Tiramisu cake is a cake made based on the Italian dessert of the same name. The cake has a creamy coffee taste typical of Tiramisu, made from traditional products, but at the same time it has a denser texture. Tiramisu cake is designed to be cut with a knife, while a real Italian dessert has a delicate texture that allows you to take it only with a spoon. Dessert "Tiramisu" is served in molds, and the cake has a round or rectangular shape and is served in slices.
I invite you to cook with me delicious cake which will decorate festive table not only on March 8, but also on any other holiday!
To prepare the Tiramisu cake at home, prepare the products according to the list. You will also need a springform pan with a diameter of about 23 cm.
Line the bottom of the springform with foil. Brew coffee and add liquor to it, cool to about 30 degrees.
Whisk mascarpone cheese with cream, vanilla extract and sugar. For faster whipping, I recommend pre-grinding the sugar into powder. The finished cream should turn out to be dense and resemble oil in consistency.
Dip one side of the biscuits into the coffee and place in the tin. Spread a thick layer of cream on top, then lay a layer of cookies again.
In total, you should get three layers of cookies and three layers of cream. The last layer should be cream. Cover the mold with cling film and put the cake in the refrigerator for 8 hours.
After making the cake, you will have about 10 cookies left, add a spoonful of ground coffee to them and grind in a blender.
After 8 hours, take the cake out of the refrigerator and carefully remove it from the mold.
Decorate the cake with cookie crumbs and cocoa powder. Add some more decor if you like.
Tiramisu cake is ready, serve it chilled!
Tiramisu cake is considered the hallmark of Italy along with ravioli, pizza and pasta. The dessert was created only about seventy years ago. The chef of one of the restaurants in the small town of Treviso, Roberto Linguanetti, came up with it when he saw a rowdy couple on the summer veranda. To reconcile them, he used ingredients traditionally considered aphrodisiacs in Italy, that is, inciting passion and sexual desire.
He chose rustic Mascarpone as the cheese for Tiramisu. This soft cheese our compatriots would rather take it for very fatty sour cream. Cream for Tiramisu with Mascarpone in good Italian restaurants is prepared every 2-3 hours. Cheese is delivered in the morning from the nearest villages, so there is an opinion that such a cake can only be tasted in Italy.
Any pastry chef in this country will tell you that Tiramisu made outside of this country can be called an interpretation of dessert, but no more. Mascarpone is brought from the Apennines, where it is made not from milk, like ordinary cheeses, but from fattest cream that "produces" a unique breed of cows. What lies on the shelves of Russian supermarkets has nothing to do with Mascarpone cheese.
Classic Tiramisu Dessert Recipe
Tiramisu cake with Savoyardi cookies is a reference recipe for an Italian dessert. But what can replace Mascarpone in Tiramisu, if the real one is still not available? You can buy fresh unsalted cottage cheese or heavy cream with a fat content of at least 40%. Contrary to the recipes common on the net, in no case should you use cheese soaked in water. Well, cooking Tiramisu at home should begin with Savoyardi baking.
Recipe for Savoyardi cookies for Tiramisu as in the photo
You will need:
- 3 egg yolks;
- 5 egg whites;
- 4 tbsp. l. fine crystalline sugar;
- ½ st. wheat flour;
- 10 g of powdered sugar.
Cooking process
- Separate the whites from the yolks.
- Using a mixer, beat egg whites to stiff peaks, gradually adding sugar. The protein mass should become homogeneous and snow-white.
- Then beat the yolks, adding the rest of the sugar.
- Stirring constantly, combine the protein mass and yolks, add flour, knead the dough.
- Bake the finger-shaped Savoiardi at 180°C for at least 15 minutes.
- Sprinkle 5 minutes before done. powdered sugar.
- Put in the refrigerator for a day - classic recipe Tiramisu with Mascarpone involves the use of yesterday's cookies.
Tiramisu recipe
You will need:
- 400 g of fresh cottage cheese;
- 5 large chicken eggs;
- 150 g of Italian wine Marsala (since you are trying to reproduce the Tiramisu cake at home, you can use rum or expensive cognac);
- 250 g of biscuit cookies, prepared the day before;
- 150 g cane sugar;
- coffee;
- 4 tbsp. l. cocoa powder.
Cooking process
- The yolks must be carefully separated from the whites.
- Rub chicken yolks with a spoon thoroughly with sugar.
- When the mass turns white, add the squeezed cottage cheese without whey.
- Whip the whites to soft peaks and mix with the yolks and cottage cheese.
- Brew about 1 cup of coffee in a Turk. Add alcohol to the cooled drink.
- Dip each cookie individually into the coffee and wine mixture. Place the soaked cookies on the bottom of a springform pan lined with parchment paper.
- Spread ½ of the egg cream and smooth the surface with a knife.
- Top with another layer of cookies, then another layer of cream.
- finished cake put in the refrigerator for 7-8 hours.
- After cooling, sprinkle it with cocoa powder.
- Serve on the table, cut into portions.
How to make tiramisu at home without savoiardi cookies
How to make dessert simple cookies Houses? Savoyardi cookies are often replaced by “Jubilee”, “Creamy” or ordinary homemade biscuit. Of course, it is impossible to consider such a dessert equivalent to Tiramisu. But pamper the family gourmet cake for Italian motives.
On the basis of an ordinary store-bought biscuit, you can cook a four-layer "lazy" Tiramisu with honey.
- Cut the biscuit into 4 layers or take ready-made thin cakes.
- Beat 150 g of fat sour cream with 100 g of cottage cheese.
- Whisk 4 eggs together with 1 cup of sugar.
- mix curd cream with egg.
- Add 2 tbsp. l. rum or vodka.
- Layer the cakes with cream, sprinkle the topmost with grated chocolate or cocoa powder.
- Place in the refrigerator for 2 hours.
Tiramisu has long ceased to be a purely restaurant recipe. On the Internet you can find hundreds of recipe variations on how to make Tiramisu at home: with fruits, Baileys liqueur, berries and white chocolate ... But if you still want to try the real Tiramisu, go to hospitable sunny Italy. An unforgettable taste experience is guaranteed!
Tiramisu is an exquisite, airy dessert, italian dish which is popular all over the world. Tiramisù is translated from Italian as "lift or pull me up." Obviously, the name is associated with the high calorie content of the dish, although some argue that the word tiramisu arose because of its ability to "bring the highest pleasure."
History of origin and description
In the old days of the Renaissance, tiramisu was considered an aphrodisiac, uplifting before a love date and arousing feelings. From sources it is known that for the first time this dessert was invented by Siena confectioners in honor of the arrival of the Tuscan ex-Duke Cosimo de Medici III, who was a famous lover of sweets.
Having tried original dish, the admiring ex-duke took the recipe to Florence, the center of the arts of that time. There the recipe became famous and from there it spread all over the world, many gourmets appreciated the taste of the masterpiece.
By palatability tiramisu can be compared with taste delicate cake, souffle and air pudding. There are many variations of the dish, but all require mascarpone cheese, savoiardi biscuits, eggs and coffee.
Options
Let's figure out step by step how to cook classic version Italian tiramisu, an egg-free version of the cake, and a homemade almond dessert recipe.
Traditional with mascarpone cheese and savoiardi biscuits
Need: 4 eggs, 250 grams of cheese, sugar or icing, 1/4 cup coffee, 200 grams of savoiardi (so-called "lady fingers"), half a bar of dark dark chocolate or cocoa powder, 4 tbsp. spoons of brandy (rum, cognac, brandy, chocolate liqueur).
Of the tools you will need mixer or whisk(preferably silicone), bowls, spatula.
- So, first of all, make coffee, soluble is not suitable. Then beat the cheese with a whisk or mixer until softened.
- Separate the egg whites from the yolks, then beat the yolks thoroughly to the consistency of airy white foam. It is recommended to add a little sugar or powder at the end of whipping.
- Gently pour the yolks into the mascarpone cheese, while whisking continuously with a whisk or mixer. Separately beat the egg whites, the spreading of the cream depends on the density of the proteins. Then Carefully fold the egg whites into the whipped cheese mixture.. The consistency of the mass should resemble thick sour cream.
- In a big bowl mix coffee and brandy(or other alcohol - cognac, liquor, rum) and dip savoiardi cookies in the same place. Coffee should be freshly brewed and strong, but cold. Put half of the cookies on the form, do it quickly, until the cookies get wet.
- cookie layer Cover generously with cheese mass and smooth it with a spatula.. Lay the next layer of cookies on top of it and pour the rest of the cheese mass on it. Smooth out the layer with a spatula.
- For beauty, the surface can be decorated with cones or stars. Ready meal put in the refrigerator for eight to nine hours.
- Sprinkle with cocoa or dark grated chocolate. Cut the dish into pieces and put on a dessert plate, a dessert spoon from the cutlery. Serve recommended with coffee or tea.
In addition to the classic recipe, there are many other cooking options - without alcohol, without eggs, with raspberries, blueberries, condensed milk, almonds, and so on.
Dessert without eggs
Ingredients for tiramisu without eggs: 300 gr. savoiardi or "lady's sticks", 500 gr. mascarpone cheese, 100 gr. powdered sugar, 150 ml. cream 33% - nyh, 200 ml. coffee, 2 tablespoons of Amaretto liqueur, black grated chocolate and a little cocoa.
- Cream (it is desirable to buy 33%) whip with a mixer or whisk.
- Soften cheese and mix with powdered sugar. Add whipped cream to the mixture, then mix gently with a spatula so that the cream acquires a consistency of uniformity.
- Add coffee to a bowl and pour in 2 tablespoons of Amaretto. Dip cookie sticks in coffee, then quickly lay them out in a convenient form.
- Top with half of the prepared cream. Add next layer of sticks and add the rest of the cream.
- Put in the refrigerator for several hours, you can until the morning. Garnish the finished tiramisu with cocoa or chocolate.
Italian Cuisine enchants with its spontaneity and wonderful combination of flavors. Learn how to cook to please the household with a great dinner.
Another charming Italian dessert recipe - cannoli - you will find in this.
If you can't buy mascarpone cheese, learn how to make it at home here:
But there is also an interesting variant of almond tiramisu.
Almond
Cooking Ingredients: 300 gr. biscuit savoiardi, 85 gr. sugar, 150 ml. fresh milk, 250 ml. cream, the fat content of which is not less than 33%, 3 egg yolks, 3 tbsp. spoons of almond liquor, 250 gr. cheese, 2 tbsp. tablespoons of almond flakes.
- Pour 25 gr. on a thick pan. sugar, melt over medium heat until brown. Then pour 2 tablespoons of ordinary boiling water and remove the pan from the stove.
- Pour milk into sugar and mix, the resulting caramel should dissolve completely. Pour through a sieve into a bowl and wait for cooling.
- Pour into the mixture 1 tbsp. a spoonful of almond liqueur and mix.
- Prepare the cream separately. To do this, prepare steam bath. Pour some water into the pan, put the container in it. Add the yolks, separated from the proteins, 60 gr. to the container. sugar, 2 tablespoons of liquor. Beat the mixture for about 7 minutes until an airy, thick mass forms.
- Then rearrange the container in another pan, adding to it cold water And keep beating until the mixture cools down. Add the mascarpone and mix thoroughly so that there are no lumps left.
- Separately, beat the cream with a mixer and add them to the mass with the yolks. Each "lady's wand" quickly dip into caramel syrup and put on the bottom of the mold for cooking. When the bottom of the form is completely filled, lay out half the cream.
- Repeat procedure: lay out an additional layer of biscuit sticks and pour cream. Decorate the dish with almond flakes, which are lightly fried in a pan. Put the cooked dish in the refrigerator for six to eight hours.
The Italian dessert "Tiramisu" is known in different countries. Probably, the classic Tiramisu became so popular thanks to its exquisite taste and delicate texture. No wonder its name in translation means - lift me up, lift me up. Thanks to their nutrients Tiramisu is a high-calorie dessert, but it can restore strength and cheer you up.
There is no exact data on its origin, there are various versions. However, there is only one classic tiramisu recipe. It consists of: Mascarpone cheese, Savoyardi cookies, chicken eggs, coffee, sugar and cocoa powder. Of course, many have already begun to replace some ingredients with more affordable ones. For example, instead of cookies, a biscuit is used, instead of Mascarpone cheese, cottage cheese curds. But the result is no longer a classic Tiramisu - its taste is very different from the original. But I'll tell you a recipe that homemade classic tiramisu will come out like a real Italian dessert, which is served in the most expensive restaurants.
Read also:
From this amount of ingredients, 4-6 servings of dessert come out.
Ingredients:
- Cookies "Savoyardi" - -200-220 g
- Mascarpone (cream cheese) - 250 g
- Chicken eggs - 3 pcs.
- Sugar - 100-120 g
- Ground coffee - 1 tbsp. lies.
- Hot water - 250 ml
- Cognac - 30 ml
- Cocoa powder for sprinkling.
Additionally, you will need a form 25x25x6cm
Tiramisu recipe at home
1. Brew coffee or pour ground coffee boiling water and leave to cool. Add cognac to the cooled coffee - it will give the dessert unusual taste. Tip: You can do without cognac or use Marsala (wine).
2. Separate the whites from the yolks. Beat the whites with a part of the sugar with a mixer until a stable mass forms. Set the beaten egg whites aside.
3. Separately, beat the yolks with the rest of the sugar until it is completely dissolved. As a result, the mass will turn white a little.
4. Add Mascarpone cheese to the yolk mass and mix.
5. Beat the mixture until smooth, but do not overmix.
6. Add whipped whites to the resulting mass in three doses, each time gently mixing the contents with movements from top to bottom.
7. The finished cream should be airy and homogeneous. You can refrigerate for a few minutes, covered with cling film.
8. When the coffee has cooled down and the cream is ready, you can start assembling the cake. Alternately, quickly dip each cookie into the coffee. Tip: Savoiardi is very tender cookies, so do not keep it in coffee for a long time - it will get wet. Enough 2-3 seconds.
9. Place the cookies tightly in a mold, forming a layer - a cake.
10. Lubricate the resulting layer of cookies with a part of the cream (1/2). Align well.
11. Then repeat the cookie layer again, stacking the Savoiardi cookies tightly.
12. Transfer the rest of the cream into a pastry bag with an asterisk nozzle. Decorate the top of the cake with cream. Put the finished cake in the refrigerator for several hours so that the cream freezes a little. Tip: the surface of the cake does not have to be decorated with “peaks”, you can simply smooth the cream over the entire surface.
13. Before serving, powder the surface of the cake with cocoa powder.
14. Serve homemade classic Tiramisu immediately (from the refrigerator) with a cup of coffee.
Bon Appetit!
Now you know how to cook classic tiramisu at home.
The most delicate Italian dessert Tiramisu can be prepared at home: with mascarpone cheese, cream and cocoa!
- Cocoa powder 6 tsp
- Cognac 2 tbsp. l.
- Espresso coffee 250 ml
- Cookies Savoyardi 250 g
- Powdered sugar 0.5 tbsp.
- Mascarpone cheese 400 g
- Chocolate black 50 g
- Chicken eggs 5 pcs.
Recipe 2: homemade tiramisu with mascarpone (with photo)
- Mascarpone 500 grams
- Egg 4 pieces
- Sugar 100 grams
- Savoiardi 30 pcs (cookies)
- Coffee 350 ml strong coffee
- Cocoa for topping
Brew good, strong coffee. Then it needs to be completely cooled down. room temperature.
Then cover the cookies with all the remaining cream and put in the refrigerator overnight. In the morning we take out the tiramisu and sprinkle with cocoa. Everything is ready.
Recipe 3: tiramisu + with mascarpone and vanilla cookies
- Cream cheese / mascarpone 250 g
- Granulated sugar ½ glass
- Fatty cream 1 glass
- Strong coffee 2 glass
- Rum 1 tablespoon
- Vanilla cookies 12 pcs.
- Cocoa powder ½ cup
Put cream cheese or mascarpone in a bowl, add 3 tablespoons of sugar. Mix until a homogeneous mass is obtained.
Put the cream into another container, pour the remaining sugar, beat well. Transfer to bowl with cheese.
Brew strong coffee. Hot drink pour into a bowl, add rum to it, mix. Break the cookie. Pour into coffee container.
Hold 10 sec. and immediately put into creamers.
Grease a layer of cookies well butter cream. Put the second layer of cookies on top and also generously grease with cream. Fill the bowls to the brim, alternating layers.
Lubricate the last layer of cookies with cream, sprinkle with cocoa powder. Ready dessert must be refrigerated for 8 hours. After you can submit. Bon Appetit!
Recipe 4: homemade tiramisu with mascorpone
- Yolks - 4 pcs
- Sugar - 4 tbsp
- Mascarpone cheese - 250 g
- Cream 33% - 500 ml
- Savoiardi cookies - 300 g
- Coffee - 200 ml
- Cocoa powder - 10 g
We take the yolks and 3 tablespoons of sugar.
Beat for 3-5 minutes until a light color (like butter) is achieved.
Add Mascarpone cheese.
Beat for 3-5 minutes until the consistency of thick sour cream.
Take the cream and the remaining sugar. Beat for 3-5 minutes until the cream retains its shape and does not blur.
We combine whipped cream and yolks with Mascarpone. Beat for 1-2 minutes - the cream is ready. Whipping time depends on the power of the blender and the temperature of the products. Chilled food in a chilled dish will break through faster than the same food at room temperature.
We take the form and grease the bottom with a small amount of cream. Spread a layer of Savoyardi, after dipping each cookie in coffee. Immerse half a cookie in coffee for a second. The coffee must be cold.
Cover with a layer of cream.
We spread the next layer of cookies and then cream. The number of layers depends on the size of the form - maybe 2 or 3 layers.
We stand Tiramisu in the refrigerator for 3-4 hours until fully cooked. We put a soft dessert in a bowl (or other form) and level the cream on the surface with a spoon.
Sprinkle with cocoa powder, carefully tilting the form with dessert in different directions, distribute cocoa.
Recipe 5: Tiramisu with Savoiardi, Cognac and Mascarpone Cheese
- sugar - 170 g (¾ cup)
- cognac - 3 tbsp. l.
- bitter chocolate - 80 g
- strong coffee - 250 ml
- mascarpone cheese - 300 g
- eggs - 5 pcs.
- Savoiardi cookies - 36 pcs.
Separate the yolks from the whites. Grind the yolks thoroughly with half the sugar. This can be done with a mixer. Grains of sugar should not be felt.
Add the mascarpone to the yolk mixture and stir.
Beat egg whites until large bubbles appear. Continuing to beat, gradually add the second half of the sugar. Beat egg whites until stiff and gently fold into cheese-yolk mixture.
Mix coffee with cognac. Dip cookies in coffee and lay out in a rectangular shape so that the bottom is completely closed.
Spread half of the cream on top. Level the surface. Put the second layer of cookies soaked in coffee, spread the remaining cream over it. Cover the form with cling film and refrigerate for 8-10 hours.
Before serving, grate the chocolate on a fine grater and sprinkle the tiramisu on top. You can also sprinkle with sifted cocoa powder.
Recipe 6: Tiramisu with cream and mascarpone without eggs
- Cream (33% fat) 150-200 ml.
- Cheese “Mascarpone” 500 g
- Powdered sugar 100 g
- Savoiardi cookies (ladyfingers cookies) 16-18 pcs.
- Coffee (natural freshly brewed) 180-200 ml.
- Liquor Amaretto (cognac, or other alcohol) 1-2 tbsp. l.
Chilled cream 30-33% fat, pour into pre-chilled dishes. Gradually add the powdered sugar while whipping the cream.
Whip the cream to soft peaks.
Add the Mascarpone cheese to the whipped cream in small portions (1-2 tablespoons each) and carefully stir the cheese into the whipped cream. Stir the cheese gently from top to bottom.
Mix cream and mascarpone cheese until smooth.
Brew coffee in advance and cool. Coffee must be freshly brewed and always natural. In the cooled coffee, if desired, add Amaretto liqueur or other alcohol. One at a time, we dip Savoyardi cookies into coffee.
Dip cookies on both sides in coffee. Cookies should be dipped very quickly, otherwise they will become soggy very quickly.
At the bottom of the form lay out a layer of biscuit sticks redeemed in coffee. If you are preparing tiramisu in a glass or bowl, then it is better to put a layer of cream on the bottom first. This time I made a double portion of tiramisu, so I used more ingredients.
Spread half of the cream on a layer of Savoyardi cookies and spread it evenly.
Place another layer of coffee-soaked cookies on top.
Spread the remaining half of the cream evenly over the entire surface of the cookies.
Here is a side view of our dessert.
Sprinkle tiramisu with cocoa or grated chocolate on top. Dessert is sent to the refrigerator for at least 4 hours.
Bon Appetit!
Recipe 7: Tiramisu with Mascarpone Cheese (with photo step by step)
- Mascarpone - 500 Grams
- Cookies "Savoyardi" - 250 Grams
- Eggs - 6 Pieces (must be fresh)
- Cognac - 30-50 milliliters (optional)
- Sugar - 150 Grams
- Strong espresso - 200 milliliters
- Cocoa - 1-2 Art. spoons
Take the eggs, separate the yolks from the whites. Place the whites in a deep large bowl and cool, then beat with a mixer until stable peaks. Now you can put them in the refrigerator and proceed to the next step.
Add sugar to the yolks, beat everything until the latter is completely dissolved. At the same time, the sugar-yolk mass should noticeably brighten and become thicker.
Now gradually add mascarpone to the whipped mixture of yolks and sugar, continuing to beat the cream at low speeds until a mass of a homogeneous consistency is obtained.
Make coffee (if you have natural coffe fine grinding, you can just pour it with boiling water). Cool it to room temperature and mix with cognac. Now prepare the dishes in which you will spread the tiramisu.
You can use one large form, as well as different bowls, low wide glasses or martini glasses. This way you will get neat and beautiful portions that can be served quickly without too much fuss and additional preparation. Next, quickly dip the cookies into the resulting coffee-cognac impregnation, put it on the bottom of the container, forming the first layer.
Make the final layer of cream, close the tiramisu molds with cling film and send to the refrigerator to infuse for 8-10 hours. During this time, it will evenly soak and harden.
Sprinkle the finished dessert generously with cocoa or finely grated chocolate, decorate to your taste. Bon Appetit!
Recipe 8, Step by Step: Italian Creamy Tiramisu
- 500 g cream cheese mascarpone;
- 500 ml cream with a fat content of at least 33%;
- 10 yolks;
- 300 g savoiardi biscuit cookies (lady's fingers);
- 400 ml freshly brewed coffee;
- 40 g of high-quality cocoa powder;
- 200 g of powdered sugar.
Let's make some strong coffee first. We will proceed from the proportions: for 400 ml of boiling water, 2 teaspoons of coffee and 2 tablespoons of sugar. Brew and leave until completely cooled.
Using a whisk, beat the yolks with powdered sugar until a homogeneous consistency.
We put the whipped mass on water bath heat, stirring continuously. During the heating process, the yolks will become lighter and begin to thicken. It will take about 5 minutes for everything about everything. After we boil the mass and cool it completely, it will become even thicker.
We transfer the cooled yolk-sugar mass into a large deep bowl, as there will be a lot of cream. We send in a mixture of mascarpone.
Using a mixer at low speed, beat the prepared ingredients. Mascarpone should be added in several steps. To prevent the cheese from curdling, it is impossible to beat for a long time! The mass should be light and airy.
Now you need to whip the cream. The dishes in which the whole process will take place, the whisk, and the product itself must certainly be very well chilled. We take cream with a fat content of at least 33%. We pour them into the dishes, we also remove them from the walls of the package by cutting the bag.
Whip the cream continuously with a mixer at medium speed. Once on the surface dairy product a clear pattern is formed, we stop the whipping process. Don't whip the cream too long. They should not be liquid, but dense enough. Whipped cream is ready!
Now you need to mix the two prepared masses: yolk with mascarpone and cream. We introduce the cream gradually, in several stages.
Mix the mass very gently with a spatula until a homogeneous mass is obtained.
Everything preparatory stages passed. We begin to collect the dessert itself. We take cookies and dip them into brewed and chilled coffee. We do this very quickly, because the cookies are very delicate, and if they are kept in liquid for a longer time, they will simply lose their shape.
Immediately put the cookies on the bottom of a large form.
Spread half of the cream on top of the cookie layer. Spread it evenly over the entire surface of the cookies.
Put the cookies on the cream again, which we dip in coffee. Sprinkle cookies lightly with cocoa.
Now we send the second part of the cream into the mold, distribute it over the cookie layer. We cover the form with cling film and send it for several hours (ideally overnight) in the refrigerator. During this time, all the ingredients will begin to interact. The sugar will dissolve, the cookies will give off a coffee aroma and will be well saturated with a delicious cream.
Chilled tiramisu, sprinkle with plenty of cocoa. It is best to use a sieve to ensure that the cocoa is easily evenly layered.
Now you know the classic Tiramisu recipe. And at home, the dessert turns out to be no less tasty than in a restaurant. Serve the cake, cut into portioned pieces, garnished with a mint leaf. Bon Appetit!
Recipe 9: Tender Tiramisu with Cream and Cheese
- Cream - 200 ml
- Mascarpone cream - 250 g
- Cookies "Savoyardi" - 200 g
- Cognac - 2 tablespoons
- Brewed coffee - 200 ml
- Powdered sugar - 3 tbsp
- Cocoa powder - 1 tbsp
So, let's prepare all the products on the list. Coffee is better to prepare custard and in advance, so that by the time the dessert is prepared, it has cooled down.
Prepare cream for dessert. Put the mascarpone cream in a bowl.
Pour 30% fat cream into the cheese.
Add powdered sugar.
IMPORTANT: we do not like very sweet cream, so I put the powdered sugar to a minimum, you can add a little more powdered sugar to your taste.
Beat all the ingredients with a mixer until you get a thick cream.
Mix the cooled brewed coffee and cognac in a bowl.
Now it's time to assemble our Tiramisu dessert.
We cover the bottom of the mold with a thin layer of cream. Dip the savoiardi cookie sticks into the coffee-cognac solution and spread the cookies in a single layer in a mold.
Spread two or three tablespoons of cream on top.
Repeat layers of cookies and cream several times. We should have cream left, we will decorate our dessert with it before serving.
At the very end, cover the dessert with a film and send it to the refrigerator for a couple of hours.
With the remaining cream, we decorate the soaked dessert "Tiramisu" with cream and mascarpone, sprinkle with cocoa powder and serve it to the table.
Recipe 10: Anniversary Cookie Tiramisu (Step by Step Photos)
- Cookies "Jubilee" - 400 Grams (3 packs)
- Mascarpone Cheese - 250 Grams
- Cream 30% - 200 Milliliters
- Natural ground coffee - 2 tbsp. spoons
- Cocoa - 2-3 Art. spoons
- Powdered sugar - 100 Grams
- Cognac - 1 Art. a spoon
We brew coffee without sugar. We'll need about a glass of it. Let the coffee cool down, then add cognac to it.
Whip the cream with powdered sugar until firm.
Then add whipped cream in small portions in mascarpone, beat until smooth.
I did not soak the first layer of cookies in coffee, but you can moisten. We spread the cookies on a dish or in a mold with sides if the cream turned out to be a little liquid.
