Strawberry Tiramisu/Tiramisu cu capsuni

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Pentru ca este sezonul capsunilor, m-am gandit ca un Tiramisu racoritor s-ar potrivi de minune ca desert! De data aceasta crema am facut-o cu crema de oua fiarta pe bain marie, ca am vrut sa vad care este diferenta fata de cea cu oua crude. Concluzia mea este ca a fost la fel de delicios ca si celalalt, doar ca este crema putin mai moale, asa ca se adauga putina gelatina ca sa o intareasca. Asadar, pentru cei carora nu le plac ouale crude in crema, o pot folosi pe aceasta.

Ingrediente:

un pachet mare de piscoturi

300 ml cafea tare( la 300 ml apa se pun 5 lingurite de cafea)

50 ml lichior Amaretto (sau rom)

500 gr mascarpone

5 galbenusuri

5 linguri zahar

50 ml lapte

10 gr gelatina

o pastaie de vanilie

500 ml frisca

300 ml cafea tare

400 gr capsuni

Ornat:

150 gr ciocolata (pentru capsuni)

100 gr ciocolata amaruie (pentru ganache)

100 ml frisca (pentru ganache)

Mod de preparare:

Facem cafeaua si o lasam la racit. Cand este racita adaugam lichiorul Amaretto. Daca nu aveti acest lichior sau rom, nu se adauga alta bautura alcoolica pentru ca ii va schimba gustul. In reteta originala de Tiramisu se foloseste lichiorul Amaretto.

Crema:

• Punem gelatina la hidratat in apa calduta, cat sa o acopere cu 2 degete. Dupa cca 10 minute ea va creste in volum si chiar inainte de a o incorpora in crema o dizolvam pe baie de aburi sau o punem 25 de secunde la microunde.
• Frecam galbenusurile cu zaharul pana se albesc apoi adaugam 50 ml lapte si le fierbem pe bain marie, amestecand continuu cu o lingura de lemn. Zaharul trebuie sa se dizolve iar crema trebuie sa imbrace lingura cand este gata.
• Lasam crema sa se racoreasca si cand a ajuns la o temperatura suportabila la deget adaugam gelatina dizolvata si omogenizam bine. Crema trebuie sa fie complet racita (dar nu in frigider, pentru ca se va intari de la gelatina) cand o incorporam cu branza mascarpone.
•  Intr-un  bol mai inalt (unde vom amesteca crema) mixam branza mascarpone ca se se omogenizeze. Peste mascarpone adaugam crema de oua, semintele de la pastaia de vanilie si la sfarsit frisca batuta tare.
• Daca vreti, puteti taia capsunile bucatele mai mici si le puteti incorpora si pe acestea in crema (doar jumatate din cantitate, restul le pastrati pentru ornat) sau le taiati felii subtiri si le puneti peste crema, in momentul asamblarii.

Asamblare tort:

• Cel mai bine ar fi sa aveti o forma patrata de tort cu inel detasabil (35cm/ 35cm) pentru asamblarea acestui tort, sau o tava. In felul acesta crema nu se va scurge pe margini si va avea timp sa se intareasca frumos. Eu din pacate nu am avut forma cu inel si mi s-a cam deplasat tortul…pana sa apuce sa se intareasca crema!
• Punem cafeaua intr-un castronel si inmuiem fiecare piscot pentru o secunda in cafea.
• Asezam un rand de piscoturi, apoi punem o treime din crema, iar piscoturi si la final crema. Putem sa facem tortul cu 2 straturi de crema sau cu 3, in functie de marimea formei (sau a tavii). Ultimul strat trebuie sa fie de crema. Primul strat de piscoturi il asezam intr-un sens, al doilea strat il asezam invers (perpendicular).
• Am ornat cu capsuni trase in ciocolata si pentru dungulitele de deasupra am facut o crema ganache din 100 ml ciocolata amaruie si 100 ml frisca lichida. Ganachul se face foarte usor, incalzind frisca lichida apoi adaugam ciocolata rupta bucatele si omogenizam pana devine o crema lucioasa. Se lasa la racit pana cand are o consistenta buna pentru ornat.

Se lasa la rece cel putin 4 ore ca sa se inchege bine crema.

Este delicios de racoritor!

Pofta buna!

Strawberry Tiramisu

 

Print

Prep time

1 hour

Cook time

15 mins

Total time

1 hour 15 mins

 

Because it is strawberry season, I thought a refreshing Tiramisu would fit perfectly as a dessert! This time I did it with custard cream made on steam bath, I wanted to see the difference from the one with raw eggs. My conclusion is that it was just as delicious as the other, just the cream was a little soft, so I added a little gelatin to harden. So, for those who do not like raw eggs in cream you can use this version.

Author: gabriela cuisine

Serves: 12

Ingredients

• a large package of lady fingers (48 pieces)
• 300 ml strong coffee (300 ml water and 5 tablespoons coffee )
• 50 ml amaretto liqueur (or rum)
• 500 gr mascarpone
• 5 egg yolks
• 5 tablespoons sugar
• 50 ml milk
• 10 gr gelatin
• a vanilla bean
• 500 ml whipping cream
• 400 grams fresh strawberries
• Garnish:
• 150 gr chocolate (for strawberries)
• 100g dark chocolate (for ganache)
• 100 ml cream (for ganache)

Instructions

1. Make the coffee and let it cool. When cooled add the Amaretto liqueur. If you do not have this liqueur or rum, do not add another alcoholic drink , because will change the taste. The original recipe uses liqueur Amaretto at Tiramisu.
2. Cream:
3. Hydrate gelatin in warm water, enough to cover it with 2 fingers. After about 10 minutes it will increase in volume and just before incorporation into the cream dissolve it on steam bath or put 25 seconds in the microwave.
4. Mix the yolks with sugar until blanched and then add 50 ml milk, stir it well and boil the cream on steam bath stirring constantly with a wooden spoon. When he sugar should dissolve and cream cover the spoon, then it is ready.
5. Allow the cream to cool and when it is lookwarm add gelatin dissolved and stir it well. The cream should be completely cooled (but not in the refrigerator, because it will harden because of gelatin) when you incorporate it with the mascarpone cheese.
6. In a bowl (where you mix cream) mix mascarpone cheese until homogenized. Over mascarpone cream add the custard, seeds from vanilla bean and whipped cream at the end.
7. If you want, you can cut in smaller pieces the strawberries and you can incorporate them in the cream (only half of the amount, the rest, keep it for garnish) and cut them into thin slices and place them over the cream, when assembling.
8. Assembling the cake:
9. The best thing would be to have a square pan with removable ring (35cm / 35cm) to assemble the cake, or a tray. In this way the cream will not leak around the edges and will have time to harden nicely.
10. Put coffee in a bowl and soak in every lady finger for a second.
11. Place a row of ladyfingers, then put a third of the cream then another layer of lady fingers, then cream on the top. You can make 2-layer cake with 2 layer of cream or a 3 layer cake, depending on the size or the shape of your pan. The last layer should be cream. The first layer of ladyfingers place it in a sense, the second layer the other sense (perpendicular).
12. Garnish with chocolate and strawberry dipped in chocolate. For the strips I made a ganache from dark100 gr chocolate 100 ml heavy cream. Ganache is very easy, warming whipped cream then add the broken chocolate pieces and blend until becomes creamy and glossy. Allow to cool until it has a smooth consistency for garnish.
13. Allow to cool at least 4 hours in the fridge and serve.
14. It is deliciously refreshing!
15. Enjoy!

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