History of the dish: tiramisu dessert. Tiramisu - a classic recipe at home

They say you haven't been to Italy if you haven't tried tiramisu there. The name Tiramisu literally means “lift me up”. If you like - to lift your spirits. The most popular dessert in the world, I'm not kidding. It is unlikely that this is a cake or pastry, as many people think.

Tiramisu is something in between cream cheese mascarpone (Italian Mascarpone), native to the Lombardy region, and first prepared more than 500 years ago. These are dry porous savoiardi cookies (Italian: savoiardi), spongy and tender, soaked in alcohol (cognac, rum, brandy, liqueur). These are coffee, sugar, eggs and cocoa powder.

Preparing this dessert is a labor-intensive process. A large number of ingredients, a certain exoticism, a long cooking process and a long exposure in the cold. But in the end - a beautiful, delicate, soft and incredibly tasty dessert.

Sometimes they say tiramisu cake, sometimes it’s made without eggs, but it never looks like itself. Even classic tiramisu prepared at home will ultimately give absolutely original dessert. It seems like everything is the same, but in the end it’s completely different. Every time there are new impressions, like coming from home.

Perfect tiramisu- a unique combination of layers of mascarpone cream cheese, savoiardi, soaked in alcohol, coffee, cocoa. Masterpiece Italian cuisine. Original recipe - already used prepared ingredients. The secret of the cooking recipe is that original recipe dessert is not baked. To prepare it, you usually use ready-made biscuit tender cookies savoiardi.

Italian cheese Mascarpone is not a cheap product. We do not produce it, due to various reasons. You can find many “homemade” recipes for making mascarpone at home. Take homemade young cottage cheese, fatty thick sour cream, fatty good cream and through manipulation get something vaguely reminiscent of mascarpone.

But, as experience shows, it’s still better to spend money and buy original mascarpone. Instead of brandy or liqueur, they often try to add an essence with the aroma of strawberry, lemon, or cherry. This makes tiramisu taste like candy and smell like fragrant muffins. It is also better to buy savoiardi cookies than to prepare the sponge cake yourself.

Tiramisu. Step by step recipe

Ingredients (4-6 servings)

Mascarpone cheese 500 gr
Savoyardi cookies 1 package
Eggs 4 pcs
Powdered sugar 250 gr
Strong black coffee 1 cup
Liqueur or brandy taste
Vanillin to taste
Cocoa powder to taste

Before you start preparing the dessert, you need to cool the eggs, then they will whip easier and better. And we also need to brew coffee for tiramisu. Brew a cup strong coffee- natural, flavorful and sugar-free.
Brew a cup of strong coffee
First you need to carefully separate the egg whites from the yolks - in different dishes. This is not difficult as long as you don't drop the egg on the floor and damage the yolk. An important point: the eggs are used raw, without heat treatment. Therefore, it is advisable to use exclusively fresh eggs, from a trusted source.
First you need to carefully separate the egg whites from the yolks.
Pour the whites into a mixer bowl and place it in cold water.
Pour the egg whites into the mixer bowl and start beating
Beat the whites until they form a stiff foam. Masters recommend adding a small pinch of salt before whipping. Beat the whites at medium speed, adding 2 tbsp during the process. l. powdered sugar. In 12-15 minutes you will have perfectly whipped whites.
Beat the whites until they form a stiff foam
The protein foam is very dense. When turning the container over, the whites do not spill out and remain in place. Everything is exactly the same as when preparing.
When turning the container over, the whites do not spill out
Beat the yolks separately until white powdered sugar, adding it gradually - up to 1 cup to taste, and vanilla (a pinch of vanilla or a few drops vanilla essence). It's a long time! The beaten yolks should be almost white and similar to thick cream.
Beat the yolks separately with sugar and vanilla.
And in general, the whipping process is always long if you want to get a really well whipped product. And most importantly, there is no need to beat at high speed - there is no hurry here.
The whipping process is always a long process if you want to get a really well whipped product.
Place the mascarpone cream cheese in a separate bowl and mash with a spatula. Be careful with mascarpone, several times I saw it was clearly not mascarpone at all, although the packaging is similar. And the freshness of the cream cheese is extremely important.
Creamy mascarpone cheese
Further important point. You can turn off the mixer and gradually, gently stirring the cream with a spatula, gradually begin to add mascarpone. Gently stir the mixture until completely homogeneous. Gradually add all the mascarpone cheese to the dessert cream.
Gently stirring the cream with a spatula, start adding mascarpone little by little.
Next, continuing to mix the tiramisu cream with a spatula, gradually fold in the whipped whites into this mixture. You need to get a homogeneous, thick mass without lumps or inclusions.
While stirring the cream with a spatula, gradually fold in the whipped egg whites.
Attention! There are complaints that sometimes when beating with a mixer, the mixture flakes. There is no need to force the process. Simply set the mixer aside and stir the mixture with a spatula.
Set the mixer aside and stir the mixture with a spatula
That's all, the cream is ready. Place it in the refrigerator temporarily.
That's all, the cream is ready
Cool the coffee until room temperature. Pour a glass of liqueur into the cooled coffee - Baileys, Cointreau, Kahlua, etc. Strictly speaking, liqueur and brandy, or something else - at your discretion. We decided to use Kahlua, although we spent a long time sorting through bottles in our bar.
Pour a glass of liqueur into the cooled coffee
Next, you need to make a decision: prepare the dessert in portions or in the form of a cake. As I said, this is hardly a cake. We prefer dessert in separate bowls. But here it’s already strictly - as you like.
Ready cookies savoiardi
Place a thick layer on the bottom of the vase buttercream. We must try to ensure that the bottom layer is up to half the height of the mold in thickness.
Place a thick layer of buttercream on the bottom of the bowl
If the length of the savoiardi cookies is longer than the size of the mold, the cookies can be cut into pieces, this is normal. Take one (or part) of the savoiardi cookies and quickly (!) dip them in the mixture of coffee and liqueur. It is important to do this really quickly, because... porous biscuit cookies It absorbs coffee and liquor almost instantly and immediately gets soaked.
Dip savoiardi biscuits into coffee and liqueur mixture
Immediately place the savoiardi on top of the cream layer. It is necessary that the savoiardi cover the entire area of the cream, or almost all of it.
Immediately place the savoiardi on top of the cream layer.
When all the vases are filled with cream and soaked cookies, carefully place the remaining cream on top of the cookies.

I suggest you cook today ( Tiramisu) - very airy, tender italian dessert, with an amazing contrast of sweet buttercream and the bitter taste of strong coffee. However, it is useless to explain what it tastes like, it’s just worth trying. To the recipe classic Tiramisu necessarily include: Mascarpone cream cheese, chicken eggs, espresso coffee, sugar and Savoiardi biscuits; the dessert is usually sprinkled with cocoa powder on top.

Now it is very popular all over the world, but its homeland is Italy. Translated from Italian, Tiramisu means “Lift me up” or “Elevate me” (tira - pull, mi - me, su - up). This strange name is interpreted in different ways, for example, that the dessert is so tender and airy that once you try it, you find yourself in the clouds. There is also a version that it means “lift me up,” but most often the name “Lift me up” is associated with the version that Tiramisu has a certain invigorating, stimulating effect and that Italian nobles ate this dessert before love dates.

Ingredients

chicken eggs 6 pcs.
Mascarpone cream cheese 500 g
sugar 150 g
Savoyardi cookies 250 g
espresso coffee 300 ml
cocoa powder 1-2 tbsp. spoons
cognac (optional) 30-50 g

The key to success in making Tiramisu is quality ingredients, so let's get those first. I think the most important question that may arise is what to replace Mascarpone cheese with? The answer is nothing! You can of course use curd cheeses like Philadelphia, but then you won’t get Tiramisu, but some other dessert with curd cream. The difference is that the main (and usually the only) ingredient of Mascarpone is cream and its taste is creamy, not curd-like.

The next ingredient that may cause problems is Savoiardi biscuits - elongated, flat sponge cookies coated with sugar on top, which can also be sold under the name Savoyardi Sticks or Lady Fingers. If you couldn’t find Savoyardi in stores, you can cook it yourself; I’ll try to post the recipe later.

Another important point, because dessert is not available heat treatment, do not forget to wash the chicken eggs in warm water with soap.

As you can see, cognac is not a required ingredient in our recipe. I cooked without cognac and I really like this Tiramisu, but it also turns out great with cognac, cognac harmonizes perfectly with coffee, so it’s up to you to decide.

Preparation

We prepare all the ingredients. Brew strong espresso and leave it to cool.

Wash the eggs thoroughly in warm water and soap. Carefully separate the whites from the yolks. It is important that not a drop of yolk gets into the whites, otherwise the whites will not whip. We put the whites in the refrigerator for now, we will need them later.

Add sugar to the yolks.

Beat the yolks with sugar until the mixture turns white, this may take a few minutes. You may have some undissolved sugar left, but if there is not too much of it, don’t worry, it will dissolve later. If there is a lot of sugar left, beat the mixture some more.

Place the whipped yolks with sugar in a large container and add the mascarpone there.

Mix the yolks with sugar and mascarpone until smooth, using a mixer at low speed.

Beat the egg whites with a pinch of salt until stiff peaks form; this may take about 3-7 minutes, depending on the power of the mixer.

If you have any doubts whether the whites have been whipped to the desired state or not, just carefully try to turn the container with the whites over. If the whites are whipped, then even if you turn the container upside down, the whipped whites will remain in the bowl.

Place the whipped whites into the mixture with the yolks and mascarpone. Now you can’t use a mixer; you need to work carefully, otherwise the cream may lose its airiness. Using a spatula, mix the cream in a circular motion from bottom to top, i.e. lift the cream from the bottom of the dish to the top. There is no need to rush, do everything very carefully, we need to preserve the air in the whipped egg whites.

We get a very airy and delicate cream Tiramisu.

Pour the cooled coffee into a flat-bottomed container that fits a Savoyardi stick. Small Plastic container fits very well here. If you make Tiramisu with cognac, then add cognac to the coffee.

We immerse each Savoyardi stick in coffee and immediately take it out. I held it for about 2 seconds, even if at first it seems that the cookies are still dry, then they will be completely soaked and become soft. If you keep the cookies in the coffee longer, the result is that they end up being quite wet in the dessert.

Place the coffee-soaked sticks on the bottom of the mold. Here you can use a large mold, like mine, or you can take small molds or glasses and make desserts in them for one serving at once. I like the second option less, because then the whole refrigerator will be filled with a bunch of molds, but serving them, of course, is easier. By the way, my form measures 17x26 cm, height 5.5 cm.

Place about half of the cream on top of the Savoyardi layer and level it out.

Place a second layer of coffee-soaked cookies on top of the cream.

Spread the remaining cream on top, smooth it out and put it in the refrigerator for several hours, or better yet, overnight. The longer you keep Tiramisu in the refrigerator, the better the cream will hold its shape. After a few hours, you will still not be able to take a neat piece of dessert out of the mold; you can only eat it with a spoon, although this will not affect the taste in any way. After 8-10 hours, Tiramisu will hold its shape much better and you will be able to cut out a beautiful piece. My Tiramisu waited in the refrigerator for more than 12 hours.

Sprinkle dessert with cocoa before serving. You can replace it with grated chocolate, but I like it better with cocoa.

And finally, ours is ready. Try it, it's great! Bon appetit!

It is useless to explain what Tiramisu is by comparing it with tender cake, pudding, or soufflé. We can only say the following with certainty: this is an exquisite Italian dessert that cannot be eaten on the go, in the car or sitting on a park bench - after all, Tiramisu has aristocratic origins, and therefore requires an appropriate attitude. This is a gentle, airy, weightless “something”.

Name "Tiramisu"

“Tiramisu” consists of three Italian words: tira mi su, which can literally be translated as “lift me up” - according to one version, because of its high calorie content. But most argue that Italians mean an emotional state and this translation should be understood as “cheer me up.” And there is also a version that Tiramisu is considered an exciting delicacy (due to the combination of coffee and chocolate). Nobles ate Tiramisu before love dates and that is why this dessert got its name.

History of tiramisu

Tiramisu – 100% Italian dish like spaghetti or pizza. First portion famous dessert was prepared in northern Italy at the end of the 17th century. It happened almost by accident. The Tuscan Archduke Cosimo III de' Medici, a famous sweet tooth, once decided to pay a visit to neighboring Siena. Local chefs, wanting to please the distinguished guest, showed their imagination and prepared a completely new dish for dessert, calling it zuppa del duca (Duke's soup). The Archduke liked the “soup” so much that he devoured every last spoonful, and took the recipe with him to Florence, because he could no longer imagine his life without this delicacy. Florence, thanks to the wise rule of the Medici dynasty, turned by the end of the 17th century into a center of the arts, where artists, sculptors and poets flocked from all over Italy. They appreciated the know-how of the Siena confectioners, drawing creative strength from it to create their immortal masterpieces.

From Florence, the “Duke’s soup” migrated to Treviso, and from there to Venice. The golden-haired Venetian courtesans quickly realized the beauty of this high-calorie dessert and began to consume it before the most important dates. Being staunch supporters of sensualism, highly experienced priestesses of love argued that the “Duke’s soup” not only lifts the mood, but also has stimulating properties. It is from them light hand the fashionable dish received a new, now definitive name “Tiramisu”, which translated from Italian sounds somewhat ambiguous: “cheer me up” (lift my spirits). According to one version, Tiramisu received real recognition already in Venice, where it came thanks to the ubiquitous merchants. There are other versions, drier and more boring. For example, there are skeptics who claim that in ancient Italian recipes there is nothing similar to Tiramisu, so it was invented quite recently and was only “disguised” as a traditional dish with a century-old history, to attract attention to this dessert. In 2006, the Baltimore Sun published an interview with pastry chef Carminantonio Iannacone, who claims that he invented Tiramisu and has been preparing it for years in Treviso bakeries. Finally, there is a very practical economic theory: supposedly the Italians came up with the idea of creating Tiramisu by simply dipping stale cookies in coffee. Then they began to add liquor to the cake, and even later - cheese.

Tiramisu. Not Teramisu? Tiramisu.

These days this delicacy is known all over the world, but give up hope of trying it real Tiramisu outside sunny Italy. If in the window candy store on one of the central Moscow streets you saw a large round cake, on the price tag of which it is written “Tiramisu” - do not believe your eyes: this is not Tiramisu. If in one of the Moscow restaurants they brought you a dessert cut into neat portions, do not believe the waiter - this is not Tiramisu.

The fact is that it is based on the freshest mascarpone cheese, which is produced only on the Apennine Peninsula, or more precisely, in Lombardy. Even Petrarch, Dante and D'Annunzio admired the Lombardy landscapes, singing in their works the green meadows and mirror-like surface of the lakes of this region. To this day, plump cows graze on the emerald expanses of Lombardy, from whose milk high-quality cream is obtained, and from the cream - a unique cheese ( 55% fat content) The product is a cross between very fatty sour cream and butter. Its name comes from the word mascherpa, which is what cottage cheese is called in the Lombardy dialect. If all other cheeses are a product of milk processing, then mascarpone is a product of cream processing, which gives the cheese a subtle aroma, delicate, unique taste and a powerful calorie charge.

The next, no less important component of Tiramisu is savoiardi, airy italian cookies made from protein, flour and sugar, shaped like tubes. Sometimes, in the absence of cookies, enterprising would-be cooks use sponge cakes, but this is not the same.

The quintessence of Tiramisu is Marsala wine, which, along with rum, cognac and liqueurs, is very popular among confectioners. Therefore, Marsala, which has a unique aroma and taste, is often called “culinary wine.” For cooking confectionery Marsala fine and superiore are usually used, while vergine, especially vergine soleras, is served exclusively as an aperitif or digestif (like port or sherry). Marsala began to be produced in 1773 in Sicily, in the vicinity of the city of Marsala. Admiral Nelson's Mediterranean squadron, en route to Egypt, took a shipment of new wine onto the ship so that its merits would be appreciated by the “sea wolves” - real connoisseurs of strong drinks. The sailors (and the admiral himself) liked the wine so much that when they returned home, they organized a successful promotion campaign for it. Today, Marsala has a DOC certificate, which means that the quality of the famous wine is beyond doubt. In the production of Marsala, the most various additives, giving the drink the taste of bananas, oranges, tangerines or coffee.

So, you probably already understand that it is almost impossible to prepare Tiramisu according to the classic Italian recipe at home. Therefore, we strongly recommend that you go to sunny Italy.

Tiramisu a la russe

If there is no time and opportunity for this yet, let the domestic version of overseas sweets console you. Try making Tiramisu yourself - “Tiramisu a la russe” (or whatever you like). Mascarpone can be replaced with cream and full-fat cottage cheese, Marsala with cognac or Amaretto liqueur, and savoiardi with sponge cakes.

The dessert is not baked in the oven, but simply cooled in the refrigerator, therefore even those who are very far from cooking can try to amaze their guests with this masterpiece of confectionery art.

To prepare classic Tiramisu, grind 6 yolks with sugar until homogeneous mass, then add 450 grams of mascarpone, a little marsala and mix everything well. Then carefully fold the whipped whites into the resulting mixture. Brew 200 grams of espresso coffee, cool it and mix it with marsala in a wide bowl. Quickly dip the Savoyardi cookies, one after another, into the coffee-Marsala mixture and place them on the bottom of a square-shaped dish (plastic, Teflon, or foil). On top is a layer of mascarpone cream. Be sure to sprinkle it chocolate chips. Next is another layer of coffee and wine-soaked cookie sticks and a layer of chocolate chip cream. Place this in the refrigerator for at least 6 hours. Before serving, sprinkle generously with bitter cocoa powder. By the way, many people use Amaretto liqueur instead of Marsala, and instead of mascarpone - full fat sour cream from the central Moscow market, the one that is not poured, but transferred from jar to jar with a spoon.

Tiramisu recipe

sugar (75 g)
egg (3 fresh yolks)
cheese (250 g Mascarpone)
coffee (instant 2-3 teaspoons)
cookies (biscuit in the form of sticks 120 g)
cocoa (1 tablespoon)
brandy (3-4 tablespoons)

Make coffee, pour 2-3 teaspoons. spoons instant coffee 200 ml boiling water. Cool, pour into a deep bowl, add brandy or Amaretto liqueur to the drink. Yolks and granulated sugar Beat thoroughly with a broom until the sugar is completely dissolved. Add Mascarpone cheese into the egg mixture in portions and stir until a thick, homogeneous mass is formed. Quickly dip half of the entire biscuit biscuits into the prepared cofrey mixture and immediately place them close to each other in a deep rectangular pan. Spread half of the mascarpone cream evenly onto the cookies soaked in the coffee mixture and carefully level them out. Dip the rest of the biscuits quickly into the coffee mixture and place them in a thick layer on top of the cream. Drizzle with remaining coffee mixture. Spread the remaining cream evenly on top and smooth it out. Cover the tiramisu cling film and refrigerate for at least 4 hours so that the dessert is well soaked. Just before serving, sprinkle the tiramisu with a thin layer of cocoa powder; it can be mixed with a small amount of powdered sugar. Before cutting into portions, immerse the knife in hot water each time.

Tiramisu three-layer

egg - 6 pcs.
sugar - 6 tbsp.
mascarpone cheese (you can fat cottage cheese) - 750g
rum - 6 tbsp.
strong coffee - 1.4 l
ready-made sponge cake - 3 round cakes
cocoa powder - 3 tbsp.

Separate the yolks from the whites. Beat the yolks with sugar until foamy, add cheese (or cottage cheese previously pureed through a sieve) and rum while stirring constantly. Beat the whites into a strong foam and, stirring gently, add to the mixture. Quickly dip the sponge cake into the chilled coffee, remove it and place it on a wire rack to drain. Place sponge cake to the bottom of the mold, cover it with some of the cream, put it on it next cake and again cream, then a third cake layer and a layer of cream. Cover with film and refrigerate for 3 hours. Before serving, sprinkle with cocoa powder and garnish.

Except traditional salads, meat and fish dishes, on New Year's table You can serve delicious desserts and cocktails. Today I offer you a dish that will not leave your guests indifferent.

Tiramisu is a popular all over the world Italian multi-layer dessert, which is distinguished by its airiness and unsurpassed delicate taste. Thanks to coffee and cocoa in its composition, tiramisu is able to give energy and great mood, it is no coincidence that its name means “lift me up.”

Tiramisu is neither a cake nor a pastry, as most people think. Tiramisu is something in between, it is unique, unique dessert, unlike anything you've tried before.

You can try real, classic tiramisu only in Italy and nowhere else. And all those tiramisu cakes and pastries that you can buy in stores or order in cafes in other countries are just its analogues.

The fact is that in Italy, to prepare tiramisu, they use the freshest mascarpone cheese, which is delivered to the local restaurants from nearby villages. In other countries, of course, you can also buy mascarpone, although this pleasure is not cheap, but naturally it will no longer be so fresh that it will significantly affect the taste of tiramisu.

However, if you are not going to Italy in the near future, but really want to try tiramisu, you can prepare it at home, since the recipe for tiramisu, as well as its variations, can be easily found on the Internet. Products for tiramisu can also be found in the supermarket. Of course, tiramisu will never compare to the real thing, but you can still try it and understand what it is.

Today I will tell you about a classic tiramisu recipe, according to which it is easy to prepare at home.

So, classic tiramisu consists of mascarpone cheese, natural coffee espresso, chicken eggs, sugar and savoiardi cookies. The dessert is sprinkled with cocoa powder on top. Also, tiramisu recipes often include an alcoholic component; as a rule, Marsala wine is used for this.

Now a little about the products for making tiramisu:

Mascarpone

Tiramisu is always prepared with mascarpone - this soft cheese, with gentle unique taste and a subtle aroma, appearance more reminiscent of rich sour cream.

You won’t find real mascarpone in our supermarkets; the product that is on our shelves only vaguely resembles it. In Italy it is produced in the Apennines, where it is prepared from heavy cream, which are produced by a special breed of cows. But all the same, when choosing cheese for tiramisu, it is better to take an analogue of mascarpone cheese than to try to replace it with something.

Cookies for tiramisu

IN classic recipe Tiramisu also includes a porous Italian tube-shaped cookie called savoiardi. In its homeland, tiramisu is made from flour, sugar and protein.

Finding these cookies in the store is also not a problem - oblong, biscuit "Lady fingers" cookies are quite suitable for this purpose. If for some reason you don’t like store-bought tiramisu cookies, you can easily make savoiardi cookies at home.

Chicken eggs

Tiramisu cream is always made with raw chicken eggs. Tiramisu without eggs is not the same. But if you are afraid of salmonella, you can take quail eggs instead of chicken eggs.

Wine Marsala

Italian Marsala wine is very popular among confectioners, and therefore is often called “cooking wine.” To prepare desserts, including tiramisu, superiore and fine marasala are used.

Coffee

As for coffee for tiramisu, to prepare this delicious dessert, it is better to take natural espresso.

Of course, the composition of the recipe for tiramisu may change, today there is great amount variations of a classic recipe.

But there are three constant rules that must be followed when preparing tiramisu at home:

The cheese for tiramisu must be sufficiently fatty and the freshest.
The container for whipping egg whites must be perfectly dry. If it's even a little wet, egg whites they won’t whip up for the cream, and therefore you won’t get tiramisu.
Cookies should be dipped in coffee so that they are thoroughly soaked, but not softened.

Ingredients for classic tiramisu:

mascarpone cheese - 500 g
Savoyardi cookies - 1 package
chicken eggs - 4 pcs
Marsala wine – 40 ml
sugar - 100 g
vanilla sugar - to taste
strong espresso - one cup
cocoa powder - to taste

Classic tiramisu recipe

Preparing cream for tiramisu

For this we need a mixer. First you need to separate the yolks from the whites.

Let's beat the whites first. Professional confectioners It is recommended to cool them in the refrigerator and add a pinch of salt before whipping. It is also necessary to ensure that the bowl for beating the whites is not wet, otherwise the whites will not beat.

An automatic mixer that can beat and simultaneously turn the container will easily cope with this task - min. in 15 you will have excellent quality whipped whites. All that remains is to leave them to cool.

We will beat the yolks with sugar and vanilla. The finished mixture should resemble a thick cream in consistency and be white in color.

Place the mascarpone in a separate container and knead with a spatula.

Continuing to beat the mixture, gradually add the cooled egg whites. When the mixture becomes completely homogeneous, the tiramisu cream is ready. We put it in the refrigerator.

Now you need to prepare coffee for tiramisu. Coffee must be natural, preferably from freshly ground beans. That’s why we brew strong espresso and don’t add sugar. Cool the finished coffee and pour a glass of wine into it.

Next, you need to choose the option for preparing tiramisu. This dessert is prepared in different ways: some people prefer tiramisu cake, others prepare it in martini glasses, vases, glasses, etc. I personally also prefer to cook it in portions. For this purpose I use bowls.

Cooking tiramisu in bowls

Place a layer of tiramisu cream on the bottom of the container. For the bottom layer of the dessert, I use a little more than half of the total cream.

Now let's make savoiardi cookies. Quickly dip each cookie into the coffee and wine mixture. This must be done quickly so that the savoiardi does not get wet. So, dip the cookies into the mixture and immediately place them on top of the cream.

It is necessary to lay out the cookies so that they completely cover the cream. If the cookie does not fit whole, you can break it. After all the bowls are filled with cream and cookies, place the remaining cream on top of the savoiardi.

AND finishing touch- Sprinkle our tiramisu with cocoa powder. This is easy to do with a tea strainer.

Tiramisu dessert is usually eaten chilled. Moreover, the longer it sits in the refrigerator, the tastier it will be. Therefore, we place containers with tiramisu in the refrigerator for 5-10 hours.

If you have tiramisu in the form of a cake, do not cut it with a knife when serving - this is considered bad manners. It is best to use a spoon or spatula. You can serve strong coffee with tiramisu.

In the last post, many called the most famous and popular dessert Tiramisu. This is quite fair, the dessert is known all over the world and it has long gone beyond the borders of Italy, which is considered the birthplace of this masterpiece. For many, like me, Tiramisu was the first acquaintance with something interesting and surprising, a dessert that was different from the usual pies, cookies, infuser tubes with cream and lemon tartlets. I know that for many it became a point of honor to try all the Tiramisu in local coffee shops and compare which one was the real one (although, of course, we knew nothing about this).

Tiramisu is amazingly tender and... airy dessert! Traditionally, it contains Mascarpone cream cheese, eggs, coffee impregnation and Savoyardi cookies. They love him because everyone likes him. The perfect combination light, weightless cream and coffee-soaked sponge cake make it possible to enjoy the best of different worlds. Of course, today no one will say what the first recipe was, with which it all began, but that doesn’t matter. Everyone sees dessert differently, but it is always a masterpiece, a couple of spoons of which no one will ever turn down. Not too sweet, with slight bitterness cocoa and rich taste coffee at the very end - it’s hard to come up with something more universal. It melts in your mouth, first enveloping you with a creamy texture and then releasing a strong coffee hit of aroma and flavor that lies within. tender biscuits interlayers.

I decided to put it together in the form of a cake to make the dessert look like a real master festive table! We will prepare Savoyardi cakes ourselves for soaking, I will tell you how to prepare the cream correctly and what can be done to make the taste richer. And in the decor I used waves, which further support the concept of Tiramisu - “lift me up”, giving the dessert more airiness and weightlessness. And all this can be prepared without any tools, just a form and pastry bag. If you don’t need a cake, make Tiramisu in portioned cups, put it in a ceramic form and eat with the whole family from a common bowl. Isn't it amazing to fight with spoons over the last couple of pieces that were left just a couple of minutes after the dessert was put on the table!?..

Let's start with Savoyardi cookies (they also say Lady fingers), which is usually used for the dessert Tiramisu. We will bake it ourselves, but in the form of round cakes, to make it easier and faster to assemble them into a cake.

Separate the whites from the yolks (2 pcs).

Divide the whites and yolks between two glasses. Add 30 grams of sugar to each.

Beat the mixture in each glass until snow-white foam with clean mixer whisks. With the whites you will get a meringue of soft peaks. And with the yolks achieve a fluffy mass.

Combine the mixtures with a silicone spatula. Do this carefully so as not to lose volume. At the same time, try to lift the mass from the bottom of the glass with a spatula to achieve greater homogeneity.

Sift flour (60 g) on top.

Mix it in smoothly with a spatula again.

Transfer the dough into a bag with a 12-14 mm nozzle. The dough should be amazingly airy and hold its shape well.

Pipe two cakes with a diameter of 16 cm from the bag. I used a silicone mat and rings for this. If you have a solid pan, place parchment on the bottom, it will help separate the cakes from the pans. By and large, if you beat everything and mix it correctly, the circles can be baked without the rings (you will see below that they did not change shape and the dough did not float). But, if you are still not sure of the result, use rings. You need to bake this dough right away; if there are no identical rings, take 16 and 18, for example. This will be less scary than waiting for the first cake and then baking the second.

We use a bag to get biscuits of the same thickness without wasting time on leveling the dough, it is too airy and does not spread on its own.

Sprinkle powdered sugar from a sieve on top. This will make the top crust crispier.

You can wait a minute and go over the powder again.

Bake in an oven preheated to 180 degrees. Top-bottom mode. Baking will take 15-18 minutes. Expect a confident blush. Ready-made cakes immediately cut with a ring (or a knife and a round template) with a diameter of 14 cm. This way we will get rid of the crust around the edges, the dessert will be more tender.

Look, this tenderness is a fairy tale!

Coffee – 125 + 200 g
Powdered sugar - 50 g
Mascarpone – 250 g
Cream 33% – 250 g
Yolks - 4 pcs
Leaf gelatin Ewald – 10 g
Alcohol – 25 g

Let's move on to the cream itself. No one will be able to say which recipe was the first, and whether it is necessary... One thing remains unchanged - a delicate creamy texture with a rich, delicate taste. Usually eggs or yolks are used in the cream, Mascarpone cheese is always used and, sometimes, other ingredients are added.

I decided to use only yolks, mascarpone and cream. I think this is the most interesting and rich combination.

Let's start with the preparation coffee syrup. For this you will need 125 grams of good espresso. If you can brew it yourself, that would be awesome. Or, go to a coffee shop and ask for 325 grams of espresso to go. In any case, it will be better than any instant coffee.

Place the saucepan with coffee on the stove and boil the mixture until it reduces in volume by 10 times. The mixture will boil, don't be alarmed. It should thicken noticeably.

At this time we will work on the remaining components of the cream. Place mascarpone (250 g) in a bowl and heat it in microwave oven so that it becomes a little softer. We are very afraid of spoiling it, overheating or burning it. Therefore, use pulses of 10 seconds. Twice will be enough.

Place heavy cream (250 g) in a bowl and beat with a mixer until soft peaks form. Set the cream aside.

In the third bowl, collect the yolks (4 pcs) and sugar (50 g). Immediately place the mixture on water bath. Beat with a mixer at high speed until snow-white foam. Remember to hot water in the pan should not touch the bottom of the bowl, otherwise the yolks will curdle.

We want them to warm up (pasteurization) and the sugar to melt.

The mass will turn out fluffy, increase in volume and turn white.

If you run your finger over the shoulder blade, a mark will remain.

Soak leaf gelatin (10 g) in ice water.

Transfer the yolks to the mascarpone and mix the mixtures. You can use a whisk, but without fanaticism. Then add the whipped cream and mix the mixture again, this time it is better to use a spatula.

Turn the cakes over several times and repeat soaking. Don’t be fooled, although it may seem like the cakes are already wet on the outside, they often remain dry on the inside. To be sure, you can break the cake in half and check if it is soaked to the full thickness.

Look what came out of the first part of the coffee - a thick mass. It has a lot of flavor, but little liquid - which is what we need.

Add squeezed gelatin to the still hot syrup.

Pour the coffee over the surface of the cream. Mix with a whisk.

Prepare a ring (16 cm). Cover the bottom with film. And cover the sides with acetate film. It will help you remove the frozen dessert from the mold.

Place the ring on the board. Pour in half the cream.

Place the first cake layer. Be careful. To prevent the cake from diving into the cream, you need to lay it as horizontally as possible. If you are afraid, hold the cakes in freezer about 10 minutes. They will become stiffer and will not bend in your hands.

Pour the other half of the cream and place the second cake layer. Place in the freezer for 4-5 hours.

Coffee - 100 g
Powdered sugar - 50 g
Cocoa powder – 10 g
Creamy curd cheese - 75 g
Mascarpone – 75 g
Alcohol - 3 g

When the dessert is completely frozen, prepare the cream for the top. This step is optional, you can easily skip it or replace it with your favorite cream. It is only needed to make the decor that you see from above (waves).

Boil the coffee again by 10 times. Beat all ingredients with a mixer until smooth.

It will turn out smooth and long lasting cream. Transfer the cream into a bag with a nozzle.

Remove the dessert from the ring, but do not remove the acetate film.

For convenience, place the dessert on some kind of podium (wide cup or glass).

Pipe the cream with any decor so that it protrudes slightly beyond the boundaries of the upper surface. I made waves. You could make a spiral in a circle or draw flowers, round domes, etc.

Take a flat small spatula (or knife). And carefully align the decor. You need to sort of walk the spatula in a circle so that the borders of the decor become even. I kept the spatula at a slight angle, so the Tiramisu tapers towards the top. This adds even more dynamics and “air”. After this, remove the acetate film.

Sprinkle the dessert with cocoa powder through a sieve. To dust the sides, lift the dessert slightly to one side. I advise you to use it, its color will adequately complete the whole dessert idea.

This is what you should get. Please note that the top of the waves are not completely covered with cocoa. On the one hand, I wanted to get a non-uniform color, but on the other, I understood that if I sprinkled more cocoa, too much more would accumulate at the base of the waves and the cocoa would begin to taste bitter and accumulate on the tongue.

Note to the hostess

Let's look at some points.

Reader Inna asked if 325 grams of espresso was too much. Actually no, because we completely evaporate a third and add it to the cream. Some goes into impregnation. If you're worried, you can make 325 grams of Americano, but then don't say that I didn't try to stop you)

Alcohol.

This is perhaps one of the most important ingredients. Yes, Tiramisu is, first of all, coffee soaked and delicate cream, but without alcohol it will turn out too simple and flat. Therefore, I highly recommend adding alcohol, which will make the dessert better and tastier. And if you do the math, this amount won’t harm even children)

Two options are best suited here: Marsala wine (this is from the classics) or Kahlua coffee liqueur.

Marsala- strong dessert wine originally from Sicily, it has some similarities with Madeira, but differs from it in its higher sugar content. It is clear that white and red wines are definitely not suitable for us. Kahlúa (Kahlua) - Mexican coffee liqueur, (alcohol content - 20-36%).

Both drinks will give Tiramisu bright notes of taste and some tartness. Another bonus is that the dessert will feel less filling. Less preferable options include amaretto, Madeira, cognac, whiskey, and other liqueurs to suit your taste.

I suggest making Tiramisu in the form of a cake, because it looks especially impressive there. Moreover, a diameter of 16 or 18 cm is ideal for it. However, this is not the only option. Sometimes Tiramisu is assembled into a rectangle. It happens that it is made in ceramic or glass forms. Or, the idea of portioned cakes is perfect, for which small glassware is suitable - wide glasses, bowls and something similar.

Since we are freezing Tiramisu, it can be stored in this form for up to two weeks. Feel free to keep it in the freezer if you understand that you won’t be able to eat it right away.

Tricky savings.

In some versions of Tiramisu, both yolk and white are used. If you want to save on cream, do Swiss meringue from the remaining four proteins (plus 30 grams of sugar). The cream will still be tender and airy, but its taste will change slightly.

I wrote how to prepare meringue in the material ““.

Gelatin.

Finally, I wrote a piece on how to work with gelatin. Now I will not re-write all the instructions for working with it, but will only provide a link to the material ““. I hope the article will be useful.