Tiramisu: recipes and cooking features

• 6 egg yolks;
• ¾ cup white granulated sugar;
• 1 glass of milk (because according to the recipe milk is boiled together with yolks, raw eggs should not be afraid);
• ½ teaspoon vanilla extract;
• 450g mascarpone cheese;
• ¼ cups of strong brewed coffee at room temperature;
• 2 tbsp. spoons of rum;
• 80g Ladyfinger biscuits;
• 1 tablespoon unsweetened cocoa powder or finely grated chocolate;
• ¼ cup of heavy cream.

1. In a saucepan beat the sugar and yolks. Then mix with milk and cook over medium heat, stirring constantly, until it begins to boil. Boil on low heat for one minute, remove from heat, cool slightly. Close tightly and refrigeratefor one hour.
2. In a bowl, beat cream with vanilla until peaks form. Mascarpone cheese, which should be at room temperature, beat in a mixture with yolks until smooth. In a separate bowl, mix coffee and rum. Cut each cookie in half lengthwise and moisten with the coffee mixture until the cookies are soaked but not too wet.
3. Place half of the soaked biscuits on a dish, and on top of it put half of the mascarpone mixture, after and half of the whipped cream. Repeat the layers again, after the end of their formation - sprinkle with cocoa. Cover and refrigerate for four hours.
4. Serving can be absolutely anything. The cake can be decorated with berries or fruits, nuts, or sprinkled with chocolate chips over cocoa. Chocolate chips can be chopped in a blender after freezing the chocolate bar.

• 2 tsp powdered sugar;
• 25 pcs Ladyfinger cookies ("Lady fingers");
• 4 chicken eggs (separate yolks and whites);
• 100g sugar;
• 500g mascarpone;
• 2 cups of espresso coffee;
• 2 tsp. cocoa powder.

For chocolate sauce:

• 1 tsp vanillin (essence);
• 5 tsp uns alted butter;
• 9 tsp cocoa powder;
• ¼ cup sugar;
• ½ glass of milk;
• ½ tsp honey.

1. Cream with mascarpone. Beat the egg whites in a bowl until stiff peaks form. Postpone. In a separate bowl, beat the egg yolks and sugar until creamy or pale yellow. Add cheese to egg yolk mixture and beat until smooth. Pour this mixture into the egg white mixture.
2. Assembly of the cake. Dip the cookies one at a time into the coffee and place flat side down in a dish to form a layer. Spoon half of the cheese mixture over the cookies and smooth with a spoon.
3. Repeat the above steps to make the second cake layer.
4. Mix cocoa and powdered sugar together, sift over cake. Cover with plastic wrap and refrigerate for 2-4 hours.
5. Preparation of chocolate sauce. Melt the butter in a double boiler or saucepan over a water bath and mix with cocoa powder. When the mixture is completely melted and smooth, mix with sugar and mix until smooth. Add milk, continue stirring until chocolate mixture dissolves in milk, then add honey.
6. When the chocolate sauce has cooled, add vanilla to it. Serve tiramisu with chocolate syrup.

For coffee syrup:

• 1 cup of espresso or brewed strong coffee (from one cup of hot water mixed with two tablespoons of instant coffee or espresso powder);
• 2 tbsp. l. wine, dark rum, cognac or almond liqueur;
• 2 tbsp. l. granulated sugar.

For stuffing:

• 1/3 cup (70g) granulated sugar;
• 2-3 tbsp. l. wine, dark rum or brandy;
• ¾ cup (180 ml) heavy cream;
• 1 cup (227g) mascarpone;
• 3 egg yolks;
• about 200g (20-24 units) Ladyfingers or Savoiardi cookies;
• sifted cocoa powder or grated chocolate.

1. For the coffee syrup, in a small bowl, combine hot coffee, two tablespoons of sugar and a couple of tablespoons of wine. Mix until sugar dissolves. Set aside to cool the mixture.
2. For the filling, mix egg yolks, sugar and wine in a saucepan. Set it over a water bath (i.e. place the pan with the mixture over a pot of boiling water, it should not touch the water). Reduce the gas, whisk constantly until the mixture increases in volume. It should be hot and have a dense foamy texture. Keep for about 5-10 minutes. Remove from heat and leave to cool slightly (about 15 minutes). In another bowl, beat the cream with a mixer until stiff peaks form. After that, in a chilled mixture with eggAdd mascarpone yolks and beat with a whisk until smooth. Then gently combine the two mixtures and stir until smooth.
3. Assembly of tiramisu according to the classic recipe. Quickly dip the cookies into the coffee syrup and arrange in a single layer (the number of cookies depends on the size of the dish). If necessary, break a few pieces to fit them to the size of the dish. Spread half of the filling on top and smooth with a spatula or spoon. Repeat with the second the same, lay out the rest of the cream. Cover and store in the refrigerator for 4-6 hours. Warning: freezing tiramisu will destroy its texture.
4. Serve cold. Sprinkle cocoa or grated chocolate on top just before serving.

• 6 egg yolks;
• ¼ glass of sugar;
• ¼ cup mascarpone;
• ¾ glass of whipped cream;
• 20-24 Ladyfingers or Savoiardi Cookies;
• ¼ cup Kahlua.

Optional:

• 1 tsp unsweetenedcocoa powder;
• 1 bar of any chocolate.

1. First, chill the bowl in the refrigerator (to whip the cream in it). Combine egg yolks and sugar in the top of a double boiler. If there is no double boiler, boil water and place another pot on top. Reduce fire to minimum. Stir the yolks and sugar for 10 minutes. After 10 minutes of stirring, remove the mixture from heat. Let it cool slightly, and then beat the sugar mixture with the yolks with a whisk until it increases in volume. Add the mascarpone to the beaten yolks with the sugar mixture. All mix.
2. Take a chilled bowl out of the fridge and beat the cream in it until stiff peaks form. Gently fold the whipped cream into the egg yolks and sugar mixture, then set it all aside.
3. Cut the cookies in half lengthwise so that they do not crumble or break. Spread it on the bottom and sides of the dish. Lubricate the cookies with Kahlua liqueur and let soak. Place half of the cream filling on top. After collecting the second same layer. Sprinkle the top layer of the filling with cocoa or chocolate chips (or both).
4. Refrigerated overnight or for several hours.

For cream:

• 250g mascarpone;
• 200ml whipped cream;
• 80g sugar;
• 2 egg yolks;
• 6 art. l. white sparkling wine or champagne.

For pink cookies:

• 2 eggs;
• 100g vanilla sugar;
• 90g flour;
• 45 grams of cornstarch;
• 5g yeast;
• red dye.

For fruit base:

• 1.5 kg strawberries;
• 5 tbsp. tablespoons white sparkling wine or champagne;
• 1 pinch of grated vanilla;
• 1 cinnamon stick;
• 80g sugar;
• 1 tbsp l. lemon juice.

1. Wash the strawberries properly, cut the berries into small pieces.
2. Cooking cookies. Beat egg yolks with sugar for five minutes. Add one egg white and beat for another two minutes. Add a pinch of red dye and stir. Add the second egg white and beat again for two minutes. Sift flour, corn starch and yeast. Add flour to the sugar and egg mixture and stir.
3. Make a pastry bag for dough ten centimeters long from parchment paper. Preheat oven to 180°. Sprinkle the pastry lined with ribbons on baking paper with plenty of sugar before baking. Bake for about 12 minutes. Dry cookies very quickly cut into small rectangles. Refrigerate for half an hour.
4. Preparation of cream. Prepare a water bath (do not bring to a boil). Put the pan in a water bath and beat the egg in ityolk with sugar and wine until the mass increases in size. Let the mixture cool down a bit. Whip cream in a chilled bowl. Add mascarpone to mixture.
5. Soak cookies in strawberry juice. Arrange in a dish in layers, alternating layers of biscuits, strawberries and mascarpone cream. Refrigerate for two hours and serve within a day. There is another way - to lay out the cakes in portions in layers on saucers.

• 5 egg whites;
• 4 egg yolks;
• ¾ cup sugar (no more so that the cookies don't taste cloyingly sweet);
• ½ teaspoon baking powder;
• 1 cup flour;
• 1 pinch of vanilla.

1. Preheat the ovenup to 350 degrees. Separate egg whites and yolks into two separate bowls. Whip egg whites on high speed until stiff peaks form. Add two tablespoons of sugar and continue beating until stiff peaks form, then set aside.
2. In a separate bowl, mix and beat the vanilla and the rest of the sugar with the egg yolks. Remove for a while.
3. Sift flour and baking powder together. Combine half of the first mixture with egg whites with the second mass with yolks. Combine with flour mixture. Add the remaining half of the egg whites to the resulting mass.
4. Put the dough into a pastry bag. Squeeze the dough out of the bag onto a greased sheet of baking paper. Usually the dough is formed into finger-sized sticks, but the shape of the cookies can be changed.
5. Bake for about 6 minutes.