Sunday, October 23, 2011

Tiramisu



Tiramisu is one of my favorite deserts ever and I was really glad to find one easy recipe to cook it myself in home conditions. There are many ways of cooking(I will show you other versions too). This is most expensive one, but of course most delicious one too! I often say at my posts "you should totally try this"; but this time is different : You MUST try it! :P

Tiramisu eshte nje nga recetat e mia te preferuara te te gjitha koherave dhe isha shume e gezuar te gjeja nje recete te thjeshte per ta gatuar vete, ne kushte shtepie. Ka shume menyra te gatuarit (do t'ju tregoj dhe versione te tjera). Kjo eshte me e kushtueshmja, por sigurisht me e shijshmja gjithashtu! Zakonisht them neper poste "ju duhet ta provoni kete patjeter", por kete here eshte ndryshe : "ju DUHET ta provoni"! :P


 Ingredients for tiramisu:
  • 3 yolks and 2 eggs(white+yolks)
  • 500 gramme Mascarpone 
  •  400 gramme savoiardi (cookies)
  • bitter cacao
  • 110 gramme sugar
  • 450 milliliter cold espresso with 2 coffee spoons sugar and 50 milliliter cognac (I'm using Vecchia Romagna)
Perberesit:
  • 3 te verdha vezesh dhe 2 veze te plota 
  • 500 gram Mascarpone 
  •  400 gram savoiardi (biskota)
  • kakao e hidhur 
  • 110 gram sheqer 
  • 450 mililitra kafe ekspres i ftohte me 2 luge kafeje sheqer dhe 50 mililitra konjak (une po perdor Vecchia Romagna)
 For Tiramisu you must have a mixer and a glass roaster
Per Tiramisu-ne ju duhet nje rrafese elektrike dhe nje tave qelqi ne forme drejtkendore
 
Put eggs and yolks at a big bowl and add sugar. Stir them together with mixer. Make sure to whip the measure at one direction until the measure become white and its triplicated
Vendos vezet ne nje tas te madh dhe shto sheqerin. Perziej se bashku me rrafesen elektrike. Bej kujdes ta rrahesh masen ne nje drejtim te vetem deri sa masa te zbardhet dhe te trefishohet 
 Add marcarpone(first drain the juice mascarpone has, it is really important) and do the same, mix it
Shto Mascarpone(ne fillim kullo lengun qe ajo ka ne fund, eshte shume e rendesishme) dhe perziej serish
Put at one flat plate some espresso(mixed with cognac) 
Ne nje plate te sheshte shtiej pak kafe (perzier me konjak)
 At the glass roaster put a bit of measure and scatter the measure with a spoon or another cooking tool(make sure to have a flat surface)
Ne taven e qelqit vendos pak mase per perhape ne te gjithe siperfaqen me nje luge ose me nje mjet gatimi te pershtatshem (bej kujdes ta lyej te gjithe siperfaqen)
 Take the savioardi cookies and soak it quickly from both sides at the flat plate filled with espresso. Make sure that the inside part of cookie will not be wet with espresso. You have to do it quickly and gently 
Merr biskotat dhe lyeji nga te dyja anet me kafe. Beje kete veprim shpejtdhe me kujdes  ne menyre qe biskotat ne mes te mos jene te lagura me kafe. 
 Put them one by one at the glass roaster, really close to each-other(compressed with each-other) 
Vendosi nje nga nje ne taven e qelqit, shume afer me njera-tjetren (ngjeshur me njera-tjetren, por pa e prishur formen e tyre)
 After finishing the first coat put the half of the left measure and scatter the measure with a spoon or another cooking tool(make sure to have a flat surface). Make sure to fill with cream all holes, otherwise the air will set inside Tiramisu and make the savoiardi cookies not delicious in taste
Pasi ta keni mbaruar shtresen e pare shtoni gysmen e mases se mbetur dhe shperndaje masen me nje luge ose nje mjet tjeter te posacem(beni kujdes te keni nje siperfaqe te sheshte). Sigurohuni te mbushni me krem te gjitha vrimat e krijuara, perndryshe ajri do te depertoje ne Tiramisu dhe do t'i beje biskotat te mos kene shijen e duhur
 With a sieve shaker fill the second base with bitter cacao
Me nje site mbush kete shtrese me kakao te hidhur
 Do the same with cookies at the last coat. Put the savoiardi cookies on the opposite side
Bej te njejtin veprim me biskotat dhe ne shtresen e fundit. Vendosi biskotat ne anen e kundert te shtreses se pare
Add the left cream on top of savoiardi cookies
Shto pjesen e mbetur te kremit mbi biskotat 
 Make sure that the surface of Tiramisu will be flat and well-scattered 
Sigurohu qe siperfaqja e Tiramisu-se te jete e sheshte e mire-shperndare
 Leave it in the fridge for 2-3 hours. As long as you keep it on fridge, better it is. So there is no problem if you leave it there for one or two days. Actually the perfect time to eat it, is after 24 hours of preparation. The savoiardi cookies will be softened and you will get the "heaven" result! 
Lere ne frigorifer per 2-3 ore. Sa me shume ta lini ne frigorifer, aq me mire eshte. Prandaj nuk eshte problem nese e lini per 1 ose 2 dite. Ne fakt, koha e duhur per ta ngrene eshte pas 24 oresh nga pergatitja. Biskotat savoiardi do te jeni zbutur dhe do te kesh rezultatin "parajse"!
 After 3 hours in the fridge :
Mbas 3 oresh ne frigorifer:
 Before you serve it fill the surface with bitter cacao(with a sieve shaker) You can fill it whole desert or just the part you will eat. But at the moment you put cacao at the surface Tiramisu will be more delicate; in what meaning: the desert will not last that long as it will without it
Perpara se ta sherbesh mbush shtresen e siperme me kakao te hidhur(me site). Mund ta besh kete me te gjithe embelsiren ose vetem me pjesen qe do te sherbeni/hani. Por ne momentin qe vendosni kakaon ne siperfaqjen e Tiramisu-se ajo do te jete delikate, kuptimi : embelsira nuk do te duroje aq gjate sa pa te!
 Bon Appetit 

♥ Kiki ♥

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