Transcript

Tiramisù · GialloZafferano.com

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Speaker 1: Tiramisu is a classic Italian dessert with layers of coffee-soaked
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Speaker 1: ladyfingers and a rich mascarpone cream. It has an intense
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Speaker 1: espresso flavor, a soft velvety texture, and a light dusting
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Speaker 1: of bitter cocoa on top that balances the sweetness. You
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Speaker 1: obtain the best result when you assemble it in advance
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Speaker 1: and let it rest in the refrigerator, so the flavors
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Speaker 1: blend and the cream sets. For this recipe, you need
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Speaker 1: about 40 minutes of preparation and about 6 minutes of
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Speaker 1: cooking time for the coffee. You then let the tiramisu
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Speaker 1: rest in the refrigerator for at least 2 hours before serving.
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Speaker 1: With these quantities, you obtain about 10 servings using a
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Speaker 1: baking dish of about 35 by 25 centimeters or about
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Speaker 1: 14 by 10 inches. You need these ingredients. Mascarpone cheese,
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Speaker 1: 1 kilogram or 2.2 pounds. Eggs, 8 in total. Ladyfingers,
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Speaker 1: 350 grams or 12.3 ounces, about 42 pieces. Sugar, 200
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Speaker 1: grams or 1 cup. Coffee, 200 grams or 7.1 ounces,
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Speaker 1: strong espresso, unsweetened or sweetened to taste. Unsweetened cocoa powder,
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Speaker 1: as needed for decoration. Now follow the steps. First, you
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Speaker 1: brew the coffee with a mocha pot. You pour it
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Speaker 1: into a shallow white bowl and let it cool completely
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Speaker 1: at room temperature. Meanwhile, you separate the eggs. You divide
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Speaker 1: the egg whites from the yolks very carefully so there
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Speaker 1: is no trace of yolk in the whites. You place
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Speaker 1: the yolks in a bowl. They should weigh about 120 grams,
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Speaker 1: about 4.2 ounces, which corresponds to roughly six to seven
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Speaker 1: large yolks. You keep the whites in another clean bowl
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Speaker 1: and you set them aside for later. You take the
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Speaker 1: sugar and divide it in half. You add 100 grams
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Speaker 1: of sugar, about half a cup or 3.5 ounces, to
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Speaker 1: the yolks. With electric whisks, you beat the yolks and
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Speaker 1: sugar together until the mixture becomes pale and frothy. You
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Speaker 1: keep whisking until the volume increases and the texture is
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Speaker 1: smooth and thick. With the beater still running, you add
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Speaker 1: the mascarpone cheese a little at a time to the
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Speaker 1: yolk and sugar mixture. You continue to whisk while you
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Speaker 1: add it until you obtain a dense, compact cream. When
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Speaker 1: the mascarpone cream is smooth and thick, you set it aside.
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Speaker 1: Now you prepare the egg whites. You clean the beaters
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Speaker 1: very well to remove every trace of yolk or fat.
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Speaker 1: You pour the egg whites into a large, clean bowl.
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Speaker 1: You should have about 360 grams of egg whites in total.
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Speaker 1: You add the remaining 100 grams of sugar to the whites.
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Speaker 1: You then whisk the whites and sugar with the clean
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Speaker 1: electric beaters until you obtain stiff peaks. The mixture must
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Speaker 1: be shiny and firm, and it should hold its shape
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Speaker 1: when you lift the beaters. You now combine the whites
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Speaker 1: with the mascarpone cream. You take a spoonful of the
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Speaker 1: beaten egg whites and add it to the bowl with
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Speaker 1: the mascarpone cream. You mix it with a spatula to
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Speaker 1: loosen the cream slightly. Then you add all the remaining
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Speaker 1: beaten egg whites at once. With a spatula, you fold
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Speaker 1: very gently from the bottom to the top, turning the
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Speaker 1: bowl as you go. You continue until the mixture is smooth, airy,
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Speaker 1: and uniform, without visible streaks of white. This is your
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Speaker 1: mascarpone cream. You now assemble the tiramisu. You take a
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Speaker 1: glass or ceramic baking dish of about 35 by 25 centimeters,
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Speaker 1: or about 14 by 10 inches. You spoon a generous
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Speaker 1: amount of mascarpone cream onto the bottom of the dish.
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Speaker 1: You spread it evenly to cover the base with a
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Speaker 1: thin layer. You check that the coffee is completely cold.
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Speaker 1: If you like, you sweeten the coffee to taste before
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Speaker 1: you start dipping, keeping in mind that the ladyfingers absorb
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Speaker 1: all the liquid and any sweetness or bitterness. You then
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Speaker 1: take the ladyfingers. You quickly dip each ladyfinger in the
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Speaker 1: cold coffee for a few moments, first on one side
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Speaker 1: and then on the other. You must move fast so
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Speaker 1: the biscuits absorb the coffee but do not become mushy.
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Speaker 1: As you soak them, you arrange the ladyfingers in the
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Speaker 1: baking dish, all in the same direction, to form a
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Speaker 1: compact first layer over the cream. When the first layer
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Speaker 1: of coffee soaked ladyfingers is complete, you cover it with
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Speaker 1: about half of the remaining mascarpone cream. You spread the
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Speaker 1: cream carefully so it completely covers the biscuits and fills
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Speaker 1: any gaps. You then create a second layer. You again
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Speaker 1: dip the remaining ladyfingers quickly in the cold coffee, on
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Speaker 1: both sides, and you arrange them neatly over the cream,
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Speaker 1: in the same direction as the first layer. You cover
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Speaker 1: this second layer of soaked ladyfingers with all the remaining
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Speaker 1: mascarpone cream. You level the surface well with a spatula,
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Speaker 1: so it is smooth and even. At this point, you
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Speaker 1: place the tiramisu in the refrigerator and let it rest
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Speaker 1: for at least two hours, so the cream sets and
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Speaker 1: the flavors blend. You dust the surface with unsweetened cocoa
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Speaker 1: powder only just before serving, using as much as you
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Speaker 1: like to create a uniform, thin layer. After the resting time,
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Speaker 1: you take the tiramisu out of the refrigerator, dust with
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Speaker 1: cocoa if you have not done so yet, and serve
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Speaker 1: it cold. You enjoy it within the same day if
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Speaker 1: you use fresh, raw eggs, or within 24 hours if
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Speaker 1: you keep it in an airtight container in the refrigerator.