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The classic recipe for Tiramisu

Classic Tiramisu recipe includes ingredients such as mascarpone cheese, cream and biscuits Savoiardi. I would advise you to prepare a cream and cheese with their hands, though many prefer to buy them in the supermarket.
Ingredients for the mascarpone: -700 grams of fat cream; 1 lemon.
I pour cream in an enamel pot and put it on the fire. They need warm almost to a boil, but do not boil. Then I squeeze the juice of half a lemon and add to the saucepan. The cream should still be on fire, it is necessary to mix them gently. After 10 minutes, they begin to curl under the influence of acid. Cooked weight is laid out in a colander, the laid gauze. In this form, the cheese is left for the next time to cool down and water glass, and then placed in a refrigerator.
Ingredients for the pastry: eggs - 4 pieces; flour - 350 grams; sugar - 250 grams.
You must first activate the oven, preheated to make it, and rose biscuits, and then separates the egg yolks from the whites. I add 5 tablespoons sugar and beat the egg yolks and whites to whip, gradually adding sugar, until thick foam. Then I spread the beaten egg whites into a bowl with the yolks. In this mass I add the sifted flour and mix. Using a pastry bag dough is placed on a baking sheet, it is desirable to lay it with parchment paper. Classic Tiramisu recipe says that cookies should be formed as a ladies' fingers, sprinkle with crushed them to powder sugar. Bake them for 5 minutes at a temperature of 200 degrees to climb, and then another 10 minutes at 180 degrees. After baking the cookies must be cool.
Cream, ingredients: mascarpone cheese - 400 grams; 5 eggs; sugar.
I again yolks are separated from the protein and separate their whip with sugar. Then add to the yolks and mascarpone whipped whites.
For dessert looked beautiful, better to spread the ingredients in a glass bowl. Cookies for 2 seconds and placed in coffee is laid out in the form. To soak the cookies is not much on the classical recipe of tiramisu, it is better not to stack more than 3 layers, peremazyvaya cream. After that, I put the dessert in the refrigerator to frozen cream.
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