Baker teaches you step by step how to make this incredible recipe at home
Tiramisu, one of the most famous Italian desserts in the world, is a true delight. Its name, derived from the Italian expression “tirami su”, translated means something like “pull me up” and is linked to the high energy content of the ingredients used: coffee, eggs and mascarpone.
To teach you how to prepare this excellent dessert, pastry chef, teacher and buttercream covered cake specialist Bruna Rebelo lists the step-by-step instructions you need to recreate the recipe and surprise your family and friends. Watch!
tiramisu
ingredients
Spoon of biscuits (spoon biscuit)
- 100 g of egg whites
- 70 g of egg yolks
- 100 g of refined sugar
- 45 g of wheat flour
- 45 g potato starch (or corn starch)
- Cream of tartar or a few drops of lemon
Coffee syrup
- 80ml of coffee strong tension
- 40 g of refined sugar
- 5 g of rum
- 3 g of coffee liqueur
Tiramisu cream
- 150 g of refined sugar
- 50 ml of filtered water
- 80 g of egg yolks
- 6 g of colorless gelatin powder hydrated in 50 ml of ice water
- 300 g very cold pasteurized cream (fresh with 35% fat)
- 250 g of very cold mascarpone
- 25 g of amaretto or rum
- Cocoa powder for decorating
Preparation method
To get started, do the mise en place and separate all the ingredients that will be used. This is a recipe made in stages and, therefore, a little more detailed and delicate.
Spoon of biscuits
Place the egg whites in the mixer with the cream of tartar and beat them until they start to foam. Without stopping whisking, add the refined sugar. In the meantime, prepare the baking tray and leave it greased or lined with baking paper. When the egg whites are firm, stop and add the egg yolks. Let it beat for 5 minutes and turn it off.
Gently add the dry ingredients. It is recommended to add one part, mix with a foot, always from bottom to top and slowly, then add the other part and repeat the kneading operation. This step is important to avoid losing air in the recipe. Remember: every recipe with the frothing method, when you beat the eggs, needs a lot of love and care.
Pour this mixture into the pan and, with the help of a spatula, distribute it throughout the space, but without mixing too much. Bring it to cook in the oven preheated to 350°F until golden on top, 10 to 12 minutes. Set aside and let it cool.
Coffee syrup
Place the strong coffee in a bowl, making sure it is hot. Add the sugar to the coffee and mix well to ensure that it dissolves completely. Add the rum, mix and set aside. If you prefer a little extra flavor with coffee liqueur, add it to the mix.
Tiramisu cream
In a saucepan, add the sugar and water to prepare the syrup. Mix the two and place over medium heat and do not mix further. In the meantime, take a brush, wet it with a little water and clean the inside edge of the pan, which probably has some sugar left around it. This syrup needs to reach 250°F, so it’s a good idea to use a thermometer.
In a small container, dissolve the gelatin in the microwave and set aside. Add the egg yolks to the mixer and start beating. When the syrup is ready they should have the consistency of a very light cream. Once the syrup has reached 250°F, add it lightly to the syrup mixture. mixer without stopping beating. Leave it there until the mixture becomes thicker. After about 5 minutes of beating, leave it aside in a corner.
In another container, place the milk cream pasteurized and put it in the mixer. Whisk a little, until it starts to thicken, and add the mascarpone. At this point, pay attention and, when it starts to foam and you can see the pattern made by the whisk, add the mascarpone. Beat for a little longer and then stop. Add the Amaretto, mix with a spatula and add the sugar syrup. Mix again with the spatula or whip.
Place the gelatine in another container and add a little of the mascarpone mixture to this container to break the heat of the gelatine and stir. Gradually add the gelatine to the larger container and mix. It will turn out very soft, but leave it aside and start assembling, which can be single or in large quantities.
Assembly
Keep aside a serving plate or individual containers suitable for the composition of the tiramisu. In the first layer, quickly dip the biscuits into the prepared coffee syrup. Make sure you don’t soak them, just wet them enough so they soften a bit. Arrange these biscuits on the bottom of the baking dish in an even layer.
In the second layer, spread a portion of mascarpone cream on the biscuits soaked in coffee. Use a spatula to smooth and level the cream. Continue making alternating layers of soaked biscuits coffee and mascarpone cream until almost filling the plate. The last layer should be mascarpone cream. To finish, sprinkle cocoa powder on the top layer of mascarpone cream. Place in the fridge for 8 hours or in the freezer for 4 hours and serve.
By Thainara Martins
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
