Thursday, January 26, 2012

Tiramisu (another version)


Don't you just love eating Tiramisu? I do! Lately I've been cooking lots of it and this is another version of making Tiramisu. It is lighter(cheaper also)  and with this way of cooking it you can have twice of the first size! So why to bother going to bakery and buy some Tiramisu when you can cook planty of it by yourself???

Nuk ju pelqen te hani Tiramisu? Mua po! Se fundmi kam gatuar shume Tiramisu dhe ky eshte nje tjeter version i te berit Tiramisu. Eshte me e lehte(dhe me pak e kushtueshme) dhe me kete menyre ju mund te keni dyfishin e mases se pare! Qe keshtu pse te shkoni ne pasticeri dhe te blini pak Tiramisu kur mund te gatuani shume vete???


Ingredients for tiramisu:
  • 16 egg yolks 
  • 500 gramme mascarpone 
  •  400-600 gramme savoiardi (cookies)
  • bitter cacao
  • 300 gramme sugar
  • 600 milliliter cold espresso with 3 coffee spoons sugar and 80 milliliter cognac (I'm using Vecchia Romagna)
  • 1 liter unsweetened whipping cream 
Perberesit:
  • 16 te verdha vezesh 
  • 500 gram Mascarpone 
  •  400-600 gram savoiardi (biskota)
  • kakao e hidhur
  • 300 gram sheqer
  • 600 mililiter kafe ekspres i ftohte me 3 luge kafeje sheqer dhe 80 mililitra konjak (une po perdor Vecchia Romagna)  
  • 1 liter ajke jo e embel (pana, por jo toretelinish) 
 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 yolks at a medium sized bowl and add sugar. Stir them together with electric mixer. Make sure to whip the measure at one direction until the measure become white and its triplicated 
Vendos te verdhat e vezeve ne nje tas normal dhe shto sheqerin. Rrihi 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
In a large bowl(make sure to be large, because you'll mix everything there) add unsweetened whipping cream and whip it with electric mixer until fluffy and creamy and really thick 
Ne nje tas te madh(sigurohu te jete i madh, sepse aty do te perziesh gjithcka) shto ajken e gatimit dhe rrihe me rrafese elektrike derisa te jete kremoze, shume e trashe dhe me gezof
Add the first measure in the beaten whipping cream and stir them together making sure the whole measure will be homogeneous( better use hand mixer as I did)
Vendos masen e pare ne ajken e rrahur dhe perziej se bashku duke u siguruar qe e gjithe masa te jete homogjene (me mire perdor nje rrafese dore, sic bera une)
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)
Put at one plate some espresso(mixed with cognac) 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 
Vendos ne nje pjate pak kafe perzier me konjak. 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 add cream(not to much) 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 shto krem (jo shume) 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 again cream making sure the top will be filled with cream. Make sure that the surface of Tiramisu will be flat and well-scattered 
Shto perseri krem duke u siguruar qe shtresa e siperme te jete e mbushur me krem. Sigurohu qe siperfaqja e Tiramisu-se te jete e sheshte dhe mire-shperndare
Leave it in the fridge. The best of all is to leave it there for a whole day. The savoiardi cookies will be softened and you will get the "heaven" result! 
Lere ne frigorifer. Me e mira eshte ta lini atje per nje dite te tere. Biskotat do te zbuten duke thene rezultatin "parajse"!
This is the cream left.  So as you can see there is a lot left, you can make another big glass roaster with Tiramisu, more for you :D
Ky eshte kremi i mbetur. Pra sic mund ta shihni ka shume krem te mbetur, ju mund te beni dhe nje tave tjeter te madhe me Tiramisu, me shume per ju :D
Tiramisu after 1 day : 
Tiramisu-ja mbas 1 dite:
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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