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Tiramisu original recipe with strawberries

Tiramisu original recipe with strawberries

Tiramisu original recipe

Mix the yolks with the powdered sugar at maximum speed, until they harden and become frothy

Then mix with cold mascarpone, little by little, mixing at the lowest speed

Add grated lime peel, orange peel and lime juice, stirring gently

Mix the egg whites separately with a pinch of salt. When they start to harden, add the caster sugar, little by little and mix until you get a strong meringue

Then mix the meringue over the mascarpone cream, stirring gently, with a spatula, from bottom to top.

Mix in a bowl the juice of an orange and lime, with the vanilla extract and powdered sugar, then add water.

Syrup the biscuits and place them in a rectangular tray (cake tray)

Cut a few larger strawberries into slices and place them around the tray, then put a layer of cream, cut strawberries on top, then another layer of syrupy biscuits and finally the rest of the cream

Garnish with strawberries and green mint leaves

Leave the tiramisu in the fridge for a few hours


Tiramisu cake with coconut milk and strawberries

  • 1. First we prepare the coconut pudding as follows: we grind the coconut flakes, then we mix them with milk, and at the end we strain the milk obtained, it is mixed with sugar and starch, and it boils until it thickens, mixing in a cream thus obtained. to look like a slightly thicker pudding, it will be left to cool, but it will have to be covered with a plastic foil (so as not to catch the pudding)


2. Mix the strawberries with sugar to taste - using the vertical mixer, then mix with mascarpone, and finally add the cooled coconut pudding.

3. We dress the shape in which we choose to make the cake in food foil (n. B: I used the heart shape with detachable ring), then, we quickly pass each biscuit through the coconut milk and place them aligned, one next to the other when we covered the bottom we will add the trays over a layer of cream, then we repeat the same procedure with the biscuits - cream and so on, until the quantity of ingredients is finished, and on top we will have to have biscuits.


Strawberry ice cream with only 3 ingredients

With the arrival of good weather, we begin to crave small, cold things. Taking advantage of the fact that we are already in the strawberry season, we will start to make the most of them with these delicious ice creams that we will prepare with only 3 ingredients. Easy and delicious! In addition, the result could not be better.

Preparation

In order not to find holes in our ice cream, the first thing we will do is marinate the finely chopped strawberries with sugar and lemon juice. We will let them mix well for about 2 hours so that they are perfect.

Once we see that the strawberries are soaked, we crush them with a mixer and pour the contents over each of the shirts.

Add the chopsticks and freeze the ice cream so that it is very rich.

The result could not be more beautiful.

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Full article: Recetin »recipes» Original desserts » Strawberry ice cream with only 3 ingredients


Tiramisu cake original recipe

The first time coffee is made. Bring water and sugar to a boil and when it boils, add the coffee, mix and remove from the heat, then allow to cool.

Mix the whipped cream in a bowl.

In another bowl, rub the yolks with the sugar, then gradually add the mascarpone. After that, the cream thus obtained is incorporated into whipped cream.

20 biscuits are soaked in cold, strained coffee, and placed twice on a tray. Put a generous layer of cream, add another layer of two rows of biscuits (18 this time), then add the cream again (keep the cream for garnish). Powder with cocoa, then with a posh decorate the cake with cream. At the top of the cream, put the chopped pieces, soaked in coffee.
Serve the next day or after softening well.


Tiramisu with strawberries

  • We make the coffee and leave it to cool. When it is cooled, add the Amaretto liqueur. If you do not have this liqueur or rum, do NOT add another alcoholic beverage because it will change its taste. Amaretto liqueur is used in the original Tiramisu recipe.

We put the gelatin to hydrate in warm water, enough to cover it with 2 fingers. After about 10 minutes it will increase in volume and even before incorporating it into the cream we dissolve it on a steam bath or put it in the microwave for 25 seconds.

Rub the yolks with the sugar until they turn white, then add 50 ml of milk and boil them on a bain marie, stirring constantly with a wooden spoon. The sugar must dissolve and the cream must cover the spoon when it is ready.

Let the cream cool and when it has reached a bearable temperature on the finger, add the dissolved gelatin and mix well. The cream must be completely cooled (but not in the fridge, because it will harden from the gelatin) when we incorporate it with mascarpone cheese.
In a higher bowl (where we will mix the cream) mix the mascarpone cheese to blend. Over the mascarpone we add the egg cream, the seeds from the vanilla pod and at the end the whipped cream.

It would be best to have a square shape of cake with detachable ring (35cm / 35cm) for assembling this cake, or a tray. This way the cream will not leak on the edges and will have time to harden nicely.

Put the coffee in a bowl and soak each biscuit for a second in the coffee.
We place a row of biscuits, then we put a third of the cream, and biscuits and at the end the cream. We can make the cake with 2 layers of cream or with 3, depending on the size of the shape (or tray). The last layer must be cream. We place the first layer of biscuits in one direction, we place the second layer inversely (perpendicularly).

I garnished it with strawberries dipped in chocolate and for the stripes above I made a ganache cream from 100 ml of dark chocolate and 100 ml of liquid cream. Ganach is made very easily, heating the liquid cream then add the broken chocolate pieces and mix until it becomes a shiny cream. Leave to cool until it has a good consistency for decoration.


Clafoutis with strawberries

The original version of clafoutis, a famous French dessert, is composed of cherries and not strawberries. But why not experiment? I changed the cherries for some fragrant strawberries and a dessert came out & # 8230 to eat without breathing and another not.

Preheat the oven.

Put the sugar, milk, vanilla essence, flour, salt and eggs in a blender. Stir for about a minute, until smooth, on low to medium speed. (If you don't have a blender, you can easily use a medium and a medium bowl to combine the ingredients for the dough) A pancake-like dough will come out.

Grease a taller bowl (the cake will rise quite a bit during baking and then leave it) with butter, line it with flour. Cover the bottom of the bowl with the fruit, washed and cut in half beforehand. Pour the dough over the strawberries, sprinkle some vanilla sugar on top.

Bake at 160 degrees for 35-40 minutes or until you notice that the dough has baked, taking on a golden-red hue.


Tiramisu with strawberries

  • We make the coffee and leave it to cool. When it is cooled, add the Amaretto liqueur. If you do not have this liqueur or rum, do NOT add another alcoholic beverage because it will change its taste. Amaretto liqueur is used in the original Tiramisu recipe.

We put the gelatin to hydrate in warm water, enough to cover it with 2 fingers. After about 10 minutes it will increase in volume and even before incorporating it in the cream we dissolve it on a steam bath or put it in the microwave for 25 seconds.

Rub the yolks with the sugar until they turn white, then add 50 ml of milk and boil them on a bain marie, stirring constantly with a wooden spoon. The sugar must dissolve and the cream must cover the spoon when it is ready.

Let the cream cool and when it has reached a bearable temperature on the finger, add the dissolved gelatin and mix well. The cream must be completely cooled (but not in the fridge, because it will harden from the gelatin) when we incorporate it with mascarpone cheese.
In a higher bowl (where we will mix the cream) mix the mascarpone cheese to blend. Over the mascarpone we add the egg cream, the seeds from the vanilla pod and at the end the whipped cream.

It would be best to have a square shape of cake with detachable ring (35cm / 35cm) for assembling this cake, or a tray. This way the cream will not leak on the edges and will have time to harden nicely.

Put the coffee in a bowl and soak each biscuit for a second in the coffee.
We place a row of biscuits, then we put a third of the cream, and biscuits and finally the cream. We can make the cake with 2 layers of cream or with 3, depending on the size of the shape (or tray). The last layer must be cream. We place the first layer of biscuits in one direction, we place the second layer inversely (perpendicularly).

I garnished it with strawberries dipped in chocolate and for the stripes above I made a ganache cream from 100 ml of dark chocolate and 100 ml of liquid cream. Ganach is made very easily, heating the liquid cream then add the broken chocolate pieces and mix until it becomes a shiny cream. Leave to cool until it has a good consistency for decoration.


White chocolate and strawberry tart

Prepare a simple cake or something quick to make and divide it into two or three plates. The rest of the cake is vacuumed!

Preparation

some 4 hours before assembling the cake, we will prepare the filling at the same time crown white chocolate, because it has to rest in the fridge. To do this, bring the cream to a boil in a saucepan and when it boils, remove from the heat and add 300 grams of chopped white chocolate. We tie the chocolate in the cream with a rod until it melts completely. Let the cream heat up before putting it in the fridge.

We cut the strawberries into slices and sugar. Let them rest for about 30 minutes in the refrigerator to release the juice. After its rest time, take the chocolate cream out of the fridge and beat it until the cream is beaten. Put the strawberry juice in a glass, add a little vanilla extract and lower it with a little water. Wet each of the sponge plates with this syrup. On top of each cake, except the top one that closes the cake, we distribute the sliced ​​strawberries, reserving a few for the final decoration and cover with chocolate cream. With the rest of the cream, spread the top of the cake and the sides of the cake with a spatula. Decorate with strawberry leftovers. ANDSprinkle the cake with the grated chocolate we reserve.

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Full article: Recetin »recipes» Desserts for children » White chocolate and strawberry tart


ABOUT TIRAMISU ORIGINAL ITALIAN RECIPE

Tiramisu is an Italian dessert that became famous in the 60's. Its origins are disputed between the regions of Tuscany, Piedmont, Friuli Venezia Giulia and Veneto and the time of its "birth" is unknown. It is speculated that it appeared in the 17th century in Siena but it is not very clear. This "Cold dessert" it has become very popular because it is very tasty, refreshing and cooks quickly and without fire (cold).

The cream has nothing to look for in an authentic Tiramisu (especially the vegetable one!) And the biscuits are not syruped with instant cocoa with milk but with real coffee. For hypertensives or children, decaffeinated coffee can be used. The quality of the ingredients is very important: mascarpone should be natural (not the other way around but there are also imitations), the coffee should be strong, real, aromatic, prepared correctly and the eggs should be fresh.

Most of the discussion is about using raw eggs but you don't have to worry if they are fresh. Classic mayonnaise is also made with raw eggs (see here). I don't know if you remember that in the childhood of the '70s and' 80s we used to make instant dessert "in a cup" of raw egg yolks rubbed with sugar. How good that cream was!

For this reason, I will leave you below recipes for Tiramisu with eggs cooked on steam or completely without eggs.