KitchenNon classé

Tiramisu with three aromas

Hello! Some time ago I found a wonderful cookbook in English, Eat Ate by Guy Mirabella, which mixes recipes, childhood memories of the author and very beautiful photographs. The book itself, as an object, would travel almost as an art book and the Inserts on the life of the author make Eat Ate really special. I love cookbooks that are not only made up of recipes, but where the author also evokes his culinary inspirations and some anecdotes about his creations. I had not yet had the opportunity to test the recipes of this book, and yesterday, wanting to cook a dessert, I laminated this book in search of a recipe that will inspire me. And I found it, in the person of a tiramisu that looked particularly tempting to me. Its realization was first quickly interrupted because, the book being in English, the proportions are shown in cups and tablespoons! (What idea to cook with units of volume rather than with units of weight, anyway…) So I found this very good article, which allows to quickly convert all this into grams. And I decided to write directly on the book The equivalents as I experiment with the recipes. After this mathematical/cultural interlude, I was able to continue my tiramisu by adapting it a little bit to what I had. For custard, you really have to be very "careful", better to have a cream a little too liquid than coagulated yolks. The best indicator is to leave a little mix on the edges of your bowl while you cook your custard: when the pieces on the edges begin to coagulate, it's time to turn everything off! Recipe of my tiramisu with three aromas ingredients:-1 C. to S. of soluble coffee-2 c. to S. Cocoa powder + a little more to sprinkle-2 c. to S. of soluble chicory-hot water-4 c. to S. Sugar (preferably red)-3 egg yolks-300 g mascarpone-approx. 50 biscuits with a spoon-cinnamon rolled out of the recipe:

  1. Mix together coffee, soluble chicory, cocoa and a C. to S. of sugar in hot water (about the equivalent of two large cups), put everything in a pitcher and book.
  2. Vigorously beat the egg yolks and the rest of sugar for about 5 minutes (it makes the biceps!) until you have a whitish and creamy mixture, then put this mixture in a bowl that can go to the Bain-marie in a saucepan. When the water is simmering, put the bowl in this bain-Marie and continue to beat for 3 minutes. Let it cool down a bit.
  3. Add the mascarpone to the custard once the latter is a little less hot stirring well to have a homogeneous mixture.
  4. Sprinkle a little cocoa powder on the bottom of a mold, then after dipping the biscuits by spoon into the coffee-cocoa-chicory mixture, make a first layer of biscuits. Spread half the custard-mascarpone mixture on the biscuits, then make a second layer in the same way, wet biscuits, then custard.
  5. Sprinkle the whole thing with a little bit of cocoa and then chill for at least four hours. Then enjoy!

In writing this article, I realized that, concentrated by the conversion of quantities, I had completely forgotten a step of the recipe! Indeed, it was also necessary to beat 3 whites of eggs in snow and to incorporate them in the mixture custard-mascarpone. But as my tiramisu was very good without, I decided to keep the recipe as I had realized. It's up to you to see if you prefer your tiramisu more or less creamy. 😉

I hope this recipe will please you and inspire you, for my part, I have feasted!

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