Real tiramisu. Making real Italian tiramisu cake at home

Tiramisu is really not difficult at all, the main thing is to stock up on the necessary ones

ingredients (mascarpone cheese, savoiardi cookies) and a mixer,

to beat the egg whites well.

Ingredients: 500 g mascarpone cream cheese, 4 eggs, 4 tablespoons of powdered sugar, 250 ml of cold strong coffee, 4 tablespoons of liqueur (I took cognac), 200 g of ready-made savoiardi, 250 g of berries (I took raspberries).

Preparation

1. Brew coffee. If you are making this in a Turk, place it on the stove, heat it slightly, add 3 teaspoons of ground coffee and sugar.

Then fill with cold water so that two fingers of liquid does not reach the top.

Don't stir, just wait until the coffee cap starts to rise.

Don’t let her escape, immediately pick up the Turk and after 10 seconds put it back on the stove.

And so 3 times. After this, the coffee is ready. It must be poured into a deep plate and cooled.

When it is cold, pour in the cognac.

2. Separate the whites from the yolks.

3. Beat the whites into a strong foam (I prefer to beat them immediately with powdered sugar).

The whites should be dense, like for meringue. You can check the condition by turning the bowl upside down - the protein mass should remain in place.

4. Using a whisk, mix the yolks with the mascarpone, beat until smooth.

5. Gently (“lazyly”) fold the whites into the cheese mass, spoon by spoon, to maintain the airy structure of the whites.

6. Dip each cookie into the coffee mixture and place on a plate.

7. Place cream on top

8. Then another layer of cookies (they should also be dipped in coffee). And another layer of cream.

All this can be sprinkled with cocoa on top and decorated with berries. Place in the refrigerator for several hours so that the cookies are completely and irrevocably soaked.

Ready! Bon appetit!

The coffee must be brewed very strong, otherwise its taste will hardly be felt in the cookies.
It is best not to replace mascarpone with anything, especially with creamy curd cream. As a last resort, try Philadelphia. However, most often where Philadelphia is sold, mascarpone is also available.
Don't go overboard with dipping the cookies. It is only at first glance that it seems as hard as a cracker. Cookies instantly absorb liquid, including from cream. So if you don’t want your dessert to turn into mush, dip the cookies in the coffee for literally half a second.
It is better to sprinkle the tiramisu with cocoa using a strainer so that the powder lays evenly.
There are a thousand ways to serve tiramisu. Some people prepare this dessert in a large glass or ceramic dish with walls, then divide it into portions and place it on plates. However, tiramisu can also be made in portions - immediately on dessert plates, in bowls or even glasses. If necessary, you can break the cookies in half, and you can place them (for example, in a glass) vertically.

I don’t like preparing national recipes - either you won’t find the ingredients you need, or you’ll miss some subtleties in the description.
But Tiramisu became so popular and spread so widely across different countries that it has already become a worldwide dish. Moreover, amendments and additions are constantly made to the original recipe. For example, Russian-style Tiramisu is made from rustic sour cream or even cottage cheese, and instead of Savoyardi cookies, sponge cake is used, cut into strips, and sometimes the whole sponge cake.
There is an entire website completely dedicated to Tiramisu, where several hundred different recipes for this dessert are collected.
This recipe is close to the classic Italian recipe. I had to buy Mascarpone and Savoiardi for it.
The dessert has a pleasant taste - sweet, with a coffee-liquor aroma. The cookies become very soggy and form a moist layer.
The big disadvantage of the recipe is its fat content - you can only eat a very small piece. By the way, when using country cream, the taste is less fatty.
Many people, including me, are confused by the presence of raw eggs in the cream. There is a cream option where eggs and sugar are pre-boiled and then mixed with Mascarpone.
The amount of sugar can vary from half a glass to a whole glass. I used a glass of sugar and the dessert seemed to taste optimal to me. The sweetness offset the bitterness of the coffee and alcohol.

COMPOUND

200~250g Savoyardi cookies (lady fingers), cocoa for sprinkling

CREAM

500g Mascarpone, 0.5~1 cup sugar, 2~4 eggs

IMPREGNATION

150~200g strong black coffee, 2~3 tbsp Amaretto liqueur

To get the right taste, use Savoyardi cookies and Mascarpone cream cheese.
If you cannot buy these products, you can take any biscuit or sponge cake and country cream or sour cream.

Cream
Separate the whites of the eggs from the yolks.
If more than two eggs will be used for cooking, then use all the yolks and only two whites. Use the remaining proteins in other dishes.
Beat the whites with a mixer, gradually pouring two-thirds of the total volume of powdered sugar under the mixer blades. The whites should be whipped to soft peaks.

Remove the cords (chalaza) from the yolks.

Beat the yolks with the remaining powdered sugar until white.

Place Mascarpone into the yolks and mix at the lowest speed of the mixer blades.

In three additions, fold in the whipped whites into the resulting mass.

Stir with smooth movements only with a spoon so as not to destroy the air bubbles.
The cream should be neither solid nor liquid; its consistency should resemble thick condensed milk.

Dessert assembly
Brew strong coffee, cool it to room temperature and pour in Amaretto liqueur.
(The second preparation option is to stir the liqueur into the cream, not into the coffee.)
There are two ways to moisten cookies.
1. Dip each cookie in coffee for 3 seconds and place the cookies in the mold.

2. Place dry cookies in the pan in one layer. Pour half the coffee evenly over the cookies.

Place half of the cream on the moistened cookies and smooth it out.

Place a second layer of cookies.

Moisten them with the remaining coffee.

Place the remaining cream on the cookies and smooth the top.

If the shape is narrow and tall, you can make the dessert three-layer, i.e. The cookie-cream layers will be repeated three times.
Cover the mold with plastic wrap and refrigerate for at least 2 hours, preferably overnight.
Before serving, sprinkle the dessert with cocoa, be sure to use a strainer.

Cut the finished dessert using a knife with a wavy blade.
If you want the cuts to be perfect, place the dessert in the freezer for 15~30 minutes before serving.
When consumed at home, the dessert can be cut and served with a large spoon, as is customary in Italy.

This unique Italian dessert is truly a national treasure! One can only be surprised at the huge number of legends that surround the process of its creation.

The history of tiramisu

Almost all regions and provinces of Italy are trying to prove that it was here that this aerial miracle with the pathetic name “take me to the sky” was created for the first time. In Siena, for example, they claim that local confectioners invented the dessert especially for the Duke of Medici. But the most original version is defended by the residents of Veneto - in their opinion, the tiramisu dessert was created in a restaurant in the local red light district. And it attracted admirers not only with its taste, but also with its exciting qualities.

Classic tiramisu recipe

The recipe for real Italian tiramisu consists of ingredients that can only be obtained in its homeland, Italy. For example, mascarpone, a liquid cream cheese, is made exclusively in Lombardy. Marsala wine, which is used for impregnation, is produced only. And the savoiardi sponge rolls themselves, which form the basis of tiramisu, are prepared only by Italian confectioners.

But for those who are ready to be satisfied with an approximate similarity of all these components, there is nothing difficult in preparing the airy dessert tiramisu in their own kitchen, because the principle itself is quite simple.

How to make tiramisu at home

You can, of course, try to bake Italian biscuits and make mascarpone yourself. But is it worth it? After all, it is unlikely that it will be possible to achieve an exact match of taste. Therefore, the best option is to try to replace rare ingredients with more familiar ones.

So, to bake a tiramisu cake, you will need 6 eggs, 120 grams of sugar, 2 glasses of coffee with milk, a couple of tablespoons of cocoa, grated chocolate. And now the most important thing! We fearlessly replace the prescribed 500 grams of mascarpone with thick, fatty sour cream, to which you can add a little juicy homemade cottage cheese. Instead of 400 grams of savoiardi, take the same amount of any dried biscuit cookies (preferably in the form of sticks). And instead of Marsala - 3-4 tablespoons of cognac or liqueur (if the dessert is being prepared for children, you can skip the latter altogether).

Yolks, ground with sugar, and alcohol are added to the curd and sour cream mixture. The whites are whipped separately and very thoroughly, and then placed in a bowl with the rest of the cream.

In principle, you can proceed to the main point - creating the dessert. Each piece of cookie is carefully dipped into a container of coffee drink and then placed on a plate. It will be possible to make two or even three layers, so the cookies should be immediately divided into equal parts.

Cream is placed on top of the cookies and sprinkled with a good pinch of cocoa powder. And again - cookies, cream, cocoa. The top layer is covered with grated chocolate. And then the dessert goes into the refrigerator for a couple of hours to infuse. Nothing complicated, but very tasty, beautiful and exotic!

Tiramisu is an exquisite, airy dessert, an Italian dish that is popular all over the world. Tiramisù translates from Italian as “lift or pull me up.” Obviously, the name is associated with the high calorie content of the dish, although some argue that the word tiramisu arose because of its ability to “bring the highest pleasure.”

Origin history and description

In the old days, during the Renaissance, tiramisu was considered an aphrodisiac, lifting the mood before a love date and stimulating the senses. It is known from sources that this dessert was first invented by the confectioners of Siena in honor of the arrival of the Tuscan ex-Duke Cosimo de' Medici III, who was a famous lover of sweets.

Having tried the original dish, the delighted ex-duke took the recipe to Florence, the center of the arts of that time. There the recipe became famous and from there spread throughout the world, many gourmets appreciated the taste of the masterpiece.

In terms of taste, tiramisu can be compared to the taste of a delicate cake, soufflé and airy pudding. There are many variations of the dish, but all of them must include mascarpone cheese, savoiardi biscuits, eggs and coffee.

Options

Let's figure out step by step how to prepare a classic version of Italian tiramisu, an eggless version of the cake and a dessert recipe with almonds at home.

Traditional with mascarpone cheese and savoiardi cookies

Will be needed: 4 eggs, 250 grams of cheese, sugar or powder, 1/4 cup of coffee, 200 grams of savoiardi (so-called “lady fingers”), half a bar of dark dark chocolate or cocoa powder, 4 tbsp. spoons of brandy (rum, cognac, brandy, chocolate liqueur).

Tools you will need mixer or whisk, mold(preferably silicone), bowls, spatula.

So, first of all, make some coffee, instant is not suitable. Then beat the cheese with a whisk or mixer until softened.
Separate the egg whites from the yolks, then beat the yolks thoroughly until the consistency of airy white foam. It is recommended to add a little sugar or powder at the end of whipping.
Gently pour the yolks into the mascarpone cheese, whisking continuously with a whisk or mixer. Beat the egg whites separately; the spread of the cream depends on the density of the whites. Then Carefully pour the whites into the whipped cheese mixture. The consistency of the mixture should resemble thick sour cream.
In a large bowl mix coffee and brandy(or other alcohol - cognac, liqueur, rum) and dip the savoiardi cookies into it. Coffee should be freshly brewed and strong, but cold. Place half of the cookies on the pan; this must be done quickly before the cookies get wet.
Cookie layer Cover generously with the cheese mixture and smooth it out with a spatula. Place the next layer of cookies on top of it and pour the rest of the cheese mixture on it. Level the layer with a spatula.
For beauty, the surface can be decorated with cones or stars. Place the finished dish in the refrigerator for eight to nine hours.
Sprinkle with cocoa or dark grated chocolate. Cut the dish into pieces and place on a dessert plate, using a dessert spoon. Serve Recommended with coffee or tea.

In addition to the classic recipe, there are many other cooking options - without alcohol, without eggs, with raspberries, blueberries, with condensed milk, almond and so on.

Dessert without eggs

Ingredients for tiramisu without eggs: 300 gr. savoiardi or lady's fingers, 500 gr. mascarpone cheese, 100 gr. powdered sugar, 150 ml. cream 33%, 200 ml. coffee, 2 tablespoons of Amaretto liqueur, dark grated chocolate and a little cocoa.

Beat the cream (it is advisable to buy 33% cream) with a mixer or whisk.
Soften the cheese and mix with powdered sugar. Add whipped cream to mixture, then stir carefully with a spatula so that the cream acquires a uniform consistency.
Add coffee to a bowl and pour in 2 tablespoons of Amaretto. Dip the cookie sticks into the coffee, then quickly place them in a convenient form.
Top with half of the prepared cream. Add next layer of sticks and add the rest of the cream.
Place in the refrigerator for several hours, until morning. Decorate the finished tiramisu with cocoa or chocolate.

Italian cuisine enchants with its spontaneity and wonderful combination of flavors. Learn how to cook to please your household with a great meal.

For another delicious recipe for the Italian dessert, cannoli, check out this one.

If you can’t buy mascarpone cheese, find out how to make it at home here:

But there is also an interesting version of almond tiramisu.

Almond

Ingredients for cooking: 300 gr. sponge savoiardi, 85 gr. sugar, 150 ml. fresh milk, 250 ml. cream, the fat content of which is at least 33%, 3 egg yolks, 3 tbsp. spoons of almond liqueur, 250 gr. cheese, 2 tbsp. spoons of almond flakes.

Pour 25 grams into a thick pan. sugar, melt over medium heat until brown appears. Then pour in 2 tablespoons of regular boiling water and remove the pan from the stove.
Pour milk into the sugar and stir until the resulting caramel dissolves completely. Pour through a sieve into a bowl and wait for it to cool down.
Pour 1 tbsp into the mixture. spoon of almond liqueur and stir.
Prepare the cream separately. To do this, prepare steam bath. Pour some water into the pan and place the container in it. Add yolks, separated from whites, 60 g to the container. sugar, 2 tablespoons of liqueur. Beat the mixture for about 7 minutes until an airy, thick mass forms.
Then move the container to another pan, adding cold water and Continue beating the mixture until it cools down. Add mascarpone and mix thoroughly so that there are no lumps left.
Separately, beat the cream with a mixer and add it to the mixture with the yolks. Every lady's wand quickly dip in caramel syrup and place on the bottom of the mold for cooking. When the bottom of the mold is completely filled, add half of the cream.
Repeat the procedure: add an additional layer of biscuit sticks and fill with cream. Decorate the dish with almond flakes, which are lightly fried in a frying pan. Place the prepared dish in the refrigerator for six to eight hours.

This dessert recipe will never go out of style. One of the most popular desserts world-famous “Tiramisu” is a true masterpiece of Italian cuisine. There are many recipes for “Tiramisu”, today I propose to prepare traditional tiramisu, according to Italian standards. The main thing in this matter is to accurately observe the proportions of the ingredients; the rest does not require extra effort.

Name “Tiramisu” (tira mi su) literally translated from Italian as “cheer me up”. This popular dessert owes its name to the nutritional qualities of the ingredients.

Ingredients for 6 people:

500 g mascarpone
6 eggs
150 g sugar
50 ml liqueur
8 cups of coffee
bitter cocoa for sprinkling “Tiramisu”
300 g Savoiardi (“Lady fingers”) cookies

Preparation:

Separate the whites from the yolks.

Add 70 g of sugar to the yolks and beat with a mixer until they turn white. Then carefully add mascarpone to them. Mix everything with a spatula until smooth.

Beat the whites into a strong foam.

When the whites begin to acquire an elastic consistency, begin to gradually add 70 g of sugar. Add the whites, very carefully whipped into foam, into the mixture of yolks, sugar and mascarpone.

Place the finished cream in the refrigerator to cool for a while.

Meanwhile preparing liqueur-coffee impregnation for Savoyardi cookies:
Add 10 g of sugar, liqueur and coffee to the container. Mix everything carefully.

Assembling our tiramisu:
It is best to use a rectangular or square shape with sides. First, add some of the cold cream, then lay out the cookies, after dipping each one in coffee-liquor syrup.

We repeat the procedure again: cream and cookies on top, soaked in liqueur-coffee syrup, etc.. The final layer is cream. Place the finished Tiramisu in the refrigerator for 2 hours. Sprinkle with cocoa before serving.

Here are some original ideas for serving Tiramisu

1 of 6