Tiramisu with cream cheese

Tiramisu with cream cheese, The tiramisu dessert is a modern , not traditional . It has its origin in the eastern part of Northern Italy , in the region Veneto (whose capital is Venice ) and in the fifties. Some sources specify in the brothels of the region their exact location of creation. 1 Arturo Filippini, president of the restaurant  Toulá chain , has admitted: “It was indeed after the war that we went with friends to the brothels of Treviso …, at that time they also had a cook… The maîtresse , to the amateur customers ( but also to women) he offered them a sweet saying with courtesy these emblematic words: Come on, take love, I give you something that “throws you his” … “

The expression “te tira su”, in the Venetian language (and in the Italian language “ti tira su”), could be the equivalent Spanish of the “snack”, but not so much in the way of an aperitif, since tiramisu is a sweet it is much more strengthening and has an immediate effect thanks to the amount of carbohydrates it incorporates.

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In principle, it does not contain Mascarpone cheese, cream or other similar fats, because all these lipids do nothing more than weigh on the stomach and slow down digestion, with the result of obtaining the opposite effect, that is, creating fatigue and drowsiness.

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Between the seventies, eighties and nineties, the recipe used in the restaurant Toulá in Milan used five ingredients: beaten eggs and sugar, Savoiardi biscuits dipped in espresso coffee and cocoa powder.

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The tiramisu (of the Italian tiramisù ) is a dessert cold spoon is mounted in layers. There is no single preparation recipe, but variants based on a series of base ingredients that can be represented by different products. It is prepared with coffee and a little liquor.

Description

A tiramisu is always made up of a solid ingredient moistened in coffee , on which is superimposed (alternately or not) a cream based on eggs beaten with sugar ; It comes dusted with cocoa powder .

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Starting from these basic elements, it is possible to make different versions of the dessert using different representatives of them and adding other ingredients.

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    The solid and dry ingredient can be cookies , cakes , Savoiardi , etc.

    The eggs can be separated into yolks and whites , beating independently (the whites until stiff ). Nowadays it is very common to add to the eggs whipped cream or cheese fresh .

    The cheese that is usually used in tiramisu is Mascarpone (due to its sweetness and natural consistency); however, any fresh cheese (without marked flavor) that, once beaten, can turn into a cream is equally suitable.

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    A coffee (in principle, coffee only ), he can add Ama r etto or some other kind of liquor to scent and enhance the flavor.

    Finally, it is customary to sprinkle the dessert with cocoa powder to create a sensation of contrast with the sweet and to reinforce the aftertaste of coffee.

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Usually made up of alternating layers of sponge cake and cream, it is allowed to settle for a few hours in the refrigerator before being served.

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Ingredients

      6 egg yolks

    250 g white sugar

    300 g Queso mascarpone

    400 g heavy cream

    2 packages Cookies type stencils

    100 ml Kalhua or coffee liqueur

    1 tsp cocoa powder

    30 g semisweet chocolate chips

Instructions

     First, cool the container that you are going to use to whip the whipped cream. (Put it in the freezer for 15 minutes).

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    Combine the egg yolks and sugar in a double boiler. Reduce heat to low. Keep mixing for about 10 minutes (to pasteurize the eggs), then remove from the heat. Let it cool a bit and then take a mixer and mix until thick.

    In the cold bowl, beat the heavy cream until stiff peaks form.

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    Gently mix in the yolk sugar mixture and set aside. Divide the ladies in half. Cover the bottom and sides of the tray with them. Varnish them with kahlúa.

    Pour half of the cream filling over the wet cookies.

    Repeat these layers until the ingredients are gone.

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    Finish with a layer of cream and sprinkle with cocoa powder and chocolate shavings.

    Refrigerate several hours or overnight before serving.

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