To make Tiramisu’s favorite dessert look extraordinary at the festive table, prepare it in the form of a cake of the same ingredients, adding a highlight in the form of taste and aroma of bergamot, infused with wine Madeira This alternative to the usual coffee dessert flavor as not better suited for special occasions. First you need insist Madeira on Earl Gray tea and lemon zest to give blame citrus flavor. You will add it to different components. cake: in syrup-impregnation, in whipped cream, in a filling of cheese mascarpone. The basis of the cake will be a sponge cake Genoise, light and porous, it is very saturated with syrup, like savoyardi cookies, which this time will serve mainly for the decor of the cake. Layered cakes with cream from mascarpone cheese, and place around the sides of the cake sticks of savoyard. Sprinkle the cake with grated chocolate, wait until the layers are soaked and bear to delight your guests with exquisite угощением. 
Time: 2 час.plus impregnation time Difficulty: easy Servings: 15 – 20 In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Tiramisu
- 1 Genoise biscuit (recipe see below)
- 16 – 24 sticks of Savoyardi
- Milk chocolate, for rubbing
Infused Madeira
- 125 ml. Madeira
- 2 Earl Gray Tea Bags
- 3 strips of lemon zest
- 15 ml vanilla extract
Syrup
- 125 ml. strong hot tea
- 65 gr. ultrafine sugar
Whipped cream
- 500 ml cream 33%
- 30 ml skimmed milk powder
- 20 gr. ultrafine sugar
Filling
- 500 gr. mascarpone cheese
- 5 large egg yolks
- 65 gr. ultrafine sugar
- 30 gr milk chocolate chopped
Sponge cake Genoise
- 4 large eggs, room temperature
- 130 gr ultrafine sugar
- 100 gr. premium flour
- 1 g salt
- 20 gr. melted butter
- 5 ml vanilla extract
Recipes with similar ingredients: biscuit cookies, cake, chocolate dairy, mascarpone cheese, eggs, milk, cream, lemon zest, red wine, syrup
Recipe preparation:
- Infused Madeira (to be used in as a flavoring agent for the other components of tiramisu). Madeira tea bags and lemon zest, heat and insist on low heat for about 15 minutes to mix all the flavors. Take out tea bags and lemon zest, add vanilla and set to cool.
- Syrup: Whisk hot tea with sugar in a whisk to the sugar has dissolved, then add 20 ml. infused Madeira. Set aside syrup until cake is made.
- Cream. Whip the cream with skimmed milk powder until soft peaks on the raised corollas. Stir in sugar and 40 ml. infused Madeira. Refrigerate until cooked. use.
- Stuffing. Gently beat the mascarpone to soften. him, and then mix half the whipped cream in two passes. You may have to intervene quite vigorously with a whisk (depending on the brand of mascarpone and how hard it is or soft). Do not worry if the cream falls a little when kneading – it should be so.
- Pour 2.5 cm of water into the pan and heat over medium heat. to a boil. In a metal bowl, beat the egg yolks, sugar and 65 ml infused Madeira and put the bowl in a pot of boiling water, whisking constantly with a whisk until the mixture increases in more than twice the volume and will drain off the tape with the tape whisk on the surface of the cream.
- Remove the bowl from the water bath and add the chocolate whisking to he melted. Add a third of the mascarpone cream and mix until homogeneous state (again, if the mixture falls a little – this ok) and then mix in the remaining two-thirds of the cream from mascarpone. Set aside or refrigerate until readiness for assembly.
- The final stage. Cut the Genoaise biscuit horizontally in half. Put the split ring for baking diameter 23 see on a dish or on a cake stand and place inside one half of the cake (between the walls of the mold and the cake should be 2.5 cm distance.). Arrange Savoyardi cookies vertically ring perimeter, see note *. Lubricate the cake with half the syrup and put on top half of the entire filling, evenly distributing put the second biscuit on top, grease with the remaining syrup and cover with the remaining filling, evenly distributing it. From above cover the cake with the remaining whipped cream, evenly distribute them and rub some milk chocolate on the cream. Refrigerate for at least 4 hours. Savoyard * Biscuit will hold cookies on location. But if the cookie sticks are higher than the walls of the split ring, You can trim them a little from one end. And when assembling place cookies around the cake with a slice down.
- Before serving, remove the split ring from the cake and chop it into pieces.
Sponge cake Genoise
Preheat the oven to 160 ° C. Cover the bottom with parchment paper detachable mold with a diameter of 23 cm., but do not oil the mold and Do not line the wall with parchment. Using manual or beat the stationary mixer with a whisk for 5 minutes eggs and sugar at high speed until the mass is pale color and does not increase in volume more than three times, it should drip off the ribbon with a whisk. Sift together the flour and salt and add to the egg mixture, still whipping the mass with a mixer on moderate speed. Spoon approximately 1 tbsp. test to another bowl and mix melted butter and vanilla into it. Transfer everything back to the dough and mix manually. Overfill batter into prepared form and bake for about 40 minutes, until the center of the cake will not spring when pressed lightly. Completely cool the biscuit in the mold. To get the cake out of shape with a thin spatula between the cake and the walls of the mold to loosen it, and then open the ring and remove parchment from the bottom of the biscuit paper. Genoise biscuit can be baked a day earlier and kept at room temperature wrapped in cling film (do not refrigerate put). Or freeze it, and if necessary defrost.
