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1 میلیون بار بازدید -
4 سال پیش
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... a porous biscuit soaked
... a porous biscuit soaked in coffee, and the most delicate cream of cream and mascarpone enveloping "ladies' fingers" ... Subscribe to my channel https://www.seevid.ir/c/LizaGlinska...
Absolutely nothing difficult to prepare.
Now it is the world-famous Tiramisu dessert, which is prepared in almost every pastry shop and restaurant. And we will cook it in our kitchen.
Tiramisu
Biscuit savoyardi ("Ladies fingers"):
120 g ( 4.2oz ) protein
50 g ( 1.7oz ) of sugar (to protein)
80 g ( 2.8oz ) yolk
50 g ( 1.7oz ) of sugar (With hot meat, to the yolk)
100 g ( 3.5oz ) flour
Powder:
20 g ( 0.7oz ) of powdered sugar
Make a biscuit: 0:30 - 6:30
Turn on the oven at 170 °С - 325F ( Gas 3) “Top-bottom with convection" or "Bottom with convection" mode.
Whisk the whites in the bowl of the food processor at medium speed until light foam. While whisking, add sugar 50g ( 1.7oz ) Whisk until firm peaks. Transfer the egg whites to a bowl and set aside.
Whisk the yolks with sugar 50 g ( 1.7oz ) in the same bowl of the food processor until fluffy.
Use a spatula to combine the egg whites with the yolk.
Using a sieve, add flour. Stir in gently with a spatula to keep the biscuit light.
Pour the dough into a pastry bag with a 12-15 mm round nozzle. Place the savoyards on a baking sheet with parchment.
Sprinkle the savoyards with a thin layer of powdered sugar and send to bake in an oven preheated to 170 ° C - 325F ( Gas 3 ) for 12-15 minutes.
Cream with mascarpone:
80 g ( 2.8oz ) yolk
60 g ( 2.1oz ) sugar (to the yolk)
120 g ( 4.2oz ) protein
100 g ( 3.5oz ) of sugar (Heap, to the protein)
450 g ( 15.8oz ) mascarpone
400 ml ( 13.5fl.oz ) fresh cream (the fat content of the cream is not less than 30%)
Prepare the cream: 6:31 - 11:00
Combine mascarpone and cream in a food processor and beat until firm peaks.
Transfer 1/3 of the mass into a pastry bag with a 12-15 mm round nozzle. Put it in the refrigerator - we will need it for decoration.
Whisk the whites in the bowl of the food processor at medium speed until light foam. While whisking, add sugar 100g (3.5oz). Whisk until firm peaks. Transfer the egg whites to a bowl and set aside.
Whisk the yolks with sugar 60 g ( 2.1oz ) in the same bowl of the food processor until fluffy.
Combine yolks with cream and mascarpone, stir.
Add protein and stir again.
Impregnation: 9:51 - 10:10
40 g ( 1.2fl.oz ) natural coffee (powder)
450 ml ( 13.8fl.oz ) water or 500 ml americano coffee
50 ml ( 1.7fl.oz ) Marsala wine (or Madeira)
Dessert assembly: 11:01 - 14:04
1. Place the syrup-soaked savoyards on the bottom of the mold. Place a layer of cream on top. Place the soaked biscuit again, and then the cream again.
2. Decorate with whipped cream and mascarpone.
3. Refrigerate for several hours to stabilize the cream.
Decor:
30 g ( 1oz ) of cocoa powder
Sprinkle with cocoa before serving.
Absolutely nothing difficult to prepare.
Now it is the world-famous Tiramisu dessert, which is prepared in almost every pastry shop and restaurant. And we will cook it in our kitchen.
Tiramisu
Biscuit savoyardi ("Ladies fingers"):
120 g ( 4.2oz ) protein
50 g ( 1.7oz ) of sugar (to protein)
80 g ( 2.8oz ) yolk
50 g ( 1.7oz ) of sugar (With hot meat, to the yolk)
100 g ( 3.5oz ) flour
Powder:
20 g ( 0.7oz ) of powdered sugar
Make a biscuit: 0:30 - 6:30
Turn on the oven at 170 °С - 325F ( Gas 3) “Top-bottom with convection" or "Bottom with convection" mode.
Whisk the whites in the bowl of the food processor at medium speed until light foam. While whisking, add sugar 50g ( 1.7oz ) Whisk until firm peaks. Transfer the egg whites to a bowl and set aside.
Whisk the yolks with sugar 50 g ( 1.7oz ) in the same bowl of the food processor until fluffy.
Use a spatula to combine the egg whites with the yolk.
Using a sieve, add flour. Stir in gently with a spatula to keep the biscuit light.
Pour the dough into a pastry bag with a 12-15 mm round nozzle. Place the savoyards on a baking sheet with parchment.
Sprinkle the savoyards with a thin layer of powdered sugar and send to bake in an oven preheated to 170 ° C - 325F ( Gas 3 ) for 12-15 minutes.
Cream with mascarpone:
80 g ( 2.8oz ) yolk
60 g ( 2.1oz ) sugar (to the yolk)
120 g ( 4.2oz ) protein
100 g ( 3.5oz ) of sugar (Heap, to the protein)
450 g ( 15.8oz ) mascarpone
400 ml ( 13.5fl.oz ) fresh cream (the fat content of the cream is not less than 30%)
Prepare the cream: 6:31 - 11:00
Combine mascarpone and cream in a food processor and beat until firm peaks.
Transfer 1/3 of the mass into a pastry bag with a 12-15 mm round nozzle. Put it in the refrigerator - we will need it for decoration.
Whisk the whites in the bowl of the food processor at medium speed until light foam. While whisking, add sugar 100g (3.5oz). Whisk until firm peaks. Transfer the egg whites to a bowl and set aside.
Whisk the yolks with sugar 60 g ( 2.1oz ) in the same bowl of the food processor until fluffy.
Combine yolks with cream and mascarpone, stir.
Add protein and stir again.
Impregnation: 9:51 - 10:10
40 g ( 1.2fl.oz ) natural coffee (powder)
450 ml ( 13.8fl.oz ) water or 500 ml americano coffee
50 ml ( 1.7fl.oz ) Marsala wine (or Madeira)
Dessert assembly: 11:01 - 14:04
1. Place the syrup-soaked savoyards on the bottom of the mold. Place a layer of cream on top. Place the soaked biscuit again, and then the cream again.
2. Decorate with whipped cream and mascarpone.
3. Refrigerate for several hours to stabilize the cream.
Decor:
30 g ( 1oz ) of cocoa powder
Sprinkle with cocoa before serving.
4 سال پیش
در تاریخ 1398/12/15 منتشر شده
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