Is it difficult to make Tiramisu at home?
Classic Tiramisu is a Savoyardi biscuit, dry, tender, light, porous; This is a delicious syrup-impregnation made from coffee with the addition of aromatic alcohol; and this is a cream based on Mascarpone cream cheese. This is exactly the “Tiramisu” that we will prepare at home, and we will bake the cookies ourselves, and we will provide the tiramisu recipe and the savoiardi cookie recipe with the most detailed photos.
What's here:
So, 3 recipes for Tiramisu with photos and savoiardi.
Tiramisu classic recipe
Let's start with Savoiardi. You can skip this step and buy ready-made cookies, but this is not interesting.
Ingredients for the Savoiardi cookie recipe
For 300 grams of finished cookies, cooking time is 30 minutes.
- eggs - 4
- sugar - 160 grams
- honey - 30 grams
- starch - 60 grams
- flour - 70 grams
- powdered sugar for dusting
How to make Savoiardi cookies at home
Separate the egg yolks from the whites. This must be done very carefully, not allowing even a drop of yolk to get into the white, this is the only way you will be able to beat it into a strong foam.In one small bowl, beat the yolks with honey with a mixer for 5 minutes.
In another bowl, beat the egg whites and, without stopping whisking, add the sugar.
The foam should be strong - it should not fall out (or leak) from the inverted bowl.
Add the whites to the yolks in three additions, stirring very carefully with a silicone or wooden spatula.
Move the spatula from bottom to top. The result will be a very soft and airy mass.
Sift flour and starch. Add them to the egg mixture in three additions, stirring with a spatula. A homogeneous, well-mixed mass should hold its shape well.
Place the finished dough in the form of “sticks” on a lined baking sheet. It is convenient to do this with a cooking bag (if not, then a homemade one made from a thick bag or a bag made of parchment). Sprinkle the top generously with powdered sugar.
Bake in an oven preheated to 220 degrees for 7-9 minutes.
Remove the slightly cooled cookies from the paper and transfer to a wire rack. Once completely cooled, they are ready to continue creating Tiramisu.
ON A NOTE
Well-beaten egg whites help the dough hold its shape, which means the savoiardi cookies will be taller.
Do not skimp on powdered sugar for sprinkling.
If you won't be using the cookies right away or if you've baked significantly more cookies, store them in a tightly sealed, dry container.
Ingredients for Tiramisu recipe
Serves 3. Cooking time 30 min. + 6 hours in the refrigerator.- Savoyardi cookies - 300 grams
- strong coffee - 250 ml
- cognac (amaretto, rum) - 2 tbsp. spoons
- eggs - 5
- mascarpone - 400 grams
- powdered sugar - 150 grams
- cocoa powder for sprinkling - 2 teaspoons
How to make Tiramisu at home
- Brew strong coffee. Pour in the cognac.
Separate the egg whites and yolks into different containers. Place the whites in the refrigerator. Beat the yolks with a mixer with powdered sugar until pale yellow and silky, homogeneous consistency.
Place mascarpone into the egg mixture and, gently stirring with a wooden (silicone) spatula from bottom to top, make a homogeneous mixture.
Beat the egg whites with a pinch of salt until they form a stiff, standing foam.
Place the whites into the yolk mixture and stir in slowly, very carefully, obtaining an airy, delicate cream.
Place a layer of Savoiardi (half of the existing one) in a mold with sides.
Pour coffee evenly
until all the cookies are completely wet.
leveling over the entire surface.
Then again a layer of cookies, which must be soaked in coffee. And a layer of the remaining cream.
Place the Tiramisu in the refrigerator for at least 6 hours, preferably overnight. After placing the dessert on a plate, sprinkle with cocoa.
ON A NOTE
Instead of pouring the cookies in the mold, you can dip them in coffee to completely wet them.
Using raw eggs assumes that they will be the freshest - pay attention to this.
If on the second day you cannot cut the Tiramisu into pieces, then you have got the right dessert.
A great option is to prepare dessert in portioned forms.
Do not use flavorings or essence instead of cognac or brandy (liqueur) - this is very tasteless and incorrect.
And 2 more homemade Tiramisu recipes.
Tiramisu cake - sponge recipe, almond
In this recipe, “Savoiardi” is replaced with pieces of biscuit, the coffee impregnation is replaced with milk and almond liqueur, which is also added to the cream, and the topping, instead of cocoa, is almond flakes.
Ingredients:
- sugar - 50 grams
- yolks - 2
- proteins - 3
- flour - 50 grams
- powdered sugar
Making Tiramisu biscuits at home
Beat the yolks with half (25 grams) of sugar until the sugar dissolves and the yolks lighten. Beat the whites with a mixer into a strong foam. Add the remaining sugar and beat until shiny and well thickened. Combine the protein and yolk masses.
Add the sifted flour to the mixture and mix gently with a spatula.
Pipe the finished dough, transferring it into a pastry bag or homemade cornet onto a baking sheet with parchment. If you already know in what form you will make the dessert, then place sticks half the length of this form (you can draw out the paper so as not to make a mistake in size).
Sprinkle with powdered sugar and leave for 15 minutes.
Bake in an oven preheated to 200 degrees for 10 minutes. Remove from paper and cool on a wire rack.
Ingredients for Tiramisu with Almonds recipe:
- biscuits
- sugar - 85 grams
- almond liqueur - 3 tbsp. spoon
- milk - 150 ml
- cream at least 33% - 250 ml
- yolk - 3
- mascarpone - 250 grams
- almond flakes for decoration - 2 tbsp. spoons
How to make Tiramisu cake on sponge cake with almond flavor
Pour 25 grams of sugar into a frying pan (preferably with a thick bottom), melt it over medium heat until brown. Pour in two tablespoons of boiling water and remove the pan from the heat.
Pour in the milk and stir until the caramel has completely dissolved. Pour through a strainer into a small container (bowl) and cool. Then pour in 1 tbsp. spoon of liqueur.
For the cream, prepare a steam bath. Place the container in the bathhouse, beat the yolks with 60 grams of sugar and 2 tbsp. spoons of liqueur until you get a fluffy, thick, viscous mass. In time it is approximately 7 minutes.
Move the container to a larger one with ice water (you can use a container with ice) and continue whisking, cooling the mass. Add mascarpone, mix thoroughly. Whip the cream and add it to the yolk mixture.
Dip each piece of sponge cake into the caramel syrup and place it in the pan.
After filling the bottom of the mold with biscuits, add half of the cream. Place another layer of soaked sponge cake pieces and a layer of cream. Decorate the top of the dessert with almond flakes (they can be toasted).
Place the dessert in the refrigerator for six hours.
Tiramisu without eggs
This recipe will appeal to those who are still wary of making dessert due to the presence of eggs that are not cooked.
If you prepare this recipe without alcohol, then the dessert is suitable for children.
Ingredients for the recipe:
- biscuit sticks - 300 grams
- mascarpone - 500 grams
- cream 33% - 150 ml
- powdered sugar - 100 grams
- coffee - 200 ml
- Amaretto - 2 tbsp. spoons
- cocoa or grated chocolate for sprinkling
Making homemade Tiramisu
Beat the cream with a mixer.
Mix mascarpone and powdered sugar. Add whipped cream, stir gently with a spatula until the cream becomes homogeneous.
Prepare coffee in a bowl, pour in Amaretto liqueur.
Dip the biscuit sticks into the coffee and place them in the pan. Top with half of the cream. Then again a layer of soaked sticks and a layer of cream.
Place the pan in the refrigerator overnight.
To serve, sprinkle with cocoa.
REFERENCE. Tiramisu is an exquisite dessert that is believed to have appeared in the second half of the 20th century. This assumption is based on the fact that the first written mention of the dish dates back to 1971.
Ten years later, the magazine “Vin Veneto” named the creator of “Tiramisu” - he allegedly turned out to be Roberto Linguanotto, who prepared the dessert in the late 60s in the city of Treviso at the restaurant “Alle Beccherie”.
The Italian “tira mi sù” - “raises me” - refers to the nutritional and taste qualities of the products that make up the dessert.
However, it is difficult to say for sure whether the Vin Veneto magazine is right about the creator and the time of invention of the dessert. The Tiramisu brand (and this is undoubtedly a brand) is surrounded by many legends, each of which provides its own nuances and details, sometimes very romantic, beautiful and incredibly “tasty”. However, like the dessert itself.
Today we will prepare tiramisu dessert at home according to a popular Italian recipe. “Airy” cream and a pleasant coffee-almond flavor together form a delicate delicacy that will be a great idea for a romantic dinner or an original afternoon snack.
According to the classic recipe, tiramisu with mascarpone is prepared; the obligatory ingredients are also eggs, coffee with sweet liqueur, cocoa powder, sugar/powdered sugar and, of course, oblong cookies (savoiardi or “lady fingers”). You can make it yourself or find it on sale, but do not try to replace this ingredient with anything, as the dessert will not taste the same.
Ingredients for 2-3 servings: 
- mascarpone cream cheese - 250 g;
- - 100 g;
- eggs - 2 pcs.;
- powdered sugar - 4 tbsp. spoons;
- cocoa powder - 2-3 tbsp. spoons;
- Amaretto liqueur - 1 tbsp. spoon (or almond essence);
- espresso coffee (or regular strong coffee) - 200 ml.
First, a few words about the cream. It is prepared from raw eggs, so be sure to select the freshest chicken eggs for tiramisu and wash them thoroughly with soap before cooking. It will not be possible to exclude raw whites and yolks from the recipe, since they are the ones that give the cream “airiness”. If you wish, of course you can replace the eggs, for example, with whipped cream, but the taste will be completely different.
- First of all, we prepare coffee. The classic tiramisu recipe includes espresso, but there will be nothing wrong if you brew regular strong coffee in a Turk (2 teaspoons of coffee per 200 ml of water). Cool the finished drink.
Tiramisu cream recipe
- Next, separate the egg whites from the yolks and place them in different containers. Try not to get a drop of yolk or water into the protein mass, and also pay attention to the cleanliness of the dishes, as even the smallest speck can disrupt the whipping process. So, let's start working with the mixer. As soon as the mass thickens, add a tablespoon of powdered sugar, gradually increasing the speed. As a result, the whites must be whipped into a very dense foam so that the finished cream does not spread in the dessert.
- Mix the yolks with the remaining portion of sweet powder. Beat until a thick, light-colored mass is obtained.
- Gradually stir mascarpone cheese into the sweet yolk mixture. Add the whipped whites in parts (in 2-3 additions) to the mixture of yolks and cheese, each time carefully mixing from bottom to top. As a result, you need to get a homogeneous and “airy” cream.
- Mix cold coffee with Amaretto. This ingredient gives the dessert an almond flavor. If you do not want to include alcohol in the tiramisu, you can replace the liqueur with almond essence.
Assembling tiramisu
- Quickly dip the Savoiardi into aromatic coffee (it is better to immerse the cookies not completely, but only the side with powdered sugar). Next, shake off the excess liquid.
- Place the soaked savoiardi on the bottom of a serving bowl or transparent glass (if the cookies do not fit entirely, break them into pieces of suitable size). By the way, you can cook tiramisu in one large container, for example, a baking dish, but keep in mind that the dessert is very delicate, so it will be difficult to cut it into beautiful portions. And there is a widespread belief that among Italians cutting tiramisu is considered bad form.
- We hide the cookies under a layer of light cream. Next we repeat the layers.
- Cover the surface of the dessert with cocoa powder through a fine sieve, then cover the dish with cling film and put it in the refrigerator for several hours (it’s better to leave it overnight).
Let's start tasting, enjoying the delicate taste of the multi-layer tiramisu dessert at home! Enjoy your meal!
Ingredients:
- 500 g mascarpone cream cheese;
- 500 ml cream with a fat content of at least 33%;
- 10 yolks;
- 300 g savoiardi biscuits (lady fingers);
- 400 ml freshly brewed coffee;
- 40 g quality cocoa powder;
- 200 g of powdered sugar.
Homemade tiramisu recipe with mascarpone
1. First of all, let's brew strong coffee. 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 cool.
2. Next, separate the whites from the yolks. Place the yolks in a deep bowl and add powdered sugar to them. We don’t need proteins in this recipe; you can later use them to prepare, for example, a protein omelet or tender meringue.
3. Using a whisk, beat the yolks with powdered sugar until smooth.
4. Place the whipped mass in a water bath to heat, stirring continuously. As they heat, the yolks will become lighter in color and begin to thicken. Everything will take about 5 minutes. After boiling the mixture and cooling completely, it will become even thicker.
5. Transfer the cooled yolk-sugar mass into a large deep bowl, as there will be a lot of cream. Add mascarpone to the mixture.
6. Using a mixer at low speed, beat the prepared ingredients. Mascarpone should be added in several stages. To prevent the cheese from curdling, do not beat for too long! The mass should be light and airy.
7. Now you need to whip the cream. The container in which the whole process will take place, the whisk, and the product itself must certainly be very well cooled. We take cream with a fat content of at least 33%. Pour them into a bowl and remove them from the walls of the package by cutting the bag.
8. Whip the cream continuously with a mixer at medium speed. As soon as a clear pattern is formed on the surface of the dairy product, we stop the whipping process. Do not whip the cream for too long. They should not be liquid, but rather dense. Whipped cream is ready!
9. Now you need to mix the two prepared masses: yolk with mascarpone and cream. Add the cream gradually, in several stages.
10. Mix the mass very carefully with a spatula until a homogeneous mass is obtained.
11. All preparatory stages have been completed. Let's start assembling the dessert itself. Take the cookies and dip them in brewed and cooled coffee. We do this very quickly, because the cookies are very delicate, and if you keep them in the liquid longer, they will simply lose their shape.
12. Immediately place the cookies on the bottom of a large pan.
13. Place half of the resulting cream on the cookie layer. Distribute it evenly over the entire surface of the cookies.
14. Place cookies on the cream again and dip them in coffee. Lightly sprinkle cookies with cocoa.
15. Now put the second part of the cream into the mold and distribute it over the cookie layer. Cover the mold with cling film and place it in the refrigerator for several hours (ideally overnight). 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 soaked in the delicious cream.
16. Sprinkle the cooled tiramisu generously with cocoa. It is best to use a sieve to easily spread the cocoa into an even layer.
17. Now you also know the classic Tiramisu recipe. And at home, dessert turns out no less tasty than in a restaurant. Serve the cake, cut into portions, garnished with a mint leaf. Bon appetit!
Hi all. Without delay, I hasten to come to you with a recipe for the most delicate dessert Tiramisu. In the last article I told you how to make cookies for him. This time we will collect our sweetness together.
Tiramisu is a traditional Italian dessert. The translation literally means “pull me up,” although the version “cheer me up” is personally closer to me. After all, the composition includes coffee-alcohol impregnation, which acts accordingly.
The classic Tiramisu recipe includes raw eggs, which I don’t really accept in desserts and try to avoid whenever possible. Therefore, today I will share with you a recipe for just such a version of Tiramisu without eggs.
What is included in Tiramisu?
The cream takes no more than 5 minutes to prepare. Look how tight it should be. By the way, it can also be used as a layer for sponge cakes. It is very tasty and tender, so take it into service.
Set the cream aside and start assembling our Tiramisu.
Preparing coffee impregnation.
To do this, I simply dissolved 3 level tablespoons of coffee in boiling water. I repeat once again that freshly brewed Turkish coffee will be an ideal option. Just be sure to strain through a sieve to get rid of sediment.
By the way, Tiramisu can be not only coffee! Instead of coffee, take any juice for soaking and now you have a completely different taste! Experiment)
In general, the amount of liquid may vary. It all depends on your cookies and how long you keep them in the syrup. Therefore my values are approximate.
We dip our cookies in coffee, spending no more than 3 seconds on this. Otherwise, all the cookies will fall apart and remain in the bowl.
Place the cookies in a bowl. I have a glass mold, measuring 20 by 26 cm. This time I had purchased cookies, I showed the packaging in the photo.
Thus, we completely fill the entire form in one layer. Instead of a glass form, you can cook in portioned cups, I buy these disposable cups at Magnit, they are called a crystal glass.
Place half of our cream on top and smooth it out with a spatula.
Sprinkle with a little cocoa. It must be sifted, otherwise it will crunch on your teeth, especially if the cocoa is not of very high quality.
Next is another layer of cookies soaked in coffee.
The second half of the cream.
And sprinkle the top of the cake with cocoa. For the top coat I do not use regular cocoa, but cocoa powder. It does not melt from the cream and retains its appearance for a long time. I bought it by weight at a candy store.
I put cutlery on top of the cream, and then sprinkled cocoa, and this is how I got a fancy design. You can create absolutely any option, use your imagination)
That's all the preparation! Is there really nothing difficult?
The hardest thing for me is leaving the Tiramisu to soak in the refrigerator overnight. After all, it’s when it’s brewed that it melts in your mouth and takes on the desired taste.
This is what we got.
A dessert that takes half an hour to prepare and looks like store-bought! Isn't that true?!
Tiramisu will be a great decoration for your table for any occasion!
It can be laid in three layers, if your container allows. And here is an option for portioned cups.
Enjoy your meal.
An exquisite delicacy. This is an Italian dessert, very popular in the world. "Tiramisu" literally means "lift me up" tira - pull, mi - me, su - to the top, and if you put these three Italian words into Google Translator, you get “pulls me to.” And these words are perfect for this dessert!
Required ingredients:
- Savoyardi cookies - 2 packs (48 pieces)
- 5 yolks
- powdered sugar - 100 g
- Mascarpone cheese - 250 g
- whipping cream 33% - 250 g
- Baileys liqueur - 25-30 ml
- Espresso coffee - 2 large cups
- cocoa powder or grated chocolate
- The Tiramisu cake needs to be prepared the day before serving as it needs to sit in the refrigerator overnight.
- First you need to brew strong espresso coffee. 3 tsp ground coffee + 1 tsp sugar per 1 glass of water. Brew coffee, strain and leave to cool while we prepare the cream for dessert.
- Place a bowl in a “water bath”. Pour powdered sugar into it and lay out 5 yolks.
- Stir and, stirring constantly, heat the yolk mixture for 5 minutes. It should thicken a little. Remove and cool.
- Beat the cooled yolk mixture thoroughly. Add Mascarpone cheese and beat again.
- Add Baileys liqueur, which is perfect for this dessert. It gives a subtle pleasant aroma and enhances the creamy taste of the dessert. Mix thoroughly.
- Separately, beat the chilled cream until a stable foam is obtained.
- Combine the creamy yolk mixture with whipped cream.
- The cream is ready.
- Let's start shaping the cake. We take the form in which we will prepare the Tiramisu cake. A springform baking pan is best suited for this. I have a mold with a diameter of 23 cm. Half dip the Savoiardi cookies into the cooled coffee and place the first layer in the mold. If you can’t find Savoyardi cookies in stores, you can bake sponge cakes and cut them into strips. And if you want to bake these cookies yourself, then at the end of this recipe there is a suggestion Savoiardi cookie recipe. It's quite simple. In a mold of this size, you need 36-38 cookies per cake. For finishing on the sides - 10-12 pieces.
- Fill the cookies with cream.
- Sprinkle thickly with cocoa powder.
- Next layer of cookies.
- And again cream and cocoa. The third layer of cookies with coffee and the third layer of cream.
- Cover the cake with cling film and refrigerate overnight.
- The next morning, we “remove” the wall of the mold and begin decorating the cake.
- Sprinkle the top of the cake thickly with cocoa powder. If necessary, brush the sides of the cake with fresh whipped cream. But usually the cream on the sides is enough to attach the cookies. We attach the cookie halves along the edge of the cake. You can decorate the top with powdered sugar if you have a stencil, which, however, can be easily cut out of paper.
- Before serving, the Tiramisu cake should be stored in the refrigerator. Serve Tiramisu dessert with hot coffee.
The recipe is given for 10 people, which is exactly how many guests came to us on October 9 for our Family Creation Day. My husband and I have lived together for 35 years, and on this occasion the people closest to us came to congratulate us. And how can we not treat our loved ones with a delicious dessert!
We will need:
- Mascarpone cheese -500 gr
- savoiardi cookies (lady fingers) - 250 gr
- espresso or black ground coffee - 300 - 350 ml
- eggs (fresh) - 6 pcs.
- sugar - 150 g (6 tablespoons)
- cocoa powder - 3 - 4 tbsp. spoons
- cognac - 1-2 tbsp. spoons (or liqueur, or Marsala wine, or rum)
Preparation:
- Brew espresso coffee. To do this, place finely ground coffee beans in a Turk and fill them with cold water. Brew the coffee over very low heat, without bringing it to a boil. As soon as the foam begins to rise, this is a signal that the coffee is ready and it’s time to remove it from the heat.
- Pour hot coffee into a cup, add a little sugar, stir and cool. Then strain it through cheesecloth so that no grains of coffee get into the dessert.
- You can brew strong coffee in a geyser coffee maker. This is exactly how my husband made coffee for my tiramisu.
- When the coffee has cooled, add cognac, or what is listed above. Since not everyone drinks alcohol here, and there will be children at the table, I poured out some of the coffee and did not add cognac to it. Tiramisu is delicious without any alcohol.
- They also add almond syrup, literally a couple of drops, but unfortunately, I don’t have such syrup! They say that when syrup is added, tiramisu tastes as if Amaretto had been added.
- Prepare two clean, completely dry containers. Wash the eggs with soap and dry with a paper towel.
- To prepare tiramisu, only fresh eggs should be used! Since we will be preparing the cream from raw eggs, we must wash them to protect ourselves from salmonella infection.
- To find out if an egg is fresh, you need to shake it. If you can hear the liquid bubbling around inside, it means the egg is no longer fresh. It is better to avoid such eggs when preparing dessert!
- Sometimes quail eggs are used instead of chicken eggs. They are not susceptible to contamination and are safe to cook with. The proportion is as follows: 1 chicken egg - 4.5 quail, that is, 6 chicken - 27 quail.
- Separate the whites from the yolks and place the whites in one of the prepared containers and the yolks in the other. In this case, you need to try to separate the whites so that not a single drop of yolk gets into them.
- It is convenient to separate eggs by splitting them into two halves. And by transferring the yolk from one half of the shell to the other, and slightly tilting it at the same time, all the white, under the influence of gravity, will flow down.
- Add sugar to the yolks and beat everything together with a mixer until a homogeneous thick mass, almost white. At the same time, there should be no grains of sugar left in it.
- It is because of this that powdered sugar is sometimes used for churning. To do this, grind the specified amount of sugar, that is, 150 grams, into powder, then beat the yolks with it.
- This is such a dense and thick mass that we have.
- Then add half the Mascarpone cheese first (I have one 250 g jar). As I already said, I use Galbani brand cheese. This cheese is really good and has never let me down with any of the recipes I've used it in.
- Gently mix the mixture from top to bottom using a spatula. Then add another half, and also mix everything.
- Beat the whites with a mixer. At first we start shooting down at a not very high speed. As soon as a lush foam with an abundance of bubbles appears, and this will happen quite quickly, we increase the speed. Beat the egg whites until they become quite thick but still airy.
- When the cup is tilted from side to side, the finished mass does not fall to either side. And stable peaks form on the surface that do not fall.
- Place the whites into the yolk mixture, or vice versa (there is no significant difference), and gently mix from top to bottom. It is advisable to use a wooden or silicone spatula, or, in extreme cases, a spoon. We no longer use a whisk, much less a mixer.
- It is important for us to maintain the airiness of the cream. And this airiness is given precisely by the whipped whites, in which we observed an abundance of bubbles. Therefore, it is important to mix carefully and simply shift the layers from top to bottom.
- For the same reason, under no circumstances should we mix the contents in a circle.
- When both masses are mixed, you can begin to assemble the tiramisu into molds or bowls. It is desirable that they be transparent. This is necessary in order to enjoy not only the taste, but also the appearance of a wonderful dessert.
- Quickly dip a stick of Savoiardi biscuits into the coffee with the side on which the powdered sugar was sprinkled. There is no need to keep the cookies in the coffee for a long time. It is enough to just lightly dip, and even then not all the cookies, but only half with powder. If the cookie stick is large, you can break it off as much as needed.
- Place the first layer of cookies. Approximately 3.5 sticks are required per serving. That is, we put 1-1.5 pieces down, and accordingly leave 1.5-2 for the second layer.
- Next, place a layer of airy cream on the cookies. You can lightly tap the mold on the table, or shake it slightly so that the cream sits better on the cookies.
- Then place the second layer of cookies. And then cream again.
- Cover the molds prepared in this way with cling film and place in the refrigerator. Minimum for 3 hours. But of course, the longer the tiramisu sits in the refrigerator, the better the cookies will be soaked in the cream and the tastier the dessert will be.
- It is best to keep the dessert in the refrigerator for at least 10-12 hours, or even better, a day.
- Before serving, remove the film from the molds and generously sprinkle the top layer with cocoa powder. For an even and neat coating, it is better to use a small sieve.
Ingredients:
- two teaspoons of coffee (instant or fine grind);
- two tea spoons of sugar;
- two hundred milliliters of boiling water;
- four chicken eggs;
- four tablespoons of powdered sugar;
- five hundred grams of mascarpone cheese;
- twenty-four savoiardi cookies;
- one tablespoon of cocoa;
- fifty milliliters plus one teaspoon of cognac or liqueur.
Preparation:
- First of all, let's prepare the impregnation. In a suitable container, mix two teaspoons of coffee and sugar, pour in boiling water. Stir gently and wait until the liquid cools. Be sure to strain if you used ground coffee.
- When the coffee has cooled, pour liqueur or cognac into it. Stir. That's it, the impregnation is ready.
- Let's move on to preparing the cream. It is very important to wash the eggs before you start working with them, as they will not be cooked later. Then separate the yolks from the whites.
- Add powdered sugar (four tablespoons) to the yolks and beat with a mixer. You should get a white and thickened mass.
- Add mascarpone and a teaspoon of liqueur to the mixture. Beat everything again. The cream is ready. Departing from the classics, you can add whipped cream (from two hundred to five hundred milliliters) to the cream.
- Prepare the savoiardi cookies. For the cake you will need twenty-four pieces. If you take a package that contains thirteen or fifteen pieces, then take two at once. Usually these cookies are smaller in size, so the prepared cream and soaking will be enough for them.
- Let's start laying out the cake. Take a dish with a recess (this will make it easier to store the cake). Dip each cookie in the mixture, but be careful not to add too much, otherwise the cake will be very loose.
- Place it in the mold with the soaking side down.
- Brush the lined cookies with half of the prepared cream.
- Lay out the second layer in the same way.
- Brush the cake with the remaining cream, smoothing it out well.
- Using a spatula, spread the cream onto the sides of the cookies.
- Immediately put the Tiramisu in the refrigerator for five hours. Before serving, sprinkle cocoa over the top of the cake using a tea strainer.
- That's all, Tiramisu is ready. To decorate the cake, you can run the tines of a fork across the surface of the cake, creating small streaks. Bon appetit!
For a cake that can be prepared at home, both store-bought sponge cakes and those that you can bake yourself will work.
Tiramisu, in addition to 350 g of biscuit, will require you to have such products as:
- 330 g mascarpone;
- 2 squirrels;
- 200 ml water;
- 2 bananas;
- five tbsp. spoons of powdered sugar;
- dessert spoon of coffee and 40 ml of caramel sauce.
How to properly prepare Tiramisu in your own kitchen:
- Brew coffee with water.
- Sweeten the drink to taste and cool.
- Place the egg whites in the freezer for a few minutes and beat with powdered sugar until fluffy.
- Stir the mascarpone with a spatula and combine with the whipped egg whites.
- Soak the biscuit cakes with coffee solution.
- Place the first cake layer on the tray, spread a thick layer of cream on it, and place thin slices of bananas. Cover with the second cake layer and also spread with cream and add bananas.
- Cover the top of the cake with the remaining curd cream and sprinkle with cocoa powder. The final touch is caramel sauce, apply it in chaotic lines.
- Tiramisu should soak in a cool place for several hours, but in the meantime, be patient and do other things.
Make a tender and delicious cake at home and serve it, decorating with chocolate chips.
In order for the cake to turn out, you must have:
- half a glass of sugar;
- 3 eggs;
- 20 g cocoa;
- 0.1 kg of flour and half a teaspoon of baking powder.
The cream consists of: - eight tablespoons of powdered sugar;
- 200 ml of heavy cream and 0.3 kg of fermented milk cheese.
To prepare Tiramisu means to first bake the sponge cake:
- Separate the yolks and beat them with ½ sugar.
- Leave the whites in the freezer for a few minutes and beat with the other half of the granulated sugar.
- Pour cocoa and flour into the yolks.
- Add the foam from the whites and mix carefully.
- Bake the sponge cake, cool and divide into two parts (see photo).
- Whip the cream, adding powdered sugar at the end. Grind the cottage cheese and mix with cream. Soak the cakes with cold coffee and spread each of them with cream when you stack the Tiramisu.
- Sprinkle the top of the cake with cocoa. Before cutting this Tiramisu into portions, place it in the refrigerator and keep it cool for 2-3 hours.
Of course, try to find a replacement for him. For your information, full-fat fermented milk cheese behaves perfectly, which must be squeezed out and excess whey drained before use.
So, the list of ingredients for Tiramisu, which can be prepared at home:
- 5 eggs;
- half a kilogram of cottage cheese;
- a full glass of powdered sugar;
- 5 tbsp. spoons of milk;
- 200 ml cream;
- 160 g flour;
- dessert spoon of instant coffee;
- 180 g granulated sugar + 3 large spoons for soaking the cakes.
- For decoration you will need cocoa powder.
Biscuit recipe:
- Beat 4 eggs in a blender, without separating them into whites and yolks.
- Add sugar and beat until you get an airy mass of a pale yellow hue. To do this, you need to keep the blender running for 10 minutes.
- Gradually add flour. If you are not sure that the Tiramisu dough will rise well in the oven, add a teaspoon of baking powder.
- Place a sheet of parchment of appropriate size on the bottom of the baking sheet. Pour the dough and send the cake to bake in a hot oven. There is no need to brown it, just enough so that it becomes the color of ripe wheat.
- Remove the Tiramisu from the baking sheet along with the paper and invert onto a wire rack. Cool.
- Trim the edges and cut the cake in half.
Recipe for making Tiramisu cream step by step:
- Pour half a glass of powder into the cottage cheese and beat thoroughly with a mixer.
- Pour in the milk.
- In a separate bowl, beat the cream with the remaining powdered sugar until fluffy.
- Combine the curd and cream mixture, stir.
- For impregnation, brew coffee and dissolve granulated sugar in it. Soak the cakes in the cooled mixture and fold them one on top, spreading them with curd cream.
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