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Tiramisu original recipe with chocolate

Tiramisu original recipe with chocolate


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Tiramisu original recipe

We put a pot of water on the stove, in a bowl we put eggs (as fresh as possible) and sugar and we start to mix them, when the water heats we put the pot on the pot and continue to mix them for at least 10 minutes on a steam bath. .

In another bowl put the mascarpone and mix until it becomes creamy, add the whipped cream and continue mixing, meanwhile add the egg cream in the composition. We divide the obtained cream in two, we put one part in the cold until the moment of use, and we mix the other part with the chocolate cream.

In a tray (or you can use whatever you want) we start to form a layer of biscuits soaked in coffee, put white cream and then another layer of biscuits and finish with chocolate cream.

You can decorate with whipped cream and chocolate. Leave to cool for at least a few hours (2-4 hours). Enjoy !!


Tiramisu with cherries, chocolate and mascarpone & # 8211 a quick dessert without baking

Tiramisu with cherries, chocolate and mascarpone & # 8211 a quick dessert without baking. How to make tiramisu with chocolate cream, biscuits and cherries? A simple dessert recipe without baking. Cake with cherries, mascarpone and chocolate. Tiramisu recipes. Cherry recipes. Recipes with mascarpone and chocolate.

We made this wonderful tiramisu with cherries and chocolate for a picnic with friends in the Ceala forest near Arad. I transported it directly with the tray in which it was mounted and I made sure to put it in the freezer for an hour. It didn't freeze, but it cooled down well and lasted until it was his turn to eat. When I lifted the lid, everyone exclaimed "wow"! In a few minutes, the whole dessert "evaporated" and the tray was licked

In the summer they make cakes and fruit desserts because they are in season. But also chocolate or mascarpone creams or natural cream can be brilliantly included in these combinations and the result is usually refreshing, aromatic and extremely tasty. In this case we used cherries but you can also adapt this tiramisu with cherries, raspberries or a mix of berries (blueberries, currants, blackberries, etc.). Let's not forget that the famous Mon Cheri candies are with Piedmont cherries and chocolate & # 8211 see here a cake that brings them together.

Tiramisu is a relatively new Italian dessert (& # 821760) that quickly conquered the whole world. It is made with biscuits (savoiardi), mascarpone cream with eggs (once raw, now steamed), sugar, Marsala (sweet liqueur wine), espresso coffee (for syrup biscuits) and cocoa powder decoration. About his authentic recipe I told a lot here.

This recipe, the tiramisu recipe with cherries and chocolate, is adapted from the classic one above, being its own improvisation. I used biscuits that I syruped in coffee with Amaretto almond liqueur, the cream was a mix of chocolate ganache with mascarpone and cream (the cream does not appear in the original recipe) and I sprinkled cherries between the layers. The cherry-chocolate combination is very popular with us and the cakes and desserts in which the two elements are found are loved & # 8211 I leave you at the end of the article some recipes.

Chocolate mascarpone cream is worth remembering because it can be used in many cakes, pies, pastries or desserts by the glass. Her recipe is here.

Since we were over 20 people, the amount of tiramisu with cherries, chocolate and mascarpone was quite large. I mounted the dessert in a tray 35 x 25 cm and about 7 cm high. He weighed about 3.5 kg. You can halve the recipe using a 20 x 22 cm tray and a half of the ingredients. It is not wrong to mount this dessert in individual glasses or cups.


Tiramisu recipe for children

Although, apart from the classic version of the original Tiramisu recipe, there are many tiramisu recipes, I thought of preparing a version for children, ie a tiramisu without wine, sherry, raw eggs, coffee.

This is my favorite option and I prepared it especially for my parents who celebrated 10 years of marriage yesterday.

Put the water, sugar and carob powder in a bowl and boil the mixture until the carob powder dissolves, then put the mixture to cool.

We take a bowl in which we place the biscuits and pour the carob drink over them, taking care that the biscuits are completely covered with liquid. Leave the biscuits until they absorb the liquid and then place them in a tray.

Put the mascarpone cream in a bowl, add the fruit syrup, grated orange peel and mix with a mixer until you get a glossy cream.

Spread a layer of cream over the biscuits, add another layer of biscuits, spread another layer of cream and so on until you put 3 layers of biscuits and three layers of cream.

Sprinkle over the last layer of grated chocolate cream and keep the cake in the fridge for at least 2 hours before serving.


Opera cake

Grind the almonds and mix with the flour and baking powder.

Whisk the egg whites, then add 110 g of sugar until a strong meringue is obtained.

The 4 yolks and the 2 whole eggs are mixed with the remaining 110 g of sugar, until a cream is obtained.

Add the egg cream over the meringue. So do the flour and almond powder mixture and mix gently, from bottom to top, until a homogeneous composition is obtained.

From the obtained composition bake 4 sheets, in a tray with dimensions 28 * 24 cm. Bake the sheets one by one in the preheated oven at 200 degrees for 7-8 minutes.

We prepare "Bavarian cream for Opera cake"

Mix the milk with the sugar and put on low heat. When it comes to a boil, take it off the heat and pour it thinly over the yolks.

The gelatine is soaked according to the instructions on the package, then dissolved in a water bath.

Melt the chocolate in a water bath.

We prepare "Coffee cream for Opera cake"

Put water and sugar on the fire.

The ness dissolves in a tablespoon of hot water.

The yolks are mixed and over them is added in a thin thread, the sugar syrup, hot, mixing continuously until a light cream is obtained.

Add the butter at room temperature and continue to mix.

At the end, the dissolved ness is added and the composition is uniform.

We prepare "Cream ganache for Opera cake"

Put the cream and chocolate together in a water bath until the chocolate melts.

Allow to cool, then half the amount is beaten with the mixer, and the other half is kept liquid, like a glaze.

We prepare "Syrup for Opera cake"

Put water and sugar on the fire until the sugar dissolves.

we continue with the basic recipe.

Grease the first top with syrup.

Spread half of the coffee cream evenly.

Put the second countertop and brush with syrup.

Put all the Bavarian cream on this second countertop.

Place the third countertop over the Bavarian cream, which is also syruped.

Add half of the ganache cream,

then the last sheet of syrupy top, the rest of the Bavarian cream,

and unmixed ganache cream.

The cake thus assembled is cooled, then portioned with a hot knife, so as not to mix the layers of cream.


Tiramisu chocolate recipe

I started the original recipe from Tiramisu and came up with this delicious version, with a lot of chocolate.

Chocolate cream:
Mix the cocoa powder and sugar in a bowl.

Pour a little of the condensed milk / fat milk and mix well with a whisk, taking care not to form lumps.

Put the bowl on medium heat and leave until the cream becomes viscous, stirring constantly.

Set aside and allow to cool slightly, then incorporate the foamed butter and chocolate (optional), stirring vigorously until completely melted.

Allow to cool completely to room temperature.

* Put chocolate only if you have dropped more milk or you like cream a little harder.
* The chocolate cream obtained must be of the consistency of honey after it is left to cool completely, it will thicken.
* Normally the biscuits will "pull" the moisture, and the cream will be exactly as strong / soft as it should be.

Mascarpone cream
Mix the yolks with the powdered sugar until you get a pale yellow frothy cream. Add mascarpone and continue mixing until you get a fine cream.

Combine the two creams by mixing until you get an aerated cream (almost like a chocolate mousse). Refrigerate until ready to use.

Mix the coffee with the liqueur.
Line a tray (30 x 20 cm) with cling film so that it extends far beyond the edges of the tray.

Soak the biscuits in a mixture of coffee and liqueur one by one and arrange them in a layer, in the tray, like the original recipe for Tiramisu.

* Do not syrup the biscuits too much to make the cake firmer.

Put ½ of cold cream and level.
Repeat the operation with the rest of the biscuits and cream, so you will have 2 layers of biscuits and 2 layers of cream in the tray (the last layer will be cream).
Wrap tiramisu in cling film and refrigerate for at least 4 hours, but best in the evening until morning.
Transfer from the tray to a tray.
Powdered with cocoa and / or grated chocolate.


Tiramisu with chocolate mouse

White chocolate and dark chocolate melt separately. Beat the eggs with the sugar. Whip the cream well, keep it in the fridge.

The composition of well-beaten eggs is separated into two bowls: half is mixed with white chocolate and half with whipped cream, mixing carefully, and the second half is mixed with bitter chocolate and half with whipped cream.

The liqueur is diluted with 1 glass of water, and with this liqueur we will syrup the biscuits.

Wallpaper a cake tray with plastic wrap, put the composition of white chocolate, a layer of syrupy biscuits, the composition of bitter chocolate, another layer of biscuits, and finally a layer of truffle cream: melted chocolate 100g mixed with 150g fresh liquid.

Close everything with plastic wrap and put in the freezer for 2 hours, remove and garnish with chocolate truffles, prepared using a pos.


Choux à la crème with chocolate mousse and cream

Mix the chocolate, cream and butter on the fire until the chocolate melts, without boiling.

We prepare "Chocolate foam"

Melt the broken chocolate into 250 g whipped cream.

Beat the rest of the cream with the mixer.

Beat the 2 eggs with 1 tablespoon of sugar.

After the chocolate has cooled, mix with the whipped cream and beaten eggs. Let it cool.

we continue with the basic recipe.

Bring water, oil and salt to a boil.


When it starts to boil, add the flour, stirring constantly, until it comes off the walls of the pot. Remove from the heat and allow to cool.

After it has cooled completely, transfer it to another bowl and add the eggs, one at a time. No other egg is added until the added one has been well incorporated.


Using a posh, place nests of this composition in a tray lined with baking paper. They are placed at a distance of 2-3 cm from each other.

Bake at 200 degrees for 25 minutes.


After cooling, cut in half. The lid is passed through the chocolate icing.


With the help of a whisk, put cream on the base, and whipped cream with hardener on top of the cream.


Place the glazed cap over the cream.


And we continue to cook for Cristina's challenge, this time using cream.


Homemade Chocolate: recipe

ingredients

• 150 ml of water
• 150 g butter (as fat as possible)
• 500 g milk powder
• 450 g of sugar
• 50 g dark cocoa
• 1 sachet of vanilla sugar or other favorite flavor

This homemade recipe can also be prepared with the help of the little ones who are always introverted, and cannot keep their fingers at home. It's easy to do, and the results are promising from the start.

• Put caster sugar, vanilla sugar and boiling water in a medium bowl
• Leave on low heat until the syrup is well bound
• Take the pan out of the fire, add the butter and leave to cool
• In another bowl, sift the powdered milk and cocoa
• The above butter syrup (should be a little warm) pour over the cocoa powder
• Mix gently with a spoon, then knead well with your hands
• Place the warm kneaded crust on a tray lined with baking paper
• Chocolate is leveled or can be assembled into shapes: balls, candies, hearts
• Leave to cool in the fridge or on the balcony to cool
• Cut into the desired shapes, or place between two biscuits, wafer sheets, cookies, nuts, etc.
• Decorate with colorful balls or other ornamental delicacies.

The syrup must be well coagulated to give the chocolate a consistent appearance and texture. If the syrup is thin, the chocolate will come out a little softer and wetter. Chocolate can be made in two colors, or you can add croissants inside: hazelnuts, walnuts, pistachios, as you like.

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.


Tiramisu with chocolate mouse

White chocolate and dark chocolate melt separately. Beat the eggs with the sugar. Whip the cream well, keep it in the fridge.

The composition of well-beaten eggs is separated into two bowls: half is mixed with white chocolate and half with whipped cream, mixing carefully, and the second half is mixed with bitter chocolate and half with whipped cream.

The liqueur is diluted with 1 glass of water, and with this liqueur we will syrup the biscuits.

Wallpaper a cake tray with plastic wrap, put the composition of white chocolate, a layer of syrupy biscuits, the composition of bitter chocolate, another layer of biscuits, and finally a layer of truffle cream: melted chocolate 100g mixed with 150g fresh liquid.

Close everything with plastic wrap and put in the freezer for 2 hours, remove and garnish with chocolate truffles, prepared using a pos.


Tiramisu with cream and chocolate truffles

Beat the yolks well, add the powdered sugar, mix until everything becomes a homogeneous cream. Add mascarpone, mix well, and at the end add the whipped cream, incorporate with a plastic spatula mixing carefully. Keep in the fridge.

Meanwhile, melt the cold chocolate. mix with whipped cream, the cream will harden immediately. Keep in the fridge while assembling tiramis & ugrave.

Place a layer of biscuits soaked in coffee, a layer of mascarpone cream until the end of the biscuits and cream, as is the case with the original Tiramisu recipe. The next layer will be chocolate truffle, and on top with a pos we decorate the tiramisu. Refrigerate for about 2 hours, after which it can be served, sprinkling bitter cocoa


Video: Občerstvení s hvězdou na vrcholu - luk a rajčata (June 2022).


Comments:

  1. Grolkree

    If they say they are on the wrong track.

  2. Seton

    YES, the option is good

  3. Ahmar

    This brilliant idea will come in handy.



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