tiramisu and ZABAGLIONE CREAM – ..

Tiramisu…. So cheer me up, and feel better. This sweet Italian classic full of words to “pull me up”, was expected to make so many sweet people happy, for this purpose, a flavor of what we eat. The output of tiramisu and tiramisu recipes in the blog I was talking about it earlier. I noticed that Latest Recipe, published in 2008, I decided to yervermey in this paper the history of tiramisu.

The most common story, according to tiramisu for the first time introduced at the end of the 17th century, this sweet Tuscany, Duke of, III. Cosmo de Medici, is born in the town of Siena decided to move for a few days. Pastry sienali honour of the Duke, with characteristics that represent nobility, they will find a dessert to prepare. This simple but tasty ingredients, a flashy and sweet at the same time she loved the taste of the life of nobles a must be aphrodisiac. Thus, at that time, since it is done in honor of the Duke “Duke’s dessert called” tiramisu called sweet and now arises. Duke, admire the manual skills of pastry and Sienali taste of honey when a recipe takes you to Florence. Thus, “the Duke’s dessert” thoroughly prevents, even across boundaries Toscana Italy from Venice to fame are spread throughout there. As the centuries passed, from there to the whole world…

Of course, this was during the publication of and describe the differences by showing, was started to be built in different ways. But I think, despite all the different interpretations, the classic tiramisu never come down from his throne won:) before pandispanyali, strawberry I’ve done versions in restaurants but I always wanted to make a coffee cake in the flavor we eat. Last I wrote, you can find that recipe here the flavor was very close to this. Today I’m sharing the recipe except for the cream are quite similar to the process of preparing. Today, the cream name is “zabaglione”. Zabaglione egg yolks, sugar, Marsala wine (a sweet wine varieties from abroad, bought or you can use rum instead of wine or liquor sweet) and milk cream recipe. In some sources, lemon zest used. Prepared by the method of a double boiler with a smooth consistency, I would say that is both practically and delicious cream. This recipe add the mascarpone cheese and cream for a great tiramisu. Prepare no cheese (cheese is also a good option, of course) for dessert, especially for fruit you can use. When it comes to our recipe;

Ingredients: (makes 8 servings)

For zabaglione cream:

– 6 egg yolks
– 2/3 cup granulated sugar
– 1/2 cup Marsala wine
– 200ml milk cream (1 box)

For tiramisu:

– 2 espresso cup
– 1 tablespoon sugar
– 1 cup hot water
– 300 GR a cat’s tongue biscuits (savoiardi)
– 500 g mascarpone cheese
– 1/2 cup coffee liqueur or whiskey
– 1 tablespoon cocoa
– To decorate white chocolate flakes, mint leaves

Preparation:

We prepare our first cream. For this, our kopurup egg yolks thoroughly, until they are unbeaten surging. Then we add our sugar and our wine. By installing over a double boiler (put water in a deep pot on the stove and boiled the hot water pot and container we keep on our six open not to touch directly we can put) mixing until consistency of thick cream (in the mixing process, we use a silicone spatula or wooden) we’re baking. We’re taking our cheese from the stove and when it starts to boil add, We are continuing to stir. In a separate bowl, cream kopurup our surging until they are unbeaten. Rolling over high heat and add the cream cheese and whipped cream with milk homojenlesene we’re mixing up.

In a deep bowl, espresso, sugar and hot water and at our discretion, we add our whiskey or liquor. (In between you can prepare beverages according to your request.) We put 1-2 tablespoons of cream on it to prepare our dessert and coffee, we prepared a coarse dip it into the mixture kedidili we have been arranging we took biscuits. Cream, by repeating the sequence kedidili we fill the container, the top layer will be cream. Sprinkle cocoa on fixing our dessert in the fridge for 4-5 hours and we’re getting our Turkish service. You can garnish with white chocolate and mint leaves just before serving like I did. Also the dessert portion of the containers, you can prepare one by one. Bon Appetit….

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