Tiramisu - 2020 style
This is PROPER Tiramisu.
Translated from the Italian as "Pick me up" - "Tira mi su". Multiple pick me ups due to the sugar, caffeine and alcohol content :) not to mention chocolate(Theobromine).
Edible ingredients:Strong coffee (~2 bowls made with a heaped spoon (table) of instant coffee)
~80g siucra=sugar (caster|granulated|brown least refined is best)
Finger biscuits 2pkts (or Sponge trifle 200g)
CocoA powder
2 eggs - 2yolks, 1white used
Mascarpone cheese 1pk (200g)
2 spoon bacardi rum (or equivalent)
Tools:
A dish or bowl with sides to hold the finished product, rectangular pyrex dishes are good and a lid is handy.2 other bowls big enough for beating/mixing.
Spoons or spatulas(silicone ideally) Kettle to boil water and instant coffee or coffee maker.
A fork and a strong arm OR a mixing tool.
Method:1. Mix siucra and 2 yolks.
Beat really hard + for long time until it goes a light colour.
Your arm should be falling off now, don't worry >;) there's more
beating to come.
Add mascarpone and bacardi and mix in. The small amount of liquid should help make sure all the grains of sugar break down.
2. Beat egg-white hard until quite stiff.
Stiff peaks form.
3. Mix 1 & 2 gently together to give you some nice creamy gunk.
N.B. fold gently together, do NOT beat.
4. Make black coffee.
ASSEMBLEY ASCII diagram:
|_________________________| -sprinkling of cocoa on top
|CCCCCCCCCCCCCCCCCCCCCCCCC|
|CCCCCCCCCCCCCCCCCCCCCCCCC| -layer of creamy gunk
|BBBBBBBBBBBBBBBBBBBBBBBBB|
|BBBBBBBBBBBBBBBBBBBBBBBBB| -layer of coffee-soaked biscuits
|CCCCCCCCCCCCCCCCCCCCCCCCC|
|CCCCCCCCCCCCCCCCCCCCCCCCC|
|BBBBBBBBBBBBBBBBBBBBBBBBB|
|BBBBBBBBBBBBBBBBBBBBBBBBB|
+-------------------------+
5. Soak each biscuit in the coffee before layering in bottom of dish.
If you're using the sponge cake (tsk tsk) you'd better skip this pre-soak, you don't
really want it to disintegrate before it gets to the intended bowl.
6. When you have the layer done use more coffee to soak biscuits/cake thoroughly
- they should be squishy to touch but not soaking wet. Now cover this layer with about half the creamy gunk and smooth it out.
7. Add another layer of soaked biscuits and another layer of creamy gunk.8. Leave in the fridge to soak and firm up.9. Sprinkle the top with the cocoa.
Enjoy.
Credit for this excellent dish must go to Lucia Gualteri and the Italian nation in general.
Italians are very precise cooks. Surprisingly, instant coffee is approved ok to use in this dish as long as it's strong. The brown sugar has not been officially approved, just make sure people taste it
I also learned how to cook brocolli with garlic and pasta from Lucia and this in Milenese dialect:
Ehi tu! Tachet i tac a ti. Hey you! You fix my shoe.Io!? Tachet i tac a ti ? Me!? Fix your shoe ?Che te tachet i tac a ti !? Why I fix your shoe !?Tachet i ti i to tac. Fix your own shoe yourself.
In 1998 a few friends made a "dspsrv cookbook" and this recipe originally appeared in the #bake section (t)here:
http://dspsrv.waider.ie/cookbook/bake.html#__Tiramisu_
In 1998 a few friends made a "dspsrv cookbook" and this recipe originally appeared in the #bake section (t)here:http://dspsrv.waider.ie/cookbook/bake.html#__Tiramisu_
 |
| Tiramisu slice |
dspsrv cookbook #bake section here:http://dspsrv.waider.ie/cookbook/bake.html#__Tiramisu_
And parts here:
http://www.dspsrv.com/~jamesc/me/kitchen.html#%22Tiramisu%22
Tiramisu - 1998 style
No! put me down! roughly translated from the Italian as "Pick me up" - "Tira mi su" due to the caffeine and alcohol content :) Full credit for this excellent dish must go to Lucia and the Italian nation in general - James
Ingredients
Strong coffee (~2 bowls made with a heaped spoon (table) of coffee)
~80g siucra (that'd be sugar)
Finger biscuits/Sponge trifle 200g, 2pkts
Cocoa powder
2 eggs - 2yolks, 1white used
Mascarpone cheese 1pk
2 spoon bacardi rum
Method
Mix siucra and 2 yolks. Beat really hard + for long time until it goes a light colour. Your arm should be falling off now, don't worry >;) there's more beating to come. Add mascarpone and bacardi and mix in.
Beat egg-white hard (again! :( ) until stiff. Have fun persuading your fork to stand up! - If it doesn't say 'ahhh - this forks too thin' and give up :).
Mix above mixtures together to give you some creamy gunk. N.B. fold gently together, do NOT beat.
Mix big spoon of coffee with a bowl of boiling water. Don't SCALD yourself! We don't want any dead flesh in this dish, it's meant to be Vegetarian remember! (not that I can see anything vegtablike about coffee, cake, cheese, eggs, sugar or bacardi!)
Soak each biscuit in the coffee before layering in bottom of dish. Again: don't scald! Only a silly person :) would also dunk their fingers into the boiling coffee! :O if you're using the cake you'd better skip this pre-soak, you don't really want it to disintegrate before it gets to the intended bowl.
When you have a layer use more coffee to soak biscuits/cake thoroughly - they should be squishy to touch (ugh!). Now cover this layer with about half the creamy gunk and smooth it out.
After another layer of soaked biscuits and cream leave in the fridge to recover a while. Sprinkle with the cocoa sometime.
Force yourself and some hapless friends to eat the horrible stuff! :)
The compulsory ASCII garfic diagram:
|CCCCCCCCCCCCCCCCCCC|
|CCCCCCCCCCCCCCCCCCC| -layer of creamy gunk
|BBBBBBBBBBBBBBBBBBB|
|BBBBBBBBBBBBBBBBBBB| -layer of coffee-soaked biscuits
|CCCCCCCCCCCCCCCCCCC|
|CCCCCCCCCCCCCCCCCCC|
|BBBBBBBBBBBBBBBBBBB|
|BBBBBBBBBBBBBBBBBBB|
+-------------------+
 |
| Underneath of Tiramisu |
Tiramisu - 2020 style
No! put me down!roughly translated from the Italian as "Pick me up" - "Tira mi su"
due to the caffeine and alcohol content :)
Now that we're accessable by lots of people (not that we're gonna be) full credit for this excellent dish must go to Lucia and the Italian nation in general.
Before this little bit of paper disintegrates :-
Edible ingredients:
Strong coffee (~2 bowls made with a heaped spoon (table) of coffee)
~80g siucra
Finger biscuits/Sponge trifle 200g, 2pkts
CocoA powder
2 eggs - 2yolks, 1white used
Mascarpone cheese 1pk
2 spoon bacardi rum (not too much Paul!)
Tools:
A bowl to hold the finished product - say roughly dish size but it
needs sides to hold the floppy stuff in!
Various other bowls, spoons & forks, kettle to boil water 'n stuff.
An arm like a WWF SuperWrestler or Lucia.
The compulsory ASCII barfic diagram:
|_________________________| -sprinkling of coco on top
|CCCCCCCCCCCCCCCCCCCCCCCCC|
|CCCCCCCCCCCCCCCCCCCCCCCCC| -layer of creamy gunk
|BBBBBBBBBBBBBBBBBBBBBBBBB|
|BBBBBBBBBBBBBBBBBBBBBBBBB| -layer of coffee-soaked biscuits
|CCCCCCCCCCCCCCCCCCCCCCCCC|
|CCCCCCCCCCCCCCCCCCCCCCCCC|
|BBBBBBBBBBBBBBBBBBBBBBBBB|
|BBBBBBBBBBBBBBBBBBBBBBBBB|
+-------------------------+
1. Mix siucra and 2 yolks.
Beat really hard + for long time until it goes a light colour.
Your arm should be falling off now, don't worry >;) there's more
beating to come.
Add mascarpone and bacardi and mix in.
2. Beat egg-white hard (again! :( ) until stiff.
Have fun persuading your fork to stand up! - If it doesn't
say 'ahhh - this forks too thin' and give up :).
3. Mix 1 & 2 together to give you some creamy gunk.
N.B. fold gently together, do NOT beat.
4. Mix big spoon of coffee with a bowl of boiling water.
Don't SCALD yourself! We don't want any dead flesh in this dish,
it's meant to be Vegetarian remember! (not that I can see anything
vegtablike about coffee, cake, cheese, eggs, sugar or bacardi!)
5. Soak each biscuit in the coffee before layering in bottom of dish.
Again: don't scald! Only a silly person :) like, say, Lucia would
also dunk her fingers into the boiling coffee! :O
If you're using the cake you'd better skip this pre-soak, you don't
really want it to disintegrate before it gets to the intended bowl.
6. When you have a layer use more coffee to soak biscuits/cake thoroughly
- they should be squishy to touch (ugh!).
Now cover this layer with about half the creamy gunk and smooth it out.
7. After another layer of soaked biscuits and cream leave in the fridge to
recover a while. Sprinkle with the cocoa sometime.
8. Force yourself and some hapless friends to eat the horrible stuff! :)
 |
| Ingredients, beating eggs |
The DSPs shared some recipies and made a cookbook.
https://www.dspsrv.com/~setanta/dspcook.html
What year was that ? Maybe 1998.
https://www.dspsrv.com/~setanta/bake.html#Black_Forest_Gateau_
Black Forest Gateau
Originally from "Nan Nestor". It has since been modified and taken on a distinctly Coleman character. Thanks to Mum for the good tips on "The Science of making Sponge". Basically (I'll get my notes later) - James
Ingredients
6 eggs
6oz caster sugar
6oz flour & cocoa/coco mix
75/100ml water (recommendation from Brenda Costigan's book)
Black cherries or grapes
cherry/cranberry/blackcurrant/apple juice
kirsch/red jamacian rum/bacardi/sherry/wine/cider?
Whipped cream.
Grated chocolate.
Method
Turn on the damn oven. 180 degrees. (I keep on forgetting to do this at this stage.)
Separate the yolks from the whites.
Mix the yolks, sugar, flour & cocoa and water and beat (with a whisk). Really beat the ____ out of it. Get it nice and creamy. When you rub a finger in it and it holds the streak for just a second you're done. (thanks Mum)
Now beat up the egg whites until they're stiff. Fold the eggwhites gently into the other mix and transfer to the baking trays. Into the oven rapido super quick but treat the sponge gently.
Be paranoid and don't open the oven too soon. Don't BANG the oven door - the sponge doesn't like it.
It could be done in 20 minutes, but for 6:6:6 IN TWO BREAD-LOAF TINS it took 35/40 minutes to bake. Less time if the sponge is split into smaller/flatter cakes.
Slice a knife into the sponge. If it comes out clean it's done.
Assembly of Black Forest Gateau:
Seed the grapes and stone the cherries. Mmmmm. Lick each one. (just kidding!) Nice juice :-P''''
Chop the sponge in three thin slices.
Lay the bottom slice on the tray the cake will be served on. This tray is best flat, without edges. (edges interfere with slicing and attachment of grated chocolate).
Pour juice and kirsch/red jamacian rum/bacardi on the sponge. I like to get it really moist ... but this makes sure the slices will never be able to stand up by themselves.
Lay out grapes/cherries on top of the sponge.
Spread a thin layer of cream on top to help the next layer stick.
Lay the next layer of sponge on top of this, soak with juice, pile with grapes and spread with cream as before.
Repeat again but don't put any cream right on the top. If you want to be really fancy heat some juice and thicken it with some cornflour or arrowroot. Pour this syrup on top to make the cherries really Shiny.
Please note I disclaim all responsability for how any these diagrams display on your browser - BPC.
The compulsory ASCII barfic diagram:
____________________________ -syrup on top for shine (usually omitted)
cCGCGCGCGCGCGCGCGCGCc -layer of cherries only (grapes okay too)
cCSSJSSJSJSSJSSJSSJSSJSSJSCc
cCSSJSSJSJSSJSSJSSJSSJSSJSCc
cCCCCCCCCCCCCCCCCCCCCc -layer of cream
cCGCGCGCGCGCGCGCGCGCc -layer of grapes/cherries
cCSSJSSJSJSSJSSJSSJSSJSSJSCc -layer of juice/rum-soaked sponge
cCSSJSSJSJSSJSSJSSJSSJSSJSCc
cCCCCCCCCCCCCCCCCCCCCc
cCGCGCGCGCGCGCGCGCGCc
cCSSJSSJSJSSJSSJSSJSSJSSJSCc
cCSSJSSJSJSSJSSJSSJSSJSSJSCc
-------------------------------------------Cream (C) is slathered around the outside.
Grated chocolate (c) is stuck to that all around the edge.
Note
Self raising flour (or flour + baking powder) used mix about 2/3 flour and 1/3 cocoa. Coco makes a the sponge a bit pale but as it's hidden by cream & grape and doused in juice & rum/kirsch/whatever it hardly makes a difference. If using electric whisk much more air is incorporated so they say use normal flour.
Interesting to note the 1egg:1oz ratio. the 6:6:6 is for two bread-loaf sized cakes. Which makes a good amount of gateau - enough for 10/a few more people. The ratio is varied according to cake made and quantity desired. Cooking time will of course then vary ... depending on amount of sponge and size of container.
