Tiramisu is a dessert that is crazy all over the world and is available in almost every Italian restaurant and coffee shop. The unique softness and smoothness of mascarpone cheese, the fusion of traditional Italian sabayon sweet sauce, is like velvet. The delicious taste experience, and enjoy it with layers of finger biscuits rich in coffee wine, it is simply delicious and unforgettable!
Although it is not difficult to make, there are still some important steps that will affect the success or failure of the taste. How to make a perfect Italian tiramisu with a balanced taste and flavor?
Let's make this super famous Italian dessert today~ ^_^
↓★The key skills, recipes and detailed methods of making are all below★↓
"Italian Tiramisu"
【Recipe / Ingredients Recipe / Ingredients】
Servings for 2 people
- Espresso liquid
1. hot water 100g
2. instant coffee powder instant coffee powder 2g
3. KAHLUA coffee wine 15g
- Tiramisu cheese filling
1. 2 fresh egg yolks (about 32g)
2. Caster sugar 20g
3. KAHLUA coffee wine 8g
4. Mascarpone cheese 240g
5. Animal-based whipped cream 35% whipped cream 60g
6. Finger biscuits 4~5 pieces
【Practice Instructions】
1. First pour boiling hot water into the coffee powder, stir well, and let it cool.
2. Add the coffee wine to the cooled coffee liquid and set aside.
1. Whip the fresh cream first, about 8 degrees of distribution, in a state where it will not flow, and refrigerate it for later use.
2. Separate the fresh eggs, take out the egg yolks, add sugar and coffee liqueur and stir well.
3. Use an electric mixer to beat until the color begins to turn white and the consistency is slightly thick, then heat it in water and continue to stir.
4. Keep stirring while heating to avoid overcooked egg yolks and clumping. Remove from heat when the temperature reaches 70°C.
5. Continue to whip the sabayon sauce at a fast speed, it can achieve the purpose of cooling, and it will become thicker and lighter, and it is enough to send it to a silk state.
6. Gently toss the mascarpone cheese with a spatula to homogenize its texture, then add it to the sabayon sauce.
7. Use a mixer to mix at a slow speed, and stop as long as there is no graininess! Avoid over-mixing and oil-water separation.
8. Take the whipped fresh cream out of the refrigerator, stir it a little, the fresh cream becomes shiny and smooth, add the cheese filling and mix gently with a spatula, a delicious tiramisu cheese filling It's finished!
combination:
1. Put the cheese filling into a container, take about half of the amount, and use a spoon or other spatula to smooth the cheese filling to the same thickness.
2. Wet the bottom half of the finger biscuit with the coffee liquor, just dip it a little, don't over-soak it.
3. Lay the biscuits on top of the cheese filling, and brush the top half of the biscuits with coffee liquor with a brush.
4. Fill in the remaining tiramisu cheese filling and smooth the surface with a spoon.
5. The tiramisu cake is done~ Put it in the refrigerator for 5 hours.
6. After 5 hours of iced tiramisu, sprinkle with a thin layer of unsweetened cocoa powder and enjoy!
It tastes even better with a cup of hot tea!
【Key Skills】
1. Avoid oil-water separation in Mascarpone.
2. The hardness of the mascarpone cheese.
3. The creation of taste is very important: the level of finger biscuits, the content of coffee wine.
4. The cocoa powder should be sugar-free. The higher content of cocoa butter is better. The flavor is charming and moisture-proof.
5. When Mascarpone is to be used, if there is water, remember to pour out the water and use it again!
6. When making sabayon, keep stirring it to avoid overheating and clumping of egg yolk.
7. For the purpose of water-proof heating, in order to completely melt the sugar and sterilize the egg yolk, the sabayon will also become thick and light. Don’t omit this step~
【storage method】
○ After making, refrigerate for at least 5 hours before enjoying.
○ Be sure to use an airtight container or seal it with plastic wrap to avoid the smell of other foods!
○ It can be stored for 3 days in the refrigerator and 2 weeks in the freezer.
○ If it is stored in the freezer, thaw the tiramisu in the refrigerator 5 to 6 hours before eating. This method of thawing is gentler; of course, it can also be thawed at room temperature, and it can be eaten after about 30 minutes. The location will still be relatively frozen, similar to the taste of ice cream, but also has a unique flavor.
(Defrosting directly at room temperature, because the temperature difference is relatively large, it is easier to generate moisture, so it is recommended to refrigerate and thaw it is better~)