Put the Christmas cookies in the oven for 20 minutes at 150 degrees. 10.
The finished tiramisu should steep in the refrigerator for about three hours.
250 g mascarpone 250 g ladyfingers 2 eggs 60 g powdered sugar 100 ml freshly brewed espresso (cold) 3 tbsp amaretto 1 tbsp chocolate (grated) 1 tbsp cocoa powder (unsweetened) salt
Separate the eggs and beat the yolks with 30 grams of powdered sugar until creamy. Add the remaining sugar and a pinch of salt to the egg white and beat until stiff, then fold the mascarpone into the egg yolks in portions and stir until smooth. Then add a tablespoon of amaretto and carefully fold in the egg whites. You can see how the mixture becomes fluffy in the video above. Now stir the remaining amaretto with the cold espresso and turn the ladyfingers in it. Then place the soaked biscuits in a mold and cover them evenly with the mascarpone mixture. Now sprinkle the layer with the grated chocolate and repeat the process with the next layer. Finally, dust the tiramisu with the cocoa powder and refrigerate for at least three hours before serving.
This recipe for tiramisu comes from the cooking app "Kitchen Stories". The chefs make their videos available exclusively to t-online.de – making cooking and baking child’s play.
Tiramisu: Variants without egg, coffee or alcohol
If you want to prepare a tiramisu without an egg, you can use cream instead and fold it into the mascarpone mixture, whipped until stiff.
Tiramisu also works without alcohol: just leave out the amaretto and just turn the ladyfingers in espresso. If you don’t want to do without alcohol but don’t like amaretto, you can add a shot of Marsala or cognac, depending on your taste.
If you don’t like coffee, you can turn the ladyfingers in orange juice or cherry juice instead of espresso. Another possible variation is to lift fruits under the mascarpone mass or to add them as a third layer. A puree made from fresh strawberries, wild berries or strawberry jam goes well with cherry juice biscuits. Pineapple pieces or mango puree can complement a tiramisu with orange juice biscuits.
Tiramisu: low-calorie preparation
The possible variations for tiramisu are inexhaustible. For low-calorie tiramisu, you can replace all or part of the sugar with sweetener. You can also exchange half of the mascarpone for low-fat quark. Then, however, the water content is higher and it is advisable to add a sheet of gelatine.
A recipe for a tiramisu cake can be found here.
Tiramisu: Important tips for preparation
On the plate, the layers of tiramisu are a feast for the eyes, in the mouth you can hardly tell them apart: an airy, fluffy mascarpone cream and ladyfingers soaked in espresso melt on your tongue. For all tiramisu variants, however, the following applies: More than two layers of biscuit should not be placed if possible, otherwise the dessert can easily fail on its way from the mold to the plate.
It is also important that you proceed quickly with the preparation: The beaten egg white should not stand too long. And when dipping, you have to work quickly, otherwise the biscuits will be soggy immediately. Because the cookies have to be moist, but not too wet – otherwise "suppt" the tiramisu.
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Also make sure that the dessert is well covered in the refrigerator, because mascarpone quickly takes on foreign flavors. Because of the raw eggs, you should consume the dessert as soon as possible and always keep it cool.
Where does the term tiramisu come from?
According to a widespread legend, the tiramisu was specially made at the end of the 16th century for the visit of the Duke of Tuscany, Cosimo III. de Medici, invented in Siena. Another legend has it that the dessert was considered an aphrodisiac during the Renaissance. The Venetian women are said to have prepared it for their loved ones in the evening because they thought it would give them more energy.
Tiramisu means something like "Pull me up" or freely translated "Help me up". The reason for this is the strong espresso, which gives the dessert the right kick.
Sources used: Own research by Kitchen Stories
Not only vanilla crescents and cinnamon stars are fixed sizes in Christmas bakery: gingerbread and crispy huts are also part of Advent. You can use this recipe to bake the cookies yourself.
Recipe: Make gingerbread house yourselfRecipe: Bake gingerbreadStore gingerbread correctly
The word gingerbread is derived from the Latin "libum" from and means "Flat cakes" or "Sacrificial cake". In ancient times, this honey cake with nuts, almonds, honey and precious spices such as pepper and cinnamon was said to have healing properties.
In the Middle Ages, the monastery’s wafer bakeries also became centers of gingerbread production. New shapes such as stars, hearts or Santa Claus figures were created. Especially in Nuremberg the gingerbread trade revived, which is why the "Nuremberg gingerbread" established as a quality product.
Recipe: make gingerbread house yourself
Homemade gingerbread house: The fairy tale of "Hansel and Gretel" with the house of the witch shaped the appearance of today’s famous gingerbread house. (Source: Acik / Getty Images)
A homemade gingerbread house is a delicious Christmas decoration that is also wonderful as a gift. If you have some time, it is best to prepare the dough twelve hours before baking so that it can rest in a warm place.
600 grams of honey 200 grams of lemon pudding (succade) 100 grams of orange peel 750 grams of flour20 grams of gingerbread spice1 tablespoon of cocoa20 grams of baking soda flour to roll out2 egg whites400 grams of powdered sugar Decoration of your choice
Preparation of gingerbread dough:
Lemon peel and orange peel: These can be used to round off the taste of gingerbread dough. Citronate consists of pieces of candied peel from the cedar tree fruit. Orange peel is made from candied bitter orange peel. (Source: imagebroker / imago images)
Boil the honey together with 1/8 liter of water and then let it cool down. Chop the lemon peel and orange peel very finely. 3. Put the flour, lemon peel, orange peel, gingerbread spice, cocoa and honey mixture in a bowl. 4. Dissolve the baking soda in three tablespoons of water and add it. 5. Knead everything into a smooth dough and let it rest for at least an hour (preferably overnight) at room temperature. Then knead the dough vigorously again.
Cut and bake the gingerbread pieces:
Gingerbread dough: Roll out the dough on a lightly floured work surface evenly thick. (Source: Photografeus / Getty Images)
6. For the roof of the gingerbread house, roll out a quarter of the dough into a rectangle about 22 x 28 centimeters. That corresponds roughly to a DIN A4 sheet of paper.
Tip: You can also draw the shapes for the house on cardboard and cut them out. You need templates for the two side and two roof parts. Then place the rolled out dough on the cardboard template sprinkled with flour and cut out the pieces.
7. Place the sheet of dough on a baking sheet lined with baking paper and bake it in the preheated oven at 175 degrees for 15 minutes. Then work another quarter as described above into a roof panel. 8. Roll out the remaining dough and cut two triangles out of it. A triangle should have the following dimensions: two sides should be 22 centimeters long, the third 20 centimeters. These triangles make up the gable ends of the house. 9. Cut out a door from one gable and bake both gables in the preheated oven at 175 degrees for 15 minutes.
Tip: If you want, you can cut out chimney pieces and fir trees from the leftover dough to decorate the house or make a fence for the house.
Prepare the casting and assemble the gingerbread house:
Almost everything lasts with icing: you can decorate the gingerbread house with gummy bears or chocolate lentils at the end. (Source: Silvia Marks / dpa)
10. For the topping, beat the egg whites until stiff, slowly sprinkle in the powdered sugar and keep beating. Add enough powdered sugar to make a very thick icing. 11. Fill the icing into a baking syringe. If you don’t have a baking syringe, take a freezer bag and cut off a corner. 12. First apply the casting thickly to the edges of the two gable ends. The two roof panels are now leaned against it from both sides. Support the construction with glasses or cups until the casting has dried. It is best to leave the whole thing overnight. 13. Put the dried gingerbread house on a plate. If there are any, glue the chimney parts together with cast, put them on the roof and fill the chimney with cotton candy (smoke). 14. There are no limits to the imagination when it comes to decoration. Use wine gums, small butter biscuits or gummy bears as roof tiles, coconut flakes as snow, and marzipan and marzipan figures as wall decorations.
Tip: If you want to crunch at the house, you shouldn’t wait longer than one to two weeks. After that, the dough sheets become too hard and dry.
Recipe: bake gingerbread
Gingerbread: Baked goods should only be eaten a few days after they have come out of the oven. Only then is it really soft. (Source: TinasDreamworld / Getty Images)
Nuts, honey, fine spices – gingerbread, honey cake or gingerbread consist of fine ingredients that go well with the cold season. Baking the cookies yourself isn’t too much of a hassle. These Elisen Lebkuchen are baked on wafers and decorated with chocolate and / or sugar icing.
2 grams of potash1 tablespoon of orange juice2 eggs120 grams of sugar1 teaspoon of cinnamon1 / 2 teaspoons of mazis1 / 2 teaspoons of clove powder120 grams of chopped orange peel or lemon peel 100 grams of chopped almonds125 grams of ground hazelnuts Round wafers
For the chocolate icing:
20 grams of butter 150 grams of couverture
For the icing:
50 grams of powdered sugar 1 tablespoon of orange juice
Preparation of gingerbread dough:
Gingerbread dough: It benefits the taste if the gingerbread still has a small, soft core. (Source: Dar1930 / Getty Images)
Dissolve the potash in a tablespoon of orange juice. 2. Let the mixture stand while stirring the eggs and sugar into a foamy mass. 3. To give the gingerbread its typical spicy taste, add cinnamon with matzo and clove powder. Add the chopped orange peel or lemon peel as well as the chopped almonds and ground hazelnuts to the batter. 5. Mix the nuts with the other prepared ingredients and leave the dough covered for two hours.
Shape and bake gingerbread:
Elisen Lebkuchen: Before baking, the dough should dry in a warm place. A small skin forms on the dough, which prevents the baked goods from spreading in the oven. (Source: Thinkstock by Getty-Images)
First, line two baking sheets lined with baking paper with large, round wafers. 7. Distribute the gingerbread mixture evenly on the wafers. To do this, form balls from the dough that should have a diameter of about four centimeters. Place the batter on the wafers and flatten the balls. 9. Put the Christmas cookies in the oven for 20 minutes at 150 degrees. 10. Then let the pastry cool down before you apply the glaze.
Tip: If you want to save time, you can simply line a tray with baking paper, apply the dough about one centimeter thick and after baking, cut the gingerbread into pieces about five by five centimeters in size.