Tiramisý (Italian Tiramisù) is an exquisite Italian dessert prepared on the basis of mascarpone cheese. It also includes savoiardi (Italian savoiardi) - dry porous cookies, chicken eggs, sugar, coffee (better espresso), alcohol (Marsala wine, rum or brandy); on top, the dessert is decorated with cocoa powder and grated chocolate.

The cake is not baked; in consistency, it is soft like pudding.

Tiramisu is one of the most popular desserts in the world. It is served not only in Italian restaurants, but also in establishments with a different cuisine. It is difficult to explain what tiramisu is, comparing it to a delicate cake, pudding or soufflé. Only the following can be asserted with certainty: this is a delicate, airy, weightless delicacy that requires an appropriate attitude towards itself.

The name "Tiramisu"

"Tiramisu" consists of three Italian words: tira mi sù, which literally translates as "lift me up" - according to one version, because of its high calorie content. Other culinary historians argue that Italians mean the emotional state, and this phrase should be understood as "cheer me up." There is also a version that tiramisu is considered an exciting delicacy (due to the combination of coffee and chocolate), and therefore the dessert got this name.

History of Tiramisu

Tiramisu is a purely Italian dish, like spaghetti or pizza. It is believed that the first portion of the dessert was prepared in northern Italy at the end of the 17th century. It happened almost by accident. Duke of Tuscany Cosimo III de Medici decided to pay a visit to neighboring Siena. Local chefs, wishing to please the distinguished guest, prepared a completely new dish for sweetness, calling it zuppa del duca (duke's soup). The duke liked the "soup" so much that he took his recipe with him to Florence, because he could no longer imagine his life without this delicacy. By the end of the 17th century, Florence, ruled by the Medici dynasty, had become a center for the arts, where artists, sculptors and poets flocked from all over Italy. It was they who appreciated the discovery of the Sienese pastry chefs, drawing from it the creative strength to create their works.

From Florence, the "duke's soup" migrated to Treviso, from there, thanks to the Venetian merchants, to Venice. Local courtesans allegedly discovered that the "duke's soup" not only lifts the mood, but also has aphrodisiac properties. Therefore, it is sometimes believed that it was with their light hand that a fashionable dish received a new, now final name "Tiramisu", which sounds somewhat ambiguous: "cheer me up", "lift me up."

There are other versions, more dry. There is, for example, an economic and practical theory according to which Italians came up with the idea of ​​creating tiramisu by dipping stale cookies in coffee. Then they began to add liqueur to the cake, and even later - cheese.

Cooking: “From Europe with love. Baking from A to Z "

There are even skeptics who argue that there is nothing like tiramisu in old Italian recipes, so it was invented quite recently and only "disguised" as a traditional dish with a century of history to draw attention to it. For example, in 2006, the Baltimore Sun newspaper published an interview with pastry chef Carminantonio Iannacone, who claimed that it was he who invented tiramisu and cooked it in Treviso bakeries for many years.

One way or another, but nowadays the delicacy is known all over the world. but it's almost impossible to taste real tiramisu outside of Italy... The fact is that it is based on the freshest mascarpone, which is produced only on the Apennine Peninsula, in Lombardy. To this day, cows graze in this Italian region, from whose milk they get high-quality cream, and from the cream - a unique cheese of 55% fat content. The product is a cross between very fat sour cream and butter. Its name comes from the word mascherpa - this is how cottage cheese is called in the Lombard dialect. If all other cheeses are a product of milk processing, then mascarpone is made from cream, which gives the cheese a delicate aroma, a unique delicate taste and a powerful calorie charge. In the production of mascarpone, the cream is heated to 75–90 ° C and lemon juice or white wine vinegar is added to start the curdling process. Mascarpone has a creamy texture, making it ideal for desserts.

Another equally important component of tiramisu is savoyardi, an airy Italian cookie made of protein, flour and sugar in the form of tubes. When, for lack of cookies, enterprising chefs use biscuit cakes, this is already a violation of the traditional recipe.

But the quintessence of tiramisu- Marsala wine, which has a unique aroma and taste, for which it is often called "culinary wine". This wine has some similarities with Madeira, but differs from it in its high sugar content (1.5–7%); alcohol content - 18–20%.
Marsala fine and superiore are usually used for the preparation of confectionery, while vergine, especially vergine soleras, is served exclusively as an aperitif or digestif (like port or sherry).

This wine began to be produced in 1773 on the island of Sicily, in the vicinity of the city of Marsala. The Mediterranean squadron of the British Admiral Nelson, on their way to Egypt, took with them a shipment of new wine. The sailors (and the admiral himself) liked it so much that, upon returning to their homeland, they gave him a loud advertisement. Today Marsala is D.O.C. (Denominazione di Origine Controllata), meaning that the quality of the wine is beyond question.

In the production of Marsala, various additives are used to give the drink the taste of bananas, oranges, tangerines or coffee. That is why, without these ingredients, you can practically cook classic tiramisu.impossible.

Baking according to GOST. The taste of our childhood!

For cooking classic tiramisu you should grind 6 yolks with sugar until a homogeneous mass is obtained, then add 450 grams of mascarpone, a little marsala and mix everything well. Carefully transfer the whipped egg whites into the mixture. Brew 200 grams of espresso coffee, cool it and mix in a wide bowl with Marsala. Quickly dip Savoyardi cookies (200–250 g) into the coffee-marsal mixture one by one and arrange them on the bottom of a square dish. Above - a layer of mascarpone cream. Be sure to sprinkle it with chocolate chips. Next is another layer of coffee and wine-soaked cookie sticks and a layer of cream with chocolate chips. Put all this on a glacier (in the refrigerator) for at least 6 hours. Sprinkle generously with bitter cocoa powder before serving.

Tiramisù a la russe is a domestic version of an overseas dish.
There are various options and adaptations traditional recipe , according to which tiramisu can resemble pudding or cupcake. In some cases, a different flavor is used instead of coffee - for example, strawberry or lemon. Insofar as the dessert is not baked in the oven, but simply cools in the refrigerator, even those who are far from cooking can try to amaze guests with variations on the theme of this masterpiece of confectionery art. Mascarpone can be replaced cream, fat cottage cheese or market sour cream, marsala - cognac or Amaretto liqueur, and savoyardi - biscuit cakes.

Ingredients:
sugar (75 g), egg (3 fresh yolks), mascarpone cheese substitute (cream, fat cottage cheese, etc. - 250 g) coffee (instant, 2-3 teaspoons), biscuits (biscuits in the form of sticks 120 g ), cocoa (1 tablespoon), brandy (3-4 tablespoons).

Cooking method:
Prepare coffee, pouring 2-3 teaspoons of instant coffee with 200 ml of boiling water. Cool, pour into a deep bowl, add brandy or Amaretto liqueur to the drink.
Beat the yolks and granulated sugar thoroughly with a broom until the sugar is completely dissolved. In portions, add the Mascarpone cheese to the egg mass and knead until a thick homogeneous mass is formed.
Quickly dip half of all biscuit cookies into the prepared coffee mixture and immediately put right next to each other in a deep rectangular shape (you can use plastic, you can use Teflon or foil).
Spread half of the mascarpone substitute cream evenly on the biscuits soaked in the coffee mixture and gently smooth.
The rest of the biscuits are also quickly dipped in the coffee mixture and put in a thick layer on the cream. Drizzle with the rest of the coffee mixture.
Spread the rest of the cream evenly on top and smooth. Cover the tiramisu with cling film and refrigerate for at least 4 hours so that the dessert is well saturated.
Before serving, sprinkle with a thin layer of cocoa powder (it can be mixed with a small amount of powdered sugar). Immerse the knife in hot water every time before slicing!

Jamie Oliver: My Italy

Tiramisu three-layer
Ingredients:
egg - 6 pcs., sugar - 6 tablespoons,
substitute for mascarpone cheese (fat cottage cheese, etc.) - 750 g,
rum - 6 tablespoons, strong coffee - 1.4 liters, ready-made biscuit - 3 round cakes, cocoa powder - 3 tablespoons.

Cooking method:
Separate the yolks from the whites. Beat the egg yolks with sugar until frothy.
With constant stirring, add cheese (or cottage cheese previously grated through a sieve) and rum.
Beat the whites into a strong foam and, stirring gently, add to the mixture.
Quickly dip the sponge cake into the chilled coffee, remove it and place it to drain on the wire rack.
Put the biscuit cake on the bottom of the mold, cover it with some of the cream, put the next cake on it and again the cream; then the third cake and a layer of cream.
Cover with cling film and refrigerate for at least 3 hours.
Sprinkle with cocoa powder and garnish before serving.

Tiramisu is a traditional Italian dish whose name translates as "cheer me up" or "lift me up." There is a version that the dish got its name because of its rather high calorie content. According to another version, the translation must be understood as, or “cheer me up”. Thanks to the wonderful combination of chocolate and coffee, many Italians consider tiramisu to be an energizing treat.

Tiramisu has a real aristocratic origin, which means that the dessert cannot be eaten while sitting on a park bench, on the go or in the car. He demands an attitude corresponding to his aristocratic roots.

History of tiramisu

The dish was first prepared at the end of the 17th century in northern Italy. When the Duke of Tuscany, Cosimo III de Medici, arrived in Siena, the local chef, who was originally called the "duke's soup". The Duke loved the dessert and took the recipe with him to Florence. After that, the dish gained worldwide popularity.

According to unofficial versions, it is believed that the dish was invented recently, and a story with an ancient origin was invented just to attract those who want to try the dessert.

According to another version, Italians came up with tiramisu only because of the habit of dipping stale cookies in coffee. Later, to improve the taste, they began to add liqueur and mascarpone cheese.

Where to taste real tiramisu?

Thanks to its worldwide popularity and fame, tiramisu is now sold on every corner. But it is worth giving up any hope of trying a real, original tiramisu outside of beautiful Italy.

The fact is that one of the main ingredients of tiramisu - mascarpone cheese - is produced exclusively in the Apennine Peninsula. The product is something in common between delicate butter and fatty sour cream. When comparing mascarpone with other cheeses, one should note its high fat content (55%). And also the fact that all cheeses are a product of milk processing, not cream.

The second, no less necessary and important ingredient of tiramisu is the Italian savoyardi cookies, consisting of flour, protein and sugar. As a substitute for savoyardi, chefs take a regular sponge cake, as a result of which a real tiramisu will definitely not work.

Another essential ingredient of real tiramisu is Marsala fine and superiore wine. Today, not everyone can afford it.
So, most likely, you have already realized that it is almost impossible to cook a classic tiramisu at home. Therefore, the only way out for true sweet teeth is a trip to sunny Italy.

In the meantime, thoughts of Italy have given you inspiration, you can cook something in the kitchen. For example, a mashed pea recipe. This healthy dish will not only pass the time, but will also give you an additional boost of vivacity, vitamins and strength for the whole day.

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.

1. 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.

1. 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.
2. 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:

1. Whisk the cream, add the icing sugar, vanillin and mascarpone. Stir everything well, you can stir at low speed using a blender.
2. Brew coffee in hot water. Instant coffee can also be brewed, but I prefer natural coffee.
3. 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.
4. 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.
5. 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.
6. Cherry is the next layer - completely lay in the fruit layer.
7. Put the cream on top.
8. We repeat in the same sequence - cookies, cherries (a little less than before), a layer of cream is on top.
9. 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.
10. 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

1. 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.

We have already told you the story of the creation of the favorite delicacy of all those who were born in the USSR - the Bird's Milk cake, and now let's turn to the sweet classics of another country. The coffee dessert tiramisu is the pride and real symbol of Italy, in importance on a par with pasta and pizza. Making tiramisu at home is quite difficult, but with our tips, you can master this process without difficulty.

Tiramisu has been the subject of controversy among culinary enthusiasts for many years. Some are inclined to believe in fairy tales and legends, others are looking for and finding more and more new facts proving that tiramisu is a relatively young invention.

According to one version, the first tiramisu was prepared in the 17th century in Florence. This was done by special order of the Duke Cosimo III de Medici, a famous sweet tooth. The original name of the dessert was different - Zuppa del duca ("Soup for the Duke"). Taking the recipe and traveling - first to Treviso and then to Venice - Medici began to spread an amazing and "magical" delicacy throughout Italy.

Why was tiramisu so popular and how did it get its name? The fact is that many who have tasted this dish suddenly have a significantly increased mood and even ... sexual activity. It was believed that the coffee and liquor included in the dish had an aphrodisiac effect. The dessert was nicknamed tira mi su (translated from Italian - "cheer me up", "cheer me up") and was considered a real aphrodisiac and secret "weapon" of the Venetian priestesses of love.

The first tiramisu was based on the freshest mascarpone cheese from the Apennine Peninsula, Italian savoyardi cookies and Marsala wine.

Such a set of products has raised great doubts about the credibility of the legend among modern connoisseurs of culinary. Firstly, mascarpone cheese from the Apennine Peninsula, according to them, simply could not be delivered to Florence, and later to the rest of Italy. Then there were simply no ways to properly store such a delicate and airy product, the inevitable fate awaited the cheese - it would spoil faster than it got to its destination. Secondly, the fact that the tiramisu recipe was not included in any cookbook, including the famous multi-volume La mia cucina, released before the 60s of the XX century, was also doubtful.

A more realistic version of the origin of the dish says: the dessert was invented by the chef Roberto Linguanotto in the late 60s at the Alle Beccherie restaurant located in the city of Treviso. The dish was named so not because of the effect that raises the "fighting" spirit, but because of the regenerating and nutritional properties of the ingredients in the composition and the high calorie content.

At least once, those who have been to Italy and have tasted tiramisu there will certainly note that the dish in its historical homeland has an absolutely unique taste. The point here is not in the skillful hands of the chef and not in the secret recipe. The main rule of tiramisu is that all ingredients must be fresh and of high quality. As you know, this dessert is not heat-treated, which means that it conveys well the original taste properties of the products. Finding mascarpone cheese with a short shelf life, Marsala wine and even more airy Italian savoyardi cookies on store shelves is quite difficult even in the capital, is it worth talking about more remote corners of our country? When preparing tiramisu, many housewives replace some products with others: savoyardi - biscuit cookies, mascarpone - cream or cottage cheese, Marsala wine - Amaretto liqueur.

Today we, with the support of the chef of the Buono restaurant, Christian Lorenzini, will tell you how to most accurately repeat the technique of making the original tiramisu at home.

Ingredients:

Yolk - 6 pcs.

Sugar - 120 g

Mascarpone cheese - 550 g

Vanillin - 1 g

Protein - 5 pcs.

Savoyardi cookies - 40 pcs.

Espresso coffee - 400 ml

Liqueur Gran Marnier - 20 ml

Cocoa - 50 g

Cooking method:

1. Beat the yolk with sugar well, then add the mascarpone and vanillin. We continue to mix until smooth.

2. Separately beat the protein and salt into a very strong foam. The density of the whipped proteins will depend on whether the cream will spread or not.

3. Warm espresso is mixed with Gran Marnier liqueur. Dip each cookie for 5 minutes in the coffee mixture and put it in the mold.

4. Spread half of the cream on the savoyard and cover with a second layer of coffee-soaked cookies. Lay out the remaining cream with a top layer.

5. Put the tiramisu in the refrigerator for 4-5 hours. During this time, the cream will thicken. Sprinkle with cocoa before serving.

Bon Appetit!

The name "Tiramisu" comes from three words, sounding like tira mi su, which when translated from Italian sound like "lift me up." The dessert is probably named so for its high calorie content. There are also claims that the name arose from the emotional state that this delicacy causes, and therefore, the translation may sound like

"Uplifting".

There are versions that tiramisu has an aphrodisiac property due to the successful combination of chocolate with coffee in it. Perhaps this opinion arose due to the fact that noble people used it on the eve of a love meeting.

It is difficult to understand what dessert dish is called tiramisu, if you compare it with cakes made from the most delicate dough, soufflé or puddings. This is a very exquisite dessert from Italy, you should not eat it in a hurry or sitting on a bench, not respecting its aristocratic origin, not giving it some attention. Tiramisu is delicate in taste, airy in consistency and cannot be described in words.

History of appearance

Tiramisu is a 100% Italian dish, along with pizza and spaghetti.
The masterpiece was created in the northern part of Italy at the very end of the 17th century. and his appearance was, one might say, an accident: the Duke of Tuscany, Cosimo the third, was a famous connoisseur of sweets and one day he planned to visit Siena. The cooks of the town wanted to surprise the guest with something, and were not afraid to serve a unique dish for dessert, the name of which translates as “Duke's soup”. The nobleman liked the food so much that he did not leave a crumb, and then took the recipe to Florence. Eminent artists have appreciated the innovation among Italian desserts. It became a source of strength for creativity in the creation of famous masterpieces (Florence during the reign of the Medici was the center of Italian art).

Further, the dessert ended up in Treviso, whose courtesans very soon figured out what the uniqueness of the "soup" is. Ladies began to consume it, going on very important dates. The women argued that the food lifts the mood and excites, it was they who gave it the ambiguous name known to us "excite me" or "lift me up."

The second version of the name suggests that the dessert got its name when it was in Venice, where it migrated, not without the help of merchants.

Other versions of the origin of the name are rather boring. Skeptics sometimes say that among the old recipes there is nothing that could, even remotely, resemble the most delicate dessert. Based on this, they claim that the dish was created quite recently and was named old only so that customers would pay attention to it.

A journalist for the Baltimore Sun newspaper interviewed a pastry chef in which a man claimed that tiramisu was his invention. The newest idea is that the Italians dipped stale cookies into a cup of coffee, a little later intensified the taste of the drink with liqueur, then for some reason added cheese to this strange combination.

What is real tiramisu

The dessert has become famous in all countries, but it is silly to hope to taste it real outside of Italy. The cake of the same name displayed in a shop window has nothing to do with a real dessert, however, as well as a dessert served in a restaurant or cafe, cut into pieces.

The basis of tiramisu is a very fresh cheese called mascarpone, produced only on the Apennine Peninsula (Lombardy), its fat content is 55%. This product is located somewhere between butter and the fattest sour cream. The product came from maschera ("curd" in the Lombardy dialect). The most delicate cheese appears as a result of processing not milk, but cream, which gives it a fabulous aroma and taste, as well as a lot of calories.

The second component is savoyardi cookies, which are airy baked goods in the form of cookies made from egg white, sugar and flour. The product resembles sticks in shape. Some chefs substitute biscuits for biscuits, which makes the dessert different from itself.

For the preparation of the dessert wine "Marsala" is also used, which is no less popular among confectioners than rum, cognac and liqueurs. The wine is very aromatic and has a unique taste, for which it is called “culinary”. For the production of wine, a variety of additives are used that give it the flavor of coffee, orange, banana or tangerine.

From the above, it is clear that cooking a real delicious dessert at home is impossible.

Tiramisu in Russian

For those who do not have the opportunity to visit Italy and try the dessert there, they can console themselves with its “domestic” version. Mascarpone cheese can be bought at the store or replaced with fatty cottage cheese / cream. Marsala is usually replaced with liqueur or cognac; if savoyardi cannot be found, biscuit is used instead.

The confection is not baked in the oven, but cooled in the refrigerator.

To prepare tiramisu according to the classic recipe, it is necessary to rub six egg yolks along with sugar, until a dense and fluffy mass is obtained. Then add 450 gr. mascarpone, pour in a little marsala and the resulting creamy mass is mixed. The whites whipped into a thick foam are laid out in the mixture, chilled espresso coffee (200 gr.) Is added there, everything is thoroughly mixed.

Savoyardi sticks very quickly dipped into cream, laid out on the bottom of a square plate. This is followed by a creamy layer, followed by a layer of soaked sticks, then a layer of air cream. The final stage is chocolate chips. Dessert should stand in the refrigerator for at least six hours before serving, sprinkled with cocoa powder.

Easier dessert options can be found in recipe books and online.