Tiramisù

(with English translation)
'Esentele tari se tin in sticlute mici'...zice o vorba inteleapta sau, dupa cum bine spunea un amic de-al meu,'sentimentul de fericire trebuie sa il imbraci in forme comune si invizibile'. Ei bine, al meu toscan Tiramisù i-a provocat acelasi gen de fericire care l-a facut sa ofteze cu ochii spre un cer pur romanesc: " Izbeste-ma cu timpla de stele..." Ce mai conta cine a fost primul fauritor al prajiturii italienesti numita si "Pick me up "( meritele oricum sunt ale lor) ? Ce importanta mai aveau toate detaliile legate de cantitati si compozitie? La final, gustul era acelasi pe care l-am incercat intr-o autentica bucatarie italieneasca, intr-o vara absolut de poveste.


INGREDIENTS:
250 g  ladyfingers(Savoiardi) 
2 freshly  espressos
Simple sugar syrup (or some sugar) to taste 

250 g  mascarpone cheese
3 eggs, separated 
120 g sugar 
Marsala to taste (
 other liquors are frequently substituted
 
for the traditional Marsala wine in both the coffee and 
the cheese mixture, including dark rum, Madeira, port, brandy and cognac)
unsweetened cocoa powder
1. Use your espresso machine and make the coffee. If you don't have that one, a potful of espresso made in a  stovetop pot is more than OK. Mix your espresso with some of the sugar syrup or just a few spoonfuls of  sugar, to taste. Coffee without sugar is more than fine also, as long as the  mascarpone cream will add enough sweetness.
2. Whisk the yolks with the sugar until they form a cream then add the mascarpone and a dash of marsala and continue whisking until you'll get a homogeneous cream mixture. 
3. Beat the egg whites till they form soft peaks. Fold the egg whites gently into the mascarpone cream.
4.
-take a ladyfinger, dip it fast on both sides in the espresso just to barely coat the outside. 
-arrange them in a baking dish or any other kind of dish you want 
-spread some of the mascarpone cream over them
-lay another layer of ladyfingers on top of that
-finally, lay over another layer of the mascapone mixture:


Put the dish into the fridge overnight. Right before you are ready to serve it, dust the top of the tiramisu with cocoa powder. 
 I prefer just a light dusting one because I really wish to feel all those tastes tiramisu developes through its 'maturating ' process.








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