starting to feel try hard to breathe and experiencing my ever...查看全文
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starting to feel try hard to breathe and experiencing my every brand new day!!!
2006.11.01 00:55:05
D.I.Y Tiramisu
I love making dessert! Really! No matter how hard you will have to do with the handmade cake! No matter how much time it kills No matter how fat it would be...
i just love it.... i am dreaming of owning an amazing kitchen So i decide to collect all the stuff from now on....
Dun't tell me how delicious the Tiramisu you have ate in China! cause i won't believe it....
it's just different! material plays a great role!
let me show you something now: TIRAMISU CAKE RECIPE
Tiramisu’ is one of the latest additions to “traditional” Italian cooking. Unknown until about fifteen years ago, when it is believed to have been invented in the town of Treviso in northern Italy, in merely a decade it has become a world-renowned dessert, extremely popular from the United States to Japan.
It is considered a semifreddo (a dessert served cold, but not frozen). This dessert has many variations, with the only constant ingredient the mascarpone cheese.
Tiramisu’ can be prepared in advance and kept in the freezer. Remember to remove it from the freezer enough time in advance to serve it cold at refrigerated temperature, but not frozen. Sprinkle it with more cocoa powder before serving.
Lovely Tiramisu
Preparation: All the stuff you need:
preparing the coffee dip:
Prepare a strong espresso coffee, about 1 1/2 cup (360cc) Dissolve 2 teaspoons sugar and 2 teaspoons coffee liquid in it, when the coffee still hot, and then cool it down at room temperature.
Preparing the Zabaglione filling:
Beat the 2 egg yolks in a deep bowl until fluffy. Than beat in sugar(around 120gr.) and coffee liquid(1/2 cup around 100 cc, according to your favors)
Add Mascarpone in it slowly, step by step, whisk until the cream thickens. (a).
Use another “huge” bowl. Beat the 4 egg whites to too creamy, almost impossible to fall down even up side down.(b)
Add (a) to (b), beat to mix very well.
Assembling the cake.
Because Tiramisu is sort of soft cake, so once you put it in the container, you hardly able to take it out beautifully… so I thought out a solution…. like the picture above.
Lightly soak the ladyfingers in the coffee, one at a time. Place them in one layer in a container of about 12 x 8 inches, approximately 2 inches deep, (30 x 20 cm), approximately 4 cm deep).
Evenly distribute half of the zabaglione cream over the ladyfingers.
Repeat the step with a second layer of ladyfingers, and top with the rest of the cream.
Sprinkle with the cocoa powder and refrigerate for about 3 – 4 hours.
When the cake was taken out, cut the edges and place it like a cake….
