desserts / deserti / jälkiruoat

Tiramisu

tiramisu

Cooking can be a long and loving process, devouring a whole weekend afternoon while a pot of deliciousness slowly simmers away. When it comes to desserts usually the calculations have to be precise, an army of bowls invade the kitchen and the final creation might just collapse seconds after it is taken out of the oven. Fear not, there are most definitely exceptions!

If you’re a fellow tiramisu lover and your heart jumps at the sight of it listed on a menu, we have a secret for you. It’s surprisingly easy to make at home and as everyone has their opinions (all valid of course) on the amount of coffee, alcohol and cream, the easiest way to get exactly what you want is to make it yourself. Our version boosts the coffee flavor, tunes down the rum, and has the right amount of cream for us ;)

Our city life needed a pinch of adventure, so last weekend we travelled to the 13th century castle of Trakošćan in the hills of Croatia. Without the comfort of our own kitchen we needed to think of a romantic dessert for two that’s easy to prepare. While our afternoon coffee was brewing the tiramisu cream was quickly whipped up in a single bowl. Add a few hours in the fridge and our dessert was ready to be enjoyed in front of the fire after a long walk in the woods. 

trakicicicic

 

  • 20 lady fingers
  • 3 cups coffee
  • 2 egg yolks
  • 2 tbsp sugar
  • 1 tbsp rum
  • 225 g mascarpone
  • 1 tbsp cocoa powder
  • optional: milk
  • 20 piškota
  • 3 šalice kave
  • 2 žumanjka
  • 2 žlice šećera
  • žlica ruma
  • 225 g mascarponea
  • 1 žlica kakaa u prahu
  • po potrebi: mlijeko
  • 20 lady finger keksiä
  • 3 kuppia kahvia
  • 2 kananmunan keltuaista
  • 2 rkl sokeria
  • 1 rkl rommia
  • 225 g mascarpone juustoa
  • 1 rkl kaakaojauhetta
  • tarvittaessa maitoa

tiramisu1

  1. Prepare freshly brewed, strong coffee. Pour it into a wide, low pot and leave aside to cool. When it comes down to room temperature, mix in half of the rum.
  2. Separate the egg yolks into a big bowl, saving egg whites for something like our granola recipe.
  3. Add sugar and rum to egg yolks and beat until thick and creamy. Gently fold in the mascarpone with a rubber spatula until combined.
  4. If the mixture seems too thick and you would like it a bit creamier, add a splash of milk, but add only a bit at a time, being careful not to make it too runny.
  5. Get your serving plate out and start assembling the tiramisu. Using a fork, dip each lady finger into the coffee, turn it over, shake off the excess coffee and lay it on a plate.
  6. When you’ve used half of the lady fingers, evenly spread about a third of the cream on top of the bottom layer. Repeat the dipping of lady fingers until you’re done with the top layer and spread the rest of the cream on top.
  7. For best results, leave the tiramisu in the fridge over night, but a couple of hours will work almost as well. Dust with cocoa powder just before serving.
  1. Skuhajte svježu, jaku kavu. Ulijte je u široku i plitku posudu i ostavite da se ohladi, pa zatim umiješajte u kavu pola žlice ruma.
  2. Odvojite žumanjke u veliku posudu, a bjelanjke iskoristite za npr. našu granolu (trebaju vam točno 2).
  3. Žumanjcima dodajte šećer i ostatak ruma, pa miksajte dok ne postanu gusti i kremasti. Gumenom špatulom lagano umiješajte mascarpone dok ne dobijete ravnomjernu kremu.
  4. Ako vam se krema čini pregusta i nedovoljno kremasta (ovisi o vrsti mascarponea), možete dodati malo mlijeka. Lagano dodavajte mlijeko da ne biste dobili previše tekuću kremu.
  5. Pripremite pladanj ili tanjur na kojem ćete servirati tiramisu. Uz pomoć viljuške nakratko umočite piškot u kavu s obje strane, otresite višak i položite na pladanj.
  6. Ponavljajte dok ne iskoristite polovicu piškota, te zatim premažite trećinom kreme. Ponovno umačite piškote za gornji sloj i premažite ostatkom kreme.
  7. Za najbolji tiramisu, ostavite ga u hladnjaku preko noći, no i nekoliko sati će biti dovoljno. Prije serviranja posipajte kakaom u prahu.
  1. Keitä vahvaa, espresso kahvia. Kaada se leveään ja matalaan kattilaan tai astiaan että se viilenee nopeasti. Lisää sitten puolet rommista.
  2. Riko kananmunat ja erota keltuaiset valkuaisista. Valkuaisia ei tarvita tiramisuun niin voit säästää ne toisea reseptiä varten, esim mysli
  3. Lisää keltuaisiin rommi ja sokeri, sekoita kunnes seos on paksu ja hieman vaahtoinen. Sekoita mascarpone juusto seokseen rauhallisesti lauhalla.
  4. Jos seos tuntuu olevan liian paksu tai sitkeä lisää joukkoon hieman maitoa, pieni loraus kerralla.
  5. Upota lady fingerit kahviin nopeasti, käännä toiselle puolelle ja poista. Toista kunnes kaikki lady finger keksit ovat olleet nopeasti kahvissa. Jos keksit ovat liian pitkään kahvissa niistä tulee liian vetiset myöhemmin. Pari sekunttia per puoli on tarpeaksi. 
  6. Sitten valmista tiramisu laittamalla puolet lady finger kekseistä tarjoiluastian pohjalle. Lisää päälle puolet mascarpone seoksesta, ja sitten lisää päälle loput kekseistä. Lisää päälle loput mascarpone seoksesta.
  7. Anna tiramisuun viileentyä jääkaapissa ainakin 2 tuntia, mutta paras tulos syntyy jos annat tiramisuun istua vuorokauden. Ennen tarjoilua suihkuta/pölytä tiramisu kaakaojauheella.
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