Best Tiramisu

Well, I finally got to the famous, widely discussed dish. They say that tiramisu translates as “lift me up”. Of course, everyone can understand this expression in their own way, but personally, I believe that it is more consonant with “Paradise pleasure”. I’ve tried various options in restaurants (even expensive ones) and absolutely none impressed me. But having bought a book by Jamie Oliver I decided to cook since I liked all the dishes according to Jamie. And I didn’t regret it. First of all, delicious taste. But what is most interesting is the long awesome aftertaste that lasts for hours. The combination of Sherry, coffee, and orange flavors, the consistency of Mascarpone and biscuit, shading cream – this is bliss. No wonder they say that this dessert is very good for lovers. Oddly enough, the most difficult part was getting the Tiramisu piece out of the mold. It is better to eat it with a spoon from the dish.

Servings: 1

Ingredients

• Savoiardi biscuit sticks – 15-18 pieces (to fit into your mold in two layers, but not very tightly so that the cream fills all the gaps)
• Quality brewed coffee – 250 ml
• Mascarpone – 500 grams
• Pods vanilla – 1 piece
• Sweet sherry – 140 ml (Vinsanto or Portuguese port can be used)
• Orange – 1 piece
• Bitter chocolate – 100 grams (70% cocoa)
• Sugar – 4 tablespoons (or more if not very good quality)

Directions

1. Prepare coffee first. If you want to get the best result, the coffee must be brewed. Don’t be afraid to make coffee. I’ll give you a brewing example that will allow anyone to make some pretty good coffee. So, we take the dishes (I took a small stewpan since my stove does not “recognize” the Turks), pour 250 ml of cold clean water, put 2 tablespoons of sugar there, put 2 tablespoons (with a slide) of high-quality ground coffee (better, if you buy coffee beans and grind it yourself), stir so that the coffee is all wet (“dissolves”). Turn on the fire above average.

   

2. From now on, not a step to the side until the coffee is ready. Stir the coffee and watch it boil. As soon as the coffee starts to boil (first bubbles appear), remove the dishes from the heat and let the bubbles settle. Put on the fire a second time. After new bubbles appear, remove from heat again. After all the bubbles have settled, but the coffee a third time, and as soon as it starts to boil again, remove the coffee from the heat completely. It is very important that the coffee does not boil, but only begins to boil. Due to the procedure that I described, even in the dishes not intended for brewing coffee, a very good result is achieved (this is very modest). Those. it boils from below, the bubbles stir the liquid and in these couple of minutes the coffee heats up completely and evenly and gives off all its smell and taste. At the same time, the coffee does not heat up above 95 degrees, as it should be. Leave the coffee to settle all the suspensions.
3. Biscuit sticks. Fold the biscuit sticks into a mold. I have around ceramic baking dish with a diameter of about 22 centimeters. You can use an ordinary rectangular plastic container of the appropriate shape. Arrange the sticks in two rows, You can break the sticks if you get voids.

   

4. Pour the cooled coffee over each stick so that all the sticks are moistened with it. The sticks act like a sponge and absorb all the coffee. To get rid of the coffee grounds, I first poured the coffee through a fine flour sieve.
5. Cream, In this case, the cream is made much simpler than the classic recipe. Place the Mascarpone in a deep bowl, add two tablespoons of sugar, and stir. The mixture will be very thick. Next, slice the vanilla pod lengthwise. Use a knife blade to scrape the seeds out of both halves. This is vanilla. Put this vanilla in Mascarpone.
6. Take a whisk and start whisking, slowly pouring wine into the cheese. The mixture may end up running thin, but don’t worry. Now just beat the cheese and after a couple of minutes, the mixture will become like sour cream inconsistency. Sprinkle a couple of tablespoons of orange juice over the cheese. Keep in mind that the juice can curdle the cheese and you will have to throw everything away. Therefore, no more than two tablespoons.

   

7. Shaping the Tiramisu Take the mold with the sticks and pour the remaining orange juice over each stick.
8. Place the cream on top of the sticks. Try to fill in all the voids. To do this, you can use the principle that builders use. Place the spoon on top and shake it. The cream fills in the voids and the air goes out. Smooth the surface of the cream.
9. On a fine grater, grate the chocolate on top. You can use a potato peeler for this. Then you get shavings. Sprinkle with orange zest on top.

   

10. It will be better if the dessert is left in the refrigerator overnight or for at least 4 hours. In this case, the flavors will mix and the components will acquire the required consistency.

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