Potato casserole with minced meat. Potato casserole with minced meat - a simple dish made from affordable ingredients
How to make tiramisu at home? First, a little background.
When I was traveling in India, I went to the popular German Bakery cafe in Pune, where tourists always hung out. For desserts, I decided to try tiramisu. They brought me a vase with layers of cream and sponge cake, which was generously soaked in vodka! Of course, for India, this may not be a bad option in terms of disinfection, but in this article you will find not that, but a classic recipe for the tiramisu dessert and how to prepare it at home step by step.
I always prepare tiramisu according to the recipe from the book by American pastry chef Rose Levy Beranbaum, author of the culinary bestseller “The Confectioner's Bible.” The recipe is authentic, it turns out very tasty, and, if you master it, it’s easy to follow. The only difficulty is that it is quite expensive, but good things should not be cheap.
Tiramisu must be made in advance, at least six hours before serving, maximum three days.
Composition of tiramisu
For cream:
8 large egg yolks, room temperature
¾ cup plus two tablespoons of sugar (175 gr.)
¼ glass of sweet Marsala wine (rum, cognac) (85 g.)
2 glasses of freshly prepared hot espresso (about a glass is enough for me) (472 g.)
2 tablespoons vanilla extract
Approximately 2 cups Mascarpone (500 gr.)
1 cup chilled heavy cream (232 g)
And also:
Savoyardi biscuits – 36 pcs. (300 gr.)
Since I always cook in the form of a cake, I make tiramisu with regular.
1 tablespoon cocoa for sprinkling
Step-by-step tiramisu recipe with photos
1. At the beginning, I prepare strong coffee so that it has time to cool down. I add ¼ cup plus 2 tbsp to it. l. Sahara. When cool, add vanilla extract or vanillin and 1 tbsp. spoon of Marsala or cognac.
5. In a chilled bowl, cream the heavy cream with 2 tablespoons of sugar. Beat at low speed, gradually increasing to medium speed, until the cream begins to thicken. Add the remaining teaspoon of vanilla extract and beat “until stiff peaks form” (that is, when you lift the whisk, the peaks and curves of the cream should not change shape at all). Using a large silicone spatula, fold the whipped cream into the yolk and mascarpone mixture.
Cake Recipes
1 hour 20 minutes
275 kcal
4.4/5 (5)
Kitchen appliances and utensils: springform cake pan, large baking sheet, parchment paper, saucepan, several bowls, cake plate, sieve, baking bag, tablespoons and teaspoons, knife, measuring cup and whisk, mixer.
Italian tiramisu cake It is considered by many to be one of the most delicate and delicious desserts, but it is labor-intensive and time-consuming to prepare. My mother, while in Italy last year, managed to refute this statement upon her return, since an Italian chef I knew had several recommendations for quickly preparing various cakes, including Tiramisu, according to classic recipes, suitable for home use. One of them contains advice not to be afraid of difficulties, since making this treat is no more difficult than baking your usual cakes, if you use your imagination and confidence.
Prepare a springform cake pan with a diameter of 28–30 cm and a large baking sheet, parchment paper, a saucepan of 600 ml, several large bowls of 400–800 ml (including one glass), a wide cake dish, a sieve, a baking bag (you can also take durable plastic bag with a corner cut off), tablespoons and teaspoons, knife, measuring cup and whisk. Also have a mixer ready, as you will have to beat a lot and hard.
You will need
Savoyardi cookies
The classic Tiramisu cake is made only from cookies "Savoyardi"(“Lady fingers”), so it is highly recommended not to use other, even very similar cookies. You can buy Savoyardi cookies ready-made, or you can bake them yourself. 
Remember that making cookies is not at all it's complex, and the final result will please you very much.
Tiramisu
- 350 – 400 g mascarpone;
- 130 g sugar;
- 350 ml of the heaviest cream;
- 120 ml sweet dessert wine;
- 5 pcs. egg yolks.
Assembly
- 1/2 tbsp. the strongest coffee.
Decoration
- 80 g cocoa.
Mascarpone curd cheese, which is part of the cream, must be used as the main ingredient if you do not want to make a standard dessert at home instead of Tiramisu cake. Also, be sure to wash the eggs in warm water before cooking.
Sequence of preparation of Tiramisu cake
Cookies for the base of the cake
To ensure that your cookies do not fry, but only dry out, we keep the oven temperature at a constant level and often look into it to check the level of color of the products. Ready-made “fingers” have soft cream color.
Cream for Tiramisu cake - a universal recipe
The colder the cream, the better your cake will set. My mom usually puts a bowl of cream on ice, wrapped in a plastic bag, and then puts it all in the refrigerator.
Assembling the cake
The Tiramisu cake prepared according to this recipe does not need gelatin, since the filling - curd mass of cream with Mascarpone cheese - is perfect freezes in the refrigerator without any additional ingredients.
Design and decoration
Pour cocoa into a sieve and sprinkle the cake thoroughly above.
Many people wonder: how to additionally decorate the Tiramisu cake? The fact is that this classic dessert doesn't need in other decors, since traditional decorations such as marmalade or chocolate can only worsen the taste of your fragile creation, so there is no need to make additional decorations.
Video of step-by-step preparation of Tiramisu cake
You can see the recipe for Tiramisu cake at home in detail in this video:
Finally, let me recommend a few more examples of recipes that will definitely not disappoint you, as they can be prepared at home and without wasting time, for example, for a birthday. Your family will really like it, because it is made from delicate biscuit, which you like to eat with tea or coffee, and
Note:For baking the cake, a baking tray measuring 35x40 cm was used.
Tiramisu cake - recipe with photos step by step at home:
Let's prepare a coffee sponge cake for the cake. Add a generous teaspoon of instant coffee to hot, freshly brewed coffee and stir thoroughly. Set aside to cool.
Meanwhile, carefully, so as not to damage the yolk, separate the eggs into whites and yolks. Pour the whites into a deep and large bowl. By the way, don’t forget, the bowl for whipping egg whites must be wiped dry and free of droplets of fat.
Beat the whites with sugar. We remember that first you need to beat the whites yourself until they turn into a light fluffy foam and after that, gradually add sugar. Beat the whites until stiff peaks form and until the sugar is completely dissolved. To check whether the sugar has completely dissolved, take a drop of the protein mass and rub it between your fingers; if you can’t feel the grains, the mass is ready!
Without turning off the mixer, add the yolks to the whites.
Add the yolks one at a time. After each new yolk, thoroughly work the mixture with a mixer.
Pour the cooled coffee into the egg mixture and mix gently with a whisk or spatula.
Add sifted flour in small portions.
Mix the dough carefully, trying to maintain the volume as much as possible.
Cover a baking sheet with a sheet of parchment and place the dough on it. Carefully level with a spatula.
Bake the coffee sponge cake for the cake in an oven preheated to 180 C for about 12 minutes. Depending on the capabilities of your oven, the time may vary slightly, so be sure to check the sponge cake for doneness with a wooden skewer.
Turn the biscuit over onto a wire rack, remove the paper and leave it like this until it cools completely.
Let's prepare the impregnation for the Tiramisu cake. Brew strong coffee and while it is still hot, dissolve granulated sugar in it. Let it cool to room temperature.
Add cognac. The impregnation is ready.
Now let's prepare the cream for the Tiramisu cake. To do this, place the egg yolks in a saucepan and lightly beat them with a whisk.
Add sugar to them and mix well.
Constantly stirring the egg mixture with a whisk, pour hot coffee into the saucepan.
Place the saucepan on low heat and, constantly stirring the cream with a spatula, brew it until it thickens, but under no circumstances bring the cream to a boil. On average, the brewing process takes about 10 minutes. The finished custard is similar in thickness to condensed milk. Remove the coffee custard from the heat and leave it to cool completely. To make the cooling process faster, the saucepan with cream can be lowered into a container of ice water. By the way, during cooling, a dense crust forms on the surface of the cream, so either cover the cream with film (it should touch the surface of the cream), or stir it with a whisk as often as possible.
Pour the heavy cream into a deep container and beat with a mixer until thick. By the way, when finished, the cream turns out to be moderately sweet, so if you like fairly sweet desserts, then add a couple of tablespoons of powdered sugar to the cream.
Add the completely cooled coffee custard to the cream cheese.
And use a whisk or mixer to mix/beat everything until completely homogeneous.
At the very end, stir in whipped cream into the cream in portions.
The cream for the Tiramisu cake is ready. It turns out very fluffy and light.
Transfer the cooled biscuit to a work surface and, using a bread knife, trim the edges and cut it into 2 equal rectangles.
On the plate on which we will serve the Tiramisu cake, place one part of the sponge cake and generously soak it with coffee syrup.
Place the cream in a pastry bag with a wide (about 10 mm) round tip and use it to apply a layer of cream. We don’t skimp on the cream; its level should be 1 cm or a little more.
Cover the cream with the second part of the sponge cake, press lightly to level the surface and again thoroughly soak the sponge cake with syrup.
Cover the biscuit with a thin, even layer of cream.
Using a bag, squeeze out the remaining cream in the form of small peaks on top. Place our Tiramisu cake in the refrigerator for 2-3 hours or until serving.
Before serving, sprinkle the cake with sifted cocoa powder. If desired, instead of cocoa you can use finely grated dark chocolate.
Now the dessert can be served.
Our homemade Tiramisu cake is ready! We hope that this step-by-step recipe with photos will help you prepare this delicious cake easily and without hassle!
Your comments:
I cooked according to your recipe for the first time and then closed the page. Now I finally found your recipe, thank you very much for it! Tomorrow I will cook again for the arrival of my beloved mother!)) Very tasty, I made several conclusions as I prepared, so it will be even better!
Thank you, the recipe is very good and clear. I did everything according to the recipe and it turned out cream for 2 large 3-story cakes and one small one-story)
Fantastic!!! The main thing is, don’t skimp on amaretto, 3-4 spoons, a couple of spoons of rum, I recommend Appleton Estate, made in Jamaica, and no substitutes for mascarpone... Made with love for my beloved wife, it turned out in four layers, measuring 20*30*6 cm, airy cream , coffee took 700 ml. , savoiardi whole pack, 400 g... But it turned out to be a masterpiece!!!
I made this cake recipe for the first time and it turned out VERY delicious. All relatives gave the cake 10 points. It just melts in your mouth. Thank you very much for the recipe. P.s. decorated in a children's theme.
The recipe is divine!!! My husband really liked it, and you understand that a satisfied and well-fed man... I liked sprinkling with grated lemon zest and nuts, ground boiled coffee and it doesn’t matter what kind of cheese. I liked Belarusian (Bonfesto) more
The recipe is AMAZING!!! I’ve been cooking using it for a long time, and it always turns out great, just like in Italy!!!
All failures are usually associated with changes in products. Of course, this is not a very cheap pleasure, but since you decide to cook this dish, then take real Mascarpone and real Savoyardi cookies.
After all, kvass in classic okroshka cannot be replaced with Pepsi.
Thank you very much for the recipe! The recipe is simply wonderful, I have made Tiramisu using it many times and it always turns out very quickly and tasty!
It worked the first time. Very tasty, even better than in a cafe. Just don’t need to change anything, just take mascarpone and savoiardi, and then everything will be just super!!!
Instead of Savoyardi cookies, I take ready-made round biscuits and cut them into strips, it turns out no worse, but much cheaper.
The recipe is simply great! I was preparing for the arrival of relatives. Everyone was satisfied and asked for more.
I'm going to do another one in a week or so.
In general, thank you very much! You saved my holiday feasts!
Thank you very much for the recipe. Very fast (30 minutes)!!! Very tasty! The only thing I needed was a little more than one pack of cookies, those are about 250 grams of Savoyardi cookies (200 grams in a pack)
I made it a second time, it turned out even tastier (I made stronger sweet coffee and added 4 tablespoons of cognac). It’s better to sprinkle with natural cocoa (without additives), otherwise the chocolate chips don’t melt in the mouth very quickly (or grate dark chocolate). Be sure to add cognac and do it strictly according to the recipe. Thanks again for the recipe.
You need to cook with love for the people you feed, and everything will always turn out delicious. Thanks for the recipe. This is not the first time I’ve cooked with it, everyone who tried it was delighted and asked for more, but it still turns out a little expensive, so I don’t make it as often as they ask) I tried to make it with almette, but the taste is not at all the same, but it’s also not bad. If you tried it with real cheese and with a substitute, you can feel the difference (in my opinion). Now I always take only mascarpone. Instead of cookies, I bake a sponge cake myself and dry it a little. My next order is from my husband, my birthday is in 3 days))) Enjoy cooking!
Thanks for the recipe! Everything is just great! I am very distrustful of many recipes, but this is just what I needed, and it worked the first time. I did everything exactly according to the photo, replacing it with quail eggs (18 pcs.). Thank you!
If the tiramisu does not set in the refrigerator and spreads, it means that you beat the cheese and egg too much and the cheese has dissolved. Beat gently, do not overdo it. For those on a diet, the biscuit can be replaced with fruit, and fructose or a sweetener can be added instead of sugar. And tiramisu with viola is vomit)
I have made tiramisu using this recipe several times. It turned out differently. I came to the conclusion that it is better to use 3 eggs rather than 4. Then the dessert will definitely not spread. If there is no cognac or rum, you can add liqueur (for example Baileys).
Thanks for the recipe!!! It's very quick to prepare and very tasty! only instead of cocoa I used dark chocolate on a fine grater. (I just don’t like cocoa)))
An excellent recipe, if you don’t deviate from the rules, namely biscuits for tiramisu, mascarpone and alcohol in coffee, then it turns out just fine. I tried it in Italy several times, it turned out even better, probably because I cooked with soul. The amount of ingredients indicated in the recipe is enough to feed not only the family, but also visiting friends with dessert. It turned out a lot. Thanks for the recipe!!!
The recipe is great, the main thing is to beat everything well, especially the yolks with sugar (to get a thick, almost white cream). It’s tastier if you add cognac to your coffee. It cuts great with a knife, nothing falls apart if you apply it with a cake spatula.
excellent and very famous Tiramisu recipe. There is no need to accidentally mix the top layer, Tiramisu looks exactly like this. Just cream with cocoa on top. I don’t understand, “Tiramisu, so that it freezes” - this is not jellied meat, and not jellied fish. 3 hours in the refrigerator is enough. Absolutely reliable recipe!!!
Wonderful recipe, everything is very tasty. Just in case, I’m sharing - maybe someone will find it useful: savoiardi cookies can be perfectly replaced with Heinz children’s cookies. You can also use it with your fingers and it doesn’t get soggy at all when dipped in coffee. But it’s only “Heinz”, everyone else floats and melts)))
Thank you very much for the recipe, it’s very easy to prepare, quick and, most importantly, delicious! The only thing is that for this amount of creamy mass (500 g mascarpone and 4 eggs) 300 g. Savoyardi seemed to me a bit too much. In my opinion, the creamy mass should not be a layer in the sponge cake, but the sponge cake should be added for taste. Also, next time I’ll probably make the coffee sweet. And everything turned out great - thank you.
A wonderful, fairly simple recipe that is easy to make at home. Very simple ingredients that many housewives have in their cupboards and refrigerators anyway. My family really liked the teramisu, it goes well with tea, you can even cook it for some holiday to surprise your guests.
Tiramisu is one of the main and most famous dishes of Italian cuisine. Many housewives do not dare to do it because they think it is difficult. But really. This site publishes the simplest and most accessible recipe for making tiramisu. We tried to make it according to this recipe - we liked it, it was very, very tasty!
The wonderful Italian dessert Tiramisu has earned itself worldwide fame. People like it for its delicate and airy texture, but despite this, it is quite high in calories. This dessert was prepared especially for the Duke of Medici at the end of the 17th century. This duke was known as a great lover of sweets and that is why, trying to surprise him, the cooks did their best and came up with more and more new recipes. And one of these recipes was a dessert with its original name “Duke’s Soup”. Subsequently, the dessert spread to Florence and Venice and there it was given the name “Tiramisu”.
Translated from Italian, the name of this dessert will be “Lift me up” or “Lift me to heaven.” At that time, courtiers also believed that Tiramisu arouses desire. Thus, they considered it an aphrodisiac, and therefore, every time before a love date, they certainly enjoyed a portion of aromatic Tiramisu. And the thing is that in the classic version of preparing Tiramisu there is chocolate (or cocoa powder) and coffee, which in their essence are very strong aphrodisiacs; it is these ingredients that stimulate desire.
Classic Tiramisu recipe
The obligatory ingredients for preparing Tiramisu were and remain soft Mascarpone cheese and Savoiardi biscuits. In order to prepare the classic version of Tiramisu you will need the following ingredients:
- Savoyardi cookies - 250 grams,
- Mascarpone cheese - 400 grams,
- Chicken eggs – 5 pieces,
- Cocoa powder – 6 tbsp. spoons,
- Powdered sugar - 0.5 cups,
- Dark chocolate – 50 grams,
- Cognac – 2 tbsp. spoons,
- Espresso coffee – 250 ml.
Proper preparation of classic Tiramisu
First you will need to prepare the cream for Tiramisu. To do this, separate the egg yolks from the whites. Then we put the whites in the refrigerator, this is done so that in the future they can easily be whipped into a fluffy mass.
Now let's take care of the egg yolks, they should be mixed with powdered sugar and beaten until smooth, so that it doubles in size. After the mixture becomes light, add soft Mascarpone cheese. Stir until smooth.
Then you will need to beat the chilled egg whites into a strong fluffy foam.
Now add cognac to the finished coffee, the coffee should be cold. Dip the Savoiardi biscuits into this mixture of coffee and alcohol. A very important point: you need the biscuit sticks to be well soaked, but not soggy. Place the Savoiardi soaked in the coffee-cognac mixture as the first layer in a beautiful form (preferably transparent, so that in the end you can see the beautiful layers of the dessert).
Now you need to put the dessert in the refrigerator for at least three hours, but it’s better to let the Tiramisu steep all night, so the dessert will become very tasty and juicy.
Just before serving, each piece of Tiramisu should be sprinkled with cocoa powder sifted through a fine sieve or beautifully poured with melted chocolate.
Other Tiramisu recipes
But time does not stand still and every cook or every housewife simplifies recipes in their kitchen, making them acceptable to everyone, and thus new recipes for delicious desserts appear.
Some may be alarmed by the presence of raw eggs in the recipe for making classic Tiramisu; for such people there are simplified recipes. Of course, not the classic Tiramisu, but very similar to it. And you can easily bake Savoyardi cookies at home; it’s quite easy and quick to do.
I offer my step-by-step photo recipe for making Tiramisu cake without raw proteins with whipped cream and Mascarpone cream cheese, using homemade sponge sticks.
Video recipe from YouTube channel
The best dessert recipe Tiramisu with homemade sponge cake from Yulia Vysotskaya
Tiramisu without raw eggs with cream
To make Tiramisu without raw eggs with homemade Savoiardi you will need the following ingredients:
Ingredients:
To prepare Savoiardi cookies:
- 2 yolks;
- 3 squirrels;
- 50 g sugar;
- 40 g flour;
- 20 g starch;
- powdered sugar for sprinkling.
To prepare the cream and assemble the Tiramisu cake:
- Mascarpone cheese – 350 grams,
- Cream (fat content 33%) – 250 ml,
- Powdered sugar – 30 g,
- Gelatin, if you are not sure about the cream (to make sure you get a cake and not a soup) - 1 tablespoon,
- Chicken egg yolks – 3 pcs.,
- Sugar – 70 g,
- Coffee, brewed chilled – 300 ml,
- Chocolate – 50 grams,
- Cognac (rum, liqueur or whiskey) – 40 ml.
Cooking process:
First we need to bake cookies. To do this, you need to separate the yolks from the whites, the whites need to be put in the refrigerator.
Beat the yolks and 100 g of sugar for 3 minutes with a mixer until white.
We take the chilled egg whites out of the refrigerator and, mixing them with the remaining granulated sugar, beat with a mixer or whisk until a stable foam.
Combine the egg white and yolk mixture.
Next, you'll need a pastry syringe, paper cone, or bag. We transfer the prepared dough into a syringe or bag, and pour it in small strips onto a baking sheet, which has been previously greased with butter and covered with parchment paper, which is again greased with oil.
Place the baking tray with cookies in an oven preheated to 200° degrees for 15 minutes.
How to make cream for Tiramisu cake
Separate the yolks from the whites and place them together with the sugar in a deep bowl. Place the bowl in a water bath and beat them with sugar. Under the influence of temperature, the cream from the yolks will thicken and resemble custard.
Before combining the custard with Mascarpone cheese, it must be cooled so that the cheese does not melt.
Beat Mascarpone with yolks until smooth and put in the refrigerator.
Now let's make cream for dessert. To do this, cold cream, always of high fat content, should be whipped until thick. If you don’t have heavy farm cream on hand, I recommend using gelatin to prepare the cream. In the step-by-step recipe I have in the photo just pasteurized cream from the box. Although they contain a thickener, I have already verified from personal experience that if you are whipping them for a cake, it is better to add gelatin. How to use your gelatin - it's best to check the directions on the package. I soaked the gelatin in a small amount of cold boiled water, when it swelled, I melted it over low heat.
Mix the whipped cream with powdered sugar and, while whipping, pour in the gelatin in a small stream. Then take out the Mascarpone cream and, stirring it, add whipped cream. Gently beat the mixture with a whisk or mixer at low speed.
Now let’s prepare the coffee and alcohol impregnation. To do this, you need to mix pre-brewed and already cooled coffee (proportions: 350 ml of water and 50 g of ground coffee) with cognac or liqueur (I had whiskey on hand). If the Tiramisu cake is being prepared for a children's celebration, it is better not to add alcohol to the impregnation.
Each biscuit stick should be dipped into the coffee mixture and wait until it is saturated with the mixture, but do not allow it to become soggy.
Place the coffee-soaked cookies into the prepared pan, which already contains a couple of spoons of cream. Then cover the cookie layer with a layer of prepared buttercream.
And so on until the ingredients run out.
The top of the dessert should be covered with butter cream and the dessert should be placed in the refrigerator to infuse.
Then, before serving, sprinkle the dessert with finely grated chocolate.
or cocoa powder.
Homemade tiramisu
Recipe with cottage cheese or curd cream
But some people simplify the dessert recipe to suit their taste; sometimes they don’t have Mascarpone cheese on hand, so the housewives came up with the idea of replacing it with fatty cottage cheese.
This recipe for Tiramisu without raw eggs with curd cream was sent to Slavyan’s Notebook.
In order to prepare a lighter version of Tiramisu or a curd dessert with biscuit cookies, you will need the following ingredients:
- Fat cottage cheese – 300 grams,
- Sour cream (preferably rustic) – 2 tbsp. spoons,
- Powdered sugar - 3 tbsp. spoons,
- Biscuit cookies – 150 grams,
- Cocoa powder or chocolate - 2 tbsp. spoons or 20 grams,
- Ready coffee – ½ cup.
Preparing a light version of Tiramisu with curd cream
First, let's prepare the curd cream. To do this, grind the cottage cheese through a fine sieve or beat it with a blender (beat with a mixer), then add sour cream and mix again. Next add powdered sugar. If you don’t have powder on hand, you can prepare it at home in a coffee grinder from sugar (you will need 2 tablespoons).
Now the biscuit should be soaked in cooled coffee and placed as the first layer in a dessert mold; you can also place the dessert in portioned bowls or transparent glasses. Then we cover the cookies soaked in coffee with a layer of curd cream and then lay out the cookies again. Cover the dessert with a layer of cream and place it in the refrigerator for 30 minutes. Before serving, sprinkle the dessert with cocoa powder or grated chocolate.
Dessert Tiramisu is designed for two servings. This dessert can be a wonderful addition to any table, it can even be prepared for children, and the cookies can be soaked not in coffee, but in cocoa, it turns out very tasty and aromatic.
Well, if you haven’t found sponge cookies or real Savoyardi, or you don’t want to bake them yourself, then we suggest you replace this ingredient with regular ready-made sponge cakes, which will need to be cut into arbitrary pieces (cubes, strips, rectangles).
You can also make a cake a la Tiramisu, for this the same sponge cakes should be greased with cream, but after soaking the cakes with ready-made chilled coffee, to which you can add a little cognac or Amaretto. We also leave it to soak for several hours, this is a completely lighter version of something similar to Tiramisu.
Dessert Tiramisu
homemade recipe with Mascarpone
Dessert Tiramisu is one of the most popular desserts in the world; literally translated from Italian it means “raise me.” What kind of dessert is this, Tiramisu, cake or pastry, what it consists of and how to prepare it at home, Sergey will tell you in his photo recipe (and will also give men a hint of a gentle sweet congratulation to their beloved women in the form of a cake without baking).
As promised, I present a homemade recipe for the famous dessert Tiramisu. The main components of Tiramisu are Italian Mascarpone cream cheese, Italian Savoyardi biscuits, coffee soaking, eggs beaten with sugar and cocoa topping. Although at the moment there are many options for the Tiramisu dessert in the form of a cake, pastries, the recipe for which uses sponge cake instead of sponge cookies, replaces cocoa powder in the topping with grated chocolate, and adds alcohol to the impregnation. Well, in some recipes, tiramisu actually resembles a cake or pudding.
Ingredients for Tiramisu recipe:
- Mascarpone cheese - 250 grams,
- Savoyardi biscuit cookies - 250 grams,
- Chicken eggs - 3 pieces,
- Sugar - 0.5 cups (regular),
- Ground or instant coffee,
- Cocoa powder and dark chocolate.
How to make Tiramisu dessert at home
It is best to start preparing this delicate dessert with mascarpone with coffee. You will need strong, sweet, cold coffee (about 0.5 liters).
Then separate the whites from the yolks. Chilled egg whites until stiff foam.
Grind the yolks with half a glass of sugar and beat in the mascarpone cheese with a whisk or mixer. Gently mix the cheese mixture with the whipped egg whites.
Let's move on to the next stage of preparing Tiramisu, but for now we'll put the cream of beaten eggs with mascarpone in the refrigerator.
Dip Savoyardi biscuits in the form of sticks in cold coffee and place them in a single layer on the bottom of a dish with high edges.
Fill them with half of the Tiramisu cream. Place a second layer of biscuit sticks and fill them with the remaining cream. Decorate the Tiramisu dessert with cocoa powder and grated chocolate.
After preparation, it is advisable to keep the dessert with mascarpone cheese in the refrigerator and serve it cold; on the second day, Tiramisu is especially delicious!
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