Скачать с ютуб Tiramisu. Рецепт тирамису без добавления сливок с домашним печеньем в хорошем качестве

Tiramisu. Рецепт тирамису без добавления сливок с домашним печеньем

💖Мой telegram-канал https://t.me/bakelikemanjerist https://taplink.cc/manjerist 💖Recipe in English see below 💖На форму 20 на 20 см Печенье «Дамские пальчики» (на 2 порции): ✅Белок - 100 гр (~3 шт от яиц С1) ✅Желток - 72 гр (~4 шт от яиц С1) ✅Сахар - 100 гр ✅Мука - 45 гр ✅Крахмал (кукурузный или картофельный) - 45 гр ✅Разрыхлитель - 2 гр ✅Соль - 1 гр ✅Или печенье «Савоярди» - 1 упаковка Крем: ✅Маскарпоне - 250 гр ✅Желток - 72 гр (~4 шт от яиц С1) ✅Белок - 65 гр (~2 шт от яиц С1) ✅Сахар - 110 гр (65 гр для желтков, 45 гр для белков) ✅Вода - 20 гр ✅Желатин 220 bloom - 4 гр (здесь использую листовой говяжий желатин VALDE Gold 220 bloom) Пропитка: ✅Очень крепкий эспрессо - 250 мл ✅Алкоголь для аромата (по желанию) ✅Сахар - 5-10 гр (по желанию) 💖For a 20 x 20 cm mold Biscuits "Ladyfingers" (for 2 portions): ✅Egg whites - 100 gr (~ 3 pcs) ✅Egg yolks - 72 gr (~ 4 pcs) ✅Sugar - 100 gr ✅Flour - 45 gr ✅Starch (corn or potato) - 45 gr ✅Baking powder - 2 gr ✅Salt - 1 gr ✅Or Savoiardi Biscuits - 1 pack Cream: ✅Mascarpone - 250 gr ✅Egg yolks - 72 gr (~ 4 pcs) ✅Egg whites - 65 gr (~ 2 pcs) ✅Sugar - 110 gr (65 gr for yolks, 45 gr for whites) ✅Water - 20 gr ✅Gelatin 220 bloom - 4 gr (here I use VALDE Gold 220 bloom leaf beef gelatin) Soak: ✅Strong espresso - 250 ml ✅Alcohol for flavor (optional) ✅Sugar - 5-10 gr (optional) Biscuits: 🔅Preheat the oven to 200-210 C 🔅Beat the whites until a dense foam, then add sugar in 3-4 doses, without stopping whipping, beat until stable peaks 🔅With a spatula, mix part of the whipped whites with yolks and salt into a homogeneous mass 🔅Pour the yolk mixture into the whites and mix gently 🔅Mix flour with starch and baking powder and sift into the egg mass 🔅Stir gently and thoroughly with a spatula 🔅Transfer the dough into a pastry bag 🔅Put on a baking sheet covered with parchment or a silicone mat, elongated biscuits 10-12 cm long 🔅Sprinkle the biscuits twice with a thin layer of powdered sugar 🔅Bake 3-4 minutes at 210 C, then 4-5 minutes at 180 C ❗️The baking time will very much depend on your oven. Soak: 🔅 Make very strong coffee, optionally with sugar 🔅Cool down 🔅After cooling add strong aromatic alcohol (optional) Cream: 🔅Take the mascarpone out of the refrigerator an hour before use 🔅Soak gelatin in ice water Pâte à bombe (yolk cream): 🔅 In a saucepan, combine water (20 g) with sugar (65 g) and boil the syrup to 118C 🔅Begin to beat the yolks with a mixer and continuing to beat, pour in a thin stream of hot syrup 🔅Continue to beat the yolks with syrup until cool, the mass will brighten and increase in volume Swiss meringue: 🔅In a bowl, combine egg whites and sugar (45 g), mix with a whisk 🔅On a steam bath heat the whites mixture to 65-70 C, actively stirring with a whisk 🔅Remove the bowl from the steam bath and beat the mass with a mixer until conditionally stable peaks ❗️Since there is little sugar in the meringue, it will be very soft Cream assembly: 🔅Squeeze gelatin and melt in a steam bath or microwave 🔅Add a little yolk cream to the gelatin to equalize the temperatures, mix and pour into the yolk cream, stir well 🔅Add mascarpone to the yolk cream and mix on low speed until combined ❗️It is important that the mascarpone is for room temperature ❗️Do not beat the mascarpone for a long time 🔅Gently fold the meringue into the cream with a spatula 🔅Put the cream to a pastry bag. Assembly: 🔅Dip the biscuits quickly in coffee and put them tightly in 1 layer on the bottom of the mold ❗️Homemade cookies are very tender and soak instantly 🔅Spread half of the cream on the biscuits 🔅Lay another layer of biscuits by dipping them in coffee 🔅Pour the second half of the cream onto biscuits 🔅Sprinkle with delicious cocoa (use alkalized cocoa) 🔅Refrigerate for 3-4 hours, preferably overnight. #tiramisu #тирамису