Enye yezindawo ezidume kakhulu futhi ezithandwa kakhulu kuwo wonke ama-dessert ase-Italy, i- tiramisù (okusho ngokuqondile: "pick me up") uyinzalo yendabuko yesiNgisi yesiko. I-trifle, e-Italy ehamba ngegama elingenakuqhathaniswa le- zuppa inglese ("isobho seNgisi"), iyingxenye enkulu yekhekhe le-sherry eline- sponge , i- custard sauce ne-gelatin enezithelo, zonke ezigcwala ukhilimu ophehliwe.
Yize kukhona ukuhlukahluka okuningi, i- tiramisù yama-classic yizingxenye zamabhisikidi e-savoiardi (awaziwa nangokuthi ama-ladyfingers noma iminwe ye-sponge) efakwe e-espresso futhi egqoke i-mascarpone-ne-ukhilimu wamaqanda kanye nokufafaza okunomsoco we-cocoa powder noma ushokoledi omnyama obomvu. Ngisho noma zicebile, ziluhlaza futhi zigcwele flavour eziyinkimbinkimbi, futhi zenza isiphetho esimangalisayo kunoma yisiphi isidlo, empeleni empeleni kulula ukukwenza - i-dessert ye-no-cook no-bake yokupheka!
Yeka ukuthi i- zuppa inglese iguquke kangakanani ku- tiramisù engacacile, noma ngabe yindalo yamuva nje.
Isimangalo esasakazeka kakhulu ukuthi sakhiwe endaweni yokudlela yaseLe Beccherie eTrviso, esifundeni saseVeteto saseNyakatho Italy. UCarlo Campeol, umnikazi weLe Beccherie, uthe umama wakhe u-Alba Campeol, kanye nompheki wezilwane uLoly Linguanotto, bahlakulele iresiphi yokudlela e-1971. Kuthiwa kuthiwa uphefumulelwe ukuthi ngemva kokuzalwa kwendodana yakhe, umkhwekazi ka-Alba wanikeza amandla okukhulisa amandla njengehlobo lama- zabaglione eline-espresso.
Enye indaba ithi u- tiramisù owawunikwa kuqala e-Alfredo El Toulà yokudlela, naye eTrviso, ngawo-1960, kodwa waphefumulelwa yi-pick-me-up eyakhiwe ngawo-1950 ngabesifazane ababesesebenza e- casa chiuso (aka borderello ) .
UCarminantonio Iannaccone, okwamanje, wathi ngonyaka ka-2007 usungule i-tiramisù futhi waqala ukuyikhonza ngo-1971 endaweni yokudlela yasePiedigrotta - futhi eTrviso. Kubonakala kungaqondakali, uma engumqambi ngempela, ukuthi wayengakhulumanga lutho ngakho noma okukhulunywe ngaye mayelana ne-dessert kuze kube ngu-2000, kodwa ngubani owaziyo. Inguqulo yakhe iyinkimbinkimbi kakhulu, okubandakanya inqubo yamalanga ambalwa wokwenza kokubili i-zabaglione ne-pastry cream.
Noma ubani okhetha ukukholelwa, into kuphela esingayethemba ngayo ukuthi yenziwe esitolo sokudlela eTrviso ngesinye isikhathi ngasekupheleni kwawo-1960 noma ekuqaleni kwawo-1970; akukho okukhulunywa ngayo kuwo kunoma iyiphi incwadi yokupheka yase-Italy kuze kube sekuqaleni kwawo-1980. Lokhu kungavamile ukuthola iresiphi ye-dessert yase-Italy, eminingi yayo ibuyele emuva ezikhathini zesikhathi esidlule - noma ngisho nangaphambili - futhi inikezwe ngezizukulwane zemindeni.
Okuzokwenza
- Amaqanda ama-4 asepulazini, ahlukaniswe (QAPHELA: uma ukhathazekile ngamaqanda aluhlaza kule recipe, ungakwazi 1) uwafake izindebe ezimbili ezinzima uketshezi olunamathela ezintabeni ezithambile, 2) esikhundleni saso mascarpone namaqanda anamagrethi ashafeni , noma 3) esikhundleni samaqanda
- zabaglione futhi uhlanganise i-zabaglione ne-mascarpone)
- 1/2 indebe ushukela (granulated)
- 1 indebe mascarpone ushizi omusha
- 2 izinkomishi espresso eqinile (ekamelweni lokushisa)
- Amaminithi amabili (24) ama-bisvoits ama-savoiardi noma ama-ladyfingers
Indlela Yokwenza
Esikhathini sokuxuba okuphambene, shaya izikhupha nge-whisk noma umxube wezandla kagesi, kancane kancane wengeze ushukela, kuze kube yilapho ingxube ibanzi, iluhlaza, ilula futhi iluhlaza.
Ngenisa kahle i-mascarpone phakathi kwezikhupha ezine-spatula bese ubeka eceleni.
Ekhayeni elihlanzekile, elomile lokuxuba, shaya abamhlophe amaqanda ukuba abe nezintaba ezinzima (kodwa ezingomile).
Ngenisa kahle abamhlophe abashaywe ukungena ingxube ye-mascarpone-yolk, isigamu esisodwa ngesikhathi, bese ubeka eceleni.
Thela ikhofi ibe esitsheni esikhulu, esingajulile noma isidlo bese uphuza ngokushesha i-savoiardi ngaphakathi kwekhofi nje isikhathi eside ngokwanele ukuze uyenze, kodwa hhayi isikhathi eside kangangokuthi bakhula behle futhi balahlekelwe isimo sabo. Hlela ama-biscuits ku-ungqimba olulodwa esitsheni sokukhonza noma esitsheni sokubhaka.
Phakamisa ama-biscuits anezingqimba zamakhemikhali we-mascarpone, bese uthuli ngokulinganayo ngephunga elithile le-cocoa.
Phinda ubeke izithako kuze kube yilapho izithako zakho zisetshenziselwa phezulu, ukuphela ngendwangu yamakhemikhali e-mascarpone afakwe i-cocoa.
Amafriji amahora angu-2-3 noma kuze kube yilapho epholile futhi eqinile.
Khonza ngqo kusuka esiqandisini; akuphephile ukuvumela lesi sidlo sihlale isikhathi eside ekamelweni lokushisa ngenxa yama-mascarpone namaqanda aluhlaza.
Izinguquko kanye nezengezo zokuzikhethela:
- Yenza i-cocoa powder nge ushokoledi omisiwe we-semisweet.
- Yenza amabhisikidi e-savoiardi ngekhekhe lesiponji, noma izingcezu ze- panettone noma.
- Engeza ithisipuni 1 yodakwa utshwala ku-espresso ngaphambi kokufaka ama-ladyfingers. Iziphakamiso: i-Marsala iwayini, i-rum emnyama, i-port, i-madeira, i-cognac, i-brandy, noma i-liqueur ekhangayo njenge-amaretto noma i- nocino .
- I-zabaglione esetshenziselwa ukhilimu we-mascarpone.
- Ukuze uthole inguqulo ye-light (futhi kuyindlela enhle uma ukhathazekile ngokuphepha kwamaqanda aluhlaza), faka i-mascarpone namaqanda ezinezinkomishi ezingu-4 ze-yogurt e-plain.
- Engeza i-1/4 - 1/2 isipuni se-lemon esiqongweni se-mascarpone ukhilimu.
- Thumela i-tiramisù yakho eqediwe ngamabhontshisi amakhofi.