Tiramisu in a mug recipe. Dessert "Tiramisu" in a glass, recipe. Tiramisu - origin story
dessert "Tiramisu" in a glass
The dessert is delicious. The biscuit layers are juicy
slightly bitter from strong
coffee. They go well with delicate, airy and sweet cream.
It is very convenient that the dessert is collected in glasses - you do not need to cut a large one
cake and arrange on plates. In addition, such glasses with dessert
are a great gift.
COMPOUND
For 3 glasses of 200 ~ 250ml
THE FOUNDATION
90 ~ 100g Savoyardi (Ladies' fingers) cookies,
Cocoa for sprinkling
250g Mascarpone,
0.5 cups of powdered sugar (100g),
IMPREGNATION
100g strong black coffee,
1 ~ 2 tablespoons Amaretto liqueur
To get the right taste, take Savoyardi cookies and cream cheese
Mascarpone.
If you cannot buy these products, you can take any biscuit
biscuits or biscuits and rustic cream or sour cream.
Separate the egg white from the yolk.
Beat the protein with a mixer, gradually pouring two-thirds under the mixer blades
from the total volume of powdered sugar (approximately 70 grams).
The protein should be whipped until soft peaks.
Remove the cords (chalases) from the yolk.
Beat the yolk with the remaining icing sugar (~ 30g) until whitened.
Place in the whipped Mascarpone yolk.
Stir on the smallest
the speed of the mixer blades.
Introduce whipped protein into the resulting mass in three steps.
Mix
with smooth movements only with a spoon, so as not to destroy the air
bubbles.
The cream should not turn out to be either solid or liquid, in consistency it should
resemble thick condensed milk.
Brew strong coffee, cool it to room temperature and pour in
liqueur Amaretto.
(The second cooking option is to mix the liquor into the cream, not into the coffee.)
Cut (or rather, saw) one Savoyardi stick with a knife with fine teeth
into pieces. Place them tightly on the bottom of the glass.
Pour 4 ~ 5 teaspoons of coffee evenly over the cookies.
Place 1 ~ 1.5 tablespoons of cream (about 40g) on the moistened biscuits and
flatten.
Cut the second Savoyardi stick and lay in the second layer of cookies.
Pour coffee.
Put in the second layer of cream.
Then cut, stack and saturate the third layer of cookies.
Collect 2 more glasses of dessert in the same way.
Spread the remaining cream evenly over the glasses.
You can deposit the cream through the curly culinary attachments.
Tighten the glasses with plastic wrap and refrigerate for at least 2
hours, and preferably at night.
Sprinkle the dessert with cocoa powder before serving through a strainer.
Such an original dessert will decorate your festive table. Can
cook everything yourself, but you can also organize a large
a holiday that goes beyond the usual family celebration, through
a catering agency that organizes the delivery of any food to
Your choice. Now this service is gaining popularity and it is becoming
more varied. A good catering agency will not prepare
only an unforgettable wedding celebration, but also a buffet with business
partners, a coffee break or even a barbecue.
This is one of the variations of the famous Italian dessert. Since the dessert itself is very sweet, we decided to add a little sour cherry note. However, you should remember that if you follow your figure very often you should not use such a dessert.
How to make a dessert a la tiramisu in a glass
- Wash the eggs well and carefully separate the yolks from the whites. Defrost the cherries, squeeze them well from the water, put them in a small bowl, sprinkle with cinnamon and pour in the cognac or rum, stir. Put the whites and prepared cherries in the refrigerator for now.
- Place the yolks in a deep bowl, add sugar and beat with a mixer until white. Add hand-whipped mascarpone cheese to the whipped yolks and mix well until smooth. Now take out the whites and beat them with a mixer until they are strong foam, transfer to the cheese mass and stir very gently and slowly with a spatula until a homogeneous cream is formed.
- Pour cold espresso into a flat bowl, break the savoyards in half. Dip half of the cookies one by one in coffee for 2 seconds and put in glasses or molds, put several prepared cherries on top and cover with a thick layer of cream. Then dip the remaining cookies in the coffee and lay out the second layer, add a few cherries again and cover with the remaining cream.
- Sprinkle the dessert with cocoa powder through a sieve and garnish with cherries, put the finished tiramisu in the refrigerator overnight.
One of the most famous and beloved Italian desserts. Tiramisu is prepared and served in this case in glasses in portions, which is very convenient.
According to one version, the tiramisu recipe was invented in honor of the arrival in Siena of the Grand Duke of Tuscany Cosimo III Medici. However, the history of the modern recipe can only be traced back to the late 1960s, when tiramisu was served at Le Beccherie in Treviso, northern Italy. According to another version, the authors of the recipe are the owner of this restaurant Roberto Linguanotto and his student, Francesca Valori, whose maiden name is Tiramisu. Regardless of where and when this wonderful recipe was invented, today it is difficult to imagine Italian and world cuisine without it. All that remains is to thank its ingenious author and cook tiramisu in a glass to enjoy a delicate and aromatic dessert.
Ingredients:
- 500 gr. mascarpone
- 300 gr. Savoyardi cookies/ Ladies' fingers (or other biscuit cookies, including those made at home)
- 120 g Sahara
- 6 eggs
- cocoa
- 300-350 ml. water for brewing coffee
- 4 tea. l. ground coffee
- 50 gr. Marsala wine or rum, cognac, coffee or almond liqueur (for example, Amaretto).
Preparation:
- Before cooking the tiramisu in a glass, mascarpone and eggs should lie in the refrigerator so that they are equally cold (the same temperature).
- Tiramisu eggs should be used only the freshest, undamaged, not chipped. How fresh the eggs are can be easily checked by immersing them one at a time in salted water, while fresh eggs will sink to the bottom of the dish, less fresh ones will float. Before cooking tiramisu, wash the eggs with soap and water just before breaking them (not beforehand) to remove any bacteria that may be on the shell.
- We brew coffee, filter it, removing the thick. Pour coffee into a wide and deep bowl, let it cool. Pour in Marsala wine (or rum, cognac, coffee or almond liqueur), stir.
- Prepare utensils for preparing portioned tiramisu: glasses or glasses, bowls, vases for jam. Small glasses with a wide bottom are well suited for this purpose. Dessert dishes must be clean and thoroughly dried.
- Savoyardi biscuits are used to prepare tiramisu. Store-bought cookies, in my opinion, are better suited for this dessert than home-made ones: they are denser and well soaked in cream without getting soaked. But if for some reason it is impossible to buy Savoyardi, then self-made biscuit biscuits are quite a worthy replacement for him.
- Preparation of tiramisu cream. The whites must be separated from the yolks. Beat the yolks white with half the sugar using a mixer or whisk.
- Add mascarpone to the bowl with whipped yolks, 1 tablespoon.
- … Each time stirring the cream with a mixer at the lowest speed or with a whisk until a homogeneous creamy consistency. No need to whip, otherwise the cream may split or become too liquid. Once the cream is smooth, stop stirring so as not to interrupt.
- Wash and thoroughly wipe the mixer beaters. Beat the whites until a fluffy foam is obtained, at first without adding sugar. Continuing to beat, add the remaining sugar in small portions. If the foam of the whipped whites becomes stable and stops flowing down the walls when turning the dishes, the whites are sufficiently whipped.
- Add the whipped egg whites to the mascarpone cream in several steps.
- Carefully so that the air bubbles in the whipped egg white do not burst, stir the mixture from top to bottom in one direction until smooth with a spoon, whisk or spatula. It is impossible to whip tiramisu cream with a mixer, otherwise it will not only cease to be airy, but also become liquid.
- Quickly dip the biscuits in cold coffee, turning to moisten them equally on all sides. We measure out how long the cookies fit our glasses and cut the cookies. I cut it in half. If you wish, you can first cut the cookies, and then dip them in coffee - whichever is more convenient for you.
- Put a layer of mascarpone cream in a glass, put cut biscuit cookies on top.
- Cover the Savoyardi layer with another layer of tiramisu cream, on which we again put the biscuits cut and dipped in coffee.
- Cover the top of the cookies with a layer of cream again, carefully smooth out its surface. So fill the prepared glasses with mascarpone cream and Savoyardi biscuits until we use all the cream and cookies.
- Place the glasses on flat plates and generously sprinkle the surface of the tiramisu with cocoa, sifting it through a tea strainer. We put the dessert in the refrigerator for soaking for at least 12 hours, or better - for a day. During this time, the tastes and aromas of the dessert will harmoniously combine, the biscuit cookies will be perfectly saturated, the mascarpone-based cream will acquire the necessary density, and the taste of tiramisu will be simply incomparable.
- Before serving, tiramisu in a glass can be decorated by making a pattern of powdered sugar on the surface of the cocoa using a paper stencil. It can be not only a heart, but also a flower, an asterisk, any other pattern.
- Also, tiramisu in glasses can be decorated with mint leaves, raspberries or strawberries, a slice of peach, shavings of black or white chocolate, patterns / figures of melted and then frozen chocolate. Or you don't have to decorate, but just serve tiramisu with a cup of aromatic coffee - it will still be very beautiful and effective.
Bon Appetit!
COMPOUND
For 3 glasses of 200 ~ 250mlTHE FOUNDATION
90 ~ 100g Savoyardi cookies (Ladies fingers),
cocoa for sprinkling
CREAM
250g Mascarpone,
0.5 cups powdered sugar (100g),
1 egg
IMPREGNATION
100g strong black coffee,
1 ~ 2 tbsp Amaretto liqueur
For the right taste, use Savoyardi biscuits and Mascarpone cream cheese.
If you cannot buy these products, you can take any biscuit or biscuit cake and country cream or sour cream.
Cream
Separate the egg white from the yolk.
Beat the protein with a mixer, gradually adding two-thirds of the total volume of powdered sugar (about 70 grams) under the mixer blades.
The protein should be whipped until soft peaks.
Remove the cords (chalases) from the yolk.
Beat the yolk with the remaining icing sugar (~ 30g) until whitened.
Place in the whipped Mascarpone yolk.
Stir at the lowest speed of the mixer blades.
Introduce whipped protein into the resulting mass in three steps.
Stir with smooth movements only with a spoon so as not to destroy air bubbles.
The cream should not turn out to be either solid or liquid, in consistency it should resemble thick condensed milk.
Dessert assembly
Brew strong coffee, cool it to room temperature and pour in Amaretto liqueur.
(The second cooking option is to mix the liquor into the cream, not into the coffee.)
Cut (or rather, saw) one Savoyardi stick into pieces with a knife with fine teeth. Place them tightly on the bottom of the glass.
Pour 4 ~ 5 teaspoons of coffee evenly over the cookies.
Put 1 ~ 1.5 tablespoons of cream (about 40g) on the moistened biscuits and smooth.
Cut the second Savoyardi stick and lay in the second layer of cookies.
Pour coffee.
Put in the second layer of cream.
Then cut, stack and saturate the third layer of cookies.
Collect 2 more glasses of dessert in the same way.
Spread the remaining cream evenly over the glasses.
You can deposit the cream through the curly culinary attachments.
Tighten the glasses with plastic wrap and refrigerate for at least 2 hours, and preferably overnight.
Sprinkle the dessert with cocoa powder before serving through a strainer.
 |
Such an original dessert will decorate your festive table. You can cook everything yourself, but you can also organize a big party that goes beyond the usual family celebration through a catering agency that organizes the delivery of any dishes of your choice. Now this service is gaining popularity and becoming more and more diversified. A good catering agency will prepare not only an unforgettable wedding celebration, but also a buffet table with business partners, a coffee break or even a barbecue. |
Are you the lucky one who managed to taste the most delicate creamy tiramisu dessert, invented by Italians? Its taste leaves few people indifferent, you want to try it again and again.
Nowadays, to get to know the real taste of an overseas dish, you don't have to fly to Italy. You just need to find your favorite recipe. By the way, I tried tiramisu for the first time quite recently, and I liked it so much that I can't refuse this amazing dessert, despite its calorie content. In addition, it turns out that preparing this delicious dessert is as easy as shelling pears.
Tiramisu - origin story
There are several versions of the origin of tiramisu. One of them says that this amazing dessert was invented at the end of the 17th century by the confectioners of the Italian town of Siena for the Grand Duke Cosimo III Medici, who was famous for his connoisseur of sweets. This dessert was called "Duke's soup", Cosimo was delighted with him and took the recipe to Florence, and from there he quickly reached the province of Treviso, where courtesans began to use this dessert before love meetings. It was from there that the interpretation of the name of the Tiramisu dessert began.from Italian "tira mi su" as "excite me". Although it is possible to translate and "lift me", "lift me" - I mean the mood.
Tiramisu cake composition
The composition of this delicious dessert is truly enjoyable. Tiramisu contains three essential ingredients - airy savoyardi cookies, delicate creamy mascarpone cheese and Italian wine Marsala.
Today it is no longer difficult to find all the ingredients necessary for making tiramisu in the nearest supermarket. Creamy mascarpone cheese is sold in plastic jars of 250 and 500 g.
Savoyardi cookies, or as it is also called "ladies' fingers", are also sold in packs of 200 and 400 g, there is a great choice of them. You can cook them yourself or use simple biscuit cakes.
Marsala wine was even nicknamed culinary due to its taste. This is a Sicilian wine with a characteristic aftertaste of ship resin and burnt caramel. But even if you do not have such a wine available, it is successfully replaced in recipes with brandy, cognac, rum or Madeira.
5 of the most delicious Tiramisu recipes
Tiramisu - a classic homemade recipe
If you have never prepared an Italian tiramisu dessert, then I recommend starting with the classic recipe. Having prepared tiramisu at least once at home, you will fill your hand, feel the nuances of working with each individual product, understand the texture of the dessert and learn its real taste. After that, you can already experiment and use additional ingredients and serving methods.
Ingredients:
- mascarpone cheese - 500 gr.
- sugar - 200 gr.
- eggs - 4-5 pcs.
- black coffee - 250 ml
- brandy, cognac or rum - 50 ml
- savoyardi cookies - 300 gr.
- cocoa for decoration
You will need two deep cups for separately beating the whites and yolks, a flat-bottomed dish into which it will be convenient to dip cookies in coffee, and a glass rectangular dish for the tiramisu itself.
- Pour sugar into the yolks and begin to beat with a mixer until a viscous homogeneous consistency, remember that the sugar will not completely dissolve, i.e. crystals will be visible.
2. Beat the whites separately until fluffy.
3. Put mascarpone cheese in the sugar-yolk mass.
It is more correct to knead the cheese only with a wooden spatula until a homogeneous elastic mass is obtained.
You can also use a mixer, but at a low whipping speed so that the mascarpone does not overheat and lose its properties.
4. Now add the whipped proteins to the cheese mass and gently mix them until smooth.
5. Prepare the coffee solution. It can be used as ground coffee beans, having previously brewed it, or you can also brew ordinary instant coffee 3-4 teaspoons per 250 ml of boiling water.
6. Add alcohol to the brewed coffee.
We must cool the coffee completely before we dip the cookies in it.
7. Now, one by one, we dip the Savoyardi cookies into the coffee solution and spread them all over the bottom of our dish.
Remember that in real Italian tiramisu, the basis, i.e. the bottom layer is always a biscuit, not a cream.
8. Fill the cookies with half of the resulting cream cheese cream.
9. Then repeat the coffee-soaked cookie layer.
10. Pour out the remaining cream, covering all the cookies with it.
11. Sprinkle cocoa on top of the entire surface of our dessert through a strainer.
12. Tighten with cling film and put in the refrigerator overnight.
It is best to let the tiramisu settle for 5-7 hours, the sugar will dissolve, the cookies will give off the aroma of coffee and soak in the cream.
Tiramisu without eggs - a recipe with a photo at home
The recipe and cooking process is similar to the previous classic recipe, only here we do without eggs. And from alcohol we use Amaretto liqueur, but if you don't have one, you can replace it with cognac, rum or brandy.
Ingredients:
- mascarpone cheese - 500 gr.
- cream 33% - 250 gr.
- icing sugar - 120 gr.
- water - 300 ml
- natural coffee - 2 tbsp. l.
- liqueur "Amaretto" - 50 ml
- savoyardi cookies - 35 pcs.
- cocoa - 2 tbsp. l.
- First, we brew coffee with hot water. You need to brew in a convenient container, because we will dip the cookies in a coffee solution.
- Add alcohol to coffee, stir and leave to cool completely.
3. Whip heavy cream until peaks.
For the cream to whip better, it must be cooled beforehand.
4. Add mascarpone cheese, powdered sugar to the cream and stir everything together with a mixer at low speed until smooth.
5. Now we select the desired shape for the tiramisu. Since Savoyardi cookies are long, it will be more convenient to use a rectangular shape.
6. Dip each cookie into a coffee drink and place in rows on the bottom of the mold.
Do not keep cookies in coffee for a long time, otherwise they will get wet.
7. After that, spread half of the cream obtained from the cream and mascarpone on the cookies, level with a spoon.
8. The next layer is again to put the cookies, which do not forget to dip in the coffee drink.
9. The top layer is a cream. Quite a lot of cream comes out of this amount of mascarpone and cream, and it gives this dessert an airiness. We level the surface of the tiramisu with a spatula or spoon.
10. Cover the tiramisu dessert with cling film and leave it in the refrigerator for at least 5-7 hours, and preferably overnight.
11. Immediately before serving, sprinkle with cocoa powder on top. To do this, sift it through a strainer.
Tiramisu with cherries and chocolate - recipe in a glass
If you want to surprise your guests with a beautiful dessert, then tiramisu can be decorated with cherries, strawberries and served in portions to each guest in a glass. It seems to me that children will be very happy with such a dessert. If you do not dare to prepare a dessert with the addition of raw eggs, then you can cook without them. And if this is a dessert for children, then you can do without alcohol. In any case, this dessert is easy and simple to prepare, and the festive table will definitely decorate.
Ingredients (for 4 servings):
- mascarpone cheese - 250 gr.
- cream 33% - 250 gr.
- icing sugar - 90 gr.
- water - 250 ml
- natural coffee - 2 tbsp. l.
- coffee liqueur - 50 ml
- savoyardi cookies - 240 gr.
- dark chocolate - 60 gr.
- vanillin - a pinch
- fresh or frozen cherries - 350 gr.
Step by step recipe:
- Whisk the cream, add the icing sugar, vanillin and mascarpone. Stir everything well, you can stir at low speed using a blender.
- Brew coffee in hot water. Instant coffee can also be brewed, but I prefer natural coffee.
- Pour liquor into a coffee drink, if you cook for children, then do not add liquor, it will also be delicious. Let the drink cool completely.
- In the previous recipes for tiramisu dessert, we put savoyardi cookies with the bottom layer. In the same recipe, we put several tablespoons of butter on the bottom of the glass.
- And the next step is slightly different from the previous recipes - we dip Savoyardi cookies in a coffee drink on only one side (this will be the top side of the dessert). Dry biscuits should be in contact with the cream. If the cookies are larger than the diameter of the glass, do not be afraid to break the cookies in half.
- Cherry is the next layer - completely lay in the fruit layer.
- Put the cream on top.
- We repeat in the same sequence - cookies, cherries (a little less than before), a layer of cream is on top.
- It remains to decorate the dessert with chocolate. To do this, cut the dark chocolate with a knife or grate it on a coarse grater.
- Finally, add a fresh cherry to the very top (you can use a cherry for a cocktail). Decorate the dessert with a sprig of mint.
Tiramisu cake with strawberries and banana - video - recipe
What is the difference between dessert and cake? The cake can be made with both savoyardi cookies and biscuits.
The first recipe is similar to the classic homemade tiramisu, except that the recipe uses strawberries and bananas.
Such a cake is decorated with sides made of savoyardi cookies and decorated with fruits.
Tiramisu cake with sponge cakes
I want to offer you another great recipe for tiramisu cake, which is prepared without savoyardi cookies. Biscuit cakes are prepared for the cake. You can buy ready-made, or you can make a biscuit yourself.
Ingredients:
For biscuit:
- eggs - 6 pcs.
- flour - 250 gr.
- sugar - 1 glass
- vanillin - 1 tsp
For impregnating cakes:
- water - 250 ml
- natural coffee - 2 tbsp. l.
- rum - 40 ml
- sugar - 3 tsp
For the cream:
- mascarpone cheese - 500 gr.
- cream 33% - 250 gr.
- sugar - 90 gr.
- cocoa powder - 30 gr.
Step by step recipe
- First, let's prepare a coffee drink. Brew coffee with boiling water, add sugar, pour in rum and let cool.
We will bake the biscuit cakes ourselves.
2. To do this, first beat 6 eggs for about 1 minute. If there is no harvester, then you will have to spend about 3-4 minutes.
3. Then add sugar and vanillin and beat for another 5 minutes, until you get a beautiful fluffy mass, which will increase by about 2 times.
4. Now sift the flour through a strainer into the egg mass. During this time, the flour is enriched with oxygen and the biscuit turns out to be high and fluffy.
5. Using a spoon, stir the dough until smooth.
6. Pour the resulting dough into two molds, covered with paper or foil and greased with vegetable oil.
7. Preheat the oven to 180 degrees. We bake the cakes for about 25 minutes without opening the oven door. The finished cakes should cool.
8. For the cream, beat the heavy cream for 2 minutes until fluffy and put the cream in the refrigerator.
9. In the same bowl, beat the mascarpone cheese with sugar.
10. Combine cheese and cream, stir gently with a spoon. The cream is ready.
11. We begin to collect the cake. The bottom layer is a biscuit, soak it with a coffee drink. Using a spoon, gently pour it over the cake.
12. Put the cream on the soaked cake layer in a fairly thick layer, level it.
13. Sprinkle with cocoa powder on top.
14. We repeat the whole sequence again - biscuit, coffee drink, cream. Only the top layer of cream can be used to decorate the top and sides of the cake.
15. The cake is ready, it remains only to sprinkle the top with cocoa powder.
A prerequisite for Tiramisu is that the dessert or cake should be cooled in the refrigerator for 5-7 hours, and even better left overnight.
I hope you enjoyed the recipes for this wonderful Italian dessert. I assure you that its preparation is within the power of any hostess, and the delight and compliments of the guests are guaranteed.
I would be glad if you become a fan of this dessert and, after cooking, share your impressions on my blog.
