Yesterday was the birthday of my mamy, and since this heat is unbearable almost impossible to turn the oven (for those who, like me, has no an air conditioner) as a better choice if not a super tiramisu?
Until recently (Easter 2010) I had never tried to make this delicious sweet because, fearing the salmonella virus, I did not want to eat or to make a cake that contain raw eggs: I started, then, to find a recipe that would allow me to pasteurize.
The turning point occurred when I discovered (and bought) the book " tiramisu and chantilly " Luke Montersino, where not only are many variants of the proposed tiramisu, but it also included an explanation complete and detailed how to prepare the basic tiramisu pasteurized.
For all those like me who have not yet had the courage to try to make this fantastic sweet, here is the procedure that will make 100% sure
TIRAMISU 'CLASSIC
1st phase: Base tiramisu pasteurized
Ingredients: 175 g egg yolks, 340 g of sugar, 100 g of water 1 vanilla bean.
Preparation: Wash the eggs and put yolks separated from whites in the bowl of the planet (or in a bowl) and mount them with the whip, warming up with a torch to a temperature of 40 ° C for the egg yolks.
Meanwhile, cook the sugar with water until it reaches a temperature of 121 ° C, then pour slowly on this cooked sugar and egg yolks are mounting that continue to mount up cooled (reaching a temperature of 80 ° C, for about a minute).
Keep the mixture in the freezer so obtained, in closed containers.
2nd stage: classic tiramisu cream
Ingredients: 450 g basic tiramisu pasteurized, 500 g mascarpone cheese, 500 g of cream.
Preparation : Stir the base pasteurized tiramisu mascarpone with a whisk, then add the cream lightly mounted.
3rd stage: Essay
Ingredients: 1 kg classic tiramisu cream, 500 g of sponge , 800 g of wet coffee (700 g of espresso mixed with 300 g of sugar solution to 70%), 60 g cocoa Van Houten.
Preparation: In a baking dish or several small bowls make portion of alternating layers of wet finger biscuits soaked in coffee and cream and tiramisu classical, composing at least two layers of ladyfingers soaked and two of cream. Finish with cream and refrigerate to rest for at least a couple of hours. Sprinkle with cocoa powder just before serving.
Some reminders ...
Lacking the planet, I Beat the egg yolks in a glass bowl and you heat them in a water bath.
When I pasteurized the base, I use it all at once for tiramisu (I have not ever had the perfect proportions of this recipe), then I can not comment on how it can be after it is stored in a freezer.
to soak the ladyfingers, do not use the syrup to coffee, but simply dip the biscuits in sweet coffee, also I have never used all 60 grams of cocoa (I think they are a bit ' exaggerated) .
Finally, I suggest you prepare the cake one day before serving because, although the flavor is always similar, more time remains in the fridge, the less likely to serve little slices stable)
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