Home » torturi/ cakes » Tort Tiramisu / Tiramisu cake

Tort Tiramisu / Tiramisu cake

Tiramisu vine din limba italiana si inseamna ” ridica-ma in sus”, pleonasm intr-adevar dar cine se mai gandeste la gramatica unei limbi in momentul in care gusta o prajitura de acest fel. Va spun eu, nimeni. Delicatetea cremei, combinata cu aroma puternica a unei cafele, fie ea si simpla si decofeinizata, si imbratisata in final de consistenta aerata a piscoturilor, duce o experienta tiramisu la extrema deliciului unui desert.

Poate vi se pare ca in prajitura am pus si altfel de prafuri decat cele folosite in mod normal in bucatarie insa ascultati cuvintele mele, caci sunt ale unui om care a trait asa ceva.

Avem nevoie de:

  • o ceasca mai mare de cafea
  • esenta de rom
  • cam 400 gr piscoturi
  • 4 oua
  • 7 linguri cu varf de zahar
  • 2 cutii de branza Mascarpone ( care in capul meu rimeaza mereu cu mascalzone=canalie, pt ca da oameni buni, face o canalie de crema care ne ramane in memorie multa vreme dupa ce a fost consumata)
  • 250 ml frisca lichida
  • in cazul meu am folosit si 2 plicuri de tort gelee rosu si niste struguri – pt decor –

Acestea fiind zise, purcedem la procesul tehnologic, prin prepararea cafelei. Dupa aceasta, se separa galbenusurile de albusuri si se bat galbenusurile cu zaharul, bine, bine pana isi dubleaza volumul.

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Dupa aceasta, luam minunea branzoasa si o adaugam peste ouale batute.

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Amestecam bine si frumos ca sa se uniformizeze. ( Mai pun o poza, ca sa muriti de ciuda! )

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Pt ca eu sunt o adevarata revolutionara in bucatarie, din orice punct de vedere a-ti privi privi problema, am separat crema in 2 parti egale si pe una din ele am imbogatit-o cu o pasta de fructe rosii, ca sa fie de o alta culoare si aroma:

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In timp ce cremele mele stau putin la frigider, incepem marea distractie a decoratului, care nu e obligatorie pt toata lumea. In cazul meu am vrut sa fie ceva special, pt ca faceam tortul pt o persoana speciala. Si am luat un vas de yena, l-am tapetat cu o punga, si cu chinul al mai mare de pe lume am scris in oglinda numele sarbatoritei cu niste boabe de strugure negru

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Dupa aceasta, am preparat jeleul rosu din plicurile mai sus mentionate si continuand chinul am pus peste fructe jeleul cald, caci se intareste imediat ce il iei de pe foc.

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L-am lasat la racit cam 2 ore si am inceput asamblarea tortului, care este foarte simpla. Luam piscoturile si le inmuiem in cafeaua deja preparata si parfumata cu esenta de rom, le inmuiem putin, pe lung, doar pe o parte si le asezam in tava sau pe suportul pt torturi. Peste un strat de piscoturi punem crema, apoi repetam figura cu piscoturile si iar crema

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La final, cand jeleul rosu e intarit bine se ia cu punga din tava, si cu o precizie micrometrica se pune peste tort

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L-am ornat in lateral cu frisca si l-am lasat la frigider pana a doua zi.

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La gust a fost divin, caci ne-a ridicat in sus crema folosita. Cei care l-au degustat, au cofirmat gustul divin prin reactia lor simpla, tortul a disparut la propriu din tava in fix 5 minute…

English version:

Tiramisu comes from Italian and means “pick me up” a pleonasm I know, but really now who else thinks at the grammar of a language when you taste a cake like this. I’ll tell you who, no one. The cream delicacy combined with the strong flavor of the coffee, even if it is simple and decaf, and finally embraced by the airy consistency of biscuits, give you an extreme experience of delight in a dessert.

It may seem that I added other kind of  “powder” in my cake different than those normally used in baking but listen to my words, for they are the words of a man who lived it.

We need:

a large cup of coffee
rum essence
about 400 grams of crackers
4 eggs
7  tablespoons of sugar
Mascarpone cheese, about 2 cans (which always rhymes in my head with mascalzone = scoundrel, for that yes folks, is a scoundrel cream that stays in ones  memory long after it was consumed)
250 ml whipped cream
in my case I used 2 envelopes of red Gelee cake and some red grapes – for decoration –

That being said,  we proceed to the process of making the long coffee. After this,  we separate the yolks from whites and beat the yolks with sugar, very well until it doubles in size. After that, we add the wonder cheese and continue beating the cream. Mix well and good to flatten. Cause I’m a real breakthrough in the kitchen, from any point of view you look at it, I  have separated the cream into 2 equal parts and one of them I have enriched with a paste of red fruits, to have a different color and flavor. While my cream rested in the refrigerator, I had great fun to start Furnishing the cake, which is not mandatory for everyone. In my case I wanted to be something special, for it was made for someone special. And I took a Yena tray, I wallpapered it with a bag, and continued my torment,  one of the world’s largest ever, by writing in the mirror the  name of that special person with some black grapes.
After that, I prepared the red jelly mentioned above and continued the torment by adding it over the fruits, while still hot because it hardens immediately after you take it off the stove.
I let it cool about 2 hours and started assembling the cake, which is very simple. Take  the crackers and soak them in the coffee already prepared and perfumed with rum essence, they will soften slightly,  only on one side and start placing them in the tray or the cake stand. Put a layer of cream over them, then repeat the same action.
Finally when the jelly had harden I took the plastic bag from the tray and with NASA precision I put it on top of the cake. I decorated the sides with whipped cream and left it in the refrigerator until the next day.
The taste was divine, as we were lifted up by the cream used.

Those who have tasted it can confirm the taste with their reaction as the cake literally disappeared from the tray in exactly 5 minutes …

3 thoughts on “Tort Tiramisu / Tiramisu cake

  1. Te cred pe cuvant ca a disparut din tava in 5min.E nebunie pe aici.mi-ai facut pofta maxima de tort.Cum n-am mai tortarit de fff mult timp iar in luna noiembrie sarbatoritele din casuta mea n-au avut tort cred ca e perfect sa-ti urmez reteta. Mult spor la tortarit si multe comenzi .

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