Tag: tiramisu

Original recipe with step-by-step photos of the classic Tiramisu – Gordon Ramsay’s version


The Tiramisu (tiramisu) it's a spoon dessert exquisite, great classic from the Italian cuisine, beloved all over the world! realized without cooking, with savoiardi biscuits soaked in the coffee alternating in layers with Mascarpone cream, then covered with bitter cocoa finally it is put in the fridge to rest, to then be served cold! Imagine the creaminess And softness joined to intense taste! A unique delight whose origins are uncertain And disputes between disputes between Piedmont, Friuli Venezia Giulia, Tuscany and Veneto! You want prepare it at home? Here is for you Tiramisu recipe with all tricks And secrets illustrated with step by step photo ; for realized in a short time a Perfect tiramisu! In terms of compact and non-liquid consistency, from balanced taste and delicate; And ease of execution! Own like that of the best Italian pastry shops!

Tiramisu "width =" 630 "height =" 472 "data-lazy-srcset =" https://www.gordon-ramsay-recipes.com/wp-content/uploads/Original-recipe-with-step-by-step-photos-of-the-classic-Tiramisu-Gordon-Ramsays-version.jpg 630w, https: // www.tavolartegusto.it/wp/wp-content/uploads/2021/12/Tiramisu-300x225.jpg 300w, https://www.tavolartegusto.it/wp/wp-content/uploads/2021/12/Tiramisu-86x64 .jpg 86w, https://www.tavolartegusto.it/wp/wp-content/uploads/2021/12/Tiramisu-630x472.jpg 1056w "data-lazy-sizes =" (max-width: 630px) 100vw, 630px "data-lazy-src =" https://www.gordon-ramsay-recipes.com/wp-content/uploads/Original-recipe-with-step-by-step-photos-of-the-classic-Tiramisu-Gordon-Ramsays-version.jpg "/><noscript><img class= Like any traditional recipe they exist different versions And many variations! What I give you today there Original recipe of the Classic tiramisu, which my family has been preparing for as long as I can remember.

It's about a easy preparation and also very fast! You can choose whether to make the most genuine homemade Savoiardi yourself, or buy them, of great quality. The secret for best results use cold ingredients from the fridge: Both the coffee to soak the cookies, otherwise they get soaked, both the filling so that it does not run out it turns out firm! but also the rest in the fridge of your dessert! Fundamental so that all flavors blend together.

In this case I have chosen to realize a single pan. But you can safely make a Single portion tiramisu in single coccotte, small glasses, cups.

The Tiramisu' it's perfect like dessert at the end of the meal for all Seasons; in particular for Special occasions And anniversaries as Christmas, Sundays in family, Birthdays, Buffet!

Discover also:

Tiramisu without eggs (perfect variant for children and pregnant women!)

Pasteurized tiramisu (if you don't have fresh eggs, pasteurize them in 5 minutes)

Tiramisu recipe

PREPARATION TIMES

Preparation Cooking Total
20 minutes 0 minutes 20 minutes

Ingrediants

Quantity for 6 people – 1 pan of 22 cm

  • 250 gr of ladyfingers
  • 4 – 5 cups of cold espresso coffee from the fridge
  • 500 grams of mascarpone
  • 4 very fresh egg yolks
  • 2 very fresh egg whites
  • 100 grams of granulated sugar
  • 1 tablespoon of Marsala or other liqueur you prefer (alternatively a pinch of vanilla)
  • 2 tablespoons of unsweetened cocoa powder

Method

How to make Tiramisu

First of all prepare the coffee, put it in the fridge to cool.

Then separate the yolks from the whites.

Then whisk the egg whites with 40 g of sugar until stiff. Stop when they are very solid.

Finally, whip the egg yolks with the rest of the sugar. Whip until the eggs are dense, frothy, clear and by dropping the mixture from the spoon, it falls heavily!

Whip the cold mascarpone from the fridge with the liqueur with an electric mixer to make it creamy:

how to make tiramisu

Then pour the egg yolks into the mascarpone, mix gently from the bottom up. Do not worry if the mixture is hard, it is normal, be patient and do not rush, otherwise the mixture will be dismantled!

Always proceed from bottom to top and only when the mixture is blended add the egg whites until stiff.

These too must be slowly blended from the bottom up.

The thick and full-bodied Tiramisu Cream is ready:

tiramisu cream

Assemble the Tiramisu:

First of all, dip each Savoyard from both sides into a bowl in which you have poured the cold coffee and place in a pan, creating a base.

When necessary, cut the ladyfingers with a knife to avoid creating spaces:

how to assemble tiramisu

Then add a layer of mascarpone cream. You can do it with a spoon or with a piping bag with a wide nozzle or without a nozzle:

stuff the tiramisu

Then cover with a new layer of ladyfingers soaked in coffee on both sides, without crushing too much.

Finally add a last layer of cream

Finally, place in the fridge to harden for at least 20 minutes, preferably a couple of hours! Before serving, sprinkle with bitter cocoa!

Here is ready Tiramisu

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In the refrigerator for 1 – 2 days, then I recommend you freeze it!

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Strawberry tiramisu without eggs Quick and easy recipe – Gordon Ramsay’s version

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At Strawberry tiramisu without eggs

Strawberry tiramisu without eggs: Tiramisu is one of the most loved desserts in Italy, and is the best known Italian dessert abroad. It is simple to prepare and it is very good yet it hides some pitfalls, first of all is the presence of raw eggs, which expose you to the risk of salmonellosis, this can be overcome by pasteurizing the eggs (tiramisu with pasteurized eggs), or by eliminating the eggs as I do in this recipe. Today we make a variant of the classic tiramisu, using strawberries for the soaking and to decorate, it is the tiramisu that is made for Mother's Day as strawberries in the month of May are perfect, and then the tiramisu is so simple that it can be also made by children.

WATCH THE VIDEO RECIPE OF THE STRAWBERRY TIRAMISU

Ingredients for 8 people

250 gr of ladyfingers
15 strawberries to decorate
STRAWBERRY SYRUP for the bath:
180 gr of strawberries
70 grams of granulated sugar
60 grams of water
3 tablespoons of lemon juice
1 lemon peel
MASCARPONE CREAM:
300 grams of mascarpone
300 ml of vegetable cream
120 grams of condensed milk
1 tablespoon of powdered sugar

****

How to prepare Strawberry Tiramisu without eggs

We prepare it strawberry syrup for the syrup: put in a saucepan over the heat (medium-low) and add the water, the filtered lemon juice, the lemon peel (only the yellow part), the chopped strawberries and the granulated sugar. We leave to cook for 5-6 minutes. Remove the lemon peels and filter the syrup in a narrow mesh colander and let it cool in the fridge.

We prepare the mascarpone cream using 2 containers: in one we put the mascarpone, the icing sugar and the condensed milk, mix well.

In the other, we put the liquid cream and whip it with a whisk, combine the two compounds and mix from top to bottom so as not to disassemble the cream.

Now let's proceed with theassembly of tiramisu: put a little cream on the bottom of the pan, then soak the ladyfingers on both sides in the strawberry syrup, arrange them next to each other until the first layer is complete, cover the ladyfingers with a few tablespoons of cream ( if you want you can add some pieces of strawberries on the cream. Proceed with another layer of ladyfingers soaked in syrup and cover again with the cream. Level the surface and decorate with strawberries to taste, I also used red sprinkles and mint leaves Put it in the fridge for at least 3-4 hours, and yours is ready At Strawberry tiramisu without eggs.

WINE PAIRINGS: Enjoy your Strawberry Tiramisu with a glass of limoncello

For the wine pairing I consulted the website: www.vinit.net or www.vinook.it

At Strawberry tiramisu without eggs

Strawberry tiramisu without eggs "style =" width: 640px;

Enjoy your meal!

3.1

Best Ever Carrot Cake

Carrot cake is one of those cakes that’s full of potential, but somehow people always seem to mess with perfection. I mean, really, who decided that adding pineapples and raisins to carrot cake was necessary? No one sits around eating pineapples and carrots together. It makes no sense. I also personally only like the pecans on the outside of the cake, but that’s not a deal breaker. Don’t even get me started on people who use buttercream instead of cream cheese icing for carrot cake. Admittedly, all of these things are extremely trivial… Sometimes I surprise even myself with the amount of useless thought I put into food.

I’m sure you’ve all noticed that I’m a huge fan of Jaclyn over at Cooking Classy because her pictures are always beautiful and everything she posts is absolutely amazing. This cake is a perfect example because, well, this cake is perfect. It is hands down the best carrot cake I have ever made or tried. The only thing I changed is the amount of cream cheese icing (I did one and a half of the recipe). The recipe itself is flawless. I wanted to savor this cake for as long as possible, but it was so good I found myself cutting a piece every time I walked by the fridge. I have zero restraint. I hope you enjoy!

Best Ever Carrot Cake
Recipe from Cooking Classy

Serving Size: 12 Servings
Ingredients

4 eggs

3/4 cup vegetable oil

1/2 cup applesauce

2 cups granulated sugar

2 tsp vanilla extract

2 cups all-purpose flour

2 tsp baking powder

2 tsp baking soda

1/2 tsp salt

2 tsp cinnamon

1/4 tsp nutmeg

3 cups lightly packed finely grated carrots*

1 recipe Cream Cheese Frosting, recipe follows

2/3 cup chopped pecans

Cream Cheese Frosting*
12 ounces (1 1/2 8 ounce packages) cream cheese, softened

3/4 cup salted butter, softened
2 tsp vanilla extract
6 cups powdered sugar

*This is 1 1/2 times the original recipe. Scale it back if you like a bit less frosting.
Directions
  • Preheat
    oven to 350 degrees. Line 2 9″ round cake pans with aluminum foil,
    leaving an overhang on two side. Grease foil and dust with flour, set
    aside. (This cake can also be made in a 9×13 dish just increase baking
    time to 40 – 50 minutes until toothpick inserted in center comes out
    clean, I have even halved the recipe and baked it in and 8×8 dish).
  • In
    a mixing bowl, whisk together flour, baking powder, baking soda, salt,
    cinnamon and nutmeg. In a large mixing bowl, with an electric mixer,
    combine vegetable oil, applesauce, eggs, granulated sugar and vanilla.
    Slowly stir in dry ingredients and mix until well blended. Stir in
    grated carrots. Divide mixture evenly into 2 prepared cake pans. Bake
    cakes in preheat oven for 35-39 minutes until toothpick inserted into
    center comes out clean. Remove from oven and allow to cool 5 minutes in
    cake dishes before removing to a wire rack to cool. Lift cakes out of
    pan with foil overhang and allow to cool on wire rack completely before
    frosting (once cool I cut about 1/4″ off the tops to even them out
    before frosting, you’ll notice the centers don’t rise as high as the
    rest). Flip cakes upside down when frosting with Cream Cheese Frosting.
    Sprinkle with chopped pecans. Store cake in airtight container.
  • *Grate carrots on small grate of a grater. This is usually 6-7 medium carrots.
  • Cream Cheese Frosting
  • In
    a large bowl, using an electric mixer, whip together cream cheese,
    butter and vanilla until fluffy. Stir in powdered sugar and mix until
    well combine.

Recipe adapted from allrecipes.com

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