Tiramisu is a favourite dessert to many.
If you understand the meaning of the name, it can be a wonderful gift that will turn the right occasion to a meaningful one for your someone “special”, assuming the recipient is also a fan of this dessert.
Tiramisu ([tiɾamiˈsu], Italian spelling: Tiramisù; lit. “pick me up” or “lift me up”) is an Italian dessert. It is made of ladyfingers (Italian: Savoiardi) dipped in coffee, layered with a whipped mixture of egg yolks and mascarpone cheese, and flavored with cocoa. The recipe has been adapted into many varieties of puddings, cakes and other desserts.
As creativity is concerned, it can be in different form, shape and sizes, just like the one we had at Pastryville
Below is the cooking how-to video for those who wish to hands on at home.
Here are some additional tips on making of this dessert:
Let everything sit for at least 6 hours
Look for Italian ladyfingers (or Savoiardi). They are quite hard and often have a sugary top. Not to worry, though — they soften as the tiramisu sits.
That’s why it is so important that you wait at least 6 hours before serving. In fact, it can be kept refrigerated 1 to 2 days and still be delicious.
Use egg whites or cream?
Look around for tiramisu recipes and you’ll notice there are two common ways to make it: with beaten egg whites or with whipped cream. Both are delicious, we promise.
The decision is completely up to you (we’ve included directions for both below). They taste very similar. If anything, Tiramisu made with egg whites is a little lighter than one made with cream.
The decision comes down to whether or not you’re comfortable with adding raw egg whites to the dish. We’ve never had a problem with this, but if you’re concerned, make sure you use the freshest (and highest quality) eggs possible.
Or, make the tiramisu with cream. It really is just as delicious. You could also try making both then see which you prefer.
Have fun in the kitchen!
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