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💖Recipe in English see below
💖На форму 20 на 20 см
Печенье «Дамские пальчики» (на 2 порции):
✅Белок - 100 гр (~3 шт от яиц С1)
✅Желток - 72 гр (~4 шт от яиц С1)
✅Сахар - 100 гр
✅Мука - 45 гр
✅Крахмал (кукурузный или картофельный) - 45 гр
✅Разрыхлитель - 2 гр
✅Соль - 1 гр
✅Или печенье «Савоярди» - 1 упаковка
Крем:
✅Маскарпоне - 250 гр
✅Желток - 72 гр (~4 шт от яиц С1)
✅Белок - 65 гр (~2 шт от яиц С1)
✅Сахар - 110 гр (65 гр для желтков, 45 гр для белков)
✅Вода - 20 гр
✅Желатин 220 bloom - 4 гр (здесь использую листовой говяжий желатин VALDE Gold 220 bloom)
Пропитка:
✅Очень крепкий эспрессо - 250 мл
✅Алкоголь для аромата (по желанию)
✅Сахар - 5-10 гр (по желанию)
💖For a 20 x 20 cm mold
Biscuits "Ladyfingers" (for 2 portions):
✅Egg whites - 100 gr (~ 3 pcs)
✅Egg yolks - 72 gr (~ 4 pcs)
✅Sugar - 100 gr
✅Flour - 45 gr
✅Starch (corn or potato) - 45 gr
✅Baking powder - 2 gr
✅Salt - 1 gr
✅Or Savoiardi Biscuits - 1 pack
Cream:
✅Mascarpone - 250 gr
✅Egg yolks - 72 gr (~ 4 pcs)
✅Egg whites - 65 gr (~ 2 pcs)
✅Sugar - 110 gr (65 gr for yolks, 45 gr for whites)
✅Water - 20 gr
✅Gelatin 220 bloom - 4 gr (here I use VALDE Gold 220 bloom leaf beef gelatin)
Soak:
✅Strong espresso - 250 ml
✅Alcohol for flavor (optional)
✅Sugar - 5-10 gr (optional)
Biscuits:
🔅Preheat the oven to 200-210 C
🔅Beat the whites until a dense foam, then add sugar in 3-4 doses, without stopping whipping, beat until stable peaks
🔅With a spatula, mix part of the whipped whites with yolks and salt into a homogeneous mass
🔅Pour the yolk mixture into the whites and mix gently
🔅Mix flour with starch and baking powder and sift into the egg mass
🔅Stir gently and thoroughly with a spatula
🔅Transfer the dough into a pastry bag
🔅Put on a baking sheet covered with parchment or a silicone mat, elongated biscuits 10-12 cm long
🔅Sprinkle the biscuits twice with a thin layer of powdered sugar
🔅Bake 3-4 minutes at 210 C, then 4-5 minutes at 180 C
❗️The baking time will very much depend on your oven.
Soak:
🔅 Make very strong coffee, optionally with sugar
🔅Cool down
🔅After cooling add strong aromatic alcohol (optional)
Cream:
🔅Take the mascarpone out of the refrigerator an hour before use
🔅Soak gelatin in ice water
Pâte à bombe (yolk cream):
🔅 In a saucepan, combine water (20 g) with sugar (65 g) and boil the syrup to 118C
🔅Begin to beat the yolks with a mixer and continuing to beat, pour in a thin stream of hot syrup
🔅Continue to beat the yolks with syrup until cool, the mass will brighten and increase in volume
Swiss meringue:
🔅In a bowl, combine egg whites and sugar (45 g), mix with a whisk
🔅On a steam bath heat the whites mixture to 65-70 C, actively stirring with a whisk
🔅Remove the bowl from the steam bath and beat the mass with a mixer until conditionally stable peaks
❗️Since there is little sugar in the meringue, it will be very soft
Cream assembly:
🔅Squeeze gelatin and melt in a steam bath or microwave
🔅Add a little yolk cream to the gelatin to equalize the temperatures, mix and pour into the yolk cream, stir well
🔅Add mascarpone to the yolk cream and mix on low speed until combined
❗️It is important that the mascarpone is for room temperature
❗️Do not beat the mascarpone for a long time
🔅Gently fold the meringue into the cream with a spatula
🔅Put the cream to a pastry bag.
Assembly:
🔅Dip the biscuits quickly in coffee and put them tightly in 1 layer on the bottom of the mold
❗️Homemade cookies are very tender and soak instantly
🔅Spread half of the cream on the biscuits
🔅Lay another layer of biscuits by dipping them in coffee
🔅Pour the second half of the cream onto biscuits
🔅Sprinkle with delicious cocoa (use alkalized cocoa)
🔅Refrigerate for 3-4 hours, preferably overnight.
#tiramisu #тирамису