Tiramisu | BRIGITTE.de

Ingredients


For

preparation

  1. Put the egg yolks and sugar in a mixing bowl and beat with a hand mixer until light and creamy. Add the mascarpone and fold in carefully until a smooth mixture is formed. Don’t stir for too long, otherwise the mascarpone will become liquid.

  2. To drizzle, mix the cooled espresso with Amaretto. Briefly dip the ladyfingers individually on both sides into the espresso mixture and line the bottom of a rectangular baking dish (approx. 20 x 30 cm) close together. Alternatively, place the ladyfingers in the mold and drizzle the espresso mixture over them with a spoon.

  3. Put almost half of the mascarpone cream on top and smooth it out. Spread another layer of soaked ladyfingers on top and press down lightly. Spread the remaining cream on the biscuits or pour the cream into a piping bag with a perforated nozzle and place small dots on the biscuits until everything is covered. Refrigerate the tiramisu for at least 2 hours.

  4. Just before serving, dust generously with cocoa.

Tip

From what’s left protein you can make pavlova, meringue or coconut macaroons. When separating the eggs, make sure that no yolk gets into the egg white, otherwise the egg whites will not turn out well. As soon as fat gets into the egg whites, they cannot be whipped until stiff.
Protein can also be done freeze, if you want to process it later.

Commodity knowledge

For a traditional tiramisu, the creamy mixture is mixed with mascarpone and raw eggs or egg yolk prepared. That’s why it’s important that the Eggs fresh are. The tiramisu always Cool well and consume quickly.
For the summer months or if it is not guaranteed that the dessert can be cooled throughout, we recommend our recipe for tiramisu without eggs.

How long does tiramisu last?

Since traditional tiramisu uses raw egg yolks, you should Do not store in the refrigerator for more than one or two days. It’s best to prepare it the evening before, so there’s enough time for it to set nicely.

Tiramisu reinterpreted

Of course, the original recipe can be easily modified and adapted to the respective season. In the Summer For example, an exotic tiramisu made from pineapple and coconut is wonderful. A strawberry tiramisu fits perfectly into that Strawberry time. In the Autumn On the other hand, we create a tiramisu with cherries and sherry. And in the Christmas time We replace the ladyfingers with speculoos and mix the cocoa with cinnamon or gingerbread spice for dusting.

Tiramisu: recipe in video


Even more variation ideas for tiramisu

  • Great for the sweet table or that Party buffet: Tiramisu in portions layer in glasses.

  • Instead of Amaretto Brandy, Marsala or vanilla liqueur are also suitable, as are creamy liqueurs such as eggnog, Baileys or Batida de Coco. If you layer in fruit, choose a liqueur or schnapps that matches the fruit, for example limoncello, cherry liqueur, pear schnapps or a fruit schnapps.

  • Of course a tiramisu tastes good too without alcohol. Then soak the ladyfingers with fruit juice or diluted syrup of your choice.

  • ladyfingers are the first choice for the pastry layer in tiramisu because they are slightly thicker and add volume to the dessert. If you like, you can also cut a homemade or purchased sponge cake base to the size of the baking dish and drizzle it with the liquid.

  • If you like the classic with the typical mascarpone cream too rich you can replace some of the Italian cream cheese. Conventional double cream cheese, cream quark or quark (20 percent fat) are suitable. If you like, you can also fold in stiffly whipped cream.

Vegan tiramisu

If you avoid animal products, you can also have Tiramisu in the Prepare vegan version. There are alternatives to mascarpone made from soy quark or soy cream. The sponge cake can be easily made without eggs using flour, cane sugar, oil, baking powder, vanilla sugar and mineral water – and the vegan dessert is perfect!

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