogha féin) 500 g (2 1/2 cupáin) cáis mascarpone 4 cupáin caife beag de caife espresso fíon Marsala (nó coinneac nó coinneac) 400 g de savoiardi nó bhean mhéara (spúinse mhéara císte) púdar seacláid dorcha Ullmhú Déan caife espresso, sweeten, agus cuir an fíon Marsala (nó coinneac) dó. Lig dó fuarú beagán. Deighil na buíocáin uibhe agus an Whites de dhá uibheacha in dhá bhabhla. Beat siúcra isteach an buíocáin uibhe. Beat an mascarpone isteach an buíocáin milsithe. Cuir dhá whites ubh níos mó chun an dá cheann eile agus whisk go dtí go foirm siad beanna righin. Fill réidh Whites ubh isteach meascán mascarpone. Go tapa snámh dá thaobh de na ladyfingers sa mheascán espresso. Sraith sáithithe ladyfingers agus mascarpone i mbabhla mór nó uile (tús a chur leis an mhéara, críochnaigh le mascarpone). Sprinkle púdar seacláid dorcha ar bharr. 10.Refrigerate ar feadh uair an chloig. Nótaí, leideanna, agus athruithe - Tá Savoiardi na brioscaí traidisiúnta a úsáidtear leis an chos, seachas ladyfingers. Is féidir císte spúinse a úsáid freisin. - Is féidir uachtar a úsáid mar mhalairt ar thicken an tiramisu. Whisk 3/4 pionta a 1 pionta uachtar dúbailte go dtí foirm beanna righin, ansin cuir an siúcra agus leanúint ar aghaidh ó chéim 2. - Is féidir le cáis scaipeadh Lánaimseartha saill a úsáid mar mhalairt ar mascarpone; cuir roinnt uachtar a bhlaiseadh. Rabhaidh Sa an chos an téarma “ladyfingers” Tagraíonn le cineál brioscaí nó císte, NACH chun okra, bheadh a bheith ina athrú suimiúil. Cibé an ramhrú le whites ubh nó uachtar, a chinntiú go bhfuil sé righin sular cuireadh do na comhábhair eile; más rud é nach bhfuil sé righin, Ní bheidh an tiramisu a leagtar i gceart. Aisghabháil ó “http://en.wikibooks.org / w / index.php?title = Cookbook:Tiramisu&oldid = 2535882″ Téarmaí cuardaigh Isteach: - cook cognac to sweeten coffee - ganacsiga sida loo kariyo - kue jari untuk tiramisu - केक कसरी बनाउने