TIRAMISU
Sočan, lagan i kremast, tira- misu će vas podići ako ste tužni i neraspoloženi. Baš kao i Ele- vejt . Bar im tako ime kaže. De- sert sličan tiramisuu prvi put je napravljen u Sijeni krajem 17. veka u čast posete velikog voj- vode Kosima Medičija Trećeg. Zbog tog događaja taj kolač je nazvan „zuppa del duca“, što u prevodu znači „vojvodina supa“. Pošto mu se mnogo dopao, voj- voda je doneo recept u Firencu, odakle je i krenula njegova svet- ska slava. Za današnju verziju tirami- sua kažu da je nastala početkom 20. veka u restoranu Le Becche- rie u italijanskom gradiću Trevi- zo, koji se nalazi severozapadno od Venecije. Postoje razne priče i legende o venecijanskim kur- tizanama koje su radile u borde- lu iznad ovog restorana. Prema jednoj, tim damama trebalo je nešto da ih oraspoloži i osveži, pa je po efektu koji je izazivao, tiramisu i dobio ime. TIRAMISU Succulent, light and creamy, tiramisu will raise your spirits if you’re sad or in a bad mood. Just like Elevate. At least, that’s what their names imply. A dessert similar to tiramisu was rst made in Sie- na at the end of the 17 th century, in hon- or of the visit of Grand Duke Cosimo III De’Medici. This event led to this cake be- ing dubbed the “Zuppa del Duca”, which translates as the “Duke’s Pudding”. Hav- ing enjoyed the treat very much, the duke brought the recipe back to Flor- ence, and it was from there that its world glory began. Today’s version of tiramisu is said to have been created at the beginning of the 20 th century at Ristorante Le Becche- rie in the Italian town of Treviso, which is located to the north-west of Ven- ice. There are various stories and leg- ends about the Venetian courtisans who worked in the brothel above this res- taurant. According to one, those ladies needed something to cheer and refresh them, so tiramisu was named according to the e ect that it evoked.
POTREBNO JE 500 g maskarponea, 3 jajeta, 400 g piškota, 3 šoljice espresa, 6 kaši- čica smeđeg šećera, 1 kašika ekstrakta vanile, 3 kašičice kakaoa, 2 kašičice ruma ili amareto likera PRIPREMA Odvojte žumanca od belanca. Belanca umutite sa tri kašike šeće- ra u čvrst sneg, a žumanca skuvajte na pari sa ostatkom šećera. Ka- da se žumanca malo prohlade, dodajte im sir, vanilu i rum, te lagano promešajte. Kada dobijete ujednačenu smesu, dodajte sneg od be- lanaca i šećera i dobro promešajte. Piškote umočite u ohlađenu kafu i poređajte prvi red u pleh. Preko piškota stavite deo fila, pa ponav- ljajte postupak dok ne potrošite sav materijal. Kolač završite piškota- ma i pospite ih kakaom. Ostavite u frižideru da se dobro stegne, naj- bolje preko noći INGREDIENTS 500g of mascarpone, 3 eggs, 400g of ladyfinger biscuits, 3 small cups of espresso, 6 teaspoons of brown sugar, 1 tablespoon of vanilla extract, 3 teaspoons of cocoa, 2 teaspoons of rum or amaretto liqueur PREPARATION Separate the egg yolks from the whites. Whip the egg whites wi- th three tablespoons of sugar to create a firm foam, them steam the yolks with the remainder of the sugar. Waits for the yolks to cool sli- ghtly, then add the cheese, vanilla and rum/amaretto and mix gently. When you get a uniform mixture, add the foam of egg whites and sugar and stir well. Dip the ladyfinger biscuits into the cooled coffee and arrange the first row in a baking tray. Place a layer of the filling over the biscuits, then repeat the process until you use all material. Top the cake with a final layer of ladyfingers and sprinkle with co- coa. Leave to set well in a refrigerator, preferably overnight.
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