Strawberry tiramisu.
Tiramisu is a famous Italian recipe, which means " Lift me up!" That's right — the dessert is very airy, tender and you just have to try — you find yourself in the clouds. There is a lot of debate about what part of Italy and when invented this dessert, what his original composition. Some even say that Tiramisu (not the name, recipe) was known for French cuisine centuries ago.
As is often the case with popular recipes-find the "true", the original recipe is almost impossible. And whether to try — you can only try different and choose your own. Today I will tell you about the "one of" recipes Tiramisu, with strawberries. Yet in the summer you can slightly move away from the classic coffee option in favor of fresh berries.
Just want to warn you questions like: is it possible to substitute Mascarpone, but what if you remove this and that. Everything is possible, BUT you will not Tiramisu, and the author's dessert. Here you decide what is more important.
Savoiardi biscuits — 200 gr.
Orange juice-100 ml.
Sugar-90 gr.
Lemon juice-5 gr.
Mascarpone-250 gr.
Strawberries-400 gr.
Orange liqueur-60 ml.
Egg white - 2 PCs
Egg yolk - 2 PCs
To begin with, make the sauce: mix in a bowl of blender orange juice, liquor (here you can take any alcohol that you think is logical), strawberries (slightly cut to simplify the blender work) and bring to the state of liquid puree. What's the orange juice for? To set off the taste of strawberries and get not too sugary dessert at the output. Tiramisu is known for its contrasts (bitter coffee, sweet cream).
The dipping sauce is ready, make cream. Mix proteins with 45 grams of sugar and lemon juice. Whisk until stiff peaks (like meringue). Special attention to the" purity " of proteins. If they get yolk or other fat — nothing will climb. The only way to save the day is to start over. Be careful.
In a separate bowl, prepare the yolks. Mix with sugar, beat well white. And gradually introduce mashed with a spatula the Mascarpone. Put a little, mixed with a spatula, repeated. There is no need to be zealous here.
Got a homogeneous mass and now we introduce proteins. Again parts, again gently, to air a homogeneous mixture.
Begin to assemble the Tiramisu. The two most common methods of preparation — in individual molds or large form (from which it is then cut out pieces). For clarity, we use the second method. We are preparing a large form (I is container) lightly coat the bottom with cream. Now dip cookies in the sauce for a couple of seconds, turn over, a couple of seconds and spread on top of the cream. Here you need to think-if you like a little more delicate desserts — leave the cookies immersed in the sauce for 5-8 seconds. Love the texture-2 seconds and take out.
Made a layer, spread the cream on top. The thickness of the layers should be approximately the same, that is, the cream layer is equal to the height of the cookie. Evenly distribute the cream and repeat the process with the cookies and cream again. It has become a classic to make Tiramisu 2x2 layer. When you do in molds - there is rather all depends on its height (there may be layers and 6 or more).
Give the liver to soak, and the cream to harden 4 hours. Serve by cutting out pieces of Tiramisu from the mold and removing the blade. Or you can just cook in a beautiful shape and eat with spoons all together. I did the same thing, but instead of the container I used a form from Savoyardi. Bon appetit!
