domenica 26 aprile 2015

The best tiramisù ever - classical Italian recipe

First time I tried tiramisù in Italy, my mother-in-law made it for me and since then there is no other recipe of Tiramisù for me...
Tiramisu (Tiramisù) - which is translated from the Italian "tira mi su" means to take me up, in fact, it takes you on the "seventh heaven". Divine taste and heavenly delight in one dessert. Have not you  tried it before? Then you just have to do it!
A big plus of this dish is that it is prepared very quickly and easily .. The main task to find high-quality and fresh ingredients.
I really can't remember even one restaurant in Italy that served delicious tiramisù. Also, ordering tiramisu in a bar or restaurant is always a bit risky, because there are raw eggs in its recipe, so if you do not keep the household, buy eggs at local sellers whom you trust.

For 9 servings of tiramisù you need:

1. 350 g. savoiardi biscuits (ladyfingers).
2. 3 egg yolks.
3. 130 g. sugar.
4. 2 tablespoons of wine Marsala (from g.Marsala in Sicily, where it is produced, this wine with a surprisingly fragrant floral-fruity bouquet, if no marsala - replace something alternative that will be available)
5. about 0,5 liter of coffee (if you have a coffee machine - make 4 "elongated" espresso (each 120 ml.).
6. pinch of salt
7. 50 g. of cacao powder.
8. 500 g. of mascarpone cheese (brand Galbani "Santa Lucia" is perfect)

Preparation.
Usually tiramisu has 2 layers. Divide the number of cookies savoiardi in 2, and take the glass pot which is ideal for the amount and size of biscuits.
Make coffee and set aside for now. Whisk the egg yolks well with sugar and add Marsala wine in a deep bowl. Incorporate mascarpone into the beaten egg yolks and stir well until smooth velvety texture.

Assembling tiramisù:
1st layer: Put each savoiardi into bowl with coffee not more than for one second and spread along, covering completely the bottom of our glass bowl. Next spread the cream over biscuits (visually divide it into two equal parts, as you will have two layers). Sift generously bitter cacao powder over the entire surface.




2nd layer: The same as for the first layer, but put the biscuits directed oppositely relatively to first layer. Spread over the remaining cream and sift cacao on top. Your super tiramisù is ready, please, try not to eat it right now, let it rest in the fridge for 5 hours and then the taste will be much better. 

Buon appetito!