Mid ka mid ah kuwa ugu caansan oo si fiican u jecel yahay dhammaan macmacaanka Talyaaniga, tiramisù (macnaheedu waa: "iga soo qaado") waa farac ka mid ah Ingiriisi dhaqameedka caadiga ah . Tilmaamo, oo talyaaniga ku leh magaca magaca loo yaqaan ' zuppa inglese' ("maraqa ingiriisiga"), waa aasaas ahaan lakabyo shaandho ah oo la isku qurxiyo, maraqa xabadka iyo jalaatada macaan-macaan leh, oo dhammaantood lagu daro kareemka dufanka leh.
Inkastoo ay kala duwanyihiin, tiramisu caadi ahaan waa layliyada caanaha loo yaqaan ' savoiardi biscuits' (sidoo kale loo yaqaanno fareytiyaha ama faraha faraha) oo lagu rusheeyey espresso oo lagu dhajiyay masarroon-iyo -kus ukunta iyo budada caanaha ah ee budada kookaha ah ama shukulaatada madow. Inkasta oo ay taajir tahay, qallafsan yihiin oo ay ka buuxaan dhadhanka adag, oo ka dhigaya mid cajiib ah in ay wax cunaan, waxa dhab ahaantii aad u fudud in la sameeyo - kari karinta, macmacaanka aan macmacaanka aheyn ee riyadaada!
Sida dhabta ah ee ingiriisiga loo yaqaan ' tiramisù' waa mid aan caddayn, inkasta oo ay tahay abuur cusub.
Codsiga ugu ballaadhan waxa weeye in lagu soo bandhigay makhaayadda Le Beccherie ee Treviso, gobolka woqooyiga Talyaaniga ee Veneto. Milkiilaha Carlo Campeol, oo ah milkiilaha Le Beccherie, ayaa sheegay in hooyadiis Alba Campeol, oo ay la socdaan hilibka macmacaanka Loly Linguanotto, ay soo saareen qashinka makhaayadda sannadkii 1971. Waxaa lagu eedeeyay xaqiiqda ah, ka dib dhalashada wiilkeeda, Alba hooyadeed waxay soo saartay koronto tamar ah oo ah qaabka loo yaqaan ' cream zabaglione' oo loo yaqaan espresso.
Sheeko kale ayaa sheegeysa in tiramisu oo markii ugu horreysay lagu qabtay makhaayadda Alfredo El Toulà, oo sidoo kale ku taal Treviso, 1960-kii, laakiin waxa uu dhiiri-galiyay soo-saarka la sameeyay sannadkii 1950-kii, haweenkii ka shaqeeyay casa chiuso (aka a bordello ) .
Carminantonio Iannaccone, ayaa sidoo kale sheegatay 2007-dii in uu ku dhawaaqay tiramisù waxaana markii ugu horreysay u adeegay makhaayadda Piedigrotta - oo ku taal Treviso. Waxay u muuqataa mid la yaab leh, haddii uu dhab ahaantii ahaa muftaaxa, inuusan wax ka sheegin ama ku sheegin maadada macmacaanka illaa 2000, laakiin yaa garanaya. Noockiisa waa mid aad u adag, oo ku lug leh geedi socod dhowr maalmood ah oo ka samaysan labajibbada iyo kareemka.
Qof kasta oo aad dooratid inaad aaminsan tahay, waxa kaliya ee aan hubsan karno inay tahay in lagu soo bandhigay makhaayad ku taalla Treviso mararka qaar 1960-kii ama 1970-yadii; ma jirto wax xusuus ah oo ku jira buug kasta oo Talyaani ah ilaa iyo horraantii 1980madii. Tani waa wax aan caadi aheyn oo ah cunto macmacaan oo talyaani ah, kuwaas oo intooda badan taariikhda dib u celisa wakhtiyada dhexe - ama xitaa horay - waxaana loo dhiibey qarniyo qoys.
Waxa aad u Baahantahay
- 4 ukun farmaajo cusub, kala soocaya (FIIRO: haddii aad ka welwelsan tahay ukunta ceeriin ee qoyaankan, waxaad awoodi kartaa 1) inaad ku beddesho 2 koob oo culus, culeyska jilicsan jilicsan, 2) bedelka mascarpone iyo ukunta caano cad , ama 3) bedelida ukumaha
- zabaglione oo isku daraan zabaglione leh mascarpone)
- 1/2 koob sonkor ah (granulated)
- 1 koob oo farmaajo cusub ah
- 2 koob oo espresso xoog leh (heerkulka qolka)
- 2 darsin (24) baqshadaha badbaadada ama mashiinka qashinka
Sida loo sameeyo
In baaquli isku dhafan dhexdhexaad ah, garaaci jaallaha leh qasacad ama gacmo koronto, si tartiib tartiib ah ku dar sonkorta, ilaa isku dar ah waa qaro weyn, qalafsan, midab iyo cirro leh.
Si tartiib ah ugu duub mascaripone galka qashinka oo leh aaladda lana geeyo.
Gudaha nadiifka, qalalan ee qallalan, garaaci ukunta ukunta si aad u xoqdo (laakiin aanad engegin).
Si tartiib ah u garaac caddadka la garaacay ee isku dhafka maskabada-qajaanka, nus dhan mar, isla markaana meel dhigo.
Ku shuba kafee galka maqaarka, maqaarka ama qashinka isla markaana si deg deg ah ugu dhaji dhawr ka mid ah savoiardi qaxwaha oo ku filan si aad u qoyso, laakiin aan wakhti dheer ahayn in ay koraan soggy iyo luminayaan qaabkooda. U diyaari buskudka hal lakabka oo ku yaal xayawaanka adeega ama saxarada dubista.
Iskuday buskudka leh lakabka mascariirka mascariirka, ka dibna boodh la mid ah budada kookaha.
Ku celi lakab ilaa inta aad ka sameysan tahay adigoo isticmaalaya, lakabka lakabka jilciga mascarpone ayaa lagu tuuray kookaha.
Qaboojiyaha 2-3 saacadood ama ilaa iyo si fiican loo qaboojiyey iyo shirkad.
Si toos ah uga adeegso qaboojiyaha; maaha amaan si loo yareeyo saxankan waqti dheer in heer kulka qolka sababtoo ah mascarpone iyo ukunta cayriin.
Isbeddelada iyo darajooyinka xulashada:
- Kala beddel budada kookaha leh shukulaatada khudradda ah.
- Ku beddel buskudka dukumiintiga leh keegga isbuunyada, ama xargaha kabka .
- Ku dar 1 qaado oo khamriga ah ee espresso ka hor inta aan lagu ridin dhaliyaha. Fikrado soo jeedin: Khamriga Marsala, rooga madow, dekadda, sameynta, cognac, sheyga, ama liistar macaan sida amaretto ama nocino .
- Cunto karis ah oo loogu talagalay kareemka mascarka.
- Wixii khidad fudud (sidoo kale waa ikhtiyaar wanaagsan haddii aad ka welwelsan tahay nabdoonaanta ukunta ceeriin), beddel mascarpone iyo ukunta leh 4 koob oo ah yogurt cad.
- Ku dar 1/4 - 1/2 qaado shukumaan leh liinta maadada masarpone.
- Ku tirtir tiramisù dhamaystiran oo leh digir kafeega daboolay shukulaato yar.