View allAll Photos Tagged TIRAMISU!
ottenere la ricetta a www.travelcooking.net/it/italiano/fantasia-di-tiramisu/
Obtain the recipe at travelcooking.net/italiano/fantasia-di-tiramisu/
2019.05.31
A luscious Tiramisù made with vanilla cake, espresso syrup, mascarpone cheese mousse and topped with a dusting of cocoa snow, dollops of dark chocolate ganache and raspberries!
Made these last night. They're tiramisu swirls in glass cups. Pipe them with pastry bag and lots mascarpone and coffee has it's perfection. I added chocolate just for taste.
Tiramisu is a delicious coffee-flavoured Italian custard dessert. It is made of ladyfingers dipped in coffee, layered with a whipped mixture of eggs, sugar, and mascarpone cheese, flavoured with cocoa.
Enjoyed recently at Il Fornio Restaurant in Burlingame California.
At Fiorano, Koramangala. This tiramisu was excellent, but I had the same damn thing with a friend at the same place about a month back, and it was lousy. That version hardly had any coffee flavour.
Tiramisu (Italian: Tiramisù; Veneto: Tiramesù [tirameˈsu]) is one of the most popular Italian cakes. It is made of savoiardi (otherwise known as lady finger biscuits) dipped in espresso or strong coffee, layered with a whipped mixture of egg yolks, mascarpone, and sugar, and topped with cocoa.
Tiramisu has become a very popular dessert. The recipe has been adapted into cakes, puddings, and other varieties of dessert.
No eggs! Just mascarpone cheese, whipping cream, rum and sugar. But it's so good...
Recipe and story on my blog: floridecires7.blogspot.com/
I came into a large quantity of mascarpone cheese (thanks, Weili) and luckily I was able to convince my friends who were having birthday parties this past weekend to go with tiramisu. So I made three, two traditional ones and one with organic young barley leaf tea powder, very much like matcha.
TIRAMISU'
Ingredienti
uova: 6
mascarpone: 500 gr
zucchero: 120 gr
savoiardi: 400 gr
caffè: 3 tazzine
cacao amaro: qb
Ricetta e preparazione
Sbattete i tuorli con lo zucchero fino ad avere un composto gonfio e spumoso, poi aggiungete il mascarpone e mescolate ancora.
Montate gli albumi a neve ben ferma e poi incorporateli al composto di uova mescolando dal basso verso l’alto. Dovete ottenere una crema omogenea.
In una terrina mettete il caffè e un pochino di zucchero.
Passate rapidamente i savoiardi nel caffè e poi disponeteli ordinatamente su una pirofila, copriteli con uno strato di crema e procedete così fino all’esaurimento degli ingredienti. Completate con la crema e poi spolverizzate tutto con il cacao amaro setacciato con un colino.
Fate riposare il tiramisù in frigorifero per 4 – 6 ore.
Luscious authentic tiramisu, made with Italian sponge cake, rather than store-bought dry ladyfingers.
One of the most delicious versions of this classic Italian dessert!
Recipe and step-by-step tutorial at the NEWLY DESIGNED www.baking911.com
I brought this to a New Years Eve dinner party and the guests practically licked their plates clean. :^)
mmm :D
We stopped for dessert at a cute little cafe.
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Cookie Base
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
2 tablespoons Gold Medal® all-purpose flour
1/3 cup butter or margarine, softened
1 egg, slightly beaten
Filling
2 packages (8 oz each) cream cheese, softened
1 can (14 oz) sweetened condensed milk (not evaporated)
1 tablespoon instant coffee granules or crystals
2 teaspoons vanilla
2 eggs
1 cup miniature semisweet chocolate chips
Topping
6 oz cream cheese, softened
1/2 cup whipping cream
Chocolate curls, if desired
1. Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Bake 15 to 18 minutes or until light golden brown. Cool 15 minutes.
2. Meanwhile, in another large bowl, beat 2 packages (8 oz each) cream cheese with electric mixer on medium speed until smooth. Add milk; beat until well blended. Add coffee, vanilla and eggs; beat until well blended. Stir in chocolate chips. Pour over cookie base.
3. Bake 35 to 40 minutes or until set. Cool at room temperature 30 minutes. Refrigerate 30 minutes to cool completely.
4. In small bowl, beat 6 oz cream cheese on medium speed until smooth. Gradually beat in whipping cream; beat about 2 minutes longer or until fluffy. Spread mixture over cooled bars. Sprinkle chocolate curls over topping.
5. Refrigerate about 2 hours or until chilled. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.
Find more recipes at www.bettycrocker.com.
Tiramisu là một loại bánh ngọt tráng miệng rất nổi tiếng của nước Ý. Cái tên "Tiramisu" được hiểu theo nghĩa là "Nhặt tôi lên". Bánh là một sự kết hợp hòa quyện giữa hương thơm của cà phê, rượu nhẹ và vị béo của trứng cùng kem phô mai.. Chỉ cần ăn một miếng là sẽ cảm nhận được tất cả các hương vị đó hòa quyện cùng một lúc, chính vì thế mà người ta còn gọi nó là "Thiên đường trong miệng của bạn" (Heaven in your mouth). Tên gọi Tiramisu này h` đây k còn xa lạ với các bạn trẻ nữa ^^ Ta có thể tìm mua ở bất kì tiệm bánh ngọt nào :) Nhưng đến với Tiramisu của cô chủ nhỏ dễthg HiNa Aquarius sẽ đem lại cho bạn những cái bánh thậc ngon và giá cả cũng rất chi là phải chăng ^^
Bánh luôn có sẵn . Let's order and eatttt ^o^
Hộp vừa :
~ 1 vị 100k (trà xanh, chanh dây, nho, capuchino, socola )
~ 2 vị 140k (sô dâu, sô trà, trà dâu, vani bạc hà, chanh xoài )
Hộp lớn :
~ 1 vị 120k
~ 2 vị 160k
Mình có nhận vẽ chữ nữa ^^ order trc 1 ngày để mình chuẩn bị
Có tiramisu dạng ổ (tròn) : 250k
Ship 10k - 45k tùy chỗ xa gần
Viber / zalo : 0126 528 5506 (ko có sẵn các bạn order trc nha)
Ngoài ra các bạn có thể lên fb để liên lạc: www.facebook.com/heru.iloveu
Nhanh tay cầm đt lên để có được những chiếc bánh thật ngon nhé các bạn ♥
I have a wee bit of an obsession with photographing food as it is served to me in restaurants. Especially desserts.
Sometimes it's hard to take these photographs discreetly. Yesterday I was dutifully putting in the company appearance at a dull luncheon given by one of our vendors. I was served this plate of tiramisu, and all professionalism flew out the window.
Closer Look at Kawaii Tiramisu
Another one of first kawaii designs from 2007, Mmm... Tiramisu is one of my favorite desserts.
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Erin's Tiramisu at the RJ Patisserie in Hacienda Heights, California.
We went for dessert to celebrate my birthday today.
We each chose a different dessert and shared tastes with each other.
Tiramisu has always been my favorite Italian dessert, and I think I am probably in good company. This tart layers all of the classic components of tiramisu inside a sugar-cookie crust brushed with tempered chocolate. The crust adds a crunchy textural contrast to the smooth and creamy tiramisu layers. The chocolate keeps the crust crisp by preventing it from absorbing moisture from the custard. I served this for Valentine's Day.
Tart Layers
Crust
Sugar cookie crust (Pâte Sucrée), made with butter, sugar, flour, salt, egg, cream, and brushed with tempered dark chocolate.
Zabaglione/ mascarpone custard
The zabaglione is made with eggs, sugar, and Kahlúa (in place of Marsala). The filling combines the zabaglione with whipped mascarpone, whipped cream (cream, sugar, and vanilla), and agar agar (so that the filling will become firm enough to slice).
Cake
The sponge cake is made with eggs, sugar, vanilla, cake flour, cornstarch, and cream of tartar. The espresso syrup is made with water, Kahlúa, espresso powder, vanilla, and sugar.
Topping
The top is covered with cocoa powder and white, milk, and dark chocolate curls. The cocoa powder makes the tart look like it is covered in a layer of velvet.