The beloved Tira Misu

Tira Misu (Italian: Tiramis cake; Venetian: tiramescake) is a famous Italian cake made of finger cookies soaked in coffee or rum, a mixture of mascarpone cheese, egg yolk and sugar, and then sprinkled with cocoa powder.

The origin of the name

According to transliteration, "tiramisi" is Tira Misu. In the original Italian text, "Tira" means "lift, pull", "Mi" means "I", "slack" means "up", which together means "pull me up". Another explanation is "take me away", which takes away not only delicacy, but also love and happiness. The term "pick-me-up" refers to the mild excitement caused by the resonance of caffeinated espresso and cocoa in the formula. This dessert has been popular since the mid-1980s and is now likely to be served by a variety of upscale restaurants around the world rather than exclusively by Italian restaurants. The most innovative of its recipes is the coffee-flavored cheese egg liquid, which is also absorbed by other forms of hot and cold desserts such as cakes and pudding.

A widespread rumor that is beautiful but not true

Legend has it that during World War II, an Italian soldier was going to battle, but there was nothing left at home. His wife, who loved him, wrapped all the biscuits and ingredients left in the family in order to prepare dry food for him.

The name of that cake is Tira Misu. Whenever the soldier ate Tira Misu on the battlefield, he would think of his home and his beloved family.

This rumor only appears on the Chinese network [source request] and is not supported by any source material. Considering the structure of Tira Misu and the difficulty of preservation, it can be attributed to the author's imagination as a snack.

Formula

1. Get all the ingredients ready. Tira Misu is actually not difficult to do, as long as all the raw materials are ready. Basically, it can be done successfully!

2.3 egg yolks.

3. The yolk is thickened with an egg beater.

4. Put the sugar in water.

5. Boil the sugar water until it boils.

6. After the sugar water boils, turn off the heat and whisk the thick egg liquid ready to slowly pour into the sugar water.

7. Pour it in and beat it.

8. After the yolk is poured in, continue to beat with the egg beater for about 5-10 minutes.

9. Pour the cooled yolk into a large bowl and set aside.

10. Break the jelly slices into small pieces and soak them in cold water.

11. Drain the water and heat it until the gelatin tablets dissolve and become the gelatin solution.

twelve。 Bring out mascarpone cheese and set aside.

13. Beat Mascarpone with an egg beater until smooth.

14. After beating, Mascarpone is very smooth, the egg beater will not have the feeling of resistance.

15. Mascarpone added egg yolk liquid

16. Add the gelatin tablets that are softened in advance.

17. The animal whipped cream is soft foamed with an egg beater, and the lines can just appear.

18. Whisk away the cream and set aside.

19. Pour the mascarpone cheese paste into the cream and stir well.

20. Stir well with mascarpone cheese batter and set aside.

21. Rinse the espresso with hot water and mix the espresso with the coffee wine. Take a finger biscuit and quickly dip it in the coffee wine to cover the finger biscuit with coffee wine.

twenty-two。 Put the finger cookies at the bottom of the cup.

23. Pour in a layer of mascarpone cheese paste. Spread a layer of finger biscuits dipped in coffee wine over the mascarpone cheese paste and pour in the remaining half of the mascarpone cheese paste.

24. Put the cake mold in the refrigerator and refrigerate for five to six hours or overnight. After the cheese paste has solidified, release the mold and sprinkle the surface with cocoa powder.

Finally, it's done. If you like sweets, you can change to a bigger container. Just like me!