Tiramisu by Seleznev
Description
The recipe won't take much time. I think many of you have already managed to prepare tiramisu at home. But how many of you have made the base yourself, namely the "Savoiardi" biscuits? And the cream—isn't it not just mascarpone cheese, but a true work of art! To make Seleznev's tiramisu, prepare to spend some time and patience—the process is simple, yet labor-intensive and requires attention to many details. By the way, you can optionally add cherries to the tiramisu. Serve chilled.
Instructions
- 1
Step 1
First, prepare the dough for "Savoiardi" and bake the cookies. Take half of the eggs and separate the whites from the yolks. Beat the yolks with one tablespoon of sugar, and beat the whites separately. First, add a few drops of lemon juice, then, once the whites are beaten, add 2 tablespoons of sugar. Then, add one-third of the beaten whites into the beaten yolks and gently mix. Next, add this yolk-and-white mixture into the remaining whites and mix again. Combine 3 tablespoons of flour with starch, sift it into the egg mixture, and constantly stir. Transfer the ready Savoiardi dough into a piping bag. Line a baking tray with parchment paper and preheat the oven to 220°C. Pipe the dough into 10 cm long, 2 cm wide strips. Bake for 7–8 minutes.
- 2
Step 2
While the "Savoiardi" are baking in the oven, brew the ground coffee, let it cool slightly, and add wine to it. This will be our coffee-wine syrup for soaking; it should be strained as well.
- 3
Step 3
Let the prepared "Savoiardi" cool down. Meanwhile, proceed with the cream. Take the remaining eggs and separate the whites from the yolks. Mix 200 grams of sugar with 70 ml of water. Stir, then place over low heat. The syrup is ready when, after scooping some with a spoon and dropping it into cold water, you can form a small ball with your fingers. Ideally, check the syrup's temperature—it should be 121 degrees Celsius.
- 4
Step 4
While the syrup is cooking, beat the egg yolks, pour 40 ml of water over the gelatin, and let it dissolve.
- 5
Step 5
As soon as the syrup is ready, add it hot directly to the beaten egg yolks.
- 6
Step 6
And mix with a mixer. The syrup may harden quickly—don't be surprised. Beat the egg whites with lemon juice and 100 grams of sugar. Dissolve the swollen gelatin over a water bath, add one spoon of mascarpone, mix, then add the gelatin to the egg yolks. Next, add all the remaining mascarpone to the yolks and whisk thoroughly. Also, add the whipped egg whites to the cream, folding them in with an up-and-down motion.
- 7
Step 7
The savoiardi are ready, the cream and soaking mixture are ready too. Now assemble the tiramisu: soak each cookie on one side only, then place them in the dish with the dry side down. Evenly spread the cream on top. Refrigerate for a couple of hours, or preferably overnight, so the tiramisu absorbs the liquid and the cream sets.
- 8
Step 8
You can sprinkle the ready-made tiramisu by Seleznev with cocoa powder or grated chocolate before serving, and also decorate it with mint leaves.